| Fifty-two soup-to-nuts vegetarian menus--one a week foran entire year--are arranged in seasonal groups to aid thebudget-minded homemaker in taking advantage of lower-cost "in-season" foods. Each dish has been kitchen tested,and the recipes include detailed how-to steps plusprepare-ahead hints for the cook who works away fromhome. Cooking cues give the amount of time needed toprepare each of the dishes, and a complete list of herbsand spices and their characteristics and suggested uses isincluded. |
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