Abstract
These are mostly served as a separate vegetable course rather than as an accompanying vegetable.
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© 1989 H. L. Cracknell and G. Nobis
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Cracknell, H.L., Nobis, G. (1989). Vegetables. In: The New Catering Repertoire. Palgrave, London. https://doi.org/10.1007/978-1-349-20391-8_13
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DOI: https://doi.org/10.1007/978-1-349-20391-8_13
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-43484-0
Online ISBN: 978-1-349-20391-8
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