Vegetables are not only hugely diverse, they are also incredibly versatile. In this exciting book they take centre stage as Rich Harris explores the many ways of using them, including pickling, smoking and fermenting, alongside the more traditional roasting and braising. As a chef and committed carnivore, Rich's use of vegetables focuses on flavor, bringing out the natural tastes of vegetables and playing with complementary textures and qualities. His creative and delicious recipes include Miso Glazed Pumpkin, Gnocchi with Caponata and Burrata Cream, as well as Celeriac Rice Pudding with Bramble Compote. Perfect served alone, as a side dish or part of a collection of vegetarian small plates, Rich's recipes show you how to celebrate vegetables in their delicious and varied glory.

Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2021) Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. Praise for Time: "I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen." – Nigella Lawson "Gill Meller's latest cookbook, Time, is poetic and romantic – a string of beautiful recipes guide you through the seasons. – Yotam Ottolenghi, Guardian Praise for Gather: "My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." – Diana Henry "Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour." – Hugh Fearnley-Whittingstall

Finalist for the 2016 IACP Awards: Julia Child First Book Eat More Vegetables. Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen. Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.

In the “Newbery Honor–winning author’s compelling fantasy” for young adults, a boy is chosen to rule his idyllic land—only to discover its dark secrets (Publishers Weekly). Green-sky is an ideal place. Violence doesn’t exist. Its citizens, the Kindar, glide from tree to tree and exchange happy thoughts. This is all thanks to their rulers, the Ol-zhaan. And on his thirteenth birthday, Raamo D’ok is chosen to become one of the Ol-zhaan. Raamo is surprised to be named a Chosen. He isn’t a very good student—but the Ol-zhaan believe he has strong Spirit-force. But during his training, Raamo discovers that these good rulers aren’t as benevolent as they appear. They harbor secrets about his people, his family, and what lies below the forest floor. Now Raamo must decide: Should he keep the peace, or reveal the secrets that the Ol-zhaan have protected for so long? This ebook features an extended biography of Zilpha Keatley Snyder.

A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.

This book contains the majority of the presentations of the Second International Symposium on the Biology of Root Formation and Development that was hcld in Jerusa lem, Israel, June 23---28, 1996. Following the First Symposium on the Biology of Adventi tious Root Formation, held in Dallas. USA, 1993, we perceived the need to include all kinds of roots, not only the shoot-borne ones. The endogenous signals that control root formation. and the subsequent growth and development processes, are very much alike, re gardless of the sites and sources of origin of the roots. Therefore, we included in the Sec ond Symposium contributions on both shoot-borne (i.e., adventitious) roots and root-borne (i.e., lateral) roots. Plant roots have remained an exciting and an intriguing field of sciencc. During thc years that followed the first symposium, an exceptional proliferation of interest in root biology has developed, associated with the intensive research activity in this field and the contemporary developments in the understanding of root function and development. New methods have been applied, and old ideas and interprctations werc rccxamined. Alto gether, it became necessary to update our viewpoints and to expand them.

A comprehensive, step-by-step guide to growing healthy, happy fiddle leaf fig houseplants. Fiddle leaf fig plants can be a beautiful addition to your home, but it's no secret they require ongoing care to thrive. This book will provide you with all the tools you need to care for your green friend. Covering important topics from the secret to proper watering and how to fertilize your plant to proper drainage and pruning techniques, The Fiddle Leaf Fig Expert was written for experienced growers and first-time plant parents alike. This book includes actionable information to improve the health of your plant including:1. The Benefits of Your Plant2. The History of Fiddle Leaf Figs3. Fiddle Leaf Fig Care 1014. The Secret to Proper Watering5. The Best Fertilizer to Use6. Soil and Drainage7. Pruning and Cleaning8. PropagationThe guide was written for fiddle leaf fig lovers who want to understand what their plant needs to thrive and provide ideal growing conditions. It will help both novice and experienced growers to build a stronger relationship with their fiddle leaf fig.

There is a scarcity of detailed information regarding the ecophysiology of root systems and the way root system functioning is affected by both internal and external factors. Furthermore, global climate change is expected to increase the intensity of climate extremes, such as severe drought, heat waves and periods of heavy rainfall; in addition other stresses such as salinization of soils are increasing world-wide. Recently an increasing awareness has developed that understanding plant traits will play a major role in breeding of future crop plants. For example, there is increasing evidence that the traits of root systems are defined by the properties of individual roots. However, further knowledge on the functional importance of root segments and the molecular/physiological mechanisms underlying root system functioning and persistence is needed, and would specifically allow modifying (crop) root system functionality and efficiency in the future. Another major gap in knowledge is localized at the root-soil interface and in regard to the potential adaptive plasticity of root-rhizosphere interactions under abiotic stress and/or competition. It is currently unknown whether adaptations in microbe communities occur, for example due to modified exudation rates, and what are the subsequent influences on nutrient mobilization and uptake. Furthermore, uncovering the mechanisms by which roots perceive neighboring roots may not only contribute to our understanding of plant developmental strategies, but also has important implications on the study of competitive interactions in natural communities, and in optimizing plant performance and resource use in agricultural and silvicultural systems. In this Research Topic, we aimed to provide an on-line, open-access snapshot of the current state of the art of the field of root ecology and physiology, with special focus on the translation of root structure to function, and how root systems are influenced by interplay with internal and external factors such as abiotic stress, microbes and plant-plant interaction. We welcomed original research papers, but reviews of specific topics, articles formulating opinions or describing cutting-edge methods were also gladly accepted.

In the course of evolution, a great variety of root systems have learned to overcome the many physical, biochemical and biological problems brought about by soil. This development has made them a fascinating object of scientific study. This volume gives an overview of how roots have adapted to the soil environment and which roles they play in the soil ecosystem. The text describes the form and function of roots, their temporal and spatial distribution, and their turnover rate in various ecosystems. Subsequently, a physiological background is provided for basic functions, such as carbon acquisition, water and solute movement, and for their responses to three major abiotic stresses, i.e. hard soil structure, drought and flooding. The volume concludes with the interactions of roots with other organisms of the complex soil ecosystem, including symbiosis, competition, and the function of roots as a food source.