Reader's Digest Association, 1990 - Cooking - 240 pages
Describes the characteristics and culinary uses of vegetables, beans, mushrooms, herbs, spices, pickles, mustards, dried fruit, grains, pasta, noodles, baking ingredients, cheeses, fish, meat, and poultry
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Dried Peas Beans and Dumplings pagem
Mustards Vinegars Fish and Seafood page
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acid allspice America apple Asia available fresh baking beans beef blue cheese boiled bouquet garni braised bread brine broiled brown butter cabbage cakes casseroles chicken chile pepper China Chinese chopped chutney coffee color confectionery contains cooking coriander cow's milk cream cultivated curd delicate desserts dishes dried eaten raw eggs fermented fillets fish flavor flesh flour French fried frozen fruit garlic green herbs honey India ingredient Italian known lamb lemon meat Mediterranean Middle East molluscs mung beans mushroom mustard native to Europe noodles nuts onions orange pasta pasta asciutta peas pepper perennial plant pickled plant popular pork potatoes powder preserves produced recipes rice rind roasted round salads salami salt sauces sausage sauteed secca seeds served shapes shell skin sliced smoked soups spices steaks stews stuffed sugar sweet syrup Tagliatelle taste tender texture types usually varieties veal vegetable vinegar wheat yeast