The Occasional Vegetarian

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9780446674522: The Occasional Vegetarian

Using fresh ingredients, this offers original, naturally low-fat recipes inspired by Italian, French, Chinese, regional American & Latin American cuisines.

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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 Chinese and Italian influences and tastes. She includes menu plans and ways to structure vegetarian meals, with appetizers (braised spiced leeks), great salads (mesculin, blue cheese, and pears), pasta dishes (penne with creamy basil tomato sauce), and sublime desserts (ricotta torte) among the choices. Alice Joyce

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Karen Lee, Diane Porter
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