Includes index

Vegetables and Me -- Vegetables Can Be the Stars of the Meal! -- Maximize the Flavor of Your Vegetables -- Seasonings -- Preparation Methods -- Cutting Methods -- Glossary of Japanese Ingredients -- Making the Most of Your Vegetables -- PICKLING: Preserved Goodness

"Yumiko Kano, one of Japan's best-known macrobiotic chefs and food writers, has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. In this book --her first to appear in English-- she shares 80 delicious, easy-to-make plant-based recipes, including a chapter devoted entirely to pickling and fermenting vegetables, with explanations of the equipment and processes used, along with 20 easy-to-make pickling recipes. This is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!" --

"Yumiko Kano is one of Japan's best-known macrobiotic chefs and food writers. She has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her 'no meat, no eggs, no dairy, no sugar' recipes— and the first to appear in English! Kano's recipes have previously been featured in the New York Times and many other Western publications. Kano's recipes turn everyday vegetables like tomatoes, cucumbers, pumpkin, cabbage, zucchini and potatoes into culinary delights through the use of traditional fermented Japanese ingredients like soy sauce, miso, sake and mirin. She includes a chapter devoted entirely to pickling and fermenting vegetables, with explanations of the equipment and processes used, along with 20 easy-to-make pickling recipes. In addition, she provides many valuable tips on traditional Japanese cooking methods including boiling, sauteing and grilling. This is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!" --

In English, translated from the Japanese