Revised with more than 1,600 classic and exquisitely simple recipes for home cooks, and more than 200 new recipes plus updated information on vegetarian and vegan ingredients.
"Originally published in hardcover in slightly different form as 'Vegetarian cooking for everyone' in 1997, 2007"--Colophon Includes index
Contents:
Becoming a cook Foundations of flavor: ingredients and seasonings in the kitchen Sauces and condiments Appetizers and first courses: greetings from the cook Sandwiches: a casual meal Salads for all seasons Soups from scratch Vegetable stew, sautés, and stir-fries Gratins : hearty dishes for all seasons Beans plain and fancy Vegetables: the heart of the matter Pasta, noodles, and dumplings Savory tarts, pies, galettes, turnovers, and pizzas Grains: seeds of life Eggs and cheese Tofu, tempeh, and miso Breakfast any time Breads by hand Desserts: ending on a sweet note
