Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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Overview

For some thirty-five years, the legendary Claire’s Corner Copia has been much more than a restaurant to its customers; it’s been a home away from home. A New Haven, Connecticut, institution since its founding in 1975, Claire’s has consistently won recognition for its vegetarian and vegan cuisine, leading to a national reputation and following. 

Within these pages ebullient owner-chef Claire Criscuolo shares more than 350 of her beloved recipes—from Spicy Thai Sunflower Noodles to Quinoa-and-Pecan-Stuffed Acorn Squash to her signature Lithuanian Coffee Cake. Spiced with photos, stories, and remembrances, it’s the next best thing to being there ...

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Overview

For some thirty-five years, the legendary Claire’s Corner Copia has been much more than a restaurant to its customers; it’s been a home away from home. A New Haven, Connecticut, institution since its founding in 1975, Claire’s has consistently won recognition for its vegetarian and vegan cuisine, leading to a national reputation and following. 

Within these pages ebullient owner-chef Claire Criscuolo shares more than 350 of her beloved recipes—from Spicy Thai Sunflower Noodles to Quinoa-and-Pecan-Stuffed Acorn Squash to her signature Lithuanian Coffee Cake. Spiced with photos, stories, and remembrances, it’s the next best thing to being there yourself.

Editorial Reviews

Publishers Weekly
Criscuolo, who owns and runs Claire's Corner Copia in New Haven, CT, with her husband, Frank, looks back at three-and-a-half decades of vegetarian cooking in this collection of more than 300 recipes. She talks of inspiration and their "commitment to using organic and local foods," and the joy with which they have served generations of students and professors. Their restaurant, at Chapel and College streets, is on "undeniably the most beautiful corner in the city," she writes. "It's the place where you can see the first daffodils of spring as they pop up from the land surrounding the Yale campus…the place where you can feel like you're in the center of the city." Criscuolo (Claire's Classic American Vegetarian Cooking) divides the book into seven convenient sections, including "Breakfast;" "Soups, Stews & Sandwiches;" and "Desserts." The first contains recipes for "Apple-Maple Muffins," "Chocolate Chip and Walnut Scones," and healthy "Fresh Fruit Smoothies." By far the largest chapter, though, is the one on "Appetizers, Salads, Dressings, Dips & Salsas." It showcases everything from "Black Bean and Sweet Corn Quesadillas" to "Pan-Grilled Vegetable Fattoush," "a Lebanese bread salad." Criscuolo also notes dishes that are gluten-free or vegan, or can easily be made so. In this substantial volume, she rewards longtime customers with satisfying favorites and introduces the rest of us to a slew of delicious possibilities. Photos. (Jan.)

Product Details

  • ISBN-13: 9780762774463
  • Publisher: Lyons Press, The
  • Publication date: 1/10/2012
  • Edition description: First
  • Edition number: 1
  • Pages: 384
  • Sales rank: 138,484
  • Product dimensions: 7.40 (w) x 9.20 (h) x 1.10 (d)

Meet the Author

Claire Criscuolo cofounded Claire’s Corner Copia, a New Haven, Connecticut, landmark vegetarian restaurant, in 1975 with her husband, Frank Criscuolo. A certified culinary professional, Claire is also a registered nurse and the author of three cookbooks, including Claire’s Corner Copia Cookbook, Claire’s Italian Feast, and Claire’s Classic American Vegetarian Cooking. She has been featured in Vegetarian Life, Vegetarian Times and Bon Appetit, as well as the Food Network and numerous other TV and radio stations across America. Visit her at clairescornercopia.com.

 

 

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