Fifty-two soup-to-nuts vegetarian menus--one a week for
an entire year--are arranged in seasonal groups to aid the
budget-minded homemaker in taking advantage of lower-
cost "in-season" foods. Each dish has been kitchen tested,
and the recipes include detailed how-to steps plus
prepare-ahead hints for the cook who works away from
home. Cooking cues give the amount of time needed to
prepare each of the dishes, and a complete list of herbs
and spices and their characteristics and suggested uses is
included.
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