This charming book demonstrates that as cookbook trends go, (1) the discovery of vegetables is worthy and (2) joint British-American editions still have their problems. Among the current glut of books on vegetable cookery, Grigson's is one of the most exuberantly catholic. Presented alphabetically by vegetable, the recipes range from corn on the cob to turnips with chestnuts, falafel, and the Irish dish known as champ (mashed potatoes with scallions and much melted butter). Grigson, author of The Mushroom Feast (1975), writes with general good sense and winning erudition (see her delightful forays into the gastronomic life of Thomas Jefferson). But transatlantic incompatibilities remain. Measurements are given in metric and British standard terms; directions use an uncompromisingly English vocabulary (""gammon,"" ""pipped"" tomatoes, etc.). A so-called American edition at this price should have provided something more than the small introductory glossary and table of equivalents to address such problems. Much attention is paid, besides, to matters that can only make Americans weep in frustration, like the staggering variety of potatoes available on the Other Side--but none of our poor handful of varieties is mentioned. In other words, this is a specialized work, full of re wards for sophisticated cooks in search of insight and adventure, but certainly not the ticket for the ordinary recipe-clipper.