This is a door-stopper of a book. I think it would be more beneficial as an ebook for reference than a physical book, at least in my personal experience. I'm also unsure if any of the recipes really 'wow'ed me, although I haven't tried any yet... this is just by look.

I will say that the content itself in the reference sections is useful, and hence why I think an ebook could be good (easy to search). Each vegetable listed included a description of how to pick good produce, how to prepare it, what season it grows in, complementary flavours, and other related or similar veggies.

However, I found the organization to be less-than-helpful‰ÃƒÂ›ÃƒÂ“by colour of vegetable. I think it would make more sense to organize the sections by vegetable family‰ÛÓlike the root veggies, alliums, the leafy greens, the brassica, squashes... etc. Then the recipes that work for substituting different veggies could have be grouped together. Being grouped by colour sometimes meant that a very colourful vegetable got its own entry (e.g., beets) whereas a duller or more varietal-coloured vegetables were lumped together‰ÛÓsuch as squash. Butternut had its own entry, but the rest of the gourd-type squashes were grouped together under the heading "pumpkin" and the entry mentioned pumpkin, kobocha, acorn, and spaghetti squashes.

Also, from a design standpoint, the book did not need to be 488 pages. Each opening page for every vegetable had a single short paragraph in a huge font, which was frankly unnecessary. Then a double-page spread for all the useful information. Followed by 1 to 6 recipes. There wasn't a clear rationale for why some vegetables only got 1 single recipe and others had 3-6. Not to mention, while the cover copy boasts "150 recipes" but with 488 pages, that's only a little more than 31% recipes. ( )