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Posted May 26, 2012
Good, solid reference work
This is not "just" a volume about vegetables as the name may suggest. Nearly a quarter of the book is devoted to "skills for preparing and cooking vegetables." This includes knife skills, methods of cooking, and then chapters which address various categories of vegetable dishes such as soups, stews, salads, etc.
Vegetables are then discussed both singly and sometimes in groups as with chilies and potatoes. There are entries for items with which you are probably unfamiliar, but which provide opportunity for discovery. While basic recipes accompany many, others are featured in unfamiliar and intriguing dishes.
This volume is definitely not aimed exclusively at Vegetarians. Everyone who enjoys vegetables and would like to learn more about how to prepare, cook and serve them can benefit from having this book in his or her kitchen.
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Posted July 27, 2012
Posted May 4, 2012