An alphabetical tour of the world of fruits and vegetables, from apricot and artichoke to yam and zucchini.

An updated, expanded, full-color edition of Peterson's comprehensive guide to selecting, storing, preparing, and cooking more than 60 vegetables. This new edition of the James Beard Award-winning classic walks readers through shopping, storing, and step-by-step instructions for preparing vegetables, both familiar and exotic. Includes more than 300 recipes.

Pests in your garden are a challenge no one wants to face but very few gardeners manage to escape. Instead of turning to synthetic chemical sprays, baits, and dusts, Mulvihill shows you how to handle even your worst pest woes naturally. You'll learn to identify common vegetable garden pests, based on both the damage they cause and their physical appearance. Then you'll discover the most effective organic pest-control products to minimize damage while...

A step-by-step guide that will have even the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. Features a complete how-to section for every kind of preserving as well as a number of recipes full of exciting flavor combinations.

Discusses the history and uses of plants that are normally thought of as vegetables but share some of the traits of fruits, such as tomatoes, avocados, squash, and peppers. Includes recipes.

Shows how vegetables from the same family can be interchanged to complement other flavors and includes over three hundred recipes, including griddled asparagus with tarragon butter, potato cake with red chile molido, and chive and saffron crepes.