A7/The World Encyclopedia of Vegetables/ by Christine Ingram and published by Lorenz Books/ reference guide /used/cond B
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The World Encyclopedia of Vegetables written by Christine Ingram and published by Lorenz Books.
This book is a comprehensive, heavily illustrated reference guide and culinary resource focusing entirely on vegetables.
The Photographic Catalogue: It indexes over 180 different types and varieties of vegetables, ranging from common kitchen staples (like onions, squashes, and root crops) to more unique or exotic varieties (like samphire). Each entry features identification photos alongside useful notes on seasonal availability, selection, and optimal storing methods.
Preparation & Culinary Advice: It offers useful step-by-step guidance on cleaning, trimming, prepping, and core cooking techniques tailored to different vegetable categories.
The Recipes: It contains over 100 recipes utilizing fresh produce. This spans contemporary variations of classic regional dishes including starters, hearty soups, vegetarian mains, and accompanying side dishes.
Standard Book Specifications
Author: Christine Ingram (former food editor for Woman magazine)
Publisher: Originally published by Lorenz Books (around 1998–2003 depending on the hardcover or paperback edition)
Page Count: Usually 256 pages packed with full-color visual aids.
This book is a comprehensive, heavily illustrated reference guide and culinary resource focusing entirely on vegetables.
The Photographic Catalogue: It indexes over 180 different types and varieties of vegetables, ranging from common kitchen staples (like onions, squashes, and root crops) to more unique or exotic varieties (like samphire). Each entry features identification photos alongside useful notes on seasonal availability, selection, and optimal storing methods.
Preparation & Culinary Advice: It offers useful step-by-step guidance on cleaning, trimming, prepping, and core cooking techniques tailored to different vegetable categories.
The Recipes: It contains over 100 recipes utilizing fresh produce. This spans contemporary variations of classic regional dishes including starters, hearty soups, vegetarian mains, and accompanying side dishes.
Standard Book Specifications
Author: Christine Ingram (former food editor for Woman magazine)
Publisher: Originally published by Lorenz Books (around 1998–2003 depending on the hardcover or paperback edition)
Page Count: Usually 256 pages packed with full-color visual aids.
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