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Vegetables电子书

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作       者:Sophie Grigson

出  版  社:Collins

出版时间:2010-06-10

字       数:59.5万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers’ markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment. Organised according to vegetable type, Vegetables is packed with information and personal anecdotes from Sophie – from her tips on how to buy Jerusalem artichokes to her passion for hard–to–find chervil root – together with advice on how to buy, prepare and cook each type of vegetable. A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips. Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses. This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook’s shelf. Includes: ? ROOTS – from Jerusalem artichokes to yams, including potatoes and carrots ? SHOOTS AND STEMS – from asparagus to fennel ? FRUIT – from aubergine to tomatoes ? SQUASHES – from cucumber to winter squashes ? PEAS AND PODS – from bean sprouts to peas ? ONION FAMILY – from leeks to onions ? FLOWERS AND BRASSICAS – from globe artichokes to cauliflower ? GREEN AND LEAFY – from pak choi to spring greens ? SALAD LEAVES – from watercress to purslane
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Cover Page

Title Page

Dedication

Table of Contents

Introduction

Author’s acknowledgements

Roots

Beetroot

Carrots

Celeriac

Chervil root

Hamburg parsley

Jerusalem artichokes

Jicama

Kumara

Oca

Parsnips

Potatoes

Radishes

Salsify and Scorzonera

Swede

Sweet potatoes

Turnips

Yams

Shoots and stems

Asparagus Beansprouts Cardoons Celery Fennel Globe artichokes Kohlrabi Samphire Wild asparagus

Beansprouts

Cardoons

Celery

Fennel

Globe artichokes

Kohlrabi

Samphire

Wild asparagus

Fruits

Aubergine

Avocado

Bell peppers

Okra

Tomatoes

Squashes

Courgettes

Cucumbers

Marrows

Summer squashes

Winter squashes

Pods and seeds

Broad beans

Edamame

Green beans and wax beans

Mangetouts and sugarsnaps

Peas and pea shoots

Runner beans

Shelling beans (borlotti, flageolet and cannellini)

Sweetcorn

Onion family

Garlic

Leeks with lentils, chorizo and eggs

Petit pot-au-feu

Onions

Shallots

Spring onions

Wild garlic

Brassicas

Broccoli, calabrese

Broccoli, sprouting

Brussels sprouts

Cabbage

Cauliflower

Red cabbage

Green and leafy

Curly kale and Cavolo nero

Pak choi

Spinach

Spring greens

Swiss chard

Salad leaves

Chicory

Chinese cabbage

Lettuces

Purslane

Radicchio

Rocket

Sorrel

Watercress and Land cress

Index

Copyright

About the Publisher

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