Vegetarian for All Seasons

by Pamela Sheldon Johns, Richard Eskite

A comprehensive description and analysis of vegetarian food and how vegetarian food is cooked;Each recipe includes an evocative full-color photograph. The opening pages explain how to cook with the seasons, plan healthy menus, and select and prepare the finest seasonal produce. Includes an illustrated glossary, and describes essential vegetarian ingredients.

Genres: Cookbooks, Cooking

112 pages, Hardcover

First published September 1, 1998

Reviews

[Samantha · Rating 3 out of 5]

Not a bad cook book but didn't really thrill me. I've seen most the dishes before. That's not to say that someone else won't completely love the book. But for me, it was just ok.