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- Author: Fannie Merritt Farmer
- Publisher: Read Books
- Year: 2011
- Pages: 48
- ISBN-10: 1447408039
- ISBN-13: 9781447408031
- Format: 14 x 21.6 x 0.3 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
How to Cook Vegetables and Potatoes - A Selection of Old-Time Vegetarian Recipes (e-book) (used book) | bookbook.eu
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Description
This vintage cookery book contains a large collection of old-time recipes using mainly vegetables and potatoes. Full of interesting and innovative recipes, with simple instructions and handy tips, this easy-to-digest and novice-friendly cookbook is highly recommended for modern vegetarians and healthy-eaters. It would make for a great addition to any culinary collection. Contents include: "French Artichokes, Vinaigrette Sauce", "Jerusalem Artichokes", "Arlington Asparagus", "Asparagus Mousselaine", "Lima Beans Fermiére", "Brussels Sprouts with Celery", "Brussels Sprouts with Chestnuts", "Smothered Cabbage", "Mint Glazed Carrots with Peas", etcetera. Many antiquarian texts such as this are becoming increasingly rare and expensive, and it is with this in mind that we are republishing this volume now, in an affordable, modern, high-quality edition. It comes complete with a specially commissioned new introduction on vegetarianism.
EXTRA 10 % discount with code: EXTRA
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- Author: Fannie Merritt Farmer
- Publisher: Read Books
- Year: 2011
- Pages: 48
- ISBN-10: 1447408039
- ISBN-13: 9781447408031
- Format: 14 x 21.6 x 0.3 cm, minkšti viršeliai
- Language: English English
This vintage cookery book contains a large collection of old-time recipes using mainly vegetables and potatoes. Full of interesting and innovative recipes, with simple instructions and handy tips, this easy-to-digest and novice-friendly cookbook is highly recommended for modern vegetarians and healthy-eaters. It would make for a great addition to any culinary collection. Contents include: "French Artichokes, Vinaigrette Sauce", "Jerusalem Artichokes", "Arlington Asparagus", "Asparagus Mousselaine", "Lima Beans Fermiére", "Brussels Sprouts with Celery", "Brussels Sprouts with Chestnuts", "Smothered Cabbage", "Mint Glazed Carrots with Peas", etcetera. Many antiquarian texts such as this are becoming increasingly rare and expensive, and it is with this in mind that we are republishing this volume now, in an affordable, modern, high-quality edition. It comes complete with a specially commissioned new introduction on vegetarianism.
Reviews