British chef Hugh Fearnley-Whittingstall says vegetables shouldn't get
second billing to meat and fish and plays up their versatility, flavors,
and health benefits in his book, "River Cottage Veg."
American edition of the British best-selling cookbook is full of
vegetarian and vegan recipes for salads, soups, and entrees that he
promises will satisfy any meat-eater's palate.
celebrity chef spoke to Reuters about his passion for vegetables and the
secret of how to make children eat more vegetables.
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