Designed for vegetarians and healthy-living enthusiasts, Cooking Vegetables Instead of Meat, is a vintage cookbook full of simple but effective recipes for delicious vegetable cuisine. This timeless cookbook is highly recommended for everyone looking to spice up their culinary competence, and it is not to be missed by modern vegetarians seeking inspiration. Contents: Vegetable Hot-Pot, Baked Beetrootm Buttered Beets, Jerusalem Artichokes, Fried, Scalloped Artichokes, Vegetables Plat a Luxe, Swedes and Carrots Pompadour, Young Carrots and Butter Beans, Creamed Carrots, Creamed Sorrel, Soufflé Potatoes, Soufflé Potatoes, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.
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