Professional vegetarian cooking / Ken Bergeron.
Professional vegetarian cooking / Ken Bergeron.
About this item
Full title
Author / Creator
Publisher
New York : John Wiley & Sons, c1999.
Call Numbers
N641.5636/57
Record Identifier
MMS ID
Language
English
Formats
Physical Description
Physical content
xiv, 434 p. ; 24 cm.
Contents
Recipe Table of Contents -- 1. Why Serve Vegetarian Dishes? -- 2. Ingredients -- 3. Appetizers -- 4. Soups -- 5. Sauces -- 6. Salads -- 7. Vegetable Side Dishes -- 8. Vegetable-Based Entr es -- 9. Pasta-Based Entr es -- 10. Bean and Grain-Based Entr es -- 11. Alternative Protein-Based Main Dishes --...
Publication information
Publisher
New York : John Wiley & Sons, c1999.
Place of Publication
New York (State)
Date Published
c1999.
Subjects
More information
Scope and Contents
Summary
"Professional Vegetarian Cooking is filled with dynamic ideas for building flavor using vegetable stocks, herbs, spices, and oils. Using traditional cooking techniques, this book provides step-by-step instructions on how to create peerless vegetarian dishes that are delicious and visually attractive, from savory soups and elegant entrees to sensati...
Alternative Titles
Full title
Professional vegetarian cooking / Ken Bergeron.
Authors, Artists and Contributors
Author / Creator
Notes
General note
Includes bibliographical references (p. 420) and index.
Contextual Information
Date Copyright
c1999.
Related resource (online)
Identifiers
Primary Identifiers
Call Numbers
N641.5636/57
Record Identifier
74VvEaem6Qzy
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74VvEaem6Qzy
Other Identifiers
ISBN
0471292354 (alk. paper)
9780471292357 (alk. paper)
DDC
641.5636
MMS ID
991011653779702626
