How to Cook Vegetable Side Dishes - A Selection of Old-Time Recipes

Nonfiction, Food & Drink, Vegetables & Salads, Food Writing
Cover of the book How to Cook Vegetable Side Dishes - A Selection of Old-Time Recipes by Annie Barnett, Read Books Ltd.
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Author: Annie Barnett ISBN: 9781473355613
Publisher: Read Books Ltd. Publication: August 26, 2016
Imprint: Vintage Cookery Books Language: English
Author: Annie Barnett
ISBN: 9781473355613
Publisher: Read Books Ltd.
Publication: August 26, 2016
Imprint: Vintage Cookery Books
Language: English

“How to Cook Vegetable Side Dishes” is a vintage book containing old-time recipes for delectable vegetarian side dishes. Simple and concise, these easy-to-follow recipes are ideal for vegetarians and health enthusiasts alike. Contents include: “Friend Artichokes au Parmesan”, “Friend Artichokes”, “Asparagus”, “Celery a la Creme”, “Brussels-Sprouts Fritters”, “Butter Beans a l'Albion”, “Buttter Beans a la Bretonne”, “Stewed Celery and Egg Sauce”, “Butter Beans”, “Sauté French Beans”, “Beetroot and White Sauce”, “Cabbage a la Creme”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

“How to Cook Vegetable Side Dishes” is a vintage book containing old-time recipes for delectable vegetarian side dishes. Simple and concise, these easy-to-follow recipes are ideal for vegetarians and health enthusiasts alike. Contents include: “Friend Artichokes au Parmesan”, “Friend Artichokes”, “Asparagus”, “Celery a la Creme”, “Brussels-Sprouts Fritters”, “Butter Beans a l'Albion”, “Buttter Beans a la Bretonne”, “Stewed Celery and Egg Sauce”, “Butter Beans”, “Sauté French Beans”, “Beetroot and White Sauce”, “Cabbage a la Creme”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

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