The Complete Vegetable Cookbook: A Seasonal, Zero-waste Guide to Cooking with Vegetables

The Complete Vegetable Cookbook: A Seasonal, Zero-waste Guide to Cooking with Vegetables by James Strawbridge is a practical guide to preparing, storing and cooking fresh seasonal vegetables with confidence, while keeping waste to a minimum. Organised by seasonality, it explores produce from asparagus and artichoke through to fennel and celeriac, helping you make the most of what arrives in your veg box.

Designed for anyone looking to eat more vegetables, move towards a vegan or meat-free lifestyle, or simply find new flavour ideas, the book combines recipes with clear guidance on using the edible parts of each plant. Alongside annotated photographs and information on varieties and characteristics, Strawbridge shares zero-waste tips, preservation methods and leftover solutions, including techniques such as pickling, fermenting, drying and roasting.

Key details

• By James Strawbridge
• Covers more than 60 vegetables, organised by seasonality
• Includes over 135 vegetarian recipes, from main meals to lunches and sides
• Annotated photographs show the edible parts of each vegetable
• Guidance on preparing, storing and preserving vegetables
• Zero-waste tips and leftover solutions, including pickling, fermenting, drying and roasting

Synopsis

James Strawbridge presents a season-by-season guide to vegetables, exploring different varieties, key characteristics and how best to prepare them in the kitchen. With an emphasis on zero-waste cooking, he explains how to use as much of each plant as possible, from root to bloom, and shares ideas for storing and preserving produce.

The collection includes vegetarian recipes such as fennel gratin, watercress, pear and walnut tart, and cucumber peel gin, showing how vegetables can bring flavour throughout the year.