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Note: This edition of Good Housekeeping's Book of Vegetables has been updated to include Metric equivalents.
The secret of good-tasting veggies? Start vegetables fast, and cook them quickly. Vegetables are at their best prepared just before cooking; don’t let them sit around in cold water, precious vitamins and minerals will be lost. Regardless, cook them the shortest possible time—only until tender-crisp. Serve vegetables as soon as they’re done. Keeping them waiting reduces the vitamins.
Topics include: Vegetable Appetizers and Soups, Vegetables from A to Z, Vegetable Main-Dish Combinations, Cooking with Canned and Packaged Vegetables, Cooking with Frozen Vegetables, Cooking Vegetables Outdoors, Vegetable Relishes, and Sauces for Vegetables.
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