The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol - Softcover

Sass, Lorna

Softcover

ISBN 10: 0811827607 ISBN 13: 9780811827607

Publisher: Chronicle Books, 2001

Synopsis

Acclaimed author Lorna Sass, creator of the hit New Soy Cookbook, once again displays her talent for combining good health with great taste. With a little flair and an abundance of whole grains, beans, fresh fruits and vegetables, and herbs and spices, it's easy to create the exciting recipes presented in The New Vegan Cookbook. Satisfying and cholesterol-free, even kosher cooks will find they can slip these cooking ideas into almost any type of menu. Striking color photographs illustrate the wide variety of tasty choices available for budding vegans or those already versed looking for new options. From savory Mediterranean Red Lentil Pat to sweet, creamy Chocolate Rice Pudding, The New Vegan Cookbook offers recipes guaranteed to entice any palate.

About this title

About the Author

Lorna Sass has written other books such as, Cooking Under Pressure. She lives in New York and writes for the Los Angeles Times Syndicate, Food & Wine, Eating Well, Cook's Illustrated, Vegetarian Times, and Natural Health.

Jonelle Weaver -- whose clients include Food & Wine, Martha Stewart Living, and Gourmet -- lives in New York City.

Reviews

Veteran vegetarian cookbook author Lorna Sass (The New Soy Cookbook) offers 40 healthy vegan recipes, international in inspiration. Rich vegetable-based broths, nuts and nut butters, as well as Asian and Indian spices, add luxurious texture and flavor to these vegan dishes making a diet free of animal products (as well as the unhealthy fats and cholesterols they contain) seem easy. Practical information on stocking a vegan pantry, designing vegan menus and mail-order sources for high-quality ingredients will appeal to novices, while new cooking techniques such as slow-baking beans and whole-grain cooking will appeal to more experienced vegan cooks. Hiziki Tapenade is particularly delightful, the Japanese sea vegetable hiziki substituting for anchovies in this traditional Proven‡al spread. Simple vegetable sides are enhanced by adding brewer's yeast (more tasty than it sounds) or slow roasting, as in the sophisticated Slow-Roasted Tomatoes and Fennel, served with a drizzle of olive oil and garnished with balsamic syrup. While Sass's desserts, such as chocolate rice pudding, are lovely codas to a vegan feast, no one would confuse them with "real" i.e., cream and egg desserts. (Of course, if they do lack the decadent flavor and richness of your favorite pies and ice creams, they also lack the saturated fat and extra calories.) This book is essential for vegans and those who cook for them.

Copyright 2001 Cahners Business Information, Inc.

Edition details

• Publisher: Chronicle Books
• Publication date: 2001
• Language: English
• ISBN 10: 0811827607
• ISBN 13: 9780811827607
• Binding: Paperback
• Edition number: 1
• Number of pages: 120