Main-Course Vegetarian Pleasures [NOOK Book]

Overview

Sophisticated and stylish vegetarian main course pose the greatest challenge for the busy cook seeking meatless meals. With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pleasures, has created 125 recipes for savory vegetarian entrees to suit all occasions. Delicious, healthful, and easy to prepare, the recipes in Main-Course Vegetarian Pleasures--Roasted Vegetables with Polenta, Risotto Primavera, Pumpkin and Corn Chowder, among many others--take vegetarian cooking into that magical ...

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Main-Course Vegetarian Pleasures

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Overview

Sophisticated and stylish vegetarian main course pose the greatest challenge for the busy cook seeking meatless meals. With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pleasures, has created 125 recipes for savory vegetarian entrees to suit all occasions. Delicious, healthful, and easy to prepare, the recipes in Main-Course Vegetarian Pleasures--Roasted Vegetables with Polenta, Risotto Primavera, Pumpkin and Corn Chowder, among many others--take vegetarian cooking into that magical realm where style and substance produce genuine pleasure.

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Editorial Reviews

Washington Post
It would be hard to beat Lemlin's second book, "Quick Vegetarian Pleasures", winner of a James Beard award and one of the most practical, accessible and dependable cookbooks around. But this new book at least equals her previous effort. Lemlin's food is quick and comforting, the kind you're always in the mood to eat... Buy this book.
Publishers Weekly - Publisher's Weekly
Lemlin (Vegetarian Pleasures), winner of a James Beard Cookbook Award, serves up 125 meatless main-course recipes to which speed of preparation is the key. Most of the recipes require only 30 minutes of prep time, and many can be prepared ahead in stages. While arguably asserting that frozen vegetables can be substituted for fresh ``without sacrificing flavor or texture,'' Lemlin also observes, rather sensibly, that if she used only freshly cooked beans rather than canned she would eat fewer beans. She suggests keeping on hand certain non-perishable staples and rotates them in and out of her recipes. Although there are few lightning bursts of imagination and her spicing tends to the minimalist, Lemlin does offer recipes of flavor and heartiness in helping sizes meant to satisfy, which they do. A recipe for Baked Vegetables with Garlic, White Beans and Olives that seems on paper likely to be a bit bland is, on the plate, just right. (May)
Library Journal
Here are two good books for the increasing number of vegetarians or "almost" vegetarians among us. Lemlin, author of Vegetarian Pleasures: A Menu Cookbook (Knopf, 1986) and Quick Vegetarian Pleasures (LJ 2/15/92), realized that it's always hardest to come up with the centerpiece of a vegetarian meal, and she provides more than 100 recipes for meatless entres. Quick recipes are highlighted, and there is also a chapter devoted to more elaborate dishes especially for entertaining. For most collections. Lee is a New York City caterer, cooking teacher, and author of several other cookbooks, including Chinese Cooking for the American Kitchen (1980). Her latest offers a wide variety of sophisticated but generally uncomplicated recipes, along with dozens of helpful sidebars and suggested menus. Like Diane Shaw's Almost Vegetarian (LJ 9/15/94), Lee's book is directed to those who haven't necessarily given up meat but who are no longer eating it every day; although stricter vegetarians will certainly enjoy her recipes, many include suggestions for nonvegetarian variations or accompaniments. An attractive collection from an enthusiastic and accomplished cook, this is highly recommended. [HomeStyle main selection and BOMC alternate.]
Barbara Jacobs
It is tempting at times to consider all vegetarian cookbooks simply as variations on a theme. However, a few are better than others, as is the case with Lemlin's third one. The word "pleasures" in the title is not misplaced; she joyfully approaches the limitless combinations of grains, pastas, beans, and vegetables and refuses to discuss nutritional analyses and other dietary measurements, except to say that most of the 125 recipes are low fat. And they are quick to prepare and serve 30 minutes or less. Even those unwilling to commit fully to meatless meals will have plenty of choices.
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Product Details

  • ISBN-13: 9780062039057
  • Publisher: HarperCollins Publishers
  • Publication date: 4/23/2013
  • Sold by: HARPERCOLLINS
  • Format: eBook
  • Pages: 240
  • Sales rank: 1,245,233
  • File size: 554 KB

Meet the Author

Jeanne Lemlin has been writing about great vegetarian food for more than a decade. Her many books include MainCourse Vegetarian Pleasures, Simple Vegetarian Pleasures, and Quick Vegetarian Pleasures, for which she won a prestigious James Beard Cookbook Award. A cooking instructor and food writer, she is a columnist for Cooking Ligbt and a contributor to Gourmet and Country Journal. Jeanne lives in Great Barrington, Massachusetts.
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Read an Excerpt

Introduction

When it comes to preparing a vegetarian meal, the entr‚e is the biggest challenge. Favorite recipes for meatless appetizers, soups, salads, and, of course, breads and desserts are discovered in all types of cookbooks, as well as in magazines or from friends. But an exceptional vegetarian main course, that's a rarer bird. For many cooks, vegetarian and nonvegetarian alike, the meatless centerpiece that is outstanding and memorable is a real find.

So I have decided, in this third book of mine, to face the challenge head-on and offer you 125 recipes for vegetarian main courses. Most are quick and easy, and are so designated. Although my passion for cooking has not diminished over the years, I do have less time for it now with a young child to care for. Quickness, without sacrificing quality, has become the pace in my kitchen. My idea of a quick meal is preparation time of less than thirty minutes. I don't include baking or marinating time because nothing is demanded of me except waiting.

There are occasions, however, when I want to extend myself and prepare an elaborate meal for guests. I've included these more involved dishes in the Especially for Entertaining chapter. Although they demand more attention, they are generally not difficult to prepare. And in many instancesyou can prepare some of the steps in advance.

As in my second book, Quick Vegetarian Pleasures, I have maintained a cautious but relaxed approach to health and diet. Although I am watchful of my fat intake, and I cook with a plentiful assortment of fresh vegetables, grains, and legumes, I have avoided turning my recipes into mathematical problems by calculating allthe nutrients and fats. I lament the trend in today's cooking where the kitchen no longer seems a place of joy, comfort, and fun but instead a laboratory in which food has become a problem to be solved. In so many kitchens, cans of vegetable-oil spray now take up counter space next to the calculator.

Sometimes it feels as though the "fat patrol" is out there ready to flagellate those food writers who don't provide nutritional breakdowns with their recipes. Some writers have become so intimidated by this expectation that they artificially keep these figures down by increasing the numberof portions a recipe will serve. Smaller portions mean lower fat figures. This is deceptive.

The servings in this book are generous. For example, a large pizza, a pound of pasta, a main-course grain or pasta salad usually will serve four people in my family. Most cookbooks, however, would say these dishes serve six. Six mouselike portions, perhaps, not genuinely satisfying ones.

The moderate approach to eating has always worked well for me. I choose lower-fat meals most of the time and allow myself to indulge in richer foods on occasion. Dessert is not an everyday treat; instead, I eat it only occasionally and make certain that it is worth waiting for. Brunch is another time when I allow myself to splurge. It is not a meal I often prepare, but when I do, richer foods seem to suit the occasion. Foods very low in fat just don't provide the comforting touch one expects from a brunch, and so in those rare instances I relax my guard. With this approach I never feel deprived of the pleasures of eating, and the kitchen doesn't becomea battlefield. But each person has to decide what works best for him or her and carry out that plan.

Eating and cooking are highly personal matters. Tastes are like fingerprints—no two are exactly alike. But one's tastes can change with education and exposure to new foods. The best way to develop an appreciation for fresh, wholesome food is to cook with these ingredients using adventurous, well-tested recipes that put flavor above all else. Once you begin to prepare meatless meals with grains, vegetables, and/or beans taking center stage, then any mystery surrounding them dissolves, and they soon become familiar additions to your cooking repertory. Couscous, polenta, assorted beans and lentils, lots of fresh vegetables, and sundry pastas can become the building blocks for a new way of eating, providing seemingly endless variety and enjoyment.

If our diets are composed principally of generous amounts of fresh, healthful foods, then allowing ourselves a shortcut here and there does not compromise our standards in any significant measure. For example, frozen vegetables such as kale, spinach, peas, and corn can be great time-savers for the busy cook without sacrificing flavor or texture. Canned beans are another example. If I allowed myself only freshly cooked beans rather than canned versions when pressed for time, I would eat far fewer beans. Cooking beans from scratch takes time and forethought, and with my busy schedule I know I would, more often than not, seek other, quicker recipes if I had to begin a recipe by cooking beans. So this is an allowance I grant myself, and I eat a lot more beans as a result. I do recommend, however, that you snoop around and find brands that don't have a preservative in them. They do exist (at both supermarkets and natural foods stores), and you'll find they are just as good, if not better, than those with disodium EDTA added.

Above all, I want you to enjoy your time in the kitchen. My three books have kept the words "Vegetarian Pleasures" in their titles because the pleasurable aspect of cooking is what is most in danger of being lost with the waxing and waning of so many cooking trends. Preserving that pleasure is of central importance to me. Whether you are a vegetarian or are just tired of having meat as the center of each meal, these recipes are meant to awaken your palate to a new sense of vegetable-based cookery. So with an eye on good health and with pleasure as our guide, let's begin to cook.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted January 23, 2010

    a must have

    This book could not be better. Each recipe is a delicious find and worth making. At last you can eat and never once miss the meat. It is amazing how good each main course is and how easy each is to make. Do buy this treasure!

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  • Anonymous

    Posted February 5, 2001

    Normal Vegetarian Cooking

    I was always interested in vegetarian cooking however; I always found the cookbooks to be very unfamiliar. The meals were always cumbersome to make and the ingredients were never easily found. I commend Jeanne Lemlin for solving those problems. Ms. Lemlin's recipes are easy to follow. Obviously aware of our busy lives most of her recipes can be completed in 30 minutes. The ingredients can be purchased at the local grocery market. My palate has been introduced to all kinds of different flavors. All, meat lovers included enjoy the completed meals! This is a great cookbook for anyone who is interested in a vegetarian diet. Maybe I should rephrase that to include anyone interested in fast, easy, and tasty cooking this cookbook is for you. I have given this cookbook as a gift on more than one occasion and believe it or not the recipients are happy to receive it!

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