Paperback: 305 pages Dimensions (in inches): 9.2 x 7.4 Publisher: Clarkson N Potter Publishers; (November 1, 2000) ISBN: 0609804898 This excellent well-written cookbook proves that being a vegan does not mean that you have to give up anything but instead you can experience some of the most delicious food on earth. This large cookbook divides the recipes into meals. There is a chapter on ingredients, which includes how to buy them and cook them. The easy-to-make recipes give useful tips and instructions that are extremely useful. Included are dishes from around the world from Asia, Africa, Europe and the Middle East. It is full of delicious, creative appetizers, salads, a selection of soups, side dishes and main courses including Fennel, Orange & Pomegranate Salad, Hominy, Shepard's Pie, Smoky Chestnut and Sweet Potato Soup, Squash Stew with Tofu Lime Cream, Thai Vegetable Stew and Tomatillo. The chapter on desserts has a great selection of delicious recipes. Some of the desserts are Cashew-Cinnamon Ice Cream, Chocolate Mousse Cake, Chocolate Pudding Tart, cobblers, Cranberry Orange Tart, fruit pies, and Lemon Pudding Cake with Blueberry Glaze. “Myra Kornfield is on intimate terms with whole-foods cookery and has the technical mastery to translate her passion for color, texture, and flavor into luxurious meals that we can now savor on a daily bias. Lorna Sass is also the author of The New Soy Cookbook and Lorna Sass’ Complete Vegetarian Kitchen Myra Kornfield trained at the Natural Gourmet Cookery School and Peter Kump’s. The author was formerly in charge of making the daily specials and desserts at New York's famous Angelica Kitchen vegetarian restaurant. She has contributed recipes and articles to such magazines as Natural Health, Vegetarian Times and Yoga Journal, and is co-creator of the popular videos Absolutely Tofu and Absolutely Tofu II. She is an instructor at the Natural Gourmet Cookery School. |
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