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Includes recipes for soups, chilis, and chowders; salads; appetizers; dinners; side dishes; salsas, vinaigrettes, chutneys, and sauces; breakfast and brunch dishes; and breads, muffins, and sweets
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McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwideFrom Publishers Weekly:
Solomon, a food writer and chef, gathers inventive meatless recipes from around the world. Such traditional dishes as hearty vegetable soups are joined by variations like Jamaican Jerk Tempeh, which replaces chicken with "wheat meat," and Brazilian Feijoada, a black bean stew in which the smoky chipotle pepper substitutes for meat. Chapters are organized mainly by course and feature ingredients which are frequently bypassed, like the beets and parsnips that are honored in New World Borscht, or given unexpected starring roles, as Chocolate Mocha Tofu Cheesecake and the non-dairy Mango Egg Nog. African entries, e.g., West African Jollof Rice, which combines kale, pigeon peas and ginger in a festive party dish, supply innovative fare for American tables. Although a recipe for Buttermilk Mashed Basil Potatoes recommends use of a food processor without any caveats about overprocessing (which can lead to gluey potatoes), experienced cooks will likely find some inspiration here.
Copyright 1995 Reed Business Information, Inc.
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Book Description Contemporary Books, 1995. Paperback. Condition: New. Never used!. Seller Inventory # P110809234297
Book Description Contemporary Books, 1995. Paperback. Condition: New. Brand New!. Seller Inventory # VIB0809234297
Book Description Contemporary Books, 1995. Condition: Brand New. New. Seller Inventory # A98859
Book Description Contemporary Books, 1995. Paperback. Condition: New. Seller Inventory # DADAX0809234297
Book Description Condition: New. New. Seller Inventory # M-0809234297