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French Vegetarian Cooking

4.0 of 5 stars 4.00  ·  rating details  ·  9 ratings  ·  2 reviews
In France, vegetables have always been treated with great respect, and have been part of the French diet form the Middle Ages to the present day. Over the years, French cooking evolved as New World explorers introduced green beans, corn, tomatoes, and potatoes and the Italian princess Catherine de Medici brought new vegetables and Italian chefs to the kitchens of France. I ...more
Paperback, 325 pages
Published September 2nd 1997 by M. Evans and Company (first published January 25th 1995)
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I was really impressed by the recipes in this book, for simplicity and well written instructions. Several items look like they have the potential of being on the menu once a week in my house. A resounding thumbs up recommendation if you are looking for more ways to cook veggies.
Snail in Danger (Sid) Nicolaides
Has a lot of soup recipes that don't have stock as a base.
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