The New Vegetarian Cooking for Everyone
Hazel & Dewey
The Most Comprehensive Vegetarian Cookbook Ever Published
Originally published in 1997, Vegetarian Cooking for Everyone was ahead of its time and an instant classic. It has endured as one of the world's most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year award.
The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks. With new recipes and comprehensive, updated information on vegetarian and vegan ingredients, this is a treasure from a truly exceptional culinary voice. This book is for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.
Favorite Recipes: Tunisian Pepper & Potato Stew over Couscous, Wine-Glazed Artichokes with Rosemary, Avocado Club with Tempeh Sandwich, Thai Tofu & Winter Squash Stew, Rhubarb-Apple Crisp
Chapters: 1) Sauces & Condiments 2) Appetizers and First Courses 3) Sandwiches 6) Salads for All Seasons 7) Soups from Scratch 8) Vegetable Stew, Sautes, and Stir-Fries 9) Gratins 10) Beans 11) Vegetables 12) Pastas, Dumplings, and Noodles 13) Savory Tarts, Pies, and Pizzas 14) Grains 15) Eggs and Cheese 16) Tofu, Tempeh, and Miso 17) Breakfast Any Time 18) Breads by Hand 19) Desserts
Author: Deborah Madison is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She is actively involved in issues of biodiversity, gardening, and sustainable agriculture.
Details: 10" x 8.5" / Hardcover / 665 pages / 10 Speed Press / Random House