Vegetable Cook BookBook - 1965
Presents twenty vegetables, from artichoke to zucchini, giving many recipes and clues to vegetable care, preparation, and nutritional value. Includes chapters on sauces and seasonings, soups, salads, and vegetable canning and freezing.
Publisher: New York, Meredith Press 
Branch Call Number: 641.65 VEGETABL
Characteristics: 160 p. illus. (part col.) 29 cm