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250 Ways to Serve Fresh Vegetables 1969
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250 Ways to Serve Fresh Vegetables 1969Author: Culinary Arts InstituteRecipes for delectable dishes of every vegetable from artichokes to zucchini. Some of the recipes include Carrot Souffle, Red Cabbage with Vinegar Sauce, Parsley Carrots, Baked Stuffed Onions, Baked Parsnips, Scalloped Corn.Book DetailsPublisher: Consolidated Book PublishersYear Published: 1969Book Number: 096183Binding: SoftcoverDust Jacket: NoPages: 48Book ConditionVery Good. Shows minimal to no wear.
