Abstract

Cabbage, radish, Japanese mustard spinach, carrots, green peppers... With a particular focus on "standard vegetables" that are available all year round and easy to use, this book introduces over 300 dishes that are "delicious because they are made in advance" and "delicious because they are eaten immediately." This is the fourth in the series.

Author’s Information

Recipe writer and editor. Worked as a food editor at a publishing company, was involved in the publication of many cooking magazines as editor-in-chief, and was involved in editing cooking magazines at a major publishing company before becoming a freelance editor. Since going independent, he has been in charge of over 75 cookbooks and magazines. (This information was published at the time this book was published.)