Jane Grigson's Vegetable Book; with a New Introduction, Glossary, And Table of Equivalent Weights And Measures For the American Edition

Jane Grigson's Vegetable Book; with a New Introduction, Glossary, And Table of Equivalent Weights And Measures For the American Edition

4.37 (118 ratings by Goodreads)
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Description

This is a guide to the selection and cooking of vegetables, from the potato to the artichoke. It contains recipes from all over the world.
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Product details

  • Paperback | 624 pages
  • 137 x 216 x 35mm | 775g
  • London, United Kingdom
  • appendix, index, glossary
  • 0140468595
  • 9780140468595

Table of contents

Artichoke; asparagus; asparagus chicory; asparagus peas; aubergine; avocado; batavian endive or scarole; beans from the new world; beet greens or spinach beet; beetroot; broad beans; brocolli, or sprouting beans; brussel sprouts; cabbage; cardoon; carrots; cauliflower; celery and celeriac; celtuce, asparagus lettuce; chayote; chick peas; chicory, white, green and red; Chinese artichokes; Chinese leaf; courgettes; cucumber; custard marrow or squash; dandelion leaves; earthnuts or pignuts; endive; fennel; hamburg parsley or parsley root; hop shoots; Jerusalem artichokes; kohlrabi or cabbage turnip; lamb's lettuce or corn salad; land cress; laver; leeks; lentils; lettuce and lettuce salad; mange-tout peas or sugar peas; marsh-samphire or glasswort; mushrooms; mustard and cress; nettles; New Zealand spinach; Okra or lady's fingers; onion, shallot and spring onion; orache or mountain spinach; parsnips; peas; peppers anc chilli - the capsicums; potatoes; pumpkin; purslane; radish; red cabbage; rocket; salad burnet; salsify and scorzonera; seakale; sorrel; soya beans, mung beans and bean sprouts; spinach; spring and winter greens; sweetcorn or maize; sweet potatoes; Swiss chard and other leaf-beets; tomatoes; turnips and swedes; vegetable marrow; vegetable spaghetti; watercress; yams.
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Rating details

118 ratings
4.37 out of 5 stars
5 58% (69)
4 25% (30)
3 12% (14)
2 3% (4)
1 1% (1)
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