This vintage volume contains a detailed and interesting guide to Chinese vegetables, with chapters on preparation, nutritional value, different modes of preparation, history, and much more. A fantastic foray into oriental vegetables and herbs, this volume is ideal for those looking for new and exciting ideas for vegetarian cuisine. Contents include: “Introduction”, “Experimental Methods”, “Roots and Tubers”, “Sagittaria, or Arrowheads”, “Taro”, “Water Chestnut”, “Sacred Lotus”, “Lily Bulbs”, “Chinese Sweet Potatoes”, “Yam Beans”, “Cassava, or Manioc”, “Green Vegetables and Cucurbits”, “Green Vegetables”, “Seeds and Grains”, “Fruits, Nuts, and Flowers”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.