The exhortation to "eat your veggies" is about to become the sweetest sound a veggie-phobe can ever hear! Vegetables of all kinds are elevated to ambrosia in this book. They appear in fragrant pastry, such as focaccia with two types of mushrooms. They make a ribollita soup extra-rich with root vegetables and spinach. And they liven up the flavor of grilled sirloin skewers with sweet peppers and onions. Whether served raw, blanched, boiled, stir-fried, or baked, these 116 vegetable recipes are all easy to prepare and use readily available ingredients. Culinary author Shaily Lipa brings an international influence to many dishes. Chapters include Starters and Salads, Savory Pastry, Soups, Side Dishes, Pasta and Grains, and Meat and Fish.
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