The Vegetarian Epicure, Volume 1262 recipes that bring vegetarian cooking to new gastronomic heights with talk about good food, the art of making fine breads and menus designed to make every meal a delight and a celebration of life. |
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½ cup ½ tsp 15 minutes 20 minutes 350 degrees baking dish basil bay leaf beans Beat the egg Béchamel bell pepper boiling bowl bread breadcrumbs carrots cayenne pepper chill cloves cloves garlic cook cool cover crêpes crushed cup milk cup sugar curry diced dill dough drain dried egg whites egg yolks eggplant flavor fresh fresh-ground black pepper fruit garlic gently grated Parmesan green Gruyère cheese heat herbs ingredients knead lemon juice lightly meal Melt the butter melted butter minced mixture mushrooms mustard nutmeg olive oil omelet onion oregano oven Parmesan cheese parsley pasta pastry pinch preheated purée recipe rice salad salt and fresh-ground salt and pepper sauce saucepan sauté Season seeds simmer skillet slices smooth soufflé soup sour cream spices spoon sprinkle stir tablespoons taste thyme tomato paste vegetables vinaigrette Wash whisk white flour Worcestershire sauce yeast