THE VEGETABLE COOK BOOK by

THE VEGETABLE COOK BOOK

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KIRKUS REVIEW

From growing their own vegetables on Staten Island, the Browns have compiled their findings about growing and cooking them in their easy-to-read fashion. This will add many new dishes and vegetables to hackneyed menus, for from Artichokes to Yams (sorry no Z's to round out the alphabet) you will find old standbyes, tropical importations, and several strangers from other fields --bananas, chestnuts, horseradish, lettuce, wild rice, etc. There is a list of sauces to go with them, variations on the everyday way of serving them, hints for buying them, information on canning. Sure to put new ideas into the boredom of housekeeping and a good-picker-upper for the cook.

Pub Date: Aug. 31st, 1939
Publisher: Lippincott