Shortlisted for a 2016 Taste Canada Award
Winner of a 2016 Gourmand World Cookbook Award

Vibrant, diverse, and unexpected vegetable recipes from award-winning chef Bill Jones that will revitalize your approach to plant-based eating.

Roots, stalks, shoots, bulbs, brassicas, and leafy greens—vegetables come in all shapes and sizes, flavours and colours, tastes and textures. Whether you grow or forage them yourself or purchase them from local farmers, you will find an abundance of local vegetables available wherever you live. And this book will provide you with exciting and unexpected ways to prepare all of that goodness from the garden. These are everyday plant-based recipes that respect the seasons.

From renowned chef and award-winning author Bill Jones, these recipes are a love letter to vegetables, inspired by his travels and experiences. In addition to the recipes, he provides detailed information on more than 40 vegetables, outlines the basics of professional vegetable preparation, explains how to source good-quality vegetables, and suggests ways to store different kinds of veggies to keep them fresh.

Bill Jones' profile page

• Winner, Gourmand World Cookbook Award
• Short-listed, Taste Canada Food Writing Award for a Single-Subject Cookbook

As part of the National Post's Thanksgiving sides shakeup, Bill Jones shared his recipe for Baked Acorn Squash with Porcini Mushroom Custard.

"I can't put this book down! The recipes are fantastic and the information is so relevant to our times. This book will help you better understand the role vegetables can play in our diet, and is full of vibrant and delicious ways to enjoy them." —Rob Clark, chef and owner of the Fish Counter

Renee Kohlman at the Saskatoon StarPhoenix offers up her thoughts on Bill Jones' Crispy Bread Salad with Roasted Mushrooms and Brussels Sprouts.

Bill Jones' twelfth cookbook hits number six on the BC Bestsellers list.

"West Coast chef Bill Jones ... knows his way around a vegetable plot. Author of 12 cookbooks and an expert on growing all the things and foraging all the things, Jones's latest volume is a diverse collection of vegetables recipes ... The first 60 pages alone are terribly informative, including a primer on how to best cook and store a variety of vegetables. Jones also dishes on proper cooking essentials, such as knife skills. It's good stuff to know if you are a neophyte in the kitchen." —Saskatoon StarPhoenix

The Deerholme Vegetable Cookbook won a Gourmand World Cookbook Award for the Best Vegetarian Cookbook in Canada.

"I am a big fan of every book Bill Jones has cooked up. His vast experience in the kitchen, his dedication to researching the good works of others, and his knowledge of sustainable and creative cooking have resulted in a worthy publication full of legitimate information and delightul recipes. Here's to Bill's heavenly vegetables, and to reading, cooking, and eating well." —Barbara-Jo McIntosh, owner of Barbara-Jo's Books to Cooks

The October issue of the Cowichan Valley Voice features not only an article on mushrooms by Bill Jones, but also a scrumptious recipe from his brand new cookbook, The “Deerholme Vegetable? Cookbook.

"If eating more vegetables is on your 2016 list, The ?Deerholme Vegetable Cookbook by renowned Cowichan Valley chef Bill Jones will make it the easiest resolution ever. These are seriously delicious recipes." —y.a.m Magazine

Bill Jones explains to Sheryl Mackay of CBC's North by Northwest why his childhood family dinners inspired him to become a chef.

"As more and more people understand the importance of eating vegetarian food, the need for good vegetarian cookbooks is growing faster than they are being produced. The Deerholme recipes are delicious, unique, and healthy at the same time. The Deerholme Vegetable Cookbook fills a void in the culinary world. It should be an essential part of your kitchen if you want to eat scrumptious vegetarian food." —The Washington Book Review

"Accomplished chef Bill Jones has provided us with an array of wonderful, simple-to-follow recipes, which will help us enjoy improved health and energy while reducing cruelty to animals. This is a book I will be proud to have on my shelf!" —Sinclair Philip, owner of Sooke Harbour House

"Cowichan Valley chef and cookbook author Bill Jones is always on top of trends [and] he has rung the trend bell again with his latest work, The Deerholme Vegetable Cookbook." —Times Colonist

The Deerholme Vegetable Cookbook featured as part of a prize package on the Marilyn Denis Show during the 10 Days of Giveaways.

The Deerholme Vegetable Cookbook is included in Quill & Quire's Fall 2015 preview for non-fiction.

"Come Thanksgiving, the turkey on Bill Jones’s table won’t be the customary slam-dunk star. It’s got competition from the minor characters in the traditional Thanksgiving plot. The Duncan cookbook author and cooking instructor just published his 12th cookbook and he’s still buzzed about the roots, leaves, bulbs, stalks, shoots, tubers and fruits that make up our vegetable world." —The Vancouver Sun

"The Deerholme Vegetable Cookbook is a great display of versatility in the world of vegetables. Bill Jones has an amazing knowledge of his terroir, and how to cook each and every ingredient." —Quang Dang, executive chef at West Restaurant + Bar

"The Deerholme Vegetable Cookbook is information-rich and utterly inspirational! A tremendous addition to the culinary library of any aspiring or veteran cook." —Anita Stewart, founder of Food Day Canada, University of Guelph Food Laureate and Member of the Order of Canada