A pleasantly modest and healthful guide to vegetable cookery, though one may feel that the ""status of vegetables"" no longer requires much elevating. For those in a position to grow their own, Marton gives some simple gardening instructions; otherwise there's advice on how to make selections at the greengrocer. The caloric, vitamin, and protein count of all grains, legumes, roots, and greens is included for folks trying to go meatless. The recipes range from the familiar and easy hash brown potatoes and lentil soup to the unexpected and festive--spinach ricotta dumplings or a dessert of squash cream. For anyone looking to expand their repertoire of vegetarian meals, this should fill the bill while reducing the tab.