Vegetables You Used to Hate

Arlene M. Gryfe is a Toronto-based professional nutritionist and home
economist.

King, a self-described “foody,” has a particular fondness for
vegetables. Her greatest pleasure, she says, is watching someone who
claims to hate vegetables take a mouthful and respond with surprised
pleasure. She wrote this book to encourage readers to prepare vegetables
“the way they were meant to be.”

The chapters are as expected in a cookbook—appetizers, soups, salads,
side and main dishes, and desserts, with an addition of “pantry”
(i.e., dressings, relishes, and condiments). The recipes are well
presented in imperial and metric, with ingredients and method in
contrasting easy-to-read fonts. All recipes are accompanied by sidebar
comments on variations, substitutions, or storage.

Cooks accustomed to using metric will find that the metric measurements
are just a mathematical conversion of the imperial measure. Undoubtedly,
the recipes were not tested with conventional metric utensils. What cook
is really going to measure 180 mL of flour when the sets of cups are 125
and 50 mL, or 1.2 mL of a spice, or cut tomatoes 0.6 cm thick?

The book includes 16 beautiful color photographs and a comprehensive
index of recipes and tips, with many cross-references. With the
expansion of available varieties of vegetables in the marketplace, many
cooks will welcome the new recipe ideas King presents.