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365 Ways to Cook Vegetarian
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365 Ways to Cook Vegetarian

2.83 of 5 stars 2.83  ·  rating details  ·  12 ratings  ·  1 review
This international collection offers dishes made with fresh vegetables including appetizers such as watercress asparagus roll-ups; soups and stews such as Moroccan vegetable tagine and green-on-green gumbo; and main courses such as corn-on-chili pie, egg-plant enchiladas, mushroom ravioli divan, and moo shu vegetables.
Hardcover, 282 pages
Published May 1st 1994 by William Morrow & Company (first published 1994)
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Gave this one away as I did not use it.
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Cooking at the Kasbah: Recipes from My Morroccan Kitchen The Scent of Orange Blossoms: Sephardic Cuisine from Morocco The Vegetarian Table: North Africa Couscous: Fresh and Flavorful Contemporary Recipes Mint Tea and Minarets: A banquet of Moroccan memories

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