An edition of Ross Dobson's wholefood kitchen (2010)
Ross Dobson's wholefood kitchen
delicious recipes with beans, lentils, grains and other natural foods
By Ross Dobson
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Publish Date
2010
Publisher
Ryland Peters & Small
Language
eng
Pages
160
Description:
Offers recipes for wholefoods, using nutritious pulses and grains as the basis. This title contains starters including Carrot, Cumin and Lentil Dip; Smoky Paprika Houmous; and, Falafel with Minted Yoghurt. It covers such soups as Shiitake Mushroom and Barley Soup and Curried Parsnip and Butterbean Soup.