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Vegetables

Aliza Green

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!
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Fred and Linda Griffith

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.
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James Peterson

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.
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