This complete, A-to-Z guide to buying, preparing, and cooking vegetables includes more than 300 wonderful recipes, information on vegetable varieties, uses, storage--in short, everything one would ever need to know about vegetables.
by James Peterson, Justin Schwartz (Editor)
Hardcover - 512 pages (July 1998)
William Morrow & Company
Dimensions (in inches): 1.42 x 10.30 x 8.31
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|The complete, A-to-Z guide to buying, preparing, and cooking vegetables. The follow-up
to his James Beard award-winning Fish & Shellfish, James Peterson's newest book,
Vegetables, will be the most authoritative book on the topic. In addition to the more than
300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such
as vegetable varieties, uses, buying, preparation, storage, and more -- basically
everything you'll ever need to know. The recipes span the globe -- everything from
American mashed potatoes to stir-fried bok choy. Although there are plenty of vegetarian
recipes -- many without dairy products -- James Peterson isn't afraid to add smoked ham or
meat stock to his vegetable recipes, if that's how they're best enjoyed. Just like his
previous award-winning cookbooks, Vegetables will be required reading (and cooking) for
beginners, culinary professionals, and all levels of cooks in between.
About the Author
Paris-trained James Peterson, an award-winning cookbook writer and former chef and proprietor of Le Petit Robert, has taught at The French Culinary Institute of New York and Peter Kump's New York Cooking School. He lives in Brooklyn, New York. Order this Book
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