Contains vegetarian recipes for salads, appetizers, cold and hot soups, breads, pasta, crepes, tarts and frittatas, vegetables, legumes, risotto and couscous, salsas, snacks, and dessertsPublishers Description
Anna Thomas, author of the best-selling "The Vegetarian Epicure, " which became the bible of vegetarian cooks in the seventies and remains a classic, now returns with an exuberant new cookbook that reflects the way we live and eat today. The 66 menus are geared to busy, health-conscious families who are drawn to good fresh foods and lighter fare, filled with the pungent ethnic flavors that Anna Thomas loves.
Here are more than 325 recipes for every occasion, from seasonal family meals and little dinner parties to picnics and holiday feasts. For example:
A Simple Autumn Dinner Party that includes a freshly made Focaccia, Lima Bean Soup, Torta di Polenta with a Roasted Tomato Sauce, and Parfaits of Fruit and Mascarpone
A family meal of a Salad of Bitter Greens with Gorgonzola Cheese and Walnuts, Oyster Mushroom Chowder, Fast Buttermilk Rolls, and an Apple and Pear Crumble
A celebratory Cinco de Mayo Dinner of Nopalito Salad, Tamales with Zucchini and Cilantro Filling, Chile Ancho Salsa, Garlic and Cumin Rice, and Flan with Caramel and Pineapple
There are easy Salad Lunches, Soup Suppers, Pasta Dinners, Dinner in a Bowl, and A Casserole Supper--all foods that children love. And there are salad lunches for hot days, "mezze" (hearty little Middle Eastern dishes) for a crowd, a variety of teas, brunches, and a wine-tasting.
Freshness is all-important to Anna Thomas, and she offers great tips about growing tomatoes, gathering wild mushrooms, and understanding chiles, as well as suggesting strategies for getting children to eat well.
The captivating voice of Anna Thomas, which inspired a whole generation, is now even more irresistible as she persuades her contemporaries, pressured by all the demands of the day, to carve out a little time to prepare delicious, healthy meals and to experience the joy of sharing with family and friends the pleasure of the table.
Est. Packaging Dimensions: Length: 9.19" Width: 6.74" Height: 1.28"
Weight: 1.7 lbs.
Release Date May 21, 1996
Availability 0 units.
Anna Thomas wrote her first cookbook, <i>The Vegetarian Epicure,</i> while she was a film student at UCLA, and followed it a few years later with <i>The Vegetarian Epicure, Book Two.</i> When she is not cooking, she writes screenplays and produces films. Her screen credits include <i>My Family, Mi Familia</i> and <i>El Norte,</i> both of which were nominated for an Academy Award. She lives in Ojai, California, with her husband, Gregory Nava, and their two sons.
Reviews - What do our customers think?
|NOT a vegetarian cookbook! Jul 23, 2007|
|Don't be fooled by the title of this cookbook, it's not a vegetarian cookbook at all - unless of course you consider TURKEY to be a vegetable! The author mentions something to the effect of "..... even vegetarians enjoy the turkey ....."|
It wouldn't bother me if she had said something about "even vegetarians ate the food although it contained cheese or eggs" (that's fine as some vegetarians do eat cheese and eggs) but to say that vegetarians would eat turkey is totally ignorant. I'd suggest the author needs to look up the definition of "vegetarian" before writing a cookbook for vegetarians.
This cookbook is just a glorified "mostly vegetable cookbook". It's definitely not suitable for vegetarians of any persuasian. Spend your money on something that's REALLY vegetarian - like "Vegan Planet" by Robin Robertson or "Very Vegetarian" by Jannequin Bennett, or "Passionate Vegetarian" by Crescent Dragonwagon. Note that the first 2 books are vegan and the 3rd book contains eggs and cheese, but easily adaptable if you're vegan. this site sells all three books.
|Doesn't properly belong with the vegetarian cookbooks Apr 11, 2006|
|Unfortunately this book does not live up to the standard set by the original Vegetarian Epicure; the ingredients suggested are sometimes difficult or impossible to obtain without access to specialty food stores, and not inexpensive when they can be found. Prep times are lengthy and sometimes require what appears to be the use of every pot in the house; perhaps Ms. Thomas's target audience has become those familiar from her primary career as a film producer, who can pay someone else to do the washing up?|
While I commend Ms. Thomas's husband's desire to be accommodating to guests, presumably those accepting an invitation to dinner at the home of someone who has made a reputation by publishing cookbooks aimed at vegetarians would not be expecting to be served turkey?
Vegetarian Cooking for Everyone would be a better -- and more accurately marketed -- investment.
|BEST COOKBOOK EVER Jan 12, 2006|
|This is the cookbook I rely on to deliver the goods - every single time. I return to it over and over again, always with gratifying results. I can't even count the number of times friends have asked me for the recipes from this classic. My all-time favorite.|
|NOT A VEGETARIAN BOOK!!! Nov 26, 2005|
|Vegetarians DO NOT eat turkeys or eat gelatin. There is a wealth of other great vegetarian cookbooks out there. Don't bother with this one. |
|Excellent Flavourful Dishes - My copy is very dog-eared and stained from use Nov 16, 2005|
|I have had this book for almost 7 years now. I love it and it is still inspiring. What I think I love the most though is how many times I have prepared a menu from this book when having meat-eaters over for dinner and wowing them everytime - they are always surprised at the end of the meal that they didn't miss the meat. I love fruits and vegetables and the recipies in this book do a wonderful job highlighting the different flavors and textures of produce. As for the review that said this was "health food" implying that's a bad thing, these recipies are healthful - but she's still not afraid to call for butter, eggs, cheese, and milk. There's a wonderfully luscious carmalized onion flan that has plenty of cheese for anyone! I highly recommend it for vegetarians and those looking to eat less meat.|
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