There seemed to be a lot of padding in this cookbook. The first eighty-four pages were full of "sustainable culinary" and "empowering creativity" fluff. The book essentially starts with "Chapter 1: Soups."
The recipes included two varieties of the ever-popular GREEN BEAN CASSEROLE. After soups, there are entrees and sides, and finally, desserts. These recipes typically utilized the foods available in the fall. There are photos (but not necessarily of the recipe given) and nutritional information.
The recipes included two varieties of the ever-popular GREEN BEAN CASSEROLE. After soups, there are entrees and sides, and finally, desserts. These recipes typically utilized the foods available in the fall. There are photos (but not necessarily of the recipe given) and nutritional information.
