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1 online resource |
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text file rda |
| Contents |
Cabbage (brassica oleracea) -- Collards (brassica oleracea) -- Mustard greens (brassica juncea) -- Mustard seeds, mustard oil and mustard -- Kale (brassica oleracea) -- The miniature cabbage: brussels sprouts (brassica oleracea) -- The mild mannered cauliflower -- The unfortunate disliked broccoli (brassica oleracea) -- Turnips (brassica rapa) -- Rutabagas (brassica napus) -- Radishes (raphanus sativus) -- Kohlrabi -- The peppery crucifers : horseradish, watercress, arugula -- Asian greens -- Carrots (daucus carota) -- Celery (apium graveolens) -- Celery root (apium graveolens, var. rapaceum) -- Fennel (foeniculum vulgare) -- Parsnips (pastinaca sativa) -- The umbellifer herbs and spices : angelica, anise, caraway, cilantro and coriander, chervil, cumin, dill, lovage, osha, parsley, parsley root, asafoetida -- Jerusalem artichokes or sunchokes (helianthus tuberosus) -- Cardoons (cynara cardunculus) -- Artichokes (cynara scolymus) -- Chicory and endive (cichorium intybus and chicorium endive) -- Lettuce: leafy reds and greens (lactuca satvia) -- Two long roots: salsify and scoraznera (tragopogon porrifolius scorzonera hispanica) -- Burdock, the long, long root (arctiium lappa) -- Tarragon (artemisia daranculous) -- Potatoes (solanum tuberosum -- Peppers and chiles (capsicum annuum) -- Eggplant (solanum melongena) -- Tomatoes (lycopersicum esculentum) -- Husk tomatoes: tomatillos and ground cherries (physalis ioxcarpa) -- Spinach (spinacia oleracea) -- Wild spinach, or quelities (c. album) -- Beets (beta vulgaris) -- Chard (beta sicla) -- Quinoa (c. quinoa) -- Epazote (c. ambrosioides) -- Huanzontle (c. berlandieri) -- Orach, or mountain spinach (atriplix hortensis) -- Four-wing salt bush (atriplex canescens) -- Onions (alliaceae) -- Leeks and chives (allium porrum and allium schoenoprasum -- Wild plants: ramps and wild onions (allium tricoccum) -- Chives (allium schoenoprasum) -- Garlic (alliium sativum) -- Asparagus (asparagaceaea, formerly lilliaceae) -- Winter squash -- Summer squash -- Cucumbers (cucumis sativu) -- Wheat (triticum) -- Oats (avena sativa) -- Rye (secale cereale) -- Millet (pennisetum glaucum) -- Barley (hordeum vulgare) -- Corn (zea mays) -- Rice (oryza sativa) -- Wild rice (zizania aquatica) -- Anise hyssop (agastache foeniculum) -- Basil (ocimum basilicum) -- Lavender (lavandula) -- Mint (mentha) -- Oregano and marjoram (origanum vulgare and origanum majorana) -- Rosemary (rosmarinus officinalis) -- Sage (salvia) -- Chia seed (salvia hispanica) -- Savory (satureja) -- Thyme (thymus) -- Perilla -- Fresh green peas (pisum sativum) -- Dried peas -- Southern peas (vigna unguiculata) -- Peanuts (arachis hypogaea) -- Fava beans (vicia faba) -- Lentils (lens culinaris) -- Soybeans, a troublesome legume (glycine max) -- Dried common beans (phaseolus vulgaris) -- Tepary beans (phaseolus acutifolius) -- Green beans -- Garbanzo beans or chickpeas (cicer arietinum) -- Mesquite (prosopis glandulosa) -- A tropical tuber from the morning glory family : the sweet potato. |
| Summary |
AIn her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast withGruyereCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. |
| System Details |
Requires Boundless App. |
| Subject |
Cooking (Vegetables)
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Food crops -- Identification.
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Cooking (Vegetables) |
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Food crops. |
| Genre |
Electronic books. |
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Cookbooks.
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Field guides.
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Cookbooks.
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| Added Author |
Boundless (Digital media service)
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| ISBN |
9781607741923 : $65.00 |
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160774192X : $65.00 |
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