The Shared Kitchen features more than 80 flavorful and creative vegetarian and vegan recipes. The food is unfussy and flexible, inspired by the simple joy of cooking something delicious with what you already have – whether it was grown in your garden, bought in bulk at the market or discovered at the bottom of the crisper drawer. Each of the 16 chapters features a common fruit or vegetable – from apple to zucchini – and showcases new ways to put these staples in the spotlight, and save them ending up in the compost when you have too much to know what to do with.

• 256 pages
• 8.75 x 1.28 x 11.26