250 Ways to Serve Fresh Vegetables
By Culinary Arts Institute
- Release Date: 2021-02-22
- Genre: Specific Ingredients
Description
Note: This edition of 250 Ways to Serve Fresh Vegetables has been updated to include Metric equivalents.
Loaded with 250 recipes with plenty of practical information about selections and preparation. Vegetables covered include: Artichokes, Asparagus, Beans, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac and Celery, Chayote, Chicory, Collards, Corn, Cucumbers, Dasheen, Eggplant, Fennel, Kale, Kohlrabi, Leeks, Lettuce, Mushrooms, Okra, Onions, Parsnips, Peas, Peppers, Pimiento, Radishes, Salsify (Oyster Plant), Spinach, Squash, Swiss Chard, Tomatoes, Turnips, Zucchini, Vegetable Combinations, and Sauces.
