The Garden Gourmet's Vegetable Cookery

Joan McGrath is a Toronto Board of Education library consultant.

Light, healthful vegetable cooking is very appealing in the
diet-conscious 1990s. Here is a chef’s selection of recipes—some
familiar, others innovative—based on vegetables and fruit (and,
believe it or not, flowers).

The recipes appear under the following headings: Appetizers; Beverages;
Dips, Sauces, and Relishes; Soups; Salads; Side and Main Dishes;
Crкpes; Pastas; and Desserts. There are also listings of herbs and
spices, to accent particular vegetables, and of edible flowers that can
be used as novel and attractive garnishes (with a warning identifying
inedible or poisonous flowers, of which there are a surprising number).

With almost no editorial comment, the recipes appear simply as
easy-to-follow instructions for creating varied and tempting fare. In
addition, the book is spring-bound for convenient kitchen use, and has
four eye-catching color photographs.