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- Author: Ivan Baker
- Publisher: Vintage Cookery Books
- Year: 2011
- Pages: 184
- ISBN-10: 1447408284
- ISBN-13: 9781447408284
- Format: 14 x 21.6 x 1.1 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Vegetarian Menus for All Seasons - A Collection of Recipes (e-book) (used book) | bookbook.eu
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Description
This vintage book contains a collection of interesting recipes for delicious vegetarian dishes that can be made using vegetables available in Winter. From soups and salads to cracknels and Kromeskis, this cookbook has a lot to offer vegetarians and those who cook for them. Contents include: "Potato Cream Soup", "Egg and Cheese Kromeskis", "Stewed Tomatoes", "Brussels Sprouts", "Fig and Cherry Custard", "Hors d'Oeuvres", "Lettuce Soup", "Egg and Lentil Ducks (with Red Current Jelly)", "French Beans", "New Potatoes", "Apple Fool", "Parsnip Purée", "Spaghetti and Walnut Mould", etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 20d.10:15:15
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Ivan Baker
- Publisher: Vintage Cookery Books
- Year: 2011
- Pages: 184
- ISBN-10: 1447408284
- ISBN-13: 9781447408284
- Format: 14 x 21.6 x 1.1 cm, softcover
- Language: English English
This vintage book contains a collection of interesting recipes for delicious vegetarian dishes that can be made using vegetables available in Winter. From soups and salads to cracknels and Kromeskis, this cookbook has a lot to offer vegetarians and those who cook for them. Contents include: "Potato Cream Soup", "Egg and Cheese Kromeskis", "Stewed Tomatoes", "Brussels Sprouts", "Fig and Cherry Custard", "Hors d'Oeuvres", "Lettuce Soup", "Egg and Lentil Ducks (with Red Current Jelly)", "French Beans", "New Potatoes", "Apple Fool", "Parsnip Purée", "Spaghetti and Walnut Mould", etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.
Reviews