Recipes and Techniques From the World's Premier Culinary CollegeBook - 2007
Vegetables is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables. Accompanied by 75 full-color photos, you'll be eager to try vegetables that are new to you, or try a familiar vegetable in a new way.
Publisher: New York : 2007
Branch Call Number: ANF 641.65 CULI
Characteristics: 293 p. : ill. ; 26 cm