Shares recipes for more than one hundred and fifty vegetarian dishes, including terrines, omelettes, pasta, stuffed vegetables, quiches, souffles, tarts, roulades, crepes, soups, salads, and desserts

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YA-A comprehensive cookbook with an attractive layout, glossy pages, and wonderful pictures. The 10 key recipe groups, plus variations, are highlighted with full-color photographs and easy-to-follow instructions, making learning the basics painless. Sections on classic dishes, individual recipes, menu planning, and special techniques are included.
Copyright 1994 Reed Business Information, Inc.

Nonvegetarians are always asking vegetarians what they eat. How do you get enough protein? Don't you get tired of salads? Vegetarian cuisine specialist Elliot answers such questions and also provides clear explanations of efficient techniques for the preparation and cooking of all kinds of vegetables, eggs and milk, grains and legumes, pastries, and spices. The recipes cover a full range of culinary delights, from vegetable dips to omelettes, soups, pasta, and lively quiches, tarts, terrines, roulades, and crepes. Elliot borrows happily from a variety of international cuisines, including Indian, Mexican, and Mediterranean, creating a palette of vegetables, spices, grains, and fruits she then uses to compose nourishing and sensually pleasing meals. Donna Seaman

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