Vegetables

Vegetables extols the richness, color and versatility of our everyday and less common vegetables. In clearly structured chapters, more than fifty types of vegetables, wild edibles, fresh herbs, and edible flowers are featured, each with a portrait from plant to plate and a beautiful palette of diverse recipes, from exotic or a French classic to Mediterranean. Mari also provides a substantial list of variations – in case you're looking for even more inspiration in addition to the over seven hundred recipes – serving suggestions, information on shelf life, and ideas for using up leftovers. In short, a book that brims with surprising and versatile vegetable recipes. Not surprising, given that Mari is inspired by the seasonal offerings every day. All dishes are animal-free, and for those who wish to eat entirely plant-based, the vegan dishes are marked separately, as are the gluten-free variations. A book for anyone who eats vegetables, full of inspiration for culinary experts, and with extensive basic knowledge for (beginning) cooks who still have much to learn. Mari Maris' Vegetable Bible sparked a now colossal pile of cookbooks about vegetables. Yet, Mari once again manages to surprise and has succeeded in creating a vegetable book unlike any we've seen before; beautiful portraits of vegetables in their full glory, original dish photography, the varied atmospheric images of the French countryside and Mari's daily life complete the picture and give this enormous reference work the same joyful lightness with which she serves her readers the most diverse vegetable dishes. Mari worked as a chef her entire life, most recently in her own vegetable restaurant. She is also a vegetable farmer and author of five successful cookbooks. For Vegetables, she took photography and design into her own hands. Mari is also known as the Ottolenghi without long ingredient lists. The press crowned her the Vegetable Queen of the Netherlands.