Bøker av Ivan Baker

This volume contains a collection of interesting recipes for delicious vegetarian dishes that can be made using vegetables available in Spring. Simple and concise, these step-by-step recipes are ideal for those with little previous culinary experience and constitute a must-have for food-loving vegetarians. Contents include: ¿Potato Cream Soup¿, ¿Egg and Cheese Kromeskis¿, ¿Sweet Tomatoes¿, ¿Brussels Sprouts¿, ¿Fig and Cherry Custard¿, ¿Cabbage Soup¿, ¿Baked Stuffed Onions¿, ¿Savoury Egg Noodles¿, ¿Peas¿, ¿Caramel Custard¿, ¿Cream Cheese Salad¿, ¿Spinach and Potato Soup¿, ¿Olive and Tomato Omelet¿, 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.

This vintage cookbook contains a wide selection of interesting and innovate recipes for delicious vegetarian dishes, with a focus on sandwiches and salads. Written in clear, plain language and full of handy tips, this book is not to be missed by vegetarians and healthy eaters alike. Contents include: ¿Melon, Walnut, and Tomatö, ¿Chicory, Carrot, and Beetroot¿, ¿Americaine¿, ¿Spinach, Egg, and Lettuce¿, ¿Beet, Egg and Asparagus¿, ¿Fruit Bowle¿, ¿Potato, Onion, and Cress¿, ¿Stuffed Prunes¿, ¿Allerlei¿, ¿Grape and Ginger Salad¿, ¿Carrot, Cabbage and Peas¿, ¿Cucumber Jelly¿, ¿Pear and Cream Cheese¿, 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.

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 Beetroot"m "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.