Vice: The Best Vegetable-Forward Cookbooks for Farmers Market Season (and Beyond)

Dreaming of mastering your mushrooms, ruling those raspberries, or dunking on that daikon? These 15 cookbooks will lead the way.

By Adam Rothbarth

Produce is magical, and the farmers who harvest it are wizards. Whether you’re a professional chef or just a casual food enjoyer, there’s no denying the pleasure that comes with tasting a stunning carrot, a heavenly heirloom tomato, a perfectly ripe peach, or some luscious fresh greens.

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“Eating From Our Roots” by Maya Feller

Feller is a registered dietician and nutritionist, and her approach to cooking looks far, far beyond prescribed fad diets, which never work equally for those who try them. Here are dishes for all types of eaters, culled from diverse regions across the globe. I love the breadth of ideas here. Extra tomatoes? You could make Bahian-style chicken wings from Brazil; gazpacho de tomate from Spain; or flame-broiled tomato with zucchini blossoms from the U.S.’s West Coast.

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