Beta-carotene, the red-orange pigment found especially in carrots, may prove to be one of the most powerful preventives against cancer discovered to date. Thus, says The Carrot Cookbook, we all should consume more carrots. And that's just what this lively and informative cookbook inspires us to do. In more than 130 recipes--for beverages, breads, soups, salads, main dishes, side dishes and desserts--the carrot is the star. Some of the titles tempt (such as ""Pot of Gold Soup""), others intrigue (""Anna Lou's Carrot Fudge""), still others amuse: ""Fettucini Carrotini,"" ""Chili Con Carrot,"" ""The Right Stuffing,"" ""Sweet Carroty."" In addition to recipes, the book gives a brief history of carrots, tells how to grow them, provides valuable nutritional guidelines from the American Cancer Society and offers sample menus for fitting carrots into daily meals. Highly appealing cook-book fare.