Anyone have this new book? My copy just arrived, and OMG, I want to dive right in and start cooking! A Parsnip-Cardamom Custard sweetened with maple syrup caught my eye to begin with.
The vegetables are grouped by their botanical families -- quite an interesting approach.
Lots of buying and storing info, suggestions for use, which parts of the plant are edible, in addition to the obvious.
Pricey, but destined to become a classic.
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