Author: Troth Wells
Publisher: Interlink Books
ISBN: 9781566568746
Category : Vegetarian cooking
Languages : en
Pages : 0
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Book Description
One World Vegetarian Cookbook starts in your backyard--buying produce at your local farmers' market or perhaps growing your own vegetables and herbs--then reaches around the world to bring the diversity and delight of vegetarian dishes into your kitchen. Whether you have only a window box with some herbs, a small garden behind the house, or other space to grow things, this book is the seed that connects creative home-cooking to the traditional recipes that span the globe and blend with local culture. With an emphasis on simplicity and versatility, One World Vegetarian Cookbook makes it easy to create dishes such as Bean bredie from South Africa, barley risotto from Italy, Nepalese lentil curry, or lemongrass-scented Thai soup. All you need to do is stock up your spice rack and take your taste buds travelling. The culture, history, beautiful photography, and delicious recipes make this a truly wonderful cookbook. * Over 200 easy-to-cook vegetarian dishes * Clear, step-by-step cooking method * Personal recipes from around the world * Full-color photographs throughout * Food facts and a glossary of foods
Author: Troth Wells
Publisher: Interlink Books
ISBN:
Category : Cooking
Languages : en
Pages : 180
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Book Description
Offering a bountiful collection of recipes for tantalizing, healthful, and low-fat vegetarian dishes, "Global Vegetarian Cooking" also includes a helpful vegetarian nutrition guide, a food glossary, vegetarian meal-planning tips, a well-stocked pantry list, and indices with regional information and ingredients. Full color throughout.
Author: Troth Wells
Publisher: New Internationalist
ISBN: 1904456146
Category : Cooking
Languages : en
Pages : 177
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Book Description
This new series guides you to a world of vegetarian cooking - the best of ten years of New Internationalist food books in a fun, chunky format. Each book contains 75 fantastic recipes divided into four regions: Africa, Asia, Latin America and Caribbean, and the Middle East. Clear instructions and inspiring photographs are supplemented with information about nutrition and about fair trade foods.
Author: Madhur Jaffrey
Publisher: Clarkson Potter
ISBN: 0307816125
Category : Cooking
Languages : en
Pages : 1850
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Book Description
In this James Beard Award-winning cookbook, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation to create a diverse collection of more than 650 vegetarian recipes featuring dishes from five continents. Madhur Jaffrey's World Vegetarian exemplifies Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on beans, vegetables, grains, and dairy explore the myriad ways these staples are enjoyed worldwide. Madhur balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. She demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on soups, salads, and drinks, as well as sauces and other flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Each section opens with a detailed introduction, where Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. And a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables. Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare Madhur offers, and nonvegetarians will enjoy experimenting with her global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking.
Author: Celia Brooks Brown
Publisher: Anova Books
ISBN: 9781862058491
Category : Cooking
Languages : en
Pages : 308
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Book Description
A paperback edition of this definitive collection of vegetarian cuisine from around the globe, featuring over 220 authentic recipes. Organized by geographical area, every continent is featured. All the dishes are not just classics adapted for the vegetarian, but historically vegetarian in their own right. "This is a groundbreaking book. I was surprised to discover that a vegetarian tradition exists in all of the world's great cultures. And with its inspired recipes, there's something for everyone here. This book rocks!" Chrissie Hynde
Author: Michael Natkin
Publisher: Quarto Publishing Group USA
ISBN: 1558327789
Category : Cooking
Languages : en
Pages : 379
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Book Description
Vegetarian recipes from a food blogger with “a talent for enticing and boldly flavored creations, in recipes that are colorful, thoughtful, and fresh” (Heidi Swanson, New York Times–bestselling author of Super Natural Cooking). In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, food blogger Michael Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. You’ll find hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes. Natkin, a vegetarian himself, provides advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.
Author: Fania Lewando
Publisher: Schocken
ISBN: 0805243283
Category : Cooking
Languages : en
Pages : 274
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Book Description
Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them. With a foreword by Joan Nathan. Full-color illustrations throughout. Translated from the Yiddish by Eve Jochnowitz.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1940352231
Category : Cooking
Languages : en
Pages : 2185
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Book Description
Best-Selling vegetarian cookbook destined to become a classic. Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads. More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.
Author: Roopa Gulati
Publisher: Bloomsbury Publishing
ISBN: 1472971973
Category : Cooking
Languages : en
Pages : 294
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Book Description
The first in a brand-new series, chef, broadcaster and food writer Roopa Gulati celebrates the beautifully varied world of vegetarian Indian food. A traditionally vegetarian country, there is much to explore in Indian cuisine, with subtle regional differences often becoming apparent. The mouth-watering recipes within these pages include chard pakoras; twice-cooked cauliflower, saffron and almond masala; paneer and apricot koftas; and traditional channa dal, all of which are photographed by the legendary David Loftus. Alongside the 70 delicious recipes, Roopa also introduces readers to the key techniques and ingredients in Indian cooking, such as the all-important spice blends that will help you create a true Indian vegetarian feast at home. Also in the series: Japan, Mexico and Italy
Author: Madhur Jaffrey
Publisher: Alfred A. Knopf
ISBN:
Category : Cooking
Languages : en
Pages : 492
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Book Description
From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new flavors and new aromas. 400 recipes using nutritious ingredients.
