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[Cover photo by Barb Gertz.] Ratatouille was probably my mother's favorite vegetable dish to serve and, though I don't have her exact recipe for it, it's enough of a favorite of mine that I decided it needs it's own cookbook. It's versatile in that it can be either a side dish or main dish. Sometimes it's made with various meats included. It can also be altered by use of various seasonings to fit a variety of cuisines, although it's traditionally French. There are baked versions in addition to the more traditional stovetop version. So here are a panoply of variations, all under one cover.