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Home > Art, Film & Photography > Vaughan's Vegetable Cook Book (4th Edition) How to Cook and Use Rarer Vegetables and Herbs
Vaughan's Vegetable Cook Book (4th Edition) How to Cook and Use Rarer Vegetables and Herbs

Vaughan's Vegetable Cook Book (4th Edition) How to Cook and Use Rarer Vegetables and Herbs


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About the Book

Excerpt: ...and most used are bay leaves, 32 a leaf or two in custards, rice, puddings and soups adds a delicate flavor and aroma. A laurel leaf answers the same purpose. Bitter almond flavoring has a substitute in fresh peach leaves which have a smell and taste of bitter almond. Brew the leaves, fresh or dry, and use a teaspoonful or two of the liquid. Use all these leaves stintedly as they are strongly aromatic, and it is easy to get too much. The flowering currant gives a flavor that is a compound of the red and black currant; gooseberry leaves in the bottled fruit emphasize the flavor, and it is said keep the fruit greener. A fresh geranium or lemon verbena leaf gives a delightful odor and taste to jelly. A geranium leaf or two in the bottom of a cake dish while the cake is baking will flavor the cake. Nasturtium leaves and flowers find a place in sandwiches and salads. The common syringa has an exact cucumber flavor and can be a substitute for cucumber in salads or wherever that flavor is desired. Lemon and orange leaves answer for the juice of their fruits. Horseradish and grape leaves have use in pickles. Carrot, cucumber and celery leaves give the respective flavors of their vegetables. Tender celery leaves can be thoroughly dried and bottled for winter use. The use of leaves is an economy for a household, and a source of great variety. LEEKS. Leeks are generally used to flavor soups, sauces and salads and are seldom brought to the table as a separate dish. However, they are semi-occasionally served as follows:


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Product Details
  • ISBN-13: 9781153739030
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 30
  • Spine Width: 2 mm
  • Width: 189 mm
  • ISBN-10: 1153739038
  • Publisher Date: 16 Oct 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 127 gr


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Vaughan's Vegetable Cook Book (4th Edition) How to Cook and Use Rarer Vegetables and Herbs
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