250 Ways to Serve Fresh Vegetables

250 Ways to Serve Fresh Vegetables. Ruth Berolzheimer, Editor. Published by Consolidated Book Publishers, Chicago, IL, 1950. 3rd Copyright Date. Paperback. Size 12mo (up to 7-1/2'' tall). Condition: Good. Edge wear on covers, split at spine up from bottom, overall content very good. 48 Pgs. Series from the Culinary Arts Institute, edited by Ruth Berolzheimer, Director, book number 18. Illustrated with black and white photographs. Contents include: Delectable Dishes of Every Vegetable from Artichokes to Zucchini; The Importance of Vegetable to Healthful Meals; Mineral and Vitamin Content of Fresh Vegetables, and How to Retain Their Full Value in Cooking; Selection, Care and Preparation of Summer and Winter Vegetables; and Use of Vegetables for Garnishing. Description text copyright 2007 BooksForComfort. Item ID 12942.