France (The Vegetarian Table)

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9780811830324: France (The Vegetarian Table)

"An exciting new perspective on a cherished cuisine" (The San Francisco Chronicle), the Vegetarian Table series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. Lavishly illustrated with stunning full-color photography and text by some of the finest food writers in the industry, this popular Chronicle Books series is now available in paperback. Featuring distinctive vegetarian recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads, and desserts, the cuisines are as delicious as they are exotic. The Vegetarian Table series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian tablewherever it may be.

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About the Author:

Georgeanne Brennan is a James Beard Award-winning author of numerous cooking and garden books. She lives in Northern California and France.

From Publishers Weekly:

Although France does not have a vegetarian tradition per se, Brennan (Potager) gathers 75 recipes that reflect the characteristic French insistence on "ingredients that are fresh, seasonal, and regional." The opening section on basics includes recipes for broths, sauces and infused oils and vinegars that are often called for in the dishes that follow. Garlic Vinaigrette, a flavorful variant of the classic, puts a lovely zing into a simple green salad, while the slightly sweet Balsamic Vinaigrette complements the bitterness of a Grilled Radicchio. Many of the recipes showcase a single vegetable?Brussels Sprouts Poached in Cider with Onions and Apples, Saute of Baby Spinach?while some of the main courses offer tasty combinations of spring or winter vegetables in ragouts or mixed grills. A versatile ratatouille can be served hot, cold or with pasta, omelets or polenta. And of course there are desserts?fruit tarts and a crispy pear gratin that can be equally flavorful with apples or blueberries. While not all recipes are easy to prepare (e.g., Artichokes Stuffed with Fennel Duxelles), directions are clear. Photographs are by the late John Vaughan.
Copyright 1995 Reed Business Information, Inc.

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