Cooking teacher, food consultant and writer
All the Chez Panisse books are great, plus those of their many chefs and alumni. I picked this one because when devising vegetarian menus I'm often inspired by its delicate yet precise touch, designed to show off the vegetables themselves. Plus it reminds me of happy days in their kitchen. ("Don't *crush* the garlic! Peel it carefully!")
Cofounder and CEO of Nomiku
The aesthetics of this book make it epic like a bible. It tells you so much about each vegetable and then gives you a recipe much in the style of MFK Fisher. The recipes aren't just listed procedure or quantities, it's a story about how you cook the vegetable.
Journalist and author
From grilled radicchio to shaved artichoke and grapefruit salad, Alice Waters' recipes are creative and delicious, turning the humble vegetable into a feast.
My go to book when my NZ garden veggie beds overflow with produce, this book has everything!
(Formerly) Operations Manager at Keith McNally restaurants in NYC
Cook, food writer and stylist
Co-Founder of The Agrarian Kitchen
Director (Alice) and Founder (Catherine) of Baby's Taste Journey
Chef, writer and broadcaster
Food writer and photographer
Chef and cookbook author
Food writer and cook