Italian Vegetable Garden / Edible Garden Series (ePub)
(Sprache: Englisch)
Rosalind Creasy, the ingenue of edible landscaping, does it again with The Edible Italian Vegetable Garden--an invitation to grow and prepare some of the exceptional varieties of produce for which Italian cooking is so justly famous. This beautifully...
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Rosalind Creasy, the ingenue of edible landscaping, does it again with The Edible Italian Vegetable Garden--an invitation to grow and prepare some of the exceptional varieties of produce for which Italian cooking is so justly famous. This beautifully illustrated guide to growing Italian vegetables gives you tips for planting and preparing fantastic varieties of tomatoes, greens, beans, eggplants, artichokes, peppers, herbs and more!
Readers will find suggestions on how to grow Italian vegetables in most North American climates, and how to prepare these fresh veggies: antipasti, soups, sauces and sides--from a delicious classic marinara to bread pudding with artichokes--and even preserves.
Mouthwatering photos throughout evoke the flavors of these delectable vegetables and dishes, and highlights Italian specialties, such as the greens that grow wild on Italy's hillsides.
Readers will find suggestions on how to grow Italian vegetables in most North American climates, and how to prepare these fresh veggies: antipasti, soups, sauces and sides--from a delicious classic marinara to bread pudding with artichokes--and even preserves.
Mouthwatering photos throughout evoke the flavors of these delectable vegetables and dishes, and highlights Italian specialties, such as the greens that grow wild on Italy's hillsides.
Bibliographische Angaben
- Autor: ROSALIND CREASY
- 2019, 112 Seiten, Englisch
- Verlag: Tuttle Publishing
- ISBN-10: 1462917607
- ISBN-13: 9781462917600
- Erscheinungsdatum: 25.06.2019
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Grösse: 38 MB
- Mit Kopierschutz
Sprache:
Englisch
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