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| Vegetables |
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Aliza Green
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Field Guide to Produce : How to Identify, Select,
and Prepare Virtually Every Fruit and Vegetable at the Market
This practical guide to the world's most popular fruits and vegetables features
more than 200 full-color photographs--plus detailed descriptions, selection
tips, and guidelines on peeling, blanching, cooking, and eating. Award-winning
chef Aliza Green describes everything you're likely to find at your local
grocery store and farmer's market--from common cabbages and coconuts to
more adventurous fare like chayote and cherimoya. Grocery shopping--and
dinner--will never be the same again!
--Buy
This Book
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Fred and Linda Griffith
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Nuts : 200 Recipes from Around the World that
Feature Nature's Perfect Ingredient
2004 IACP Award Nominee for Single Subject Category; James Beard Award-winning
cookbook authors Linda and Fred Griffith have traveled the world collecting
recipes that use nuts. Nutritious, flavorful, and satisfying, these recipes
cover all courses and range from casual to sophisticated. They include Roasted
Sweet Potato Soup with Walnut Relish, Thai Shrimp Noodle Salad with Peanut
Sauce, Nucci's Chestnut Gnocchi, Peppered Pistachio-Crusted Leg of Lamb,
Risotto with Prosciutto, Parmesan and Walnuts, Chocolate Black Walnut Pie,
and many more.
--Buy
This Book
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James Peterson
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Vegetables
This complete, A-to-Z guide to buying, preparing, and cooking vegetables includes more
than 300 wonderful recipes, information on vegetable varieties, uses, storage--in short,
everything one would ever need to know about vegetables. 32-page color photo section.
Media tour.
--Buy
This Book
--More CookBook Info
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