'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.

    They are subtle and varied, but not complicated. With the skills of a great teacher and a master chef, he quotes from Rilke before offering his recipes for ginger muffins and blueberry crisp. He recalls the pleasure of cooking over fire - the colors, the smells, the process of "harvest being transformed into food" - as he provides secrets for grilling. Brown enables us to see the virtue and goodness of radishes; he regales us with the tale of a watermelon feast; he gives us images of succulent dishes and the simplest and purest of repasts.

    It even includes some great "comfort" dishes in full vegetarian cover including shepherdess pie, stuffed squashes, artichokes, eggplants, etc, and chili con queso. Fully illustrated with beautiful step-by-step and finished-dish color photos.

    Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.

    More Easy Beans has the same clear layout and keeps the emphasis on easy. The selection of beans includes those in Easy Beans plus romano, adzuki and mung beans; Beans have been partnered with such interesting foods as orzo, gorgonzola and asiago cheese; Kid-friendly bean recipes have been included so that healthy eating can start at a young age; Interesting combinations and seasonings to make bean company fare. Mouth-watering, low-fat recipes such as Mexican Stir-Fry Salad, Bean Wrap Ups, Black and White Chili and Spanish Vegetable Soup - all quick and easy - entice the six o'clock cook.

    And it's not just for vegetarians! There is a wonderful range of original vegetable ideas that will open new vistas to anybody who wants exciting, appetizing vegetable eating.

    Fresh, imaginative, and original, her recipes will enchant vegetarians and non-vegetarians alike.Informative introductions to 36 different vegetables answer commonly asked questions on selection and preparation, and vegetable recipes for every occasion, whether it's a formal dinner, a quick weeknight meal, or even a savory snack or side dish, are included. From Thai Coconut Soup with Roasted Sweet Potatoes to Ricotta and Nutmeg Gnocchi with Beet Sauce, Annie Bell's Vegetable Cookbook establishes a firm foundation for an original and inspired approach to cooking vegetables.

    Plus a plan for achieving and maintaining your ideal weight and health.Table of ContentsIntroduction Nutrition and Lifestyle Healthy Weigh Plan Breakfast Lunch Sandwiches Sensational Main Dish Salads Soups Dinner Pasta Recipes Rice and Couscous Recipes Potato Recipes Mexican and Legume Recipes Pizza Recipes Dessert Variations and Substitutions Pantry and Smart Shopping Tips Nutritional Analysis