by Alex D. Hawkes
"Treat all vegetables as if they were precious luxuries..." writes Hawkes, a Florida botanist with a rhapsodic reverence for edible plants. In this updated edition of his 1968 volume, Hawkes presents a glossary of nearly 200 vegetables (and some 500 recipes) from akee (a West African fruit known as "vegetable brains"; when cooked it resembles scrambled eggs) to zucchini (a relative of the pumpkin). (Simon and Schuster, $24.95)
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