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Vegetable - The Good Cook

Vegetable is one of The Cook Book Book series, inside the chapter you will see this

INTRODUCTION
The bounty of fields and gardens /Taming and tailoring nature I Freshness: The basis of good eating I A complete guide to vegetables and their preparation I Herbs: A basis for
kitchen alchemy /The repertoire of cutting techniques I Classic flavoring mixtures I Summary of options for shopping and cooking

BOILING AND STEAMING
A matter of good timing I A maximum of water-or a minimum? I Keeping asparagus firm I Strategies for steaming I How to boil or steam any vegetable I A spectrum of sauces I Five ways to produce a puree I New flavors from judicious mixes /Whole, stuffed cabbage: A course in itself

FRYING
Suiting the method to the material I Easy steps to perfect pan frying I Stir frying in a wok I A crisp cake of shredded potato I Mixing and molding croquettes I Doing justice to French fries I Six forms for deep-fried potatoes I Choosing the right oil or fat I Sealing in moistness

BRAISES AND STEWS
The merging of flavors I Altering the formula for different effects I Providing the finishing touch /The advantages of braising in wine I Leaf-wrapped packages of stuffing I A vegetable filling for hollowed onions I Packing flavor into peppers I Stewing vegetables in their own juices

BAKING, BROILING AND GRILLING
Opportunities unlimited I Baking vegetables in their skins I Hearty fillings for tomato cases /The art of stuffing an artichoke I Gratins: Crisp on top, moist underneath I Turning a pudding into a souffle I Broiling: Dealing with a broiler's intense heat I Protective measures for grilling

ANTHOLOGY OF RECIPES
Leaf vegetables 96 /The cabbage family 104 I Roots and tubers 113 I Pods and seeds 128 I Mushrooms 134 I Vegetable fruits 135 I Squashes 143 I Stalks 148 I The onion family 153 I Artichokes 157 I Mixed vegetables 160 I Standard preparations 165

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