TITLE

Caravan chef

AUTHOR(S)
Howcutt, Emma
PUB. DATE
November 2014
SOURCE
Practical Caravan;Nov2014, p133
SOURCE TYPE
Periodical
DOC. TYPE
Recipe
ABSTRACT
A recipe for Quick Vegetarian Stew is presented.
ACCESSION #
98710324

 

Related Articles

  • ASK JAMIE.  // Woman's Day (Australia Edition);10/17/2005, Vol. 57 Issue 42, p74 

    Answers food-related questions. Expiration date for yoghurt; Correct way of preparing carrots and mushrooms.

  • CAP OFF THE PARTY. Exel, Stephen // Better Homes & Gardens;Dec2003, Vol. 81 Issue 12, p228 

    Presents several recipes for stuffed mushroom caps. Ingredients of Curried Rice; Procedures for baking Tomato Tapenade; Taste of Caramelized Onion.

  • For many chefs, it's sunrise for portobellos. Ruggless, Ron // Nation's Restaurant News;5/13/96, Vol. 30 Issue 19, p47 

    Reports on the growing popularity of portobello mushrooms in restaurants all over the United States. Characteristics of portobellos that make them attractive for customers; Variety of ways that portobellos are cooked and served; Background on how the mushrooms are grown.

  • Mushroom Mania. Boorstin, Sharon // Restaurant Hospitality;Jan2001, Vol. 85 Issue 1, p76 

    Focuses on mushroom cookery. Types of mushrooms which are commonly found in restaurant menus; Information on portobello mushrooms; Details on the different preparations for the portobello mushrooms.

  • IN SEASON: Morel mushrooms.  // Natural Solutions;Apr2011, Issue 133, p11 

    The article offers information on the Morel mushrooms which can be classified into edible and poisonous type.

  • A Multitude of Mushrooms. Allen, Zel // Vegetarian Journal;2012, Vol. 31 Issue 4, p6 

    The article discusses edible mushrooms for use in vegetarian cooking. Information on the flavor, texture, and cooking suggestions is provided for mushroom varieties such as button mushrooms, portobellos, and maitake mushrooms. Also added are mushroom recipes including spinach and shiitake love...

  • Wild muschrooms on toast.  // Caterer (2055-7817);10/17/2014, p46 

    A recipe for London's The Social Eating House's wild mushrooms on toast is presented.

  • wild mushroom and tomato ragout with polenta. Betsill, Roscoe // Shape;Mar2008, Vol. 27 Issue 7, p164 

    A recipe for wild mushroom and tomato ragout with polenta is presented.

  • Mushrooms.  // Good Housekeeping;Nov2011, Vol. 252 Issue 11, p155 

    A recipe for mixed mushroom pasta is presented along with instructions on how to clean and season mushrooms.

  • CULINARY CORNER. MUSHROOMS: A Unique Ingredient Taken From Forest Floor to Kitchen Door. Roof, Bryan // Today's Dietitian;Aug2012, Vol. 14 Issue 8, p74 

    The article describes the author's love for mushrooms which bring together the woodsy aroma and flavor of the forest and the meatiness of a steak. Wild mushrooms are expensive so the author prefers cultivated mushrooms like portobellos. The author advices that cellophane wrapping of mushrooms...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics