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A wide-ranging collection of vegetable side dishes is organized alphabetically for quick reference, offers tips on preparation and maintaining freshness, and includes such ideas as New England baked beans and roasted Jerusalem artichokes.
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Sallie Williams has put together the definitive reference guide to the vegetable, alphabetically presenting 100 kinds of vegetables, greens, and beans (artichokes to zucchini), with more than 400 associated recipes. Let's say a friend hands you a basket of fennel from her garden. What do you do with it? The chapter on fennel discusses not just its history and flavor, but how to select a good bulb, how to store and prepare it (microwave, boil, and steam), plus it provides several fennel dishes (steamed with Parmesan, sautéed with red pepper, braised with red onion, roasted, stir-fried, or in salad) and includes suggestions for good companion dishes. Fond of tomatillos but unclear on the cooking concept? Rutabagas in the farmer's market but no recipes coming to mind? Vegetables on the Side employs a remarkably simple yet practical concept, offering inspiration to menu preparation and cutting down on the dreaded vegetable storage-bin rot. --Stephanie GoldAbout the Author:
Sallie Y. Williams is the former associate director of the LaVarenne Cooking School.
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Book Description Wiley. PAPERBACK. Condition: New. 0026291150 Ships promptly. Seller Inventory # Z0026291150ZN
Book Description Wiley, 1995. Paperback. Condition: New. book. Seller Inventory # M0026291150
Book Description John Wiley & Sons Inc, 1995. Hardcover. Condition: New. Seller Inventory # DADAX0026291150
Book Description Wiley, 1995. Paperback. Condition: New. Never used!. Seller Inventory # P110026291150
Book Description Wiley. PAPERBACK. Condition: New. 0026291150 New Condition. Seller Inventory # NEW7.0941980