An encyclopedic cookbook boasts more than four hundred recipes for one hundred kinds of vegetables, greens, and beans, from old standbys such as steamed broccoli to exotic fare like stuffed chayote, along with tips on preparation and judging freshness. Original.
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\Sallie Y. Williams is the former associate director of the LaVarenne Cooking School. She is the author of several cookbooks, including The Complete Book of Sauces (Macmillan, 1990), The Art of Presenting Food, American Feasts, and Down Home Feasts. She lives in Virginia.
Sallie Y. Williams is the former associate director of the LaVarenne Cooking School.
Eat your vegetables! From artichokes to zucchini, this encyclopedic volume of vegetables as accompaniment will delight all who have ever wondered, "What should I make to go with it?" Complete with basics like steamed broccoli, regional specialties like New England baked beans, antioxidant–packed recipes for collards, and exotica ranging from stuffed chayote to roasted Jerusalem artichokes, here are more than 400 recipes, classic and creative, for the vegetable enthusiast. Vegetables are listed alphabetically so they are a snap to find and within each entry, Williams offers nutritional highlights, directions for steaming, boiling, and baking, and a score of delightful recipes to go with just about any main dish. There are even suggestions for main dishes to go with these vegetable sides. So whether you need to know what to make to complete tonight's menu, or are looking for interesting ideas to use up a bumper crop of tomatoes, Vegetables on the Side makes healthy eating as easy as it is delicious! Visit us online at http://www.mgr.com
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