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Vegetables : recipes and techniques from the world's premier culinary college

Author: Culinary Institute of America.
Publisher: New York : Lebhar-Friedman Books, ©2007.
Edition/Format:   Print book : English
Summary:
This complete collection features more than 150 recipes for soups, appetizers, salads, entrees, side dishes, and also includes a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables. Accompanied by 75 full-color photos.
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Document Type: Book
All Authors / Contributors: Culinary Institute of America.
ISBN: 0867309180 9780867309188
OCLC Number: 123538637
Notes: At head of title: The Culinary Institute of America.
"Over 170 new delicious, kitchen-tested recipes, 100 color photographs illustrated step-by-step techniques from the classrooms of the CIA."
Includes index.
Awards: Runner-up for IndieFab awards (Cooking) 2007
Commended for IACP Crystal Whisk Award (Single Subject) 2008
Description: ix, 293 pages : illustrations (some color) ; 26 cm
Contents: Introduction --
Vegatables --
Soups --
Appertizers --
Salads --
Entrees --
Side-dishes --
Sauces & relishes --
Index.
Other Titles: Culinary Institute of America vegetables
Responsibility: the Culinary Institute of America ; photography by Ben Fink.

Abstract:

Features over 150 recipes for soups, appetizers, salads, entrees, and side dishes. This book also contains a chapter on sauces and relishes made from vegetables.  Read more...

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