Root to Leaf
A Southern Chef Cooks Through the SeasonseBook - 2015
Presents a collection of over one hundred seasonally-organized, vegetable-based recipes, including such offerings as skillet cornbread, mustard-roasted cauliflower, celery salsa verde, and rutabaga and turnip gratin.
Publisher: New York, NY :, Harper Wave, an imprint of HarperCollinsPublishers,, 
Edition: First edition.
Branch Call Number: eBook
Characteristics: 1 online resource (viii, 488 pages) :,illustrations (chiefly color) text file, rda