A meal isn't complete without vegetables, and sometimes vegetables can be a complete meal. This beautiful book celebrates the range and versatility of New Zealand's seasonal produce, offering a wide range of recipes from entrees and main dishes such as pies and flans, risottos and pastas, as well as delicious side dishes and accompaniments. The book is divided into four seasonal sections, each one dedicated to produce available at that time of year, and with a feature vegetable for each season (eg ‘Spring means asparagus’). Mouth-watering photography by Aaron McLean brings the dishes to life and celebrates the beauty of our beautiful fresh produce. This is not a vegetarian cookbook, but rather a celebration of how vegetables can be the star in a range of delicious dishes. All the encouragement you'll ever need to eat your greens!

Author Biography

Lauraine Jacobs is an internationally respected food writer and author of several cookbooks. She trained at the London Cordon Bleu School in the mid seventies and has been writing on culinary matters for over 20 years. Ginny Grant and Kathy Paterson are also both well-known food writers and contributors to Cuisine magazine.