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."
The 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.
The 48-year-old 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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