The Kitchen Garden Cookbook

Most vegetable recipes, contends Thompson in this stellar companion to The Kitchen Garden (reviewed above), have been designed ``to disguise lackluster storebought produce-it's smoke and mirrors with razzle-dazzle seasoning.'' In their stead she offers ``no disguises'' and ``little that's complex.'' Fresh, homegrown vegetables and fruits star in a glittering panoply of recipes, organized alphabetically by main ingredient. Thompson generally calls for little fat, and throughout she suggests a myriad of variations and ideas for substitutions. As might be expected from a Southern Californian, there are many Mexican-inspired dishes (Dent Corn and Ancho Chili Pudding), but Thompson samples cuisines from Indonesia to Ireland, including the likes of Doukhobor Borscht and Tanzanian Coconut Kala Chana Beans over Rice. A great boon to untimely gardeners are such recipes as Bolting Lettuce Soup and Linguine with Flowering Broccoli. The brief ``Cook's Notebook'' defines such terms as blanching and includes a few basic related recipes, e.g., vinaigrette dressing and flaky pastry. Photos not seen by PW. (May)