Item Description

250 Ways to Serve Fresh Vegetables

edited by Ruth Berolzheimer

published for Culinary Arts Institute

Copyright © 1940 by Consolidated Book Publishers, Inc.

Printed in U.S.A.

includes:

-> Recipes for Delectable Dishes of Every Vegetable from Artichokes to Zucchini

-> The Importance of Vegetables to Healthful Meals

-> Mineral and Vitamin Content of Fresh Vegetables, and How to Retain Their Full Value in Cooking 

-> Selection, Care and Preparation of Summer and Winter Vegetables

-> Use of Vegetables for Garnishing

measures 6" x 8¾" x 1/8" with 48 pages

paperback book is in 'Very Good' condition -- no torn, creased or

missing pages;  no marks on pages or cover

any questions, please ask!

thanks for looking ☺

x1