Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa with More Than 200 Authentic Recipes for the Home CookThis is a cook's ABC of vegetables and their use and preparation in Spain, France, Italy, Greece and other European countries. Includes more than 200 recipes. Illustrations. |
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½ cup ½ teaspoon Aksaray Province ARABIC artichokes arugula asparagus baking beets black pepper boil broccoli butter cabbage cardoon carrots casserole celery CHARACTERISTICS AND VARIETIES cheese chickpeas chile pepper coriander cultivated dish Drain dried eaten edible eggplant eggs extra virgin extra virgin olive fava beans finely chopped fresh flavor FRENCH freshly ground black garlic GREEK green beans ground black pepper GROW AND HARVEST Heat the olive herb ITALIAN Italy large garlic cloves leeks lemon juice lentils lettuce Mediterranean medium minutes mushrooms olive oil onion parsley peas peeled pepper to taste PLANT CHARACTERISTICS PLANT HISTORY PLANT ORIGIN potatoes pound PREPARE FOR COOKING recipe reduce the heat room temperature roots salad Salt and freshly salt and pepper sauce saucepan season with salt seeds skillet sliced soup SPANISH spinach squash stems stirring stuffed Swiss chard tablespoons tablespoons extra virgin tomatoes TURKISH Tuscany vegetable vinegar virgin olive oil wild yogurt zucchini