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Vegetable Cookery: How to Select, Prepare and Preserve More Than 50 Kinds of Vegetables
Paperback
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ISBN13: 9781548769727
Publisher: Createspace
Published: Jul 11 2017
Pages: 270
Weight: 0.70
Height: 0.57 Width: 5.51 Depth: 8.50
Language: English
Vegetable Cookery, first published in 1952, is a useful compendium of interesting facts and tested recipes for selecting, preparing and cooking vegetables. Unique in its thorough coverage, the book includes new vegetables ('new' to the average home cook, such as fennel, kohlrabi, leeks, etc.) - and new ways of using old ones; and new combinations and new techniques of cooking, including how to preserve vegetables by canning and freezing. Contents include basic methods, flavoring, use of herbs, vegetable appetizers, pickles, relishes, salads, sandwiches; sauces for vegetables; souffles; soups - these are in addition to the main body of the text, in which recipes are arranged under the specific vegetable, in alphabetical order, from Artichokes to Zucchini.
Florence La Ganke Harris (1886-1972) was a home economics teacher and author of a number of cooking-related books.
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