250 ways to serve fresh vegetables
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.].
Contributors: Culinary Arts Institute; Sontheimer Foundation
Series: Encyclopedia of cooking -- 11
Publisher: Consolidated Book Publishers
Published: 1953
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking (Vegetables); Vegetables; Preservation; American Cooking
Other titles: Two hundred fifty ways to serve fresh vegetables
Notes: "Culinary Arts Institute."

"Recipes for delectable dishes of every vegetable from artichokes to zucchini; the importance of vegetables to healthful meals; mineral and vitamin content of fresh vegetables, and how to retain their full value in cooking; selection, care and preparation of summer and winter vegetables; use of vegetables for garnishing."

Includes index.