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The Vegetarian Bistro: 250 Authentic French Regional Recipes

Overview

While traveling through France with a vegetarian companion, Marlena Spieler was delighted to discover an often-overlooked meatless French cuisine, rooted in regional traditions and preserved in the small, family owned neighborhood restaurants that are the soul of Gallic cooking. In The Vegetarian Bistro, she shares her delicious discoveries. Here at last are vegetarian recipes - some classic, others newly adapted - for the rich gratins, flavorful appetizers, warm salads, hearty soups, lusty braises, and homey ...
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Overview

While traveling through France with a vegetarian companion, Marlena Spieler was delighted to discover an often-overlooked meatless French cuisine, rooted in regional traditions and preserved in the small, family owned neighborhood restaurants that are the soul of Gallic cooking. In The Vegetarian Bistro, she shares her delicious discoveries. Here at last are vegetarian recipes - some classic, others newly adapted - for the rich gratins, flavorful appetizers, warm salads, hearty soups, lusty braises, and homey desserts of beloved French bistros, from Paris to the northern regions of Brittany and Normandy and to the southern reaches of Provence and the Basque country. Illustrated with charming watercolors by Pierre Le-Tan, The Vegetarian Bistro brings the market-fresh bounty of regional French cooking into your own kitchen.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Here is inspiration for vegetarians who favor hearty, satisfying food. Bistro merges well with vegetarian, notes Spieler (Naturally Good: The Art of Mediterranean Vegetarian) because of French farming traditions and "culinary largesse." In this collection of recipes garnered from bistros and cafes throughout France, the focus on seasonal flavor is apparent and appealingfrom openers like Lemon-Scented Spinach Spread or Cabbage Soup with Roquefort and garlic to main and/or side dishes such as Gratin of Macaroni, Red Wine Sauce and Cheese; Vegetarian Cassoulet; and Artichoke Risotto with Tomato Butter. Chapter introductions and sidebars offer vegetarian how-to's, discussion of past and present food trends and regional variations. We learn that as bistro standbys rely upon available ingredients, so the classic Corsican Goat Cheese and Mint Omelet emerges from its local fresh cheese and distinctive native mint. Other favorites, like the Creamy Potato and Onion Gratin with Pink Peppercorns update tradition with current interests. Desserts here are mostly predictable, but chapters on "Cheese" and "Basics" go beyond the expected with offerings like Fresh Sheep Cheese with Melon and versatile Garlic Bechamel. Attention to authenticity stands out in this volume and makes it a worthwhile offering for carnivores as well as their vegetarian cousins. (July)
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Product Details

  • ISBN-13: 9780811813761
  • Publisher: Chronicle Books LLC
  • Publication date: 7/28/1997
  • Pages: 226
  • Product dimensions: 7.07 (w) x 9.11 (h) x 0.68 (d)

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