Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals (Nik Sharma) Poultry From the age of the

From the age of the Silk Roads through to the mid-19th century partial shift of production to the Caribbean

Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables

London: Victor Gollancz

Roast wild duck with corn bread dressing sounds fabulous

with 16 wood-engraved figures

Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals (Nik Sharma) Poultry From the age of theCombining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous