Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York's, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes. From breakfast to snacks, quick dinners and showstopping entre s to homey desserts, these are recipes cooks will reach for time and again.As always, Moosewood Collective's enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting. Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective's many years as culinary pioneers, Moosewood Restaurant New Classics is an essential resource for every contemporary cook.
Offers more than two hundred vegetarian recipes for soups, entrees, pasta dishes, condiments and sauces, and desserts.
Carol Gelles, one of the best-known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soyfoods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products), or vegan (made without dairy or meat products).
Add flair and flavor to your meals with the first vegetarian cookbook to incorporate wine or spirits in every recipe
With the simple addition of a splash of wine or spirits, meatless dishes take on a new dimension of flavor. Potato Salad springs to life with a Red Zinfandel Dressing. Saffron Risotto is especially aromatic when served with vegetables in a Chardonnay sauce. The Spirited Vegetarian offers a totally different and unique approach to vegetarian cooking, demonstrating through over 100 tantalizing recipes how the innovative cook can use wine and spirits to prepare meatless cuisine with sophistication and style.
Well-known cookbook author Paulette Mitchell draws on classic recipes as well as her own contemporary creations as she serves up entr es that range from hearty Roasted Vegetables with Polenta Triangles and Sangiovese Tomato Sauce to delectable Ruby Port-Glazed Portobello Mushrooms. Chilled Prosecco-Melon Soup is a refreshing addition to a sizzling summer brunch; Cannellini Bean Bourguinonne is sure to satisfy on a frosty night; and anyone for whom dessert is an anticipated and irresistible part of the meal will revel in such confectionary delights as Chocolate-Cherry Bread Pudding with Sherry Cream, Apricot Brandy Pound Cake, and Salame Dolce, a rich Amaretto-flavored chocolate log.
When parents choose a vegetarian lifestyle for their child, it can set family fingers wagging in dietary disapproval. It's no easier on steak-loving parents when Junior announces he's sworn off meat. With the strategies in Raising Vegetarian Children, parents can ease family tensions and learn to accommodate the nutritional and emotional needs of their vegetarian offspring.
It includes a detailed explanation of the Vegetarian Food Pyramid and its vitamin- and protein-rich foods, allays concerns over dietary gaps, and is packed with recipes that will please any growing vegetarian, from infant to teenager.
This second volume in Mollie Katzen's classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. Mollie first revised ENCHANTED BROCCOLI in 1995, adding lighter, easier-to-prepare versions of her signature recipes, plus a selection of new dishes and techniques. As with MOOSEWOOD, this new edition of ENCHANTED BROCCOLI is a companion volume to Mollie's new TV series, and features 16 pages of color food photography, plus 5 new recipes and a new section on making fresh pasta at home. Available in January 2000
In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.
This easy-to-read compendium is an indispensable guide to meal planning, cooking, and shopping for both the beginner and the experienced whole food cook. From amazake and arugula to shiitake and teff, Evelyn Roehl offers the most up-to-date information on buying and cooking with whole foods. The familiar as well as the exotic in fruits and vegetables, dairy products, grains and legumes, oils, and sweeteners are discussed in detail in this A-Z reference guide no kitchen should be without.
Updated and enlarged edition.