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Book

The new vegetarian cooking for everyone

Call Number

  • 641.5636 M1826.2 (OSH)

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Edition

First revised edition.

Publication Information

Berkeley : Ten Speed Press, [2014]

Physical Description

vi, 665 pages ; 27 cm

Notes

Originally published: New York : Broadway Books, 1997.

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.

Subjects