Nutritional Value and Culinary Uses of Gourmet Vegetables

Author: Gao Puchao
Publisher:
Publish Date: 2006-07-01
Features: This book is richly illustrated and provides detailed explanations on common exotic vegetables, starting from their nutritional characteristics and cooking methods. It sequentially covers Japanese pumpkin, artichoke, French parsley, Italian fennel, green broccoli, cherry tomato, purple cabbage, okra, and rosemary, among others.