A celebration of misfit vegetables
Becky Selengut has made it her mission to take less popular―or even outright scorned vegetables like beets and okra―and cook them into irresistible dishes. Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe.
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“This effortlessly entertaining and endlessly empowering book deserves its own spot in every kitchen.”
— Library Journal
A must-have for the plant-curious
In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. This cookbook will have readers seeking out unusual and underused produce like never before.
Praise for Misunderstood Vegetables
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“In Misunderstood Vegetables, Selengut offers an ethos of redemption and respect, diversity and inclusion, acceptance and love. That might sound like a lot for a book about vegetables, but it’s a book about vegetables beautifully done.”
― Bethany Jean Clement, Seattle Times
“If a chile-and-honey-glazed roasted treatment can’t get you to try parsnips, nothing will.”
― Florence Fabricant, Front Burner, New York Times
“With Misunderstood Vegetables, Becky Selengut has spilled the (fava) beans and now everyone can begin to understand their ugly beauty in delicious ways that are, even to longtime fans like me, exciting and new.”
― Cal Peternell, author of Burnt Toast and Other Disasters
“Becky Selengut is a superb teacher with a keen understanding of flavor, and she knows how to coax the best qualities out of her ingredients. This inspired collection of easy-to-follow recipes will guarantee your produce bins are never boring again.”
― Jerry Traunfeld, chef, vegetable lover, and author of The Herbfarm Cookbook and The Herbal Kitchen
“For curious cooks looking to branch out, this exploratory introduction will be invaluable.”
― Publishers Weekly
“Misunderstood Vegetables—its breadth of vegetable knowledge, practical cooking tips, and creative recipes—has reinvigorated my love for veggies, including the turnips and radishes I have (mistakenly) avoided for years.”
― Nisha Vora, creator of Rainbow Plant Life