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• New edition of the best-seller.
• First published by Addison-Wesley in 1991, with more than 35,000 copies sold.
• A handy guide for both the experienced and beginning cook.
• More than 100 simple, healthy, and delicious recipes and a large assortment of tips on how to select and prepare delicious whole foods.
Part Two: Recipes
Fish & Shellfish
Meats & Poultry
Sauces & Dressings
Breakfast & Lunch
Appendix 1: Resources
Appendix 2: References