The Nightshade Family: Tomato,
Capsicums, Eggplant, and Others
The Squash and Cucumber Family
The Bean Family: Fresh Beans and Peas
Other Fruits Used as Vegetables
Seaweeds
Green, Red, and Brown Algae
Seaweed Flavors
Mushrooms, Truffles, and Relatives
Creatures of Symbiosis and Decay
The Structure and Qualities of Mushrooms
The Distinctive Flavors of Mushrooms
Storing and Handling Mushrooms
Cooking Mushrooms
Truffles
Huitlacoche, or Corn Smut
Mycoprotein, or Quorn
Chapter 5 described the general nature of
plant foods and their behavior in the kitchen.
This chapter and the next two survey some
familiar vegetables, fruits, and flavorings.