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Serving Up the Harvest
By
Andrea Chesman and
Margaret Chodos-Irvine (illustrator)
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Bibliographic Detail
Publisher
Storey Books
Publication date
April 30, 2007
Pages
501
Binding
Paperback
Edition
Reprint
Book category
Adult Non-Fiction
ISBN-13
9781580176637
ISBN-10
1580176631
Dimensions
1.25 by 7.75 by 8.75 in.
Weight
2.35 lbs.
Original list price
$18.95
Amazon.com says people who bought this book also bought:
The Backyard Homestead Book of Kitchen Skills | The Classic Zucchini Cookbook | The Roasted Vegetable | Country Wisdom & Know-How | The Homegrown Pantry | The Pickled Pantry | An Everlasting Meal | The Vegetable Dishes I Can't Live Without | Recipes from the Root Cellar
The Backyard Homestead Book of Kitchen Skills | The Classic Zucchini Cookbook | The Roasted Vegetable | Country Wisdom & Know-How | The Homegrown Pantry | The Pickled Pantry | An Everlasting Meal | The Vegetable Dishes I Can't Live Without | Recipes from the Root Cellar
Summaries and Reviews
Summary
Celebrating the unique flavors of fresh-from-the-garden vegetables, an innovative cookbook, organized seasonally, presents more than 175 recipes for such terrific dishes as Grilled Chicken and Asparagus Salad, Maple Roasted Carrots, Soy-Sesame Grilled Eggplant, and many more, including a selection of vegetarian options. Reprint.
Editions
Paperback
The price comparison is for this edition
Reprint edition from Storey Books (April 30, 2007)
9781580176637 | details & prices | 501 pages | 7.75 × 8.75 × 1.25 in. | 2.35 lbs | List price $18.95
About: Celebrating the unique flavors of fresh-from-the-garden vegetables, an innovative cookbook, organized seasonally, presents more than 175 recipes for such terrific dishes as Grilled Chicken and Asparagus Salad, Maple Roasted Carrots, Soy-Sesame Grilled Eggplant, and many more, including a selection of vegetarian options.
About: Celebrating the unique flavors of fresh-from-the-garden vegetables, an innovative cookbook, organized seasonally, presents more than 175 recipes for such terrific dishes as Grilled Chicken and Asparagus Salad, Maple Roasted Carrots, Soy-Sesame Grilled Eggplant, and many more, including a selection of vegetarian options.
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