Book Old vegetables - newly cooked
Jerusalem artichoke, parsnip, oat root, rutabaga, salsify - old vegetables are making a comeback today. And the old varieties are not only something for the eye. They also enrich our menu and are especially in winter a welcome change to the eternal monotony of cabbage, potatoes, carrots and leeks.
The fact that old varieties do not need to be stale is proved by the 100 simple and original recipes in this book. From noble as Jerusalem artichoke soup with scallops over effective like bright orange pumpkin lasagne or pink curry to savory as parsnip gnocchi or pizza with colorful root vegetables. Fresh, modern and varied, the old vegetables attractwith amazing effects and diverse taste sensations. With a clear, practical product information
Watch the book
100 simple and original recipes for everyday life and guests. With practical product information.
ISBN: 978-3-03800-592-6
Cover: Brochure with flap
Volume: 192 pages
Weight: 784 g
Format: 17.5 cm x 28.5 cm
Over 110 color photos
The fact that old varieties do not need to be stale is proved by the 100 simple and original recipes in this book. From noble as Jerusalem artichoke soup with scallops over effective like bright orange pumpkin lasagne or pink curry to savory as parsnip gnocchi or pizza with colorful root vegetables. Fresh, modern and varied, the old vegetables attractwith amazing effects and diverse taste sensations. With a clear, practical product information
Watch the book
100 simple and original recipes for everyday life and guests. With practical product information.
ISBN: 978-3-03800-592-6
Cover: Brochure with flap
Volume: 192 pages
Weight: 784 g
Format: 17.5 cm x 28.5 cm
Over 110 color photos
| Product weight: | 1,00 Kg |
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