Vegetables
By: James Peterson.
Edition: 1st ed.
Publisher: Morrow
Published: 1998
Place of publication: New York
Language: eng
Number of pages: 429
Subjects: Cookery (Vegetables)
Description: Explanations of each vegetable, arranged alphabetically from artichokes to zucchini, are followed by vegetable salads; fried vegetables; vegetable gratins and casseroles; grilled vegetables; pasta, gnocchi, and risotto; pickles and brine; pureed vegetables; roasted vegetables; four flavorful favorites (garlic, dried mushrooms, preserved meats, and anchovies); braising; soups; vegetable stews; tasty starters for parties and meals; and sauces, salsas, pastes, rubs, and flavorful broths.
Notes: Includes index.