Read an Excerpt
Since the industrial revolution, vegetables have been treated badly. They have been ignored, expelled, segregated, demoted, and abused in every kitchen: top chefs, my mother, my sister, your wife, your son—everyone is guilty.
Vegetables are good for society, but somehow society seems to prefer macho meat or feminine fish.
Vegetables are the maligned minority of the kitchen—only half-accepted if they are happy to go along with the macho star of the dish. They have not yet achieved the level of acceptance that they deserve.
Who wants to leave the exclusivity of vegetables to vegetarians?
I believe that a vegetable can stand in the kitchen among the top ingredients.
A vegetable has the capacity to be the star of a dish: the central component where it can shine on its own.
Where its great flavor can stand alone or be married to fish or meat flavors, all the while retaining its own personality and being understood for what it is.
Well, I can tell you that vegetables have found a crusader in me.
I can carry the Green Cross and show the world from my kitchen (and this book) that salsify can match the finest filet of beef, or pumpkin the most delicious scallops.
Equality for vegetables!