It's always interesting to learn how vegetable-cookbook authors supply new and interesting ways of preparing old standbys or hitherto ignored vegetables such as celeriac, jicama, kohlrabi and so on. Here, Gorman presents us with a nice variety of dishes that go far beyond the old boiling or steaming methods. Her recipes are arranged in alphabetical order according to the vegetable featured. She only occasionally includes a medley of two or three vegetables--apart from the usual onions, tomatoes or mushrooms--even when she's tossing up a fettucine or producing a soup. Many of her dishes are far from low calorie--there is liberal use of various cheeses and cream, and a number of rich vegetable-based cakes, pies and custards--but these are nicely balanced with salads and relatively slimming stir-fried dishes. There are also a number of non-vegetarian assemblages. Chicken or beef broth is used at times; and an occasional meat, fish or fowl pops up, topped with or cooked in a vegetable-base sauce. The collection is also laced with unusual recipes. How about a roast garlic head for an appetizer? Or a parsnip-and-apple soup, butter-fried sweet potato medallions topped with a lime hollandaise sauce, and a baked stuffed chayote? An over-400-recipe collection that holds its own with other recent vegetable cookery ""classics.