VEGETABLE COOKERY by Florence La Ganke Harris


Email this review


The author of (Barrows) with a competent assembly of facts and recipes concerned with cooking of vegetables. There have been vegetable cookbooks that were, perhaps, more original, more imaginative, but I know of no other that is such a sound general coverage, including something of some new vegetables (new to the average housewife, such as fennel, leeks, etc.) -- and new ways of using old ones; new combinations and new techniques of cooking, including a quick look at canning and freezing. Basic methods, flavoring, use of herbs, vegetable appetizers, pickles, relishes, salads, sandwiches; sauces for vegetables; souffles; soups -- these in addition to the main body of the text, in which -- in alphabetical order, recipes are arranged under the specific vegetable, from Artichokes to Zucchini. Very personal, when it comes to projecting her own likes and dislikes, though there is grudging inclusion of some she doesn't like.

Pub Date: April 14th, 1952
Publisher: A. A. Wyn