First published in 1907, the book contains a collection of recipes for traditional French cuisine by Elizabeth Lucas. Whether you're looking for an introduction to French cookery or simply some inspiration when cooking with vegetables, “Vegetable Cookery” is the answer. Written in simple language and full of handy tips, this is a volume that is well deserving of a place in all culinary collections, and one that is not to be missed by vegetarians and those who cook for them. Contents include: “Diet”, “Utensils”, “Various Processes and Preparations in Vegetable Cookery”, “To Make Batter for Fritters”, “To Cook in a Bain-Marie”, “To Make a Blanc”, “To Blanch Vegetables”, “To Boil Vegetables”, “To Make a Bouquet”, “To Braise Vegetables”, “To Prepare Breadcrumbs”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.