The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol

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Overview

Lorna Sass, author of the wildly successful The New Soy Cookbook, has created more than 40 internationally inspired recipes featuring fresh, delicious ingredients—easy enough for family meals, elegant enough for entertaining. At your next cocktail party, serve flaky Phyllo Triangles Filled with Kale, Pine Nuts, and Currants. Crisp Tortilla Stacks with Roasted Corn and Black Beans make a great light lunch or supper. On a frosty winter evening, savor the fragrance of faraway places with a hearty stew of Kabocha Squash and Spinach with Moroccan Spices. And don’t forget dessert! There’s everything from intensely rich Chocolate Rice Pudding and creamy Mango-Coconut Tapioca to crunchy Pine Nut-Anise Crescents and Sweet Polenta
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Overview

Lorna Sass, author of the wildly successful The New Soy Cookbook, has created more than 40 internationally inspired recipes featuring fresh, delicious ingredients—easy enough for family meals, elegant enough for entertaining. At your next cocktail party, serve flaky Phyllo Triangles Filled with Kale, Pine Nuts, and Currants. Crisp Tortilla Stacks with Roasted Corn and Black Beans make a great light lunch or supper. On a frosty winter evening, savor the fragrance of faraway places with a hearty stew of Kabocha Squash and Spinach with Moroccan Spices. And don’t forget dessert! There’s everything from intensely rich Chocolate Rice Pudding and creamy Mango-Coconut Tapioca to crunchy Pine Nut-Anise Crescents and Sweet Polenta with Maple-Glazed Walnuts.

“Stocking the Vegan Pantry” suggests which staples to keep on hand and offers advice on sources, selection, and storage. This chapter also describes a variety of simple preparation techniques that guarantee success for beginning cooks. The section on “Designing Vegan Menus” makes planning a breeze, whether you are looking for a quick supper, an ethnic meal, or company fare. Enjoying a vegan dinner has never been easier of more delicious.

Product Details

  • ISBN-13: 9781435125674
  • Publisher: Sterling
  • Publication date: 11/29/2010
  • Pages: 120
  • Sales rank: 392,848
  • Product dimensions: 8.22 (w) x 11.26 (h) x 0.39 (d)

Meet the Author

Lorna Sass is an award-winning cookbook author, food journalist, and culinary historian. Her articles have appeared in the New York Times, the Washington Post, Food & Wine magazine, and Vegetarian Times, among other publications. Her previous books include the acclaimed Cooking Under Pressure and The Pressured Cook, as well as Lorna Sass’ Complete Vegetarian Kitchen and Great Vegetarian Cooking Under Pressure, both nominated for a James Beard Award. Her last book for Chronicle was the popular The New Soy Cookbook. She lives in Manhattan.

Jonelle Weaver is a native of New York City who divides her time between the Big Apple and Los Angeles. Her food, travel, and lifestyle photographs have been featured in Food & Wine, Martha Stewart Living, Travel & Leisure, Gourmet, and House & Garden, as well as in The New Soy Cookbook and American Bistro (Chronicle Books).

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  • Anonymous

    Posted April 4, 2002

    Flavor explosion!

    This book full of beautiful pictures and easy step by step instructions. The dishes are flavorful and look like they just came out of a gourmet kitchen! I would make any of these meals for a family and think any non-vegan will drool over these colorful and tasty foods. You can also learn how to stock your pantry to make great meals, and it provides online links to great gourmet ingredient sites! Love this!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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