Book Description
A friendly informal tone and some splendid recipes have made this a perennial bestseller. For all who love the fruits of the earth and the art of cooking. A classic with almost a million copies sold to date.
Customer Reviews:
Cooking.......2007-03-16
I bought this book for the second time, I wore out the first one. I have never tried a recipe from Anna Thomas' Vegetarian cookbooks that I didn't like! Some I loved more than others, of course, but none that I didn't like at all!
Practical how-to cookbook.......2007-01-09
I lost this book, and I am so happy to have it back. This is how I learned to make authentic vegetarin Indian food, how to get the most out of the spices, and how to create a feast! This cookbook is a very basic why and how to book.
Don't miss this one!.......2006-03-25
This was the very first vegetarian cookbook I bought, and is still my all-time favorite. I have made many (if not most) of the recipes, and they've been unfailingly delectable WITH THE NOTABLE EXCEPTION OF THE DESSERTS. I'm an excellent dessert cook, and people always beg for my recipes -- but every sweet I tried from this book was LOUSY, so I gave up. But the other recipes are awesome
I have loved this book since I was in my twenties..........2004-09-22
I have loved this book since I was in my twenties---it was one of my first cookbooks--acquired when I was a graduate student at the Univ. of Texas. I lost my first copy somewhere--and bought another copy a few years ago. My favorite recipes? Asparagus Pastry and Eggplant Parmesan. Are the recipes bland as some have criticized? No---just not overdone. I love them.
A Vegetarian Celebration.......2004-03-20
This was my first cookbook when i became a vegetarian 25 years ago and it is still one of the best around today. A true classic.
Try the stuffed peppers and the dolmades (stuffed grapevine leaves.) There's a section on curries and of course sweets. My favorites I always make are Spicy sweet potato pie,torta di ricotta, summer fruit tart, and apple crisp. She gives lots of menu ideas and her recipes are easy.
Amazon.com
In the 70s, The Vegetarian Epicure set the table for the counterculture. It earnestly introduced a generation of youth to now commonplace ethnic foods like polenta and to the philosophy of good food. Thomas' new book, packed with all new recipes, still resonates with the earnest enthusiasm of an amateur but in the best sense of the word. She is eager to share with readers her love of good food, ethnic flavors and the pleasure of cooking for friends and family. Places like Provence, Italy, Mexico and southern California, where Thomas lives, often provide inspiration for her recipes along with her Polish roots. Sweet illustrations evoke her philosophical and culinary roots.
Book Description
Anna Thomas, author of the best-selling The Vegetarian Epicure, which became the bible of vegetarian cooks in the seventies and remains a classic, now returns with an exuberant new cookbook that reflects the way we live and eat today. The 66 menus are geared to busy, health-conscious families who are drawn to good fresh foods and lighter fare, filled with the pungent ethnic flavors that Anna Thomas loves.
Here are more than 325 recipes for every occasion, from seasonal family meals and little dinner parties to picnics and holiday feasts. For example:
A Simple Autumn Dinner Party that includes a freshly made Focaccia, Lima Bean Soup, Torta di Polenta with a Roasted Tomato Sauce, and Parfaits of Fruit and Mascarpone
A family meal of a Salad of Bitter Greens with Gorgonzola Cheese and Walnuts, Oyster Mushroom Chowder, Fast Buttermilk Rolls, and an Apple and Pear Crumble
A celebratory Cinco de Mayo Dinner of Nopalito Salad, Tamales with Zucchini and Cilantro Filling, Chile Ancho Salsa, Garlic and Cumin Rice, and Flan with Caramel and Pineapple
There are easy Salad Lunches, Soup Suppers, Pasta Dinners, Dinner in a Bowl, and A Casserole Supper--all foods that children love. And there are salad lunches for hot days, mezze (hearty little Middle Eastern dishes) for a crowd, a variety of teas, brunches, and a wine-tasting.
Freshness is all-important to Anna Thomas, and she offers great tips about growing tomatoes, gathering wild mushrooms, and understanding chiles, as well as suggesting strategies for getting children to eat well.
The captivating voice of Anna Thomas, which inspired a whole generation, is now even more irresistible as she persuades her contemporaries, pressured by all the demands of the day, to carve out a little time to prepare delicious, healthy meals and to experience the joy of sharing with family and friends the pleasure of the table.
Customer Reviews:
NOT a vegetarian cookbook!.......2007-07-24
Don't be fooled by the title of this cookbook, it's not a vegetarian cookbook at all - unless of course you consider TURKEY to be a vegetable! The author mentions something to the effect of "..... even vegetarians enjoy the turkey ....."
It wouldn't bother me if she had said something about "even vegetarians ate the food although it contained cheese or eggs" (that's fine as some vegetarians do eat cheese and eggs) but to say that vegetarians would eat turkey is totally ignorant. I'd suggest the author needs to look up the definition of "vegetarian" before writing a cookbook for vegetarians.
This cookbook is just a glorified "mostly vegetable cookbook". It's definitely not suitable for vegetarians of any persuasian. Spend your money on something that's REALLY vegetarian - like "Vegan Planet" by Robin Robertson or "Very Vegetarian" by Jannequin Bennett, or "Passionate Vegetarian" by Crescent Dragonwagon. Note that the first 2 books are vegan and the 3rd book contains eggs and cheese, but easily adaptable if you're vegan. Amazon sells all three books.
Doesn't properly belong with the vegetarian cookbooks.......2006-04-12
Unfortunately this book does not live up to the standard set by the original Vegetarian Epicure; the ingredients suggested are sometimes difficult or impossible to obtain without access to specialty food stores, and not inexpensive when they can be found. Prep times are lengthy and sometimes require what appears to be the use of every pot in the house; perhaps Ms. Thomas's target audience has become those familiar from her primary career as a film producer, who can pay someone else to do the washing up?
While I commend Ms. Thomas's husband's desire to be accommodating to guests, presumably those accepting an invitation to dinner at the home of someone who has made a reputation by publishing cookbooks aimed at vegetarians would not be expecting to be served turkey?
Vegetarian Cooking for Everyone would be a better -- and more accurately marketed -- investment.
BEST COOKBOOK EVER.......2006-01-12
This is the cookbook I rely on to deliver the goods - every single time. I return to it over and over again, always with gratifying results. I can't even count the number of times friends have asked me for the recipes from this classic. My all-time favorite.
NOT A VEGETARIAN BOOK!!!.......2005-11-26
Vegetarians DO NOT eat turkeys or eat gelatin. There is a wealth of other great vegetarian cookbooks out there. Don't bother with this one.
Excellent Flavourful Dishes - My copy is very dog-eared and stained from use.......2005-11-17
I have had this book for almost 7 years now. I love it and it is still inspiring. What I think I love the most though is how many times I have prepared a menu from this book when having meat-eaters over for dinner and wowing them everytime - they are always surprised at the end of the meal that they didn't miss the meat. I love fruits and vegetables and the recipies in this book do a wonderful job highlighting the different flavors and textures of produce. As for the review that said this was "health food" implying that's a bad thing, these recipies are healthful - but she's still not afraid to call for butter, eggs, cheese, and milk. There's a wonderfully luscious carmalized onion flan that has plenty of cheese for anyone! I highly recommend it for vegetarians and those looking to eat less meat.
Book Description
This imaginative collection of recipes harmniously blends distinctive cuisines—French, Japanese, Spanish, Italian, Greek, and Indian—in uncommonly delicious, but uncomplicated to prepare, vegan dishes. Acclaimed bakery chef and plant-based food innovator, Miyoko Nishimoto Schinner, shares her flair for exquisite dining and her secrets to gourmet cookery. Color photos.
Customer Reviews:
One of the best vegan cookbooks.......2007-07-30
I had never heard of this cookbook until I stumbled across it at my local library. Having read it, I'm surprised that isn't more widely known and used. Every recipe I tried worked as promised (that doesn't happen too often) and was delicious (that's even rarer). Even better, she doesn't focus on one course- soups, dinner, desserts- or even just the food you're going to eat. She offers recipes for everything from breakfast to dinner, desserts to vegan kitchen staples.
Because of this book, I was inspired to make soy yogurt- no problem. And once you have soy yogurt, you have the making for soy sour cream- strain the yogurt as you would dairy yogurt. Save the whey, and then use it for your breads. Because of this book, I have also been using agar to make custards I've missed since giving uo dairy and eggs, and they are so delicious. This book inspired me to make tofu cheese (tofu fermented in miso), and while it doesn't work as a cheese replacement for everything, the flavor has been a welcome addition to my table. Finally, and most importantly, this book inspired me to make my own soy milk and okara, the left overs from the soymilk process. Okara is amazing in your baked goods- they add so much fiber, but they also give a delicious nutty taste. You could buy soy flour, but okara is so much cheaper. It can also be used in vegan patties or vittles- so delicious and moist.
Here's the thing- I've seen recipes for all of these ingredients in other cookbooks. However, other cookbooks make it sound like there is a deep dark mystery surrounding their preparation and that you have to observe the utmost care- blah blah blah. The author seems to be aware of that attitude, but she's also shaking her head while she tells you how easy it is to do. And if you follow her instructions, it is.
If you're a vegan, this can expand your capabilities in the kitchen.
Delicious and accessible.......2003-08-06
This is one of the very best vegan/vegetarian cookbooks I own, and I have well over 20. I've made a number of recipes from it, and all have come out superbly. The dishes are imaginative, and some, like the tofu bourguignon, are good enough facsimiles of the traditional version to satisfy carnivores. I'm especially fond of the roasted red pepper soup and alwys try to keep some of the cashew-tofu-based sour "cream" on hand. Best of all, most of the recipes aren't fussy, requiring hours of preparation. If you're an established vegan, just starting out or simply want to incorporate more vegan dishes into your diet, I can't think of a better book to begin with.
Average customer rating:
- I can't wait to start cooking
- Not Your Mother's Lentil Loaf!
- Vegan with Flavor
- One of my favorite cookbooks!
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The Now and Zen Epicure: Gourmet Cuisine for the Enlightened Palate
Miyoko Nishimoto
Manufacturer: Book Pub Co
ProductGroup: Book
Binding: Paperback
 General
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French
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Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0913990787 |
Book Description
A landmark collection of vegetarian recipes inspired by the best of French and Japanese culinary traditions.
Customer Reviews:
I can't wait to start cooking.......2000-01-13
I was lucky enough to work half a block from the restaurant "Now and Zen" in San Francisco. It became my regular lunch destination. I loved all of the dishes including the deserts that I tried. In fact, the strawberry shortcake was the best I'd ever had. I have not yet received the cookbook but am so excited to know I will be able to make these delicious dishes in my own home and I know what they should taste like. Once the restaurant closed I knew I had to get the cookbook.
Not Your Mother's Lentil Loaf!.......2000-01-08
I'm a longtime vegan who loves good food. In my efforts to spare animals from suffering, I don't want to make myself a victim at the dinner table. This book helps enormously. The savory dishes can't be beaten, particularly for special holiday fare. I make the dairy-free "cheese" ball for New Year's parties every year. I highly recommend "Now and Zen" for elegant, taste-satisfying appetizers, main dishes, soups, etc. I consider the dessert section to be weak relative to the rest of the book. I may be vegan, but when I want a sugar fix, only the best will do. Whole wheat flour and rice syrup just don't cut it. Don't let these comments discourage you because the rest of the book is truly gourmet.
Vegan with Flavor.......2000-01-04
Miyoko Nishimoto studied french cuisine before turning vegan and has managed to maintain the satisfying flavors of "dirty" cooking with her creative and sometimes mysterious recipes. Some of the unorthodox flavor combinations seem downright whacky but the result is always a pleasant surprise. Many of the dishes in this magnificent cookbook are as pleasing to the eye as they are to the palate and make quite an impression at dinner parties. I have served her Savory Tempeh and Vegetable Stew to die-hard meat eaters who ended up practically licking the bowl. A must for vegans and vegetarians but this book could also be inspiring to anyone who appreciates innovative cuisine.
One of my favorite cookbooks!.......1998-11-14
This is a great cookbook for anyone who is interested in exploring vegan cuisine. The recipes and techniques are truly inventive and can be adapted to recipes from other sources. I think this cookbook should be on the shelf of every person who takes the art of cooking seriously!
Amazon.com
Anna Thomas, author of the '70s classic The Vegetarian Epicure, is back with a cookbook for the '90s. The New Vegetarian Epicure is another of the noteworthy titles in this summer's spate of cookbooks centered on vegetables and vegetarian cuisine (Fresh From the Garden: Cooking and Gardening Throughout the Year by Perla Meyers and Chez Panisse Vegetables by Alice Waters are two others). There are more than 300 recipes--everything from a Relaxed Summer Dinner Party of Tapenade, Cold Melon Soup, and Risotto with Zucchini Flowers to A Rustic Autumn Dinner of Roasted Vegetables, Rice Pilaf, and Plum and Walnut Galette. Thomas' approach is healthy and light, with a distinctive Mediterranean touch based on the use of olive oil, if oil is called for at all.
Book Description
Anna Thomas, author of the best-selling The Vegetarian Epicure, which became the bible of vegetarian cooks in the seventies and remains a classic, now returns with an exuberant new cookbook that reflects the way we live and eat today. The 66 menus are geared to busy, health-conscious families who are drawn to good fresh foods and lighter fare, filled with the pungent ethnic flavors that Anna Thomas loves.
Here are more than 325 recipes for every occasion, from seasonal family meals and little dinner parties to picnics and holiday feasts. For example:
A Simple Autumn Dinner Party that includes a freshly made Focaccia, Lima Bean Soup, Torta di Polenta with a Roasted Tomato Sauce, and Parfaits of Fruit and Mascarpone
A family meal of a Salad of Bitter Greens with Gorgonzola Cheese and Walnuts, Oyster Mushroom Chowder, Fast Buttermilk Rolls, and an Apple and Pear Crumble
A celebratory Cinco de Mayo Dinner of Nopalito Salad, Tamales with Zucchini and Cilantro Filling, Chile Ancho Salsa, Garlic and Cumin Rice, and Flan with Caramel and Pineapple
There are easy Salad Lunches, Soup Suppers, Pasta Dinners, Dinner in a Bowl, and A Casserole Supper--all foods that children love. And there are salad lunches for hot days, mezze (hearty little Middle Eastern dishes) for a crowd, a variety of teas, brunches, and a wine-tasting.
Freshness is all-important to Anna Thomas, and she offers great tips about growing tomatoes, gathering wild mushrooms, and understanding chiles, as well as suggesting strategies for getting children to eat well.
The captivating voice of Anna Thomas, which inspired a whole generation, is now even more irresistible as she persuades her contemporaries, pressured by all the demands of the day, to carve out a little time to prepare delicious, healthy meals and to experience the joy of sharing with family and friends the pleasure of the table.
Customer Reviews:
excellent way to expand your mind.......2005-02-19
I discovered this book in the library in the middle of one hot summer. After trying a few of the recipies and being inticed by many others, I purchased it and added it to my cookbook collection. It has gone with me everywhere since from France to Greece to Japan and back home again. I am not a vegetarian, but this book has opened my eyes to some of the amazing ways that vegetables and grains can be prepared. Additionally, the book has inspired me to pursue a culinary career. There are many cultural influences present in this book, and while some ingredients may be difficult to find, she often suggests substitutions. (Butternut squash for kabocha, for example). And quite honestly, we are seeing a wider array of ingredients available to us with each season in our local supermarkets. (If you are fortunate enough to have a garden or farmer's market, you can REALLY profit from this book!) When I want to find an interesting way to prepare the fresh asparagus in the spring or red ripe tomatoes in the summer, I consult this book.
This book is for people who like to cook, not as much for people who want to create quick meals. That said, I didn't find the recipies or menus overly-fussy, but rather enjoy the time it takes to create truly great, delicious food.
Somebody's gotten a little too fancy........2004-01-15
It's....good food. It's tasty. I can't really fault the flavor of the recipes in this book.
I've got a major quibble, however. Where the original Vegetarian Epicure had a cozy down-homeness, this new version is like reading a cooking magazine. The amount of cream and eggs overall has been reduced, the cooking times have been cut down, and we see no more of the odd potato peel broth she loved so much twenty years ago. These are good things. But somewhere along the line it's as though most of the soul has been taken out.
I stress again that the thing reads like a cooking magazine. There's hardly another way to describe it. The emphasis on absolutely fresh produce, on unusual ingredients, and on clever presentation--these are the hallmarks of food that is just a little too fancy for the home cook to bother with on a busy Tuesday night. And there's no hope for you if you don't have access to a farmer's market.
Newer isn't always better. There's a reason people have been using their copies of the first Vegetarian Epicure for twenty years. It's accessible. It's adaptable. This one? Not so much. Try feeding eight of your friends Raspberry Borscht, and I'll bet that six of them will wish you'd made Mushrooms Berkeley again.
Seasonal treats.......2004-01-07
This is a great cookbook full of flavorful dishes, arranged by season. Visit your local farmer's market then treat yourself to some "fancy" dishes.
This is great cooking, from an old friend.......2002-04-13
When I was in college almost 30 years ago, "vegetarian cooking" was an oxymoron. Cooking and eating vegetarian was attractive from an ecological point of view (see Diet for a Small Planet), and sometimes as part of a hippie rebellion stance, but, as the daughter of a Frenchwoman, I felt that one could only go so far. Like, I drew the line at those ghastly soyburgers. And what on earth could you serve guests out of those earnest, dietarily correct tomes? And if one needed to conduct a seduction? Honey, it was lamb chops or nothing.
Well, Anna Thomas was the answer. Rich, sophisticated (to us, anyway), delicious, impressive, yet charming and lighthearted recipes from cover to cover.
My copy of The Vegetarian Epicure grew tattered, and I became a better cook, and acquired a family, and the good sense to realize that you just can't cook with that amount of butter, cheese, cream and eggs and hope to maintain a figure of any sort. So I lost touch with Anna. And, though I never committed to whole-hog vegetarianism, I bought many excellent vegetarian cookbooks over the years, and put together a fair repertoire in the genre.
And then a few years ago, I ran into Anna Thomas in the bookstore, in the form of her New Vegetarian Epicure. It was like running into a friend from college you had always liked and admired, and been a little afraid to find out what had happened to. The good news was that she is as charming and resourceful as ever, and has grown up along with us, only, perhaps, with more grace.
The recipes are arranged in menus, which puts some people off, but I have cooked many of the entire menus, as well as individual recipes, and THEY NEVER FAIL! They are much lighter than the recipes in her first two books, but just as imaginative, delicious, and deeply impressive to a crowd. (Most of these recipes feed 8-12 people, which makes me imagine that Anna has many friends and loves them very much). She has a chapter on what kids like. She knows what it's like to feed a family, and to feed a mixed crowd of herbivores, carnivores and omnivores. She is un-doctrinaire. When you cook and consume this food, it is good food, pure and simple. I fed a large, motley, shifting population of friends and in-laws from this book for three solid weeks, because one person staying with us is vegetarian, and no one was even aware they weren't eating red meat, chicken or fish.
Not for the stodgy and not for beginners, but hey, we're not kids anymore. We don't need to be talked down to. Favorites: Corn Crepes with Goat Cheese Stuffing, with an excellent Mole Poblano. And a really brilliant Grapefruit Sorbet with Pernod.
Not All Vegetarian.......2001-08-24
These recipes are not indicative of how we eat today -- unless you are from Provence. Also, the book should warn serious vegetarians about a section devoted to SPIT ROASTING A TURKEY! The book's format is busy and cumbersome.
Book Description
Finally, a vegan cookbook with recipes that are a dream to prepare and a joy to the senses, with scrumptious dishes filled with vegetables, fruits, grains, legumes, nuts, and seeds. Inspired by cultures from Mexican to Vietnamese, these foods contain fresh herbs and spices to enhance taste, and little or no fat. Cold sesame noodles, a variation on a Chinese restaurant standard, will please everyone with their piquant sauce, while Vietnamese Spring rolls, wrapped in lettuce, eliminate high-fat deep-frying. An avocado, grapefruit, and lettuce salad with citrus dressing looks beautiful and provides lots of beta-carotene and Vitamin C in the most delicious way. Or sample soups, stews and simmered dishes, comfort foods, even desserts like an apple pie! Now that so many of us opt for vegetarian dishes, this cookbook provides a year-round smorgasbord of choices.
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Customer Reviews:
Not the book I thought it was..........2001-01-11
There is nothing wrong with this book, in fact in contains some great vegan recipes. However, I wish I knew that it is the EXACT same book as Eating in Eden, which the author had published a couple of years back, only with a different title.
Don't get caught out like I did, thinking it was a brand new book. If you've already bought Eating in Eden you won't want to buy this because the contents are identical. If you don't already have it then The Vegan Epicure would be a good buy.
Average customer rating:
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Epicure's Vegetarian Chinese Cuisine
Asha Khatau
Manufacturer: BPI (India) PVT Ltd
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 8176930172 |
Book Description
This Book presents the best of Vegetarian cuisines of India. It is divided into six sections--Gujarati, Maharashtrian, North India, South Indian, Rajasthani and the best of the best section. Recipes in each section have been judiciously chosen to give you a real and authentic taste of India.
"Aham Vaishva, Naro bhutva, praninam deham aashritah, Prana pan samyukta, Pacham myanam chaturvidham!"
This is a traditional prayer in Sanskrit, recited before starting any meal. It invokes God to bless the food we eat and for better digestion. Read the Book and enjoy.
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The New Vegetarian Epicure.
New Vegetarian Epicure, The: Menus--with 325 all-new recipes--for family and friends
Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition
