 Interesting and helpful
Lots of tips and tricks, such as how to crisp celery and cooking a bit of red pepper in with vegetables to "modify unpleasant odors." Simply stated directions and interesting recipes such as "Ambushed Asparagus" and "Celery Au Gratin" - all seemingly easy to make. Nasturtiums, salsify, and other unusual ingredients.
Kindle Review: Interesting Vintage Cookbook, Especially for Vegans & Gourmet Cooks...
I enjoyed this vintage vegetable cookbook more than I thought that I would. Nice to scroll through when you are contemplating what to do with all those leftover veggies. Interesting resource for all of you vegans out there. I would imagine that a chef might find some useful ideas here as well.
Includes many "plain" soups and salads that do not require a lot of ingredients, just a little seasoning. Also includes the expected fried, boiled, pickling and canning recipes, as well as some unlikely puddings. Additional interesting recipes include (not all are vegan...): artichokes a la lyonnaise, escalloped asparagus, string beans and apples, curried white navy beans, sweet beet pudding, kale on toast, cabbage a la Holland, Turkish cabbage, carrots a la flamande, carrot croquettes, cauliflower and tomato souffle, celery a la Versailles, celery au gratin, corn chowder, chicken with corn oysters, corn omelet, green corn pudding, corn vinegar, boiled cucumbers (were cucumbers ever "rare"?), fried cucumbers, flower salad, violet marmalade, ground cherry pudding, lettuce soup, tomato wine, frozen tomato salad, squash biscuit, squash custard, cantaloupe frappe, marrow with mushrooms, nasturtium pickles, fried parsley, parsnip fritters, parsnip puffs, ambushed peas, peas and lettuce, pumpkin marmalade, rhubarb tapioca, salsify fritters.
This free Kindle edition of March 17, 2006 was very readable, no editing errors and only the usual margin issues. Includes transcriber's notes at the end.
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