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From chef and restaurant owner April Bloomfield, the author of the critically lauded cookbook A Girl and Her Greens, comes a beautiful, full-color cookbook that offers on tantalizing seasonal recipes for a wide variety of vegetables, from such summer standbys as zucchini to earthy novelties like sunchokesA Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, or Carrots with Spices, Yogurt, and Orange Blossom Water, April demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.Written in her appealing, earthly style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources