According to a review written for the Los Angeles Times, he says most cooks he knows prepare the same half dozen vegetables over and over. Vegetables, he writes, connect him and his family to the seasons. He knows it's May when the local asparagus proliferates at markets, and that it's October when cauliflower dots nearby fields. And come summer, as back yards overflow with tomatoes and zucchini, neighbors get downright neighborly with their bounty. The average American grocery store carries at least 50 vegetables in the produce aisle, Bishop says.
Bishop takes each vegetable alphabetically and makes it approachable.
Each vegetable gets an introduction, perhaps an explanation of why Bishop likes it or tips on the best place to buy it, then has important details such as availability, selection, storage and best cooking methods. Next come the recipes, which are straightforward and sensibly written, according to the Times review. There's something for everyone among the more than 300 recipes, from basics such as the potato to those that are more, but not overly, involved, such as Chinese Egg Noodles With Spicy Asparagus Sauce, Corn Pudding With Buttered Crumbs and Spiced Tomato Chutney. No more excuses. Now, cook your vegetables.