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veal parmigiana
with owner's name to front free endpaper
crowd-pleasing recipes for everyday eating from the author of the award-winning
these 150+ recipes will become hundreds and thousands as you start to mix and match the ingredients with your own favorites
meal-planning ideas
(Foraging) Kay Young. Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains One pot veal parmigianaIllus. with drawings. Pictorial wrappers. Lincoln: Univ. of Nebraska Press, 2000. For nature lovers as well as cooks, there's plenty to whet the appetite in this unique field guide cum cookbook. Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persimmons and Jerusalem artichokes), Kay Young offers full, easy to follow directions for identifying,
