vegetarian cooking

Contains recipes developed by chef Tal Ronnen in which he applies French culinary techniques to meatless cuisine, including starters, salads, soups, sandwiches, entrees, and desserts, and includes seasonal dinner party menus, a list of favorite vegan restaurants, and information on the vegan diet.

Presents two hundred vegetarian recipes, covering spreads and dips, salads, soups, eggs and cheese, grains and beans, pasta, pizza and bruschetta, stews and stir-fries, gratins, tofu, and desserts, and includes tips for a well-stocked pantry.

Provides a wide variety of vegetarian recipes made entirely with natural ingredients.

Contains 160 vegetarian recipes for soups and breads, as well as salads, hummus, and other accompaniments; and discusses shopping, seasoning, and tasting.

This book presents a collection of vegetarian and meatless recipes from around the world.

Includes such basics and macaroni and cheese, as qell as exciting innovative recipes, such as noodles with ginger and coriander, and pumkin and Pistachio risotto.

Contains over 200 meat and fish-free recipes with photographs and step-by-step instructions. The recipes are divided into six different section--soups and starters, light lunches and suppers, main courses, salads and vegetable dishes, parties and picnics, and desserts and breads.