You can really appreciate root vegetables fresh, crisp and juicy when raw; succulent and tender when cooked, and they are very healthful: high in fiber, beta carotene, vitamins and minerals, yet low in fat, calories and cholesterol.

Contains 120 wonderful vegetarian recipes for the full menu, from appetizers and snacks to main dishes to delicious desserts.

Features 31 wonderful choices: arrowroot, beet, boniato, ginger, gobo, kohlrabi, leek, potato, rutabago, taro, and many more delicious root vegetables, valued today more than ever by chefs and nutritionists alike.

Valuable nutritional and preparation tips.

Enjoy these golden nutritional treasures from a nurturing earth. Illustrated. Jan. 1 1995