A Book for Cooks
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Barbara Kafka has been shaping the way America cooks for
three decades. She’s doing it again.
With her customary originality, thoroughness, and passion
for great cooking, Barbara Kafka has created the cook’s
ultimate vegetable resource: 750 original recipes
showcasing everything she adores about the vegetable world,
from the lowly green bean to the exotic chrysanthemum leaf—
even stretching the definition to include potatoes,
mushrooms, and avocados just because she’s crazy mad for
Her love of vegetables shows in every dish, each impeccably
researched, consistently foolproof, and put to the Kafka
taste test. Among these delectable dishes are dozens of
essays, including personal reflections on the garden and
migrations in the vegetable world, for example; all are
erudite and unfailingly entertaining.
Kafka’s book within a book—an at-a-glance, we’ve-done-all-
the-work-for-you Cook’s Guide—provides practical,
encyclopedic information on how to buy, measure,
substitute, and prepare every food that ever called itself
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