Label
All
0
Clear all filters
Appears in
Fusion: A Culinary Journey

By Peter Gordon

Published 2010

  • About

Jicama - also called yam bean in Chinese shops. This dirt-coloured skinned ‘vegetable’ has a crunchy texture and watery taste (if there is such a thing). A little sweet, great in ‘slaws’ and salad.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title