For those who love vegetables, this cookbook, Vegetables Revised, is very helpful. It gives great information on buying, storing and preparing vegetables.

The chapters in this cookbook will help you from start to finish on preparing a multitude of vegetables. There are chapters covering:

• Knife Skills
• Methods of Cooking
• Making Salads
• Making Gratins and Casseroles
• Making Stews
• Making Soups
• Making Pasta, Gnocchi, and Risottos
• Making Pureed Vegetables

Following these informative chapters are the recipes and tips for every vegetable you can imagine from A to Z. There are many images that show technique and final prepared dishes.

Below is a great Guacamole recipe from the cookbook:

Guacamole

• 3 medium tomatoes, peeled (optional), seeded, and coarsely chopped
• 2 teaspoons salt, plus more to taste
• 4 ripe avocados, preferably Haas
• Juice of 1 lime
• 2 chipotle chiles in adobo sauce, rinsed, or 2 jalapenos, stemmed, seeded, and minced
• 2 cloves garlic, minced and crushed to a paste
• 1 medium red onion, minced
• 2 tablespoons finely chopped fresh cilantro
• Freshly ground black pepper

Toss the tomatoes with the salt and pour into a strainer. Let the tomatoes drain for 30 minutes.

Peel the avocados and chop them into chunks roughly 1/4 inch on each side. Toss the chopped avocados with the lime juice and the chiles. Stir the garlic, onion, drained tomatoes, and cilantro into the avocados. Season to taste with salt and pepper. Serve at Room temperature.

Makes 8 to 10 appetizer servings

Cucumbers are a summertime favorite and are a great source of Vitamin C, Vitamin A, and Magnesium. The also help prevent water retention!

• 1 large cucumber, peeled, seeded and cubed
• 1 large avocado, peeled
• 2 scallions (green and white parts included) chopped
• 1 cup vegetable broth
• 3/4 cup sour cream
• 2 Tbl lemon juice
• 1/2 tsp freshly ground pepper, or to taste

In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped. Add broth, sour cream and lemon juice and continue to process until smooth.  Season with salt and pepper to taste and chill for 4 to 6 hours. Taste for seasoning and serve in chilled bowls with garnish.