New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol
Author: Lorna Sass
Acclaimed author Lorna Sass, creator of the hit New Soy Cookbook, once again displays her talent for combining good health with great taste. With a little flair and an abundance of whole grains, beans, fresh fruits and vegetables, and herbs and spices, it's easy to create the exciting recipes presented in The New Vegan Cookbook. Satisfying and cholesterol-free, even kosher cooks will find they can slip these cooking ideas into almost any type of menu. Striking color photographs illustrate the wide variety of tasty choices available for budding vegans or those already versed looking for new options. From savory Mediterranean Red Lentil Pat to sweet, creamy Chocolate Rice Pudding, The New Vegan Cookbook offers recipes guaranteed to entice any palate.
Publishers Weekly
Veteran vegetarian cookbook author Lorna Sass (The New Soy Cookbook) offers 40 healthy vegan recipes, international in inspiration. Rich vegetable-based broths, nuts and nut butters, as well as Asian and Indian spices, add luxurious texture and flavor to these vegan dishes making a diet free of animal products (as well as the unhealthy fats and cholesterols they contain) seem easy. Practical information on stocking a vegan pantry, designing vegan menus and mail-order sources for high-quality ingredients will appeal to novices, while new cooking techniques such as slow-baking beans and whole-grain cooking will appeal to more experienced vegan cooks. Hiziki Tapenade is particularly delightful, the Japanese sea vegetable hiziki substituting for anchovies in this traditional Proven?al spread. Simple vegetable sides are enhanced by adding brewer's yeast (more tasty than it sounds) or slow roasting, as in the sophisticated Slow-Roasted Tomatoes and Fennel, served with a drizzle of olive oil and garnished with balsamic syrup. While Sass's desserts, such as chocolate rice pudding, are lovely codas to a vegan feast, no one would confuse them with "real" i.e., cream and egg desserts. (Of course, if they do lack the decadent flavor and richness of your favorite pies and ice creams, they also lack the saturated fat and extra calories.) This book is essential for vegans and those who cook for them. (July 1) Copyright 2001 Cahners Business Information.
See also: Seduction Cookbook or Popcorn
Produce Bible: Essential Ingredient Information and More than 200 Recipes for Fruits, Vegetables, Herbs and Nuts
Author: Leanne Kitchen
Anyone who has shopped in a farmer's market knows the abundant glories of seasonal produce, from the deep, fruity notes of a sun-ripened tomato to the crisp, green snap of a just-harvested bean; from the intoxicating perfection of a ripe strawberry to the juicy sweetness of a hand-picked peach. Like a trip to the market, The Produce Bible brings together the best of nature's bounty, offering delicious recipes and essential ingredient information for more than 100 varieties of fruits, vegetables, herbs, and nuts.
Celebrating the explosion of interest in locally grown and hand-picked produce, this comprehensive volume features 200 recipes that bring out the special qualities of each ingredient, from tender spring peas to earthy autumnal tubers. In addition, the book is filled with practical advice on how to choose, store, and prepare fresh produce, as well as basic cooking techniques, nutritional information, and suggestions for companion foods. If you want to know the best type of potato for roasting or mashing; the perfect uses for a meyer lemon; or the ideal way to eat an artichoke, then look no further. Bursting with luscious color photographs, The Produce Bible is an invaluable resource for gardeners, cooks, and food lovers alike.
