Vegetables: From Garden to Table

, Introduces a large variety of vegetables and methods for their preparation. Displays fresh vegetables categorized according to their plant source--roots, stems, leaves, flowers, fruits, or seeds. Demonstrates various methods for preparing raw or cooked vegetables, including raw snack and salad preparation, baking, boiling, microwaving, steaming, stir frying, pan frying, and deep-fat frying. Stresses nutrient values and vitamin retention., Demonstrates how to select and prepare vegetables to be served raw, and illustrates many cooking techniques for vegetables, including baking, broiling, steaming, microwaving, stir-frying, and deep-fat frying., Explains that vegetables are categorized according to plant source, roots, stems, leaves, fruits or flowers. After showing how to select and prepare raw vegetables of each type, we focus on cooking techniques. Featured are baking, boiling, steaming, microwaving, stir frying, and deep fat frying.NOTE: Two (or more) records have been merged together to create this data.