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Vegetables: Recipes and Techniques from the World's Premier Culinary College - The Culinary Institute of America
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"Vegetables" is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables. Accompanied by 75 full-color photos, you'll be eager to try vegetables that are new to you, or try a familiar vegetable in a new way.

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Vegetables: Recipes and Techniques from the World's Premier Culinary College 2007, Lebhar-Friedman, New York, NY

ISBN-13: 9780867309188

Hardcover