The Occasional Vegetarian: 100 Delicious Dishes That Put Vegetables at the Center of the Plate

The Occasional Vegetarian: 100 Delicious Dishes That Put Vegetables at the Center of the Plate

by Elaine Louie
     
 

View All Available Formats & Editions

In The Occasional Vegetarian, Elaine Louie provides pieces from her popular New York Times column, "The Temporary Vegetarian," which features recipes from a wide variety of chefs who reveal the vegetarian dishes they like to cook at their restaurants and at home. You'll find a recipe for cranberry bean and kale soup from one chef's mother; an almond

See more details below

Overview

In The Occasional Vegetarian, Elaine Louie provides pieces from her popular New York Times column, "The Temporary Vegetarian," which features recipes from a wide variety of chefs who reveal the vegetarian dishes they like to cook at their restaurants and at home. You'll find a recipe for cranberry bean and kale soup from one chef's mother; an almond grape "white" gazpacho recipe brought back from Catalonia, Spain; and an endive cheese tart inspired by a Frenchwoman who one cook and his wife met aboard a train.

Other tempting recipes include Catalan-Style Radicchio and White Beans; Persian Herb Frittata; Corn Fritters; Chana Punjabi (Chickpea Stew); Leek Tart with Oil-Cured Olives; Fragrant Mushroom Spring Rolls, Wrapped in Lettuce Cups; and Sugar Snap Pea Salad. Louie proves that cooking meat-free is not only easy, but also incredibly tasty and satisfying.

Editorial Reviews

Publishers Weekly
Drawing from her New York Times column, "The Temporary Vegetarian," Louie (Savoir Fare London) has collected an irresistible array of vegetable-centered fare mainly contributed by chefs from top New York restaurants (Gramercy Tavern, Union Square Cafe, 10 Downing). Louie's sensuously described alphabetical rundown—from the rare, peppery broccoli spigarello to humble cabbage, beans, and potatoes—will leave eaters of all stripes giddy, including carnivores like herself, flexitarians, and vegetarians and vegans. Many of the recipes are simple creative twists on comfort foods (a mac-and-cheese made elegant with a variety of mushrooms; Eli Zabar's rich egg salad sandwich with dill) and ethnic favorites (Korean bibimbap, vegan tempura, zucchini and squash tacos, a lentil soup from Kalustyan's specialty food store). The standouts contrast colors, textures, and flavors to please the eye and excite the palate: vegan grilled watermelon crowned with red, orange, yellow, and green heirloom tomatoes; braised endive with blood oranges, Sicilian pistachios and ricotta salata; Moroccan stuffed tomatoes with sautéed green zucchini, spices, and pistachios; roast pumpkin and watercress salad with pesto dressing. Preparation times range from 15 minutes for the watermelon to two hours for an upscale cauliflower and cheese "flan." This outstanding volume proves that vegetables can steal the show. (Nov.)
Robin Asbell
"Lovers of good food have enjoyed Elaine Louie's column, 'The Temporary Vegetarian,' for the chef-created recipes and omnivore-approved dishes. Now all the recipes are in one place, making this book a valuable asset for any cook, regardless of diet style."
From the Publisher
"This outstanding volume proves that vegetables can steal the show."—Publishers Weekly"

Lovers of good food have enjoyed Elaine Louie's column, 'The Temporary Vegetarian,' for the chef-created recipes and omnivore-approved dishes. Now all the recipes are in one place, making this book a valuable asset for any cook, regardless of diet style."—Robin Asbell, author of New Vegetarian

Read More

Product Details

ISBN-13:
9781401310363
Publisher:
Hyperion
Publication date:
10/11/2011
Edition description:
Original
Pages:
288
Sales rank:
1,492,107
Product dimensions:
7.94(w) x 8.04(h) x 0.78(d)
Age Range:
18 Years

Related Subjects

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >