Vegetarian Cookery

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Offering a rich collection of vegetarian recipes, this 1907 volume caters to both novice and experienced cooks. It features a diverse range of dishes, including stocks, soups, entrées, salads, and nut-based meals, along with sections on eggs, cheese, and sauces. The book not only serves as a practical guide but also includes a new introduction on vegetarianism, making it a valuable resource for anyone interested in plant-based cooking. Its republishing addresses the growing scarcity of vintage culinary works.