250 ways to serve fresh vegetables
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [and others]
Contributors: Culinary Arts Institute
Publisher: Consolidated Book Publishers
Published: 1940
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking (Vegetables); Vegetables
Other titles: Two hundred fifty ways to serve fresh vegetables
Notes: "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."

"Published for Culinary Arts Institute."

Includes index.

"11"--Cover.