The author of the spectacular bestseller The Vegetarian Epicure--the bible of vegetarian cooks in the seventies--now returns with an exuberant new cookbook that reflects today's lifestyle. Here are 66 menus and more than 250 recipes which showcase everything from a simple autumn dinner party to a feast for El Cinco de Mayo to an Easter brunch. Two ...Read MoreThe author of the spectacular bestseller The Vegetarian Epicure--the bible of vegetarian cooks in the seventies--now returns with an exuberant new cookbook that reflects today's lifestyle. Here are 66 menus and more than 250 recipes which showcase everything from a simple autumn dinner party to a feast for El Cinco de Mayo to an Easter brunch. Two-color illustrations.Read Less
Very good. Book has appearance of light use with no easily noticeable wear. Millions of satisfied customers and climbing. Green Earth Books is the name you can trust, guaranteed. Spend Less. Read More.
Our goal with every sale is customer satisfaction, so please buy with confidence. Every order is shipped the same day or the next day. This is a used book in good condition and may show some signs of use or wear.
This book was a reminder of how delightful this author's recipes are . Got her first recipe book in the 70's. Lost track of the books and rediscovered the books when my youngest daughter decided to go all veggie. She likes to cook for groups and need ideas. She like her mother really found this book useful, inspirational, fun,DELICIOUS!
Publishers Weekly, 1996-03-11 A voice from the bellbottom years returns, sounding as fresh and fun now as she did then. In The Vegetarian Epicure, published in 1972 and followed a few years later by Volume II, Thomas was a wacky, workable combination of Adele Davis and Julia Child. Offering one of the first more sophisticated approaches to vegetarian cooking, Thomas's cookbooks gave rise to elegant vegetarian dinner parties as well as solid, meat-free family fare. That tradition is carried forward here, 20 years later, with menu-based recipes arranged by season, beginning with An Early Spring Dinner featuring Risotto de Zucca through a New Year's Eve dinner ("a meal for an occasion") co-starring Wild Mushroom Soup and Cream Cheese Pierogi with Timbales of Tahitian Squash and Pears. There are menus for picnics, for brunches, suppers or for celebrations that few fine home cooks will scorn to follow. That this is the '90s is evident in numerous elements: lowered fat (Revised Caesar Salad replaces the egg with a tablespoon or two of reduced-fat mayonnaise and calls for "a lighter hand with the olive oil"); a marked Southwest slant (lots of salsas and dried chiles, and recipes for nopalitos, the new shoots of the nopal cactus); the use of once exotic ingredients like Kabocha and Tahitian squash; roasting as a favored cooking method for vegetables; and plentiful recipes for the likes of polenta, sorbet and biscotti. Soups figure prominently, among them Raspberry Borscht and a Wild Mushroom and Charred Tomato Soup. There are crepes (Buckwheat Crepes with Onions, Apples and Cheese), numerous salads (Roasted Beet, Asparagus and Garlic Salad, with red and golden beets), breads and some pasta dishes. Dessert is invariably important, e.g., Warm Chocolate Cakes with Cr?me Anglaise and Boysenberry Sauce. Thomas's menu approach serves vegetarian cooking, where texture and flavoring are crucial to variety, eminently well; an index guides cooks searching for recipes by ingredient. From a simple roasted squash, garnished only with olive oil and salt and pepper, to the elaborate multi-stepped construction of a centerpiece Tamale Pie, Thomas proves once more that meatless meals can be fashionable, fun and satisfying. (May) (c) Copyright PWxyz, LLC. All rights reserved
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.