The Resource The new vegetarian cooking for everyone, Deborah Madison

The new vegetarian cooking for everyone, Deborah Madison

Label
The new vegetarian cooking for everyone
Title
The new vegetarian cooking for everyone
Statement of responsibility
Deborah Madison
Creator
Subject
Genre
Language
eng
Member of
Cataloging source
DLC
http://bibfra.me/vocab/lite/collectionName
Vegetarian cooking for everyone
http://library.link/vocab/creatorName
Madison, Deborah
Dewey number
641.5/636
Index
index present
LC call number
TX837
LC item number
.M23618 2014
Literary form
non fiction
http://library.link/vocab/subjectName
  • Vegetarian cooking
  • Vegetarian cooking
Label
The new vegetarian cooking for everyone, Deborah Madison
Instantiates
Publication
Note
  • Originally published: New York : Broadway Books, 1997
  • Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Becoming a cook -- Foundations of flavor : ingredients and seasonings in the kitchen -- Sauces and condiments -- Appetizers and first courses : greetings from the cook -- Sandwiches : a casual meal -- Salads for all seasons -- Soups from scratch -- Vegetable stew, sautés, and stir-fries -- Gratins : hearty dishes for all seasons -- Beans : plain and fancy -- Vegetables : the heart of the matter -- Pasta, noodles, and dumplings -- Savory tarts, pies, galettes, turnovers, and pizzas -- Grains : seeds of life -- Eggs and cheese -- Tofu, tempeh, and miso -- Breakfast any time -- Breads by hand -- Desserts : ending on a sweet note
Control code
ocn864676633
Dimensions
27 cm
Edition
First revised edition.
Extent
vi, 665 pages
Isbn
9781607745532
Isbn Type
(Hardcover)
Lccn
2013046540
Media category
unmediated
Media MARC source
rdamedia
Label
The new vegetarian cooking for everyone, Deborah Madison
Publication
Note
  • Originally published: New York : Broadway Books, 1997
  • Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Becoming a cook -- Foundations of flavor : ingredients and seasonings in the kitchen -- Sauces and condiments -- Appetizers and first courses : greetings from the cook -- Sandwiches : a casual meal -- Salads for all seasons -- Soups from scratch -- Vegetable stew, sautés, and stir-fries -- Gratins : hearty dishes for all seasons -- Beans : plain and fancy -- Vegetables : the heart of the matter -- Pasta, noodles, and dumplings -- Savory tarts, pies, galettes, turnovers, and pizzas -- Grains : seeds of life -- Eggs and cheese -- Tofu, tempeh, and miso -- Breakfast any time -- Breads by hand -- Desserts : ending on a sweet note
Control code
ocn864676633
Dimensions
27 cm
Edition
First revised edition.
Extent
vi, 665 pages
Isbn
9781607745532
Isbn Type
(Hardcover)
Lccn
2013046540
Media category
unmediated
Media MARC source
rdamedia

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