Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery

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9780967595702: Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery
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Vegetarian / Vegan recipes from the Seattle Restaurant, Five Loaves Deli and Bakery. During Ten years operation, all the favorite s of our customers are in Best Gourmet Recipes. No cholesterol, no free fat (oil, margarine, etc.) in any recipe. Absolutely delicious but healthful recipes.

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From the Publisher:

This very popular cookbook is now in its third printing. Users have found the layout to be very readable and easy to follow, with many of the recipes shown in appetizing color pictures. Recipes include nutrient information along with cooking and preparation times. Because the author has conducted many cooking schools, she has extra hints and tips throughout the recipes as she would give them in a class. Users have told us that they find these to be very helpful--some say this is the most valuable part of the book.

Here is one of the many comments we get from satisfied users of this book: "Dear Neva, I just wanted to write and let you know how much I am enjoying your cookbook. It is the only vegetarian cookbook I have where every recipe I try is better--far better--than anything I have tried before. My family always asks for repeats." Sincerely, Karen Lifshay

From the Author:

The chain of events that led me to write this cookbook are significant. For 12 years my husband and I held nutrition seminars across the US and on other continents. During that time we published the cookbook, "Something Better," a guide to low-fat, vegan cooking, much loved and used may many still todayit went through four printings. In 1989 we opened the restaurant, Five Loaves Deli and Bakery, in Seattle with the purpose of giving to people living proof that healthy cooking can taste wonderful and be made beautiful as well. Our Sunday brunch was especially popular, with some customers driving more than 50 miles every Sunday to enjoy our whole grain waffles with berries and non-dairy ice cream, spinach crepes, baked hashbrowns, scrambled tofu, and many other favorites.

When we first opened and began serving our favorite dishes, I had no idea of the value this experience would be in helping me to sharpen my skills in developing good-tasting recipes. Most of us, in cooking for our families, learn to please the taste of comparatively few "customers." But now I was forced into an entirely new arena--seeking to appeal to people of every imaginable background who happened to walk through our doors, while all the time also keeping uppermost the principles of health. Another extra benefit for me was that of working with the many experienced people and trained chefs in our employ during the 10 years of operation.

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