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Литагент HarperCollins USD
Food Facts for the Kitchen Front
Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 1
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Страница 1
Food Facts for the
Kitchen Front
Table of Contents
Страница 4
Страница 5
VEGETABLES
ARTICHOKES (Jerusalem)
ARTICHOKE SOUP
ARTICHOKES AND POTATOES IN CAPER SAUCE
ARTICHOKE CHIPS
ARTICHOKE CRISPS
ASPARAGUS
BROAD BEANS
BROAD BEANS (make two meals)
BROAD BEANS (cooked in their pods)
BROAD BEAN PUREE
BROAD BEANS IN PIQUANT SAUCE
BROAD BEANS FOR WINTER USE
FRENCH BEANS (or Runner Beans)
BEETROOT
BAKED BEETROOTS
HOT BEETROOTS WITH HORSERADISH SAUCE
BEETROOT JELLY
CABBAGE
STUFFED CABBAGE
CREAMED CABBAGE
STUFFED CABBAGE LEAVES
CABBAGE PLATE
RED CABBAGE CASSEROLE
CAULIFLOWER
CURRIED CAULIFLOWER
BAKED CAULIFLOWER
CARROTS
UNCOOKED CARROT PUDDING
CARROT CROQUETTES
PARSLEY CARROTS
SAVOURY CARROT CASSEROLE
CARROT ROLL
CARROTS AND SPROUTS
CARROT BEEHIVE
CURRIED CARROTS AND CELERY
CELERY
CREAMED CELERY
FRIED CELERY
CUCUMBER
STEWED CUCUMBER
ROASTED CUCUMBER
LEEKS
LEEK PUDDING POTATO SUET CRUST PASTRY
LETTUCE
LETTUCE AS A GREEN VEGETABLE
LETTUCE AND SPINACH
BRAISED LETTUCE WITH PEAS
STUFFED LETTUCE
STUFFED MARROW
MARROW AU GRATIN
MUSHROOMS
NETTLES
NETTLE CHAMP
ONIONS
BRAISED ONIONS
STUFFED ONIONS
BAKED ONIONS
ONION SKINS
PARSNIPS
STUFFED PARSNIPS
PARSNIP CROQUETTES
PARSNIP PIE
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