“Touch the vegetables and look at their expression. Smell them, try a bite raw. When you get close to vegetables, you begin to understand their character and grow attached to them.” — Naomi Takayama

The recipes in this book use simple vegetables that can be found anywhere. It also introduces practical storage methods suited to each vegetable, along with ideas for using everything from leaf to tip so nothing goes to waste.

Centred around 18 different vegetables, featuring 79 recipes organized by the seasons, this collection is filled with dishes you’ll want to return to again and again throughout the year. A reliable and inspiring book to keep close at hand in the kitchen.

Written in Japanese only.

Naomi Takayama
Born in Shizuoka in 1958, Naomi Takayama has enjoyed a long career as a chef. She appreciates simple and powerful dishes that open up the five senses through smells, tastes, textures, colours and sounds. Her dishes interact with the ingredients in ways that serve to remind us of the enjoyment to be found from cooking and, of course, eating.

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野菜だより

季節のいきおいを丸ごとたべる
野菜料理のレシピ集

18種類の野菜をメインにした79レシピを収録。シンプルでおいしい、素朴で力強い、高山なおみさんの真髄がつまった、野菜料理の決定版です。
「野菜を触って表情を見る。匂いを嗅いで、生でかじってみる。野菜にぐっと近づくと、性格が分かって、愛着がわいてきます」（はじめにより）。使用する食材は、どこでも手に入れられる野菜ばかり。それぞれの野菜に適した保存法も紹介し、野菜の葉っぱからしっぽまで、大事に丸ごと食べられる知恵が満載。旬の季節ごとにくり返し作って食べたくなるレシピ。「これさえあれば！」の台所にあると頼もしい一冊です。