The complete encyclopedia of vegetables and vegetarian cooking
A guide to over 180 contemporary vegetable ingredients, with over 300 recipes. In two sections, the first dealing with identification, seasonal availability, preparation, cooking, historical background and nutrition. The second offers a collection of easy-to-follow vegetarian dishes. Step-by-step fo...
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| Format: | Books Print Book |
| Language: | English |
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New York, NY :
Hermes House,
c1997.
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Table of Contents:
- Introduction
- Vegetables
- Onions and leeks
- Shoots and stems
- Roots
- Greens
- Beans, peas and seeds
- Squashes
- Fruit
- Salad vegetables
- Mushrooms
- Recipes
- Soups and appetizers
- Light lunches and suppers
- Main courses
- Salads and vegetable dishes
- Parties and picnics
- Virtually vegetarian
- Desserts and breads
- Index.
