黛博拉·麦迪逊（Deborah Madison）
十速出版社，$ 40

黛博拉·麦迪逊（Deborah Madison）的最新食谱探索了12个可食用的植物家庭，分析了每种食谱的典型和更多的异国情调，并提供了300多种素食食谱，这些食谱展示了其独特的个性。一些家庭可能很熟悉（白菜，胡萝卜，豆类）；其他人则不太如此（满足吹牛和栗色在内的开weed）。Like human families, these plant families contain quirky members (the pungent herb epazote, for instance, is the hard-hitting cousin of mild-mannered chard) and become more interesting as you get to know them through Madison’s recipes, which strike a good balance between tried-and-true favorites and more unusual fare. You can’t go wrong with her Fresh Tomato Relish, Sautéed Broccoli Raab with Garlic, or crumbly Peanut Butter Cookies. But if you’re in the mood for adventure, there is also Ann’s Squash Blossom Frittata and a Carrot Almond Cake with Ricotta Cream. Bountiful botanical and culinary information on each featured vegetable, stunning photography, personal anecdotes, and helpful kitchen tips round out this encyclopedic tome.

花椰菜配藏红花，胡椒粉，大量香菜和意大利面（第144页）为花椰菜提供什么耀眼的方式！您可以享受这种芬芳的金色蔬菜 - 将其蒸，然后用芳香剂（作为配菜）炒，或者通过用热面食和磨碎的奶酪扔掉主菜。

胡桃南瓜汤配椰奶，味o和石灰（第282页）生姜，香菜和石灰的明亮，鲜艳的风味证明了南瓜汤不仅是冬天。

豌豆与烤面包屑和面包屑		枯萎的红白菜和薄荷和山羊羊乳酪		花生酱饼干，饰有咸烤花生

Christopher Hirsheimer和Melissa Hamilton的照片©2013

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