Larousse gastronomique
Subtitle: Vegetables & salad
By: with the assistance of the Gastronomic Committee president, Joël Robuchon
Contributors: Larousse (Firm)
Publisher: Bounty Books
Published: 2011
Place of publication: London
Language: eng
Number of pages: 304
ISBN-13: 9780753721414
Subjects: Cooking (Vegetables); Cooking (Poultry); Salads
Other titles: Vegetables & salad; Vegetables and salad
Notes: Includes index.

Translated from the French.
Table of contents: title: Useful information; title: Introduction; title: Vegetables (Artichokes (globe) ; Asparagus ; Aubergines (eggplant) ; Avocado ; Barley ; Beans, fresh & dried ; Bettroot (bet) ; Broccoli ; Brussels spouts ; Buckwheat ; Bulgur ; Cabbage ; Cardoons ; Carrots ; Cauliflower ; Celeriac (celery root) ; Celery ; Chestnuts ; Chick peas ; Chicory (endive) ; Courgettes 9zucchini) & marrows (summer squash) ; Cucumbers & gherkins ; Custard marrow ; Endive (chicory) ; Fennel ; Fern ; Garlic ; Jerusalem artichokes ; Leeks ; Lentils ; Lettuce ; Maize ; Mushrooms ; Mushrooms ; Okra ; Onions & shallots ; Palm hearts (herats of palm) ; Peas ; Peppers (bell peppers) ; Potatoes ; Pumpkins ; Radish ; Rice ; Salsify ; Sorrel ; Spinach ; Sweet potato ; Swiss chard [silverbeet] ; Tomatoes ; Turnips ; Watercress); title: Mixed vegetables & salads; title: Basic recipes & classic additions (Batters ; Butters ; Dressings & mayonnaise ; Mirepoix, forcemeats & sausagemeat ; Pastry ; Sauces & purées ; Stocks, consommés & glazes).