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Vegetarian cooking for dummies

Vegetarian cooking for dummies (Loan 2 times)

Material type
단행본
Personal Author
Havala, Suzanne.
Title Statement
Vegetarian cooking for dummies / by Suzanne Havala.
Publication, Distribution, etc
New York :   Hungry Minds ,   c2001.  
Physical Medium
334 p. : ill. (some col.) ; 24 cm.
Series Statement
--For dummies
ISBN
076455350X (pbk.) 9780764553509
General Note
Includes index.  
Subject Added Entry-Topical Term
Vegetarian cookery.
000 00805camuu22002774a 4500
001 000045459671
005 20080806143505
008 001221s2001 inua 001 0 eng
010 ▼a 00112157
020 ▼a 076455350X (pbk.)
020 ▼a 9780764553509
035 ▼a (KERIS)REF000006455984
040 ▼a DLC ▼c DLC ▼d DLC ▼d 211009
042 ▼a pcc
050 0 0 ▼a TX837 ▼b .H38 2001
082 0 0 ▼a 641.5/636 ▼2 22
090 ▼a 641.5636 ▼b H383v
100 1 ▼a Havala, Suzanne.
245 1 0 ▼a Vegetarian cooking for dummies / ▼c by Suzanne Havala.
260 ▼a New York : ▼b Hungry Minds , ▼c c2001.
300 ▼a 334 p. : ▼b ill. (some col.) ; ▼c 24 cm.
440 0 ▼a --For dummies
500 ▼a Includes index.
650 0 ▼a Vegetarian cookery.
945 ▼a KINS

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Western Books/ Call Number 641.5636 H383v Accession No. 111485605 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

Introduction 1

PART I: A Whirlwind Guide to Vegetarian Basics 7

Chapter 1: What Vegetarianism Is 9

Chapter 2: Nutrition Myths and Realities 21

Chapter 3: Moving to Meat-Free 33

Chapter 4: Planning Vegetarian Meals 43

PART II: Your Vegetarian Kitchen 57

Chapter 5: Common Vegetarian Ingredients 59

Chapter 6: Stocking Your Vegetarian Pantry 83

PART III: Tools and Techniques 103

Chapter 7: Tools of the Trade 105

Chapter 8: Vegetarian Cooking Basics 113

Chapter 9: Adapting Recipes 135

PART IV: The Recipes 147

Chapter 10: Beverage Basics 149

Chapter 11: Rise and Shine, It's Breakfast Time! 157

Chapter 12: Delicious Dips and Spreads 167

Chapter 13: Soups for All Seasons 175

Chapter 14: Simply Scrumptious Salads 183

Chapter 15: Entrees for Everyone 193

Chapter 16: Side Dish Spectaculars 223

Chapter 17: A Bounty of Breads and Rolls 237

Chapter 18: Desserts 251

Chapter 19: Hooray for Holidays! 273

Chapter 20: Menus Made Easy 281

PART V: The Part of Tens 289

Chapter 21: Ten Reasons to Cook Vegetarian 291

Chapter 22: Ten Practical Vegetarian Cookbooks 295

Chapter 23: Ten Helpful Web Sites to Check Out 299

Chapter 24: Ten Online Sources of Ingredients 303

Appendix: Metric Conversion Guide 307

Index. 311

Book Registration Information.


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