| Edition |
First American edition. |
| Description |
352 pages : color illustrations ; 25 cm |
| Note |
"The more vegetables, less meat cookbook"--Cover. |
|
Includes index. |
| Contents |
Pantry essentials -- Introduction -- Cabbages and leafy greens -- Vegetable flowers -- Shoots and stems -- Salad leaves -- The onion family -- Roots and tubers -- Squashes and cucumbers -- Beans and pods -- Vegetable fruits -- Mushrooms -- Legumes -- Nuts, seeds, and oils -- Herbs -- Spices -- The recipes. Soups and salads -- Four ways with mushrooms -- Pasta, noodles, and rice -- Four ways with asparagus -- Pan-fries and fritters -- Four ways with potatoes -- Curries, stews, and casseroles -- Four ways with avocados -- Pizzas, wraps, and quesadillas -- Four ways with tomatoes -- Tortillas, frittatas, and omelets -- Four ways with zucchini -- Tarts, pies, and turnovers -- Four ways with bell peppers -- Grills and bakes -- Four ways with eggplants -- Pestos, pickles, salsas, and dips -- Four ways with onions -- Techniques. |
| Subject |
Cooking (Vegetables)
|
|
Vegetarian cooking.
|
| ISBN |
1465402020 |
|
9781465402028 |
|
