The Complete Encyclopedia of Vegetables & Vegetarian Cooking by Roz Denny
A reference book for curious vegetable cooks
Few cooking questions are more satisfying than “What can I do with this vegetable?” The Complete Encyclopedia of Vegetables & Vegetarian Cooking aims to answer that question visually. The illustrated 1997 Hermes House hardcover, identified by ISBN 1901289036, brings ingredient knowledge and recipe ideas together in a substantial reference work. It is associated with Christine Ingram and Roz Denny—not Roz Denny alone, as the original title of this blog entry suggests.
What is covered?
Publisher and bookseller descriptions identify a first section devoted to more than 180 vegetable ingredients, arranged in groups such as roots, greens, squashes, beans, stems, mushrooms and salad vegetables. It describes identification, seasonality, preparation and cooking. A second section contains more than 300 recipes, supported by step-by-step and finished-dish photographs. These figures describe the cited edition; they should not be transferred automatically to similarly titled books or later editions.
From everyday staples to something unfamiliar
The original description mentions comforting dishes such as a winter casserole with dumplings, stuffed squash and vegetarian versions of traditional favourites, alongside preparations such as gazpacho and green-lentil kulbyaka. The value is not merely in collecting recipe names. A visual reference can help readers understand how an artichoke is trimmed, what to do with leafy stems and how a less familiar vegetable might be cooked.
Who might find it useful?
This book suits readers who enjoy browsing a substantial illustrated reference and planning meals around produce rather than a single dietary label. One caution: a bookseller description says the collection includes “vegetarian and virtually vegetarian” dishes. Readers who strictly avoid meat or fish should verify individual ingredient lists rather than assuming that every recipe meets their needs.
Buying the right edition
Used copies are limited. The correct 1997 ISBN matters because other reference books with similar titles and author credits circulate.
Book: The Complete Encyclopedia of Vegetables & Vegetarian Cooking by Christine Ingram and Roz Denny
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Featured image: AI-generated food illustration, not a photograph of the book or its recipes.