The Cook's Encyclopedia of Vegetables by Ingram Christine

The Cook's Encyclopedia of Vegetables by Ingram Christine

This is a visual guide to vegetables and how to use them, with 100 delicious recipes for soups, salads and main courses. It features bulbs, roots, shoots, stems, greens, beans, peas, seeds, squashes, fruits and mushrooms. Every entry is pictured with detailed descriptions and advice on seasonal availability, buying and storing, preparation and cooking. It includes fabulous dishes such as Fresh Asparagus with Tarragon Hollandaise, French Onion Soup, Potatoes Dauphinois, and Celeriac and Blue Cheese Roulade. There is a vast range of vegetables to choose from, and many different varieties within each type. This practical volume combines an illustrated guide to types and varieties of vegetables, with a compendium of tasty recipes. Photographs of each vegetable provide an instant reference, and the accompanying description gives details of how to prepare, use and cook each type. There are recipes for accompaniments, such as Braised Fennel with Tomatoes, and recipes which will make a substantial supper dish, such as Onion Squash Risotto. Whether you are looking for a soup, a salad or a main course dish, you will find a tempting suggestion here.

Christine Ingram was a food editor for Woman magazine for several years, then became a full-time writer and author, contributing articles to many women's and special interest magazines. She has journeyed extensively, always on the lookout for exciting and unusual recipes.

SKU	Unavailable
ISBN 13	9781780193458
ISBN 10	1780193459
Title	The Cook's Encyclopedia of Vegetables
Author	Ingram Christine
Condition	Unavailable
Binding Type	Paperback
Publisher	Southwater
Year published	2015-04-07
Number of pages	256
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.