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    Cooking Books -> Vegetarian

    The Occasional Vegetarian: More Than 200 Robust Dishes to Satisfy Both Full-And Part-Time Vegetarians

    by:
    Lee, Karen
    Porter, Diane (Contributor)
    Porter, Diana


    Publisher:
    Warner Books
    Published: May 1995
    ISBN: 0446517925
    Format:Hardcover
    Pages:272


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    Book Description
    From Library Journal
    Here are two good books for the increasing number of vegetarians or "almost" vegetarians among us. Lemlin, author of Vegetarian Pleasures: A Menu Cookbook (Knopf, 1986) and Quick Vegetarian Pleasures (LJ 2/15/92), realized that it's always hardest to come up with the centerpiece of a vegetarian meal, and she provides more than 100 recipes for meatless entrees. Quick recipes are highlighted, and there is also a chapter devoted to more elaborate dishes especially for entertaining. For most collections. Lee is a New York City caterer, cooking teacher, and author of several other cookbooks, including Chinese Cooking for the American Kitchen (1980). Her latest offers a wide variety of sophisticated but generally uncomplicated recipes, along with dozens of helpful sidebars and suggested menus. Like Diane Shaw's Almost Vegetarian (LJ 9/15/94), Lee's book is directed to those who haven't necessarily given up meat but who are no longer eating it every day; although stricter vegetarians will certainly enjoy her recipes, many include suggestions for nonvegetarian variations or accompaniments. An attractive collection from an enthusiastic and accomplished cook, this is highly recommended. [HomeStyle main selection and BOMC alternate.]
    Copyright 1995 Reed Business Information, Inc.

    From Booklist
    Lee aims to appeal to serious vegetarians and, moreover, to all omnivorous gourmands who are eating less red meat, poultry, and fish, although they have not entirely sworn off these foods. Stressing a cuisine based on the freshest ingredients, Lee favors a good measure of vegetarian fare, if not to the exclusion of certain foodstuffs. High-fat ingredients (butter, cream, and cheese) appear but are used in "judicious" amounts. Many recipes reflect Lee's personal style--an elegant melding of... read more


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