Vegetables

by Time-Life Books

Reviews essential preparation skills--chopping, peeling, slicing, and dicing, demonstrates cooking techniques for retaining each vegetable's special flavor and texture, and presents an extensive collection of international recipes for distinctive vegetable dishes

Genres: Cookbooks, Food, Cooking

176 pages, Hardcover

Published January 1, 1979

Reviews

[P.S. Winn · Rating 3 out of 5]

This is a well put together book, I am just not that into vegetables, no matter how used.

[E · Rating 2 out of 5]

I have several books from this series. The pages on techniques are very thorough and would be helpful for a beginning cook. The recipes, however, seem barely useful, although some of the historical ones make interesting reading.

For the money, there are far better books.

[Tim · Rating 5 out of 5]

Another in this amazing series. My comments on the Poultry volume equally apply to this one. If you see it, buy it.
There are 27 in the set!