Jane Grigson's vegetable book : with a new introduction, glossary, and table of equivalent weights and measures for the American edition
Author(s)
Bibliographic Information
Jane Grigson's vegetable book : with a new introduction, glossary, and table of equivalent weights and measures for the American edition
（Penguin cookery library）
Penguin Books, 1980
Note
Originally published: London: Joseph, 1978
Includes index
Description and Table of Contents
Description
This is a guide to the selection and cooking of vegetables, from the potato to the artichoke. It contains recipes from all over the world.
Table of Contents
- Artichoke
- asparagus
- asparagus chicory
- asparagus peas
- aubergine
- avocado
- batavian endive or scarole
- beans from the new world
- beet greens or spinach beet
- beetroot
- broad beans
- brocolli, or sprouting beans
- brussel sprouts
- cabbage
- cardoon
- carrots
- cauliflower
- celery and celeriac
- celtuce, asparagus lettuce
- chayote
- chick peas
- chicory, white, green and red
- Chinese artichokes
- Chinese leaf
- courgettes
- cucumber
- custard marrow or squash
- dandelion leaves
- earthnuts or pignuts
- endive
- fennel
- hamburg parsley or parsley root
- hop shoots
- Jerusalem artichokes
- kohlrabi or cabbage turnip
- lamb's lettuce or corn salad
- land cress
- laver
- leeks
- lentils
- lettuce and lettuce salad
- mange-tout peas or sugar peas
- marsh-samphire or glasswort
- mushrooms
- mustard and cress
- nettles
- New Zealand spinach
- Okra or lady's fingers
- onion, shallot and spring onion
- orache or mountain spinach
- parsnips
- peas
- peppers anc chilli - the capsicums
- potatoes
- pumpkin
- purslane
- radish
- red cabbage
- rocket
- salad burnet
- salsify and scorzonera
- seakale
- sorrel
- soya beans, mung beans and bean sprouts
- spinach
- spring and winter greens
- sweetcorn or maize
- sweet potatoes
- Swiss chard and other leaf-beets
- tomatoes
- turnips and swedes
- vegetable marrow
- vegetable spaghetti
- watercress
- yams.
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