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Vegetables: the most authoritative guide to buying, preparing, and cooking, with more than 300 recipes
(Book)

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Cary Regional - Adult Non-fiction
641.6 PETER
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641.6 PETER
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641.6 PETER
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Cary Regional - Adult Non-fiction
641.6 PETER
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North Regional - Adult Non-fiction
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West Regional - Adult Non-fiction
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More Details
Published:
Berkeley, CA : Ten Speed Press, [2012].
Format:
Book
Edition:
Revised edition, first Ten Speed Press edition.
Physical Desc:
391 pages : color illustrations ; 26 cm
Language:
English
ISBN:
9781607740261 (print book), 1607740265 (print book)

Notes

General Note
Includes index.
Bibliography
Includes bibliographical references and index.
Description
An updated, expanded, full-color edition of Peterson's comprehensive guide to selecting, storing, preparing, and cooking more than 60 vegetables. This new edition of the James Beard Award-winning classic walks readers through shopping, storing, and step-by-step instructions for preparing vegetables, both familiar and exotic. Includes more than 300 recipes.
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Citations
APA Citation (style guide)

Peterson, J. (2012). Vegetables: the most authoritative guide to buying, preparing, and cooking, with more than 300 recipes. Revised edition, first Ten Speed Press edition. Berkeley, CA: Ten Speed Press.

Chicago / Turabian - Author Date Citation (style guide)

Peterson, James. 2012. Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking, With More Than 300 Recipes. Berkeley, CA: Ten Speed Press.

Chicago / Turabian - Humanities Citation (style guide)

Peterson, James, Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking, With More Than 300 Recipes. Berkeley, CA: Ten Speed Press, 2012.

MLA Citation (style guide)

Peterson, James. Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking, With More Than 300 Recipes. Revised edition, first Ten Speed Press edition. Berkeley, CA: Ten Speed Press, 2012. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
03ac1611-e1fe-397f-420b-fac89e42a7be
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Record Information

Last File Modification TimeDec 16, 2020 07:40:48 AM
Last Grouped Work Modification TimeDec 16, 2020 07:33:37 AM

MARC Record

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264 4|c ©2012
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500 |a Includes index.
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5050 |a Pt. 1. Skills for preparing and cooking vegetables. Knife skills -- Methods of cooking -- Making salads -- Making gratins and casseroles -- Making stews -- Making soups -- Making pasta, gnocchi, and risottos -- Making pureed vegetables -- pt. 2. The vegetables : A to Z.
520 |a An updated, expanded, full-color edition of Peterson's comprehensive guide to selecting, storing, preparing, and cooking more than 60 vegetables. This new edition of the James Beard Award-winning classic walks readers through shopping, storing, and step-by-step instructions for preparing vegetables, both familiar and exotic. Includes more than 300 recipes.
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