02254cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000200012624500380014626400510018430000470023533600260028233700260030833800360033450000310037050801560040152011490055753400720170665300230177865300250180185600590182685600430188570164UtSlPG20260610134625.0mcr n260607r20231910utu|||||o|||||||||||||| d  a11029706  aUtSlPG 7aen2iso639-1 4aTX1 aJardine, Jeanne14aThe best vegetarian dishes I know 1aSalt Lake City, UT :bProject Gutenberg,c2023  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2023-02-28  aThe Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)  a"The Best Vegetarian Dishes I Know" by Jeanne Jardine is a culinary guide focused on vegetarian cuisine, likely written in the early 20th century. This work presents a collection of recipes aimed at providing tasty and nourishing meals without the use of meat, specifically excluding fish. The book emphasizes that these dishes are suitable for "good plain" cooks and aims to dispel the notion that vegetarian cooking is necessarily more expensive than meat-based meals.  The beginning of the book introduces the reader to the author's philosophy on vegetarianism and sets the context for the recipes to follow. Jardine outlines her intention to create accessible and elegant dishes that utilize a variety of ingredients including vegetables, eggs, and dairy. She also advises readers to understand each recipe fully before commencing cooking, highlighting that the same recipe can yield different results depending on the chef's techniques. Overall, the opening establishes a helpful and encouraging tone, preparing readers for the practical recipes and rich culinary experiences that are to come. (This is an automatically generated summary.)  pOriginally published:cUnited Kingdom: J. M. Dent & Sons Ltd., 1910  aVegetarian cooking  aCooking (Vegetables)4 uhttps://archive.org/details/b21505901/page/n5/mode/2up40uhttps://www.gutenberg.org/ebooks/70164