The Complete Encyclopedia of Vegetables and Vegetarian Cooking: The Practical Cook's Guide to Every Type of Vegetable, with Over 300 Delicious Recipes by Roz Denny and Christine Ingram

  • Vegetable stock (page 142)

    from The Complete Encyclopedia of Vegetables and Vegetarian Cooking: The Practical Cook's Guide to Every Type of Vegetable, with Over 300 Delicious Recipes The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram

    • Categories: Vegan; Vegetarian
    • Ingredients: leeks; celery; onions; fresh ginger; yellow bell peppers; parsnips; soy sauce; bay leaves; parsley stems; thyme; rosemary
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  • ISBN 10 1901289036
  • ISBN 13 9781901289039
  • Linked ISBNs
  • Published Apr 01 1997
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Hermes House

Publishers Text

A guide to over 180 contemporary vegetable ingredients, with over 300 recipes. In two sections, the first dealing with identification, seasonal availability, preparation, cooking, historical background and nutrition. The second offers a collection of easy-to-follow vegetarian dishes.

Combining some great old favorites like winter casserole with herbed dumplings, grape leaves, and gazpacho with new and exotically named dishes like green lentil kulbyaka and tagliatelle with spinach and soy garlic cheese, the recipes in this book are outstanding both in their freshness and ease of preparation. It even includes some great "comfort" dishes in full vegetarian cover including shepherdess pie, stuffed squashes, artichokes, eggplants, etc, and chili con queso. Fully illustrated with beautiful step-by-step and finished-dish color photos.

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