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.
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Roasted Beet and Orange Salad
Visit our professional recipes section for more flavorful CIA menu ideas.
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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