Title: The Everyday Gourmet: Cooking with Vegetables
Autor: Bill Briwa, The Culinary Institute of America
Pages: 161
Publisher (Publication Date):The Great Courses (2016)
Language: English
ASIN: B073GCJKS5
Download File Format: PDF
Too often, vegetables are an afterthought when we cook. Whether served as a side dish or mindlessly heated from a frozen package, they have long been relegated to second-class status. But with the widespread appeal of the farm-to-table movement and chefs everywhere featuring seasonal produce and innovative cooking techniques to set their menus apart, vegetables have officially graduated from something we have to eat to something we want to eat.
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