Book of Vegetables

Focusing on a variety of vegetarian recipes, this book offers a wealth of practical information for cooks, covering everything from appetizers and soups to main dishes and outdoor cooking. It features sections on cooking with canned, packaged, and frozen vegetables, as well as relishes and sauces. Aimed at both vegetarian enthusiasts and culinary learners, it revives classic recipes from the early 1900s, making them accessible in high-quality modern editions while preserving the original text and artwork.