Catalog Search Results

"Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that show exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into...

DISCOVER THE BASICS TO GROWING VEGETABLES, MARIJUANA, HERBS FOR HERBAL REMEDIES, AND HYDROPONICS ALL IN ONE BOOK! Here Is A Preview Of What You'll Learn In The First Book... Here Is A Preview Of Some Of The Vegetables You Will Learn To Grow Here Is A Preview Of What You'll Learn In The Second Book... Here Is A Preview Of What You'll Learn In The Third Book... Here Is A Preview Of What You'll Learn In The Fourth And Final Book...

We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey...

"In a recent survey, over 22 million Americans identified their eating habits as "vegetarian-inclined." They haven't given up meat, but understand that we need to rethink the way we plan meals. These millions of people are always on the hunt for new, creative ways to work more of them into their diets. Food Network star Nikki Dinki is here to fill this need. She's not a vegetarian; she's not a vegan; Nikki is simply a great chef and healthy eater...

A guide to cooking vegetables that includes eighty-four recipes with illustrated, step-by-step instructions explaining how to prepare various vegetable dishes using different cooking techniques.

Provides over twenty vegetarian recipes, organized by predominant color, including zucchini frittata, tomato soup, eggplant and tomato bake, pepper and quinoa salad, and mango and coconut pops.

Offers a collection of one hundred vegetable-based recipes with a discussion of the three factors that create flavor and a presentation of dishes that have unusual combinations of ingredients, including such pairings as aubergine dumplings with parmigiana, hasselback beetroot with lime leaf butter, and miso butter onions.