This is a classic guide to cooking vegetables by Charles Herman Senn. Comprehensive yet novice-friendly, "How to Cook Vegetables" contains simple instructions and a wealth of invaluable tips, making it ideal for those with an interest in meatless cookery and those looking for new ideas in the kitchen.Contents include: "How to Cook Vegetables", "Artichokes", "Globe Artichokes", "Artichokes a la Poivrade", "Artichokes a la Lyonnaise", "Globe Artichokes a la Colbert", "Artichokes with Foie-Gras", "Boiled Green Artichokes", "Green Artichoke Soup", "Fried Artichoke Quarters", "Artichoke Bottoms a la Bechamel", "Artichoke Bottoms a l'Italienne", etc.Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: "Breakfast and Supper Dishes" (1898), "A book of Salads: The Art of Salad Dressing" (1922), and "British Red Cross Society Cookery Manual" (1915).Many vintage books such as this are 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 the history of the cook book.