I'm really digging the emerging trend of non-recipe cookbooks, like the groundbreaking Flavor Bible and Vegetarian Flavor Bible. And here's a new entry to the fold, sure to be one of the most popular cookbooks of the year with: a really cute title; attractive, informative pictures, and a focus on familiarity with purchasing, processing, and cooking vegetables.
Some other reviewers thought that the book had too few vegetables represented, myself I guess Indy is lame or something because I'd never heard of some of these vegetables and couldn't think of any that weren't covered. For my money I would have preferred more "classic" recipes for the vegetables (no 'slaw to accompany the cabbage?) but the recipes do present a good variety in complexity and style. The main value of the book, however, is the encyclopedic elements, the recipes are mostly I think to remind you that the plant stuff can also be eaten after you cut it all up.
So am I going to immediately stop buying those delightful frozen bags of pre-cut butternut squash cubes after reading her instructions for cutting those darned things? Well, no... but I am going to try to hunt down a celery root!