
Vegetable Literacy
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Content
- Intro
- Title Page
- Copyright
- Dedication
- Contents
- List of Recipes
- Chapter One: The Carrot Family
- Chapter Two: The Mint Family
- Chapter Three: The Sunflower Family
- Chapter Four: The Knotweed Family
- Chapter Five: The Cabbage Family
- Chapter Six: The Nightshade Family
- Chapter Seven: The Goosefoot and Amaranth Families
- Chapter Eight: The (Former) Lily Family
- Chapter Nine: The Cucurbit Family
- Chapter Ten: The Grass Family
- Chapter Eleven: The Legume Family
- Chapter Twelve: The Morning Glory Family
- Introduction
- A Few Notes about Ingredients
- Chapter One ~ The Carrot Family: Some Basic Kitchen Vegetables and a Passel of Herbs (Umbelliferae or Apiaceae)
- Carrots
- Varieties and Uses
- In the Kitchen
- Chilled Spicy Carrot Soup with Yogurt Sauce
- Carrot Soup with Tangled Collard Greens in Coconut Butter and Dukkah
- Ivory Carrot Soup with a Fine Dice of Orange Carrots
- Carrot Almond Cake with Ricotta Cream
- Yellow Carrots with Coconut Butter and Lime
- Winter Carrots with Caraway Seeds, Garlic, and Parsley
- Celery
- Varieties and Uses
- In the Kitchen
- Salsa Verde with Chinese Celery
- Celery Leaf and Vegetable Potage
- Celery Salad with Spring's First Herbs and Mâche
- Celery Salad with Pears, Endive, Blue Cheese, and Walnuts
- Celery Root
- Varieties and Uses
- In the Kitchen
- Celery Root Soup with Walnut-Celery "Salad"
- Celery Root and Hash Brown Cake
- Celery Root Mash Flecked with Celery Leaves
- Fennel
- Varieties and Uses
- In the Kitchen
- Fennel Stock
- Braised Fennel Wedges with Saffron and Tomato
- Shaved Fennel Salad with Celery and Finely Diced Egg
- Fennel Tea
- Parsnips
- Varieties and Uses
- In the Kitchen
- Parsnip and Carrot Puree
- Parsnip-Cardamom Custard
- Roasted Parsnips with Horseradish Cream
- Umbellifer Herbs and Spices
- Angelica
- Anise
- Asafetida
- Caraway
- Chervil
- Cilantro and Coriander
- Cumin
- Dill
- Lovage
- Parsley
- Parsley Root
- In the Kitchen
- Rhubarb with Angelica Leaves
- Anise Shortbreads with Orange Flower Water
- Caraway Seed Cake
- Chervil-Chive Butter
- Cilantro Salsa with Basil and Mint
- How to Toast and Grind Cumin Seeds
- Dukkah (Toasted Nuts and Seeds with Cumin)
- Dill-Flecked Yogurt Sauce
- Parsley Sauce
- Braised Parsley Root
- Chapter Two ~ The Mint Family: Square Stems and Fragrant Leaves (Labiatae or Lamiaceae)
- Anise hyssop
- Basil
- Lavender
- Mint
- Oregano and Marjoram
- Perilla (Shiso)
- Rosemary
- Sage
- Chia Seeds
- Savory
- Thyme
- In the Kitchen
- Anise Hyssop Tea
- Lemon Basil-Mint Lemonade
- Basil Puree
- Thick Marjoram Sauce with Capers and Green Olives
- Orange and Rosemary Compote
- Butter Seasoned with Rosemary, Sage, and Juniper
- Sage Tea
- Sage and Fennel Tea with Fresh Mint
- Sage Bread Crumbs
- Chia Water
- Ground Chia for Cereals
- Lemon Thyme Tea
- Lavender Syrup
- White Nectarines in Lavender Syrup
- Chapter Three ~ The Sunflower Family: Some Rough Stuff from Out of Doors (Compositae or Asteraceae)
- Jerusalem Artichokes
- Varieties and Uses
- In the Kitchen
- Sunchoke Bisque with Pumpkin Seed Oil and Sunflower Sprouts
- Sautéed Jerusalem Artichokes with Rosemary and Smoked Salt
- Braised Jerusalem Artichokes with Mushrooms and Tarragon
- Cardoons
- Varieties and Uses
- In the Kitchen
- How to Prepare Cardoons
- Creamy Cardoon Soup with Thyme
- Cardoon Risotto
- Cardoon Risotto Cakes from Leftover Risotto
- Artichokes
- Varieties and Uses
- In the Kitchen
- Steamed Whole Artichokes
- How to Prepare Artichokes for Sautéing or Roasting
- How to Use the Extra-Long Stem
- A Crispy Artichoke Sauté
- Roasted Artichokes
- Griddled or Grilled Artichoke Wedges
- Braised Baby Artichokes with Tarragon Mayonnaise
- Artichokes with Walnut Tarator Sauce
- Fall Artichokes, Potatoes, and Garlic Baked in Clay
- Chicory and Endive
- Belgian Endive or Witloof
- Radicchio
- Frisée (Cut-leaf endive)
- Escarole (Broad-leaf or Batavian endive)
- Sugarloaf Chicory (Pain de Sucre or Pan di Zucchero)
- In the Kitchen
- A Cheerful Winter Salad of Red Endive, Avocado, Arugula, and Broccoli Sprouts
- Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs
- Radicchio, Escarole, and Red Mustard with Golden Beets and Avocado
- Grilled or Griddled Radicchio with Gorgonzola and Walnuts
- Griddled Endive
- Braised Endive with Gorgonzola
- Treviso Radicchio Gratin
- Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons
- Sunflower and Frisée Salad
- Bitter Greens with Walnut Oil and Mustard Vinaigrette
- Escarole, Green Garlic, and Artichoke Stem Tart in Yeasted Crust
- Escarole and Potato Hash
- Lettuce
- Varieties and Uses
- In the Kitchen
- How to Dress a Salad without a Dressing
- Limestone Lettuce Salad with Creamy Herb Dressing
- Romaine Salad with Avocado-Sesame and Shiso (Perilla) Vinaigrette
- Chiffonade of Butter Lettuce with Parsley and Green Zebra Tomatoes
- Butter or Looseleaf Lettuce Salad with Tomato
- Salsify and Scorzonera
- Varieties and Uses
- In the Kitchen
- Salsify, Jerusalem Artichoke, and Burdock Soup with Truffle Salt
- Sautéed Salsify with Hazelnuts
- Burdock
- Varieties and Uses
- In the Kitchen
- Tarragon
- Varieties and Uses
- In the Kitchen
- Tarragon Mayonnaise with Orange Zest
- Egg Salad with Tarragon, Parsley, and Chives
- Chapter Four ~ The Knotweed Family: Three Strong Personalities (Polygonaceae)
- Sorrel
- Varieties and Uses
- In the Kitchen
- Sorrel Sauce with Yogurt
- Sorrel Sauce with Watercress, Parsley, and Chives
- Creamy Sorrel Sauce
- Rhubarb
- Varieties and Uses
- In the Kitchen
- Red Rhubarb-Berry Ice Cream
- Rhubarb, Apple, and Berry Pandowdy
- Rhubarb-Raspberry Compote
- Buckwheat
- Varieties and Uses
- In the Kitchen
- Yeasted Buckwheat Waffles
- Buckwheat Noodles with Kale and Sesame Salad
- Buckwheat-Five Spice Free-Form Apple Tart
- Rau Ram
- Multicolored Carrot Salad with Rau Ram, Mint, and Thai Basil
- Chapter Five ~ The Cabbage Family: The Sometimes Difficult Crucifers (Brassicaceae or Cruciferae)
- Cabbage
- Varieties and Uses
- In the Kitchen
- Braised Summer Cabbage
- Wilted Red Cabbage with Mint and Goat Feta
- Braised Cabbage with Chewy Fried Potatoes, Feta, and Dill
- Savoy Cabbage on Toast
- Cabbage Panade
- Collards
- Varieties and Uses
- In the Kitchen
- Collard Greens Soup with Sweet Potatoes and Crumbled Coconut Butter
- Tangled Collard Greens with Sesame
- Long-Cooked Collards with Chiltepins, Spices, and Coconut Butter
- Mustard
- Varieties and Uses
- In the Kitchen
- Sautéed Mustard Greens with Garlic and Peanuts
- Elissa's Mustard Green Dumplings with Sweet and Spicy Dipping Sauce
- Mustard Butter with Lemon Zest and Shallot
- Mustard-Caper Vinaigrette
- Mustard-Cream Vinaigrette
- Kale
- Varieties and Uses
- In the Kitchen
- Kale with Smoked Salt and Goat Cheese
- Kale and Potato Mash with Romesco Sauce
- Smoky Kale and Potato Cakes
- Shredded Purple Kale, Sun Gold Tomatoes, Feta, and Mint
- Tuscan Kale with Anchovy-Garlic Dressing
- Kale Salad with Slivered Brussels Sprouts and Sesame Dressing
- Kale Pesto with Dried Mushrooms and Rosemary
- Brussels Sprouts
- Varieties and Uses
- In the Kitchen
- Roasted Brussels Sprouts with Mustard-Cream Vinaigrette
- Brussels Sprouts with Caraway Seeds and Mustard
- Slivered Brussels Sprouts Roasted with Shallots
- Cauliflower
- Varieties and Uses
- In the Kitchen
- Cauliflower Salad with Goat Havarti, Caraway, and Mustard-Caper Vinaigrette
- Cauliflower Soup with Coconut, Turmeric, and Lime
- Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta
- Broccoli
- Varieties and Uses
- In the Kitchen
- Broccoli and Green Zebra Tomato Salad
- Steamed Broccoli with Mustard Butter, Pine Nuts, and Roasted Pepper
- Broccoli Romanesco with Black Rice and Green Herb Sauce
- Broccoli Bites with Curried Mayonnaise
- Turnips
- Varieties and Uses
- In the Kitchen
- Thinly Sliced Scarlet Salad Turnips with Sea Salt and Black Sesame Seeds
- Golden Turnip Soup with Gorgonzola Toasts
- Gorgonzola Butter
- Turnips with White Miso Butter
- Pickled Scarlet Turnips and Carrots
- Sautéed Broccoli Rabe with Garlic
- Rutabagas
- Varieties and Uses
- In the Kitchen
- Rutabaga and Apple Bisque
- Roasted Rutabaga Batons with Caraway and Smoked Paprika
- Winter Stew of Braised Rutabagas with Carrots, Potatoes, and Parsley Sauce
- Radishes
- Varieties and Uses
- In the Kitchen
- Finely Shaved Radish, Turnip, and Carrot Salad with Hard Cheese and Spicy Greens
- Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending.
- Radish Top Soup with Lemon and Yogurt
- Kohlrabi
- Varieties and Uses
- In the Kitchen
- Kohlrabi Salad with Green Onions, Parlsey, and Frizzy Mustard Greens
- Steamed Kohlrabi Rounds with Lemon and Chives
- Kohlrabi Slaw with Creamy Herb and Avocado Dressing
- The Peppery Greens: Horseradish, Watercress, and Arugula
- In the Kitchen
- Horseradish Cream
- Cress-Flavored Cream Cheese with Nasturtium Petals
- Watercress Sauce with Thick Yogurt
- Wilted Arugula and Seared Mushroom Salad with Manchego Cheese
- Chapter Six ~ The Nightshade Family: The Sun Lovers (Solanaceae)
- Potatoes
- Varieties and Uses
- In the Kitchen
- Potato Soup: One and Many
- Fingerling Potatoes Browned in Sage- and Rosemary-Infused Ghee
- First-of-the-Season Fingerling Potatoes with Fines Herbes
- Yellow-Fleshed Potatoes with Sorrel Sauce
- Potato Cakes with Red Chile Molido
- Peppers and Chiles
- Varieties and Uses
- In the Kitchen
- How to Roast and Peel Peppers and Chiles
- How to Efficiently Slice a Pepper or Chile
- Red Chile Paste
- Grilled Pepper Relish
- McFarlin's Pepper Sauce
- Romesco Sauce
- Pimientos Stuffed with Herb-Laced Cheese
- Chilled Avocado Soup with Poblano Chile and Pepitas
- Sautéed Shishito Peppers: Summer's Best New Bite
- Smoky Roasted Pepper Salad with Tomatoes and Lemon
- Halloumi with Seared Red Peppers, Olives, and Capers
- Jimmy Nardello Frying Peppers with Onion
- Eggplants
- Varieties and Uses
- In the Kitchen
- Griddled Eggplant Rounds
- Eggplant Tartines
- Spheres of Eggplant with a Crispy Coat
- Small Plate of Grilled Eggplant with Tahini-Yogurt Sauce and Pomegranate Molasses
- Slender Eggplant with Miso Sauce
- Roasted Eggplant Salad with Tomatoes and Capers
- Eggplant Gratin in Parmesan Custard
- Eggplant, Tomato, and Zucchini Gratin
- Tomatoes
- Varieties and Uses
- In the Kitchen
- Tomato and Cilantro Soup with Black Quinoa
- Tomato and Celery Salad with Cumin, Cilantro, and Avocado
- Beefsteak Tomatoes Baked with Feta Cheese and Marjoram
- Nutty-Seedy Whole Wheat Toast with Ricotta and Tomatoes
- Comforting Tomatoes in Cream with Bread Crumbs and Smoked Salt
- Fried Green Tomato Frittata
- Damaged Goods Gratin of Tomatoes, Eggplant, and Chard
- A Fresh Tomato Relish
- Salt-Roasted Tomatoes
- Simplest Summer Tomato Sauce
- Chapter Seven ~ The Goosefoot and Amaranth Families: Edible Weeds, Leaves, and Seeds (Amaranthaceae and Chenopodiaceae)
- Spinach
- Varieties and Uses
- In the Kitchen
- Open-Faced Sandwich of Spinach, Caramelized Onions, and Roasted Peppers
- Spinach Crowns with Sesame-Miso Sauce
- Supper Spinach
- Rice with Spinach, Lemon, Feta, and Pistachios
- Lamb's-quarters (quelites)
- Varieties and Uses
- In the Kitchen
- Quelites with Onion and Chile
- Quelites, Mushrooms, and Tortilla Budin
- Beets
- Varieties and Uses
- In the Kitchen
- Steamed Beets
- Steamed, Then Roasted or Panfried Beets
- A Fine Dice of Chioggia Beets and Red Endive with Meyer Lemon and Shallot Vinaigrette
- Grated Raw Beet Salad with Star Anise
- Chilled Beet Soup with Purslane Salad and Sorrel Sauce with Yogurt
- Seared Beets with Walnuts over Wilted Kale with Micro Greens
- Chard
- Varieties and Uses
- In the Kitchen
- How to Freeze Chard from the Garden
- Sautéed Rainbow Chard with the Stems
- Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds
- Chard Soup with Cumin, Cilantro, and Lime
- Chard, Ricotta, and Saffron Cakes
- Quinoa
- Varieties and Uses
- In the Kitchen
- Basic Quinoa
- Cucumber Soup with Yogurt and Red Quinoa
- Black Quinoa Salad with Lemon, Avocado, and Pistachios
- Summer Quinoa Cakes with Beet Greens and Beet Salad
- Huauzontle
- Orach
- Four-Wing Salt Bush
- Epazote
- Varieties and Uses
- In the Kitchen
- Soft Corn Tacos with String Cheese and Epazote
- Chapter Eight ~ The (Former) Lily Family: Onions and Asparagus (Liliaceae)
- Onions and Shallots
- Storage Onions or Common Onions (Allium cepa)
- Fresh Onions
- Sweet Onions (Allium cepa)
- The Small Onions: Cipollini, Boiling Onions, and Pearl Onions (Allium cepa)
- Shallots (Allium cepa var. aggregatum)
- Bunching Onions or Welsh Onions (Allium fistulosum)
- Egyptian Onions (Allium proliferum)
- Varieties and Uses
- In the Kitchen
- Caramelized Sweet Onions
- Pan-Griddled Red Onions
- Sweet-and-Sour Cipollini, Small Red Onions, and Shallots with Raisins
- Torpedo Onion and Sweet Pepper Tian
- Pearl Onions Braised in Cider with Apples, Rosemary, and Juniper
- Mushrooms Stuffed with Caramelized Onions and Blue Cheese
- A Fragrant Onion Tart
- Grilled Onions with Cinnamon Butter
- Leeks
- Varieties and Uses
- In the Kitchen
- Young Leeks with Oranges and Pistachios
- Leek and Fennel Soup with Garlic Scapes and Chives
- Braised Leeks with Lovage and Lemon
- Chives
- Varieties and Uses
- In the Kitchen
- Chive and Saffron Crepes
- Wild Plants: Ramps and Wild Onions
- Varieties and Uses
- In the Kitchen
- Ramped Up Spinach Soup with Lovage and Sorrel
- Supper Eggs with Ramps
- Braised Ramps and Asparagus
- I'itoi Onions
- Garlic
- Varieties and Uses
- In the Kitchen
- Mortar and Pestle Garlic
- Garlic Scape and Walnut Pesto
- Mashed Potatoes with Black Garlic, Ghee, and Shallots
- Asparagus
- Varieties and Uses
- In the Kitchen
- Asparagus with Salsa Verde and Scarlet Onions
- Roasted Asparagus with Chopped Egg, Torn Bread, and Red Wine Vinegar
- Griddled Asparagus with Tarragon Butter
- Asparagus and Leek Flan
- Asparagus and Fava Bean Salad
- Chapter Nine ~ The Cucurbit Family: The Sensual Squashes, Melons, and Gourds (Cucurbitaceae)
- Winter Squash
- Varieties and Uses
- In the Kitchen
- Roasted Squash Seeds
- Winter Squash Soup with Red Chile and Mint
- Butternut Squash Soup with Coconut Milk, Miso, and Lime
- Winter Squash Puree with Tahini, Green Onions, and Black Sesame Seeds
- Roasted Winter Squash with Parsley, Sage, and Rosemary
- Winter Squash Wedges or Rounds with Gorgonzola Butter and Crushed Walnuts
- Summer Squash
- Varieties and Uses
- In the Kitchen
- Zucchini Logs Stewed in Olive Oil with Onions and Chard
- Sautéed Zucchini with Mint, Basil, and Pine Nuts
- Griddled Scallop Squash
- Summer Squash Tartines with Rosemary and Lemon
- Ann's Squash Blossom Frittata
- Roasted Delicata Squash Half Rounds with Dukkah and Tahini-Yogurt Sauce
- Roasted Spaghetti Squash with Winter Tomato Sauce
- Cucumbers
- Varieties and Uses
- In the Kitchen
- Melon and Cucumber Salad with Black Pepper and Mint
- Cucumber-Lovage Sandwich with Sweet Onion
- Lazy Cucumber and Onion Pickle
- Chapter Ten ~ The Grass Family: Grains and Cereals (Poaceae, formerly Gramineae)
- Wheat
- Varieties and Uses
- The Ancient Wheats: Einkorn, Emmer, Spelt, and Kamut
- Einkorn
- Emmer
- Spelt
- Kamut
- Farro
- Frikeh
- Varieties and Uses
- In the Kitchen
- Simmered Spelt and Other Large Grains
- Grain, Herb, and Buttermilk Soup for Hot, Hot Days
- Farro and White Bean Soup with Savoy Cabbage
- Frikeh with Cucumbers, Lovage, and Yogurt
- Oats
- Varieties and Uses
- In the Kitchen
- Oat Groats
- Breakfast Oat Pudding with Raisins, Honey, and Toasted Almonds
- Chewy Oat and Maple Pancakes
- Rye
- Varieties and Uses
- In the Kitchen
- Quick Bread of Rye, Emmer, and Corn
- Rye-Honey Cake with Five-Spice Powder and Dates
- Millet
- In the Kitchen
- Toasted Millet "Polenta"
- Golden Millet Cakes
- Millet Cakes with Tomato Sauce
- Soft Millet for Breakfast or Supper
- Barley
- Varieties and Uses
- In the Kitchen
- Barley Tea
- Toasted Barley and Burdock with Dried Trumpet Mushrooms
- Creamy Barley Soup with Mushrooms and Leeks
- Corn
- Varieties and Uses
- In the Kitchen
- Corn off and on the Cob
- Corn Simmered in Coconut Milk with Thai Basil
- Corn Cookies with Almonds and Raisins
- Buttermilk Skillet Corn Bread with Heirloom Flint Cornmeal
- Sorghum
- Rice
- Varieties and Uses
- In the Kitchen
- Brown Rice with Burdock, Black Sesame, and Toasted Fennel Seeds
- Black Rice
- Black Rice with Coconut Milk and Egyptian Onions
- Collard Leaf Rolls with Black Rice in a Vegetable-Coconut Broth
- Black Rice with Wilted Red Cabbage, Yellow Peppers, and Aniseeds
- Pea, Dill, and Rice Salad with Lemon Zest
- Wild Rice
- In the Kitchen
- Native Wild Rice
- Native Wild Rice with Celery Root and Celery Leaves
- Savory Wild Rice Crepe-Cakes
- Chapter Eleven ~ The Legume Family: Peas and Beans (Leguminosae or Fabaceae)
- Fresh Peas
- Varieties and Uses
- In the Kitchen
- Pea, Leek, and Sorrel Soup, Hot or Chilled
- Peas in Butter Lettuce
- Snow Peas with Sesame Oil, Tarragon, and Toasted Sesame Seeds
- Peas with Baked Ricotta and Bread Crumbs
- Dried Peas
- Varieties and Uses
- In the Kitchen
- Fava, or Yellow Split Pea Spread
- Green Pea Fritters with Herb-Laced Crème Fraîche
- Southern Peas
- Varieties and Uses
- In the Kitchen
- Shelling Pea, Corn, and Squash Ragout
- Black-Eyed Peas on Rice with Tahini-Yogurt Sauce and Smoked Salt
- Peanuts
- Varieties and Uses
- In the Kitchen
- Roasted Green Peanuts in the Shell
- Peanut and Sweet Potato Soup
- Peanut Sauce Made with Whole Peanuts
- Peanut Butter Cookies Studded with Salted Roasted Peanuts
- Fava Beans
- Varieties and Uses
- In the Kitchen
- Golden Beets with Fava Beans and Mint
- Fava Bean Hummus with Cumin
- Lentils
- Varieties and Uses
- In the Kitchen
- Lentils
- Pardina Lentils with Smoked Salt
- Lentils with Garlicky Walnuts, Parsley, and Cream
- Red Lentil Soup with Amaranth Greens
- Beluga Lentil Salad with Purslane and Green Coriander Buds
- Red Lentil and Coconut Soup with Black Rice, Turmeric, and Greens
- Green Lentil Soup with Plenty of Leaves, Herbs, and Spices
- Soybeans
- Varieties and Uses
- In the Kitchen
- Soy-Braised Tofu with Five-Spice Powder
- Panfried Tempeh with Trimmings
- Salad Dressing with Shiro Miso and Sesame
- Dried Common Beans
- Varieties and Uses
- In the Kitchen
- How to Cook Beans in the Pressure Cooker
- White Bean and Fennel Salad
- Pot Beans with Epazote and Corn Tortillas
- Rio Zape Beans with Salt-Roasted Tomatoes
- Tepary Beans
- Varieties and Uses
- In the Kitchen
- Tepary Bean Puree with Toasted Cumin and Mexican Oregano
- Tepary Bean Gratin
- Green Beans
- Varieties and Uses
- In the Kitchen
- Blue Lake Beans with Shallots, Pistachios, and Marjoram
- Sultan's Green or Golden Crescent Beans with Basil Puree
- Rattlesnake Beans or Haricots Verts with Sun Gold Tomatoes, Shallots, and Olives
- Chickpeas
- Varieties and Uses
- In the Kitchen
- How to Cook Chickpeas in the Pressure Cooker
- Chickpea and Tomato Soup with Garlic-Rubbed Bread and Beet Greens
- Crushed Chickpeas with Sage
- Crispy Chickpea Triangles
- Chickpea Fries with Smoked Paprika Mayonnaise
- Hummus
- Mesquite
- Chapter Twelve ~ The Morning Glory Family: The Sweet Potato (Convolvulaceae)
- In the Kitchen
- How to Cook Sweet Potatoes in the Pressure Cooker
- Sweet Potatoes with White Miso Ginger Sauce
- Asian Sweet Potatoes with Coconut Butter
- Japanese Sweet Potato Soup with Rosemary and Thyme
- Sweet Potato Flan with Maple Yogurt and Caramel Pecans
- Acknowledgments
- Sources
- Bibliography
- About the Author
- Index
- More eCookbooks from Deborah Madison
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