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Céleri en Branches

Celery

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Celery is one of the most misunderstood of all vegetables. We gnaw at it and think of it as rabbit food. We toss it into soups for flavor, but seldom do we regard it as a vegetable to be cooked and served with dignity. Experiment seriously with this sturdy member of the parsley family.

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