Vegetables: Recipes and Techniques from the World's Premier Culinary College

by The Culinary Institute of America

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.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction

224 pages, Hardcover

First published April 1, 2007

Reviews

[Malbadeen]

Hell yeah!
I love the "Culinary Institute" cookbooks!
Perfect ratio of (gorgeous) photo to recipe, attainable recipes and lots of variety.

[Crystal]

Beautiful photos! Most of what's not vegetarian/vegan can be converted; otherwise, there are some lovely bean and vegetable dishes.

[Carly Johnson]

Mouth-watering recipes with vegetables!

[Joanne]

Interesting info included with these wonderful vegetable based recipes. I learned quite a few new ways to add more vegetables to our daily menu. Worth reading!