In the US, meat is cheap and is often at the center of the plate. To the rest of the world, vegetables, grains and beans are treated with respect, and prepared with fresh, lively approaches that can transform the ordinary into the extraordinary. Discover a world of high-heat roasts, rich braises, drizzles of honey and stir-fries aromatic with ginger and garlic. The possibilities are endless-- and it's never too late to get your vegetable PhD! -- adapted from inside back cover