Vegetables
If you race to the market when the first tender garden peas arrive in the spring, or want to take home a basket of fiddlehead ferns because they look so intriguing, this is the book for you. Vegetables will become your indispensable guide to selecting and preparing appealing and delicious vegetable dishes.
Sample this Recipe from Vegetables
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Roasted Beet and Orange Salad
Visit our professional recipes section for more flavorful CIA menu ideas.
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Product Details
Vegetables has compiled a collection of comfortable favorites and intriguing new presentations that will appeal to every taste, whether you are a practiced vegetable chef or are just beginning to explore the vegetable kingdom. Learn how to select vegetables like a chef, whether you are buying a daily staple, like onions or broccoli, or trying something new, like collards or okra.
Vegetables gets you off to a good start with a comprehensive chapter filled with information about specific vegetables arranged from A to Z, as well as charts, tips, and tricks you can use to add your personal touch to every dish.
The book contains over 100 color photographs and 170 recipes; perfect for a simple supper or a busy weeknight, slow-simmered braises for chilly autumn weather, or elegant appetizers and sautés for a special dinner.
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