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Books: Cooking by Cuisine -> Cooking Mediterranean
Vegetarian Times Cooks Mediterranean : More Than 250 Recipes For Pizzas, Pastas, Grains, Beans, Salads, And More
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by:
Times, Vegetarian
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Publisher:
Morrow Cookbooks
Published: January 1, 2000
ISBN: 0688162096
Format:Hardcover
Pages:352
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Book Description
From Publishers Weekly
With simplicity in mind, the editors of the Vegetarian Times (Vegetarian Times Complete Cookbook, etc.) make the most of the heralded low-fat, "plant-based cuisine" of the Mediterranean, including dishes from Turkey (Turkish
Fennel Salad), Morocco (Moroccan Eggplant Salad), Israel and Lebanon. Nonvegetarians will forget about meat cravings when they try Mushroom Pot Pie with Polenta Crust and the delicately spiced Pumpkin Flan with Olive Vinaigrette. Some dishes do not
deliver: Linguine with Caramelized Onions and Pine Nuts calls for a jarring addition of rosemary. Aside from a few overwrought recipes, the book's selections shine, especially in Salads (Chickpea Salad with Walnuts and Tomatoes) and Savory Tarts,
Pastries and Egg Dishes (Torta Rustica filled with wild mushrooms, roasted peppers and cheeses). Moroccan Carrot Soup, with apples, yams and fennel, is a fresh take on a recent commonplace. The desserts are easy to prepare, such as Hazelnut Biscotti
Yogurt Cheesecake with Black Pepper and Honey. The book's editors have disproved the old adage that too many cooks spoil the pot. (Jan.)
Copyright 1999 Reed Business Information, Inc.
Product Description:
The newest cookbook from the
most authoritative name in vegetarian cooking.
When the New York Times or the Wall Street Journal needs an expert opinion on the vegetarian lifestyle, who do they call? The editors at Vegetarian Times magazine. With more than 25 million Americans
(about 12.5 percent of the population) now calling themselves vegetarians, the demand for exciting new cookbooks on the subject has never been stronger.
The editors at Vegetarian Times have long been advocates of the Mediterranean diet, rich in
healthy vegetables, grains, beans, and olive oil. It doesn't hurt that Mediterranean food tastes so great, too, including dishes like pasta, pizza, frittatas, polenta, main-dish salads, paella, and rich soups and stews. Now, for the first time, comes a
collection of the very best Mediterranean-style recipes from the pages of this popular magazine. With more than 250 recipes in all, Vegetarian Times Cooks Mediterranean is a cookbook that vegetarians can turn to night after night for wonderful recipes.
In fact, these recipes are so good, even nonvegetarians will be impressed, which makes cooking dinner easy--even if there is only one vegetarian in the family! This is one cookbook that all vegetarians need to have on the bookshelf.When the New York
Times or the Wall Street Journal needs an expert opinion on the vegetarian lifestyle, who do they call? The editors at Vegetarian Times magazine. With more than 25 million Americans (about 12.5 percent of the population) now calling themselves
vegetarians, the demand for exciting new cookbooks on the subject has never been stronger.
The editors at Vegetarian Times have long been advocates of the Mediterranean diet, rich in healthy vegetables, grains, beans, and olive oil. It doesn't
hurt that Mediterranean food tastes so great, too, including dishes like pasta, pizza, frittatas, polenta, main-dish salads, paella, and rich soups and stews. Now, for the first time, comes a collection of the very best Mediterranean-style recipes from
the pages of this popular magazine. With more than 250 recipes in all, Vegetarian Times Cooks Mediterranean is a cookbook that vegetarians can turn to night after night for wonderful recipes. In fact, these recipes are so good, even nonvegetarians will
be impressed, which makes cooking dinner easy--even if there is only one vegetarian in the family! This is one cookbook that all vegetarians need to have on the bookshelf.When the New York Times or the Wall Street Journal needs an expert opinion on the
vegetarian lifestyle, who do they call? The editors at Vegetarian Times magazine. With more than 25 million Americans (about 12.5 percent of the population) now calling themselves vegetarians, the demand for exciting new cookbooks on the subject has
never been stronger.
The editors at Vegetarian Times have long been advocates of the Mediterranean diet, rich in
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