A rainbow handful of carrots graces the cover of Peter Hertzmann’s new book. But, as I discovered when I spoke to Peter, you can’t judge a book by its cover. Or even, apparently, by its title: 50 Ways to Cook a Carrot. Because although all the methods (not recipes!) feature carrots in one form or another, they’re intended to offer techniques that, Peter insists, you can apply to many other vegetables, fruits, and even meat and fish.

There is, indeed, much to be learned from the book, even for an experienced cook, and I have already successfully applied one of the methods to some leeks. The UK edition of the book, published by Prospect Books, is available now, but it won’t be available in the US for a couple of months. However, Prospect kindly agreed to send a copy to one lucky winner.

Next Monday (28 October) I will pick someone at random from all of those who subscribe to Eat This Newsletter. If you’re already a subscriber, you don’t need to do anything, although I would appreciate if you spread the word and thereby diminish your own chances. If you’re not a subscriber, do sign up now, and feel free to diminish your chances too by persuading friends to sign up.

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