Suffused with inspiring ideas and a sense of genuine curiosity, Gayler's book is a paean to fine dining and the simple pleasures the earth can provide. Gayler often achieves eye-popping results with just a handful of ingredients in innovative marriages, as in Iced Cucumber and Almond Soup, Pan-Fried Asparagus and New-Season Morels, and Fava Beans and Salsify with Garlic Cream. London chef Gayler (A Passion for Cheese) uses a single condiment for balance, resulting in simple, powerful gestures: Balsamic Glazed Red Chicory, Saffron-braised Potatoes with Paprika, Lemongrass-Glazed Carrots and Pink Radishes. An impressive compendium of the world's sauces, from chermoula and tarator to tzatziki and sambal is prominently on display throughout the book. And lest anyone doubt that vegetables can find their way to the dessert tray, Gayler deftly pairs the sweeter ones with fruit (Swiss Chard and Pear Tart, Butternut Squash and Orange Sorbet). Essays on the vegetable families are interspersed throughout the book; categorized as "roots and tubers," "thistles and shoots," "pods and seeds," they show a refreshing awareness of where vegetables come from and how they are grown. This unpretentious book treats vegetables with clarity, elegance and respect. (June)
