Madison—chef, author, sustainable-eating booster—organizes her new herbivore tome by plant family. One chapter focuses on the carrot family, which includes carrots, celery, cilantro, chervil, and parsnips; another on the sunflower family, with its cardoons, chamomile, tarragon, and artichokes. These connections encourage an impromptu approach to dinner. Don't have an onion? Swap in a leek. What to pair with parsnips? Go for its cousin chervil. Madison discusses everything from botany to history to cookery, and her prose is so approachable that you'll actually look forward to cozying up in bed and reading about kohlrabi. Helpful kitchen tips ("much of the flavor and nutrition in carrots resides in the skins, so it's better to scrub...than peel") run below each vegetable's introduction; the photographs by former SAVEUR editors Christopher Hirsheimer and Melissa Hamilton are Cezanne-esque still lifes; and the recipes are simple yet often superb.