vegetarian cookery

Contains more than three hundred low-fat, vegetarian recipes, taken off the menu of Moosewood Restaurant in Ithaca, New York, and covers all types of dishes from appetizers to desserts; and includes nutrition information and preparation techniques.

Over 300 recipes, from soups and sauces to tempting desserts, with illustrations showing preparation techniques and variations.

Presents 142 simple vegetarian recipes for breakfast dishes, dips and snacks, soups and stews, salads and dressings, sandwiches, wraps, pizza, sushi, bean meals, grain meals, noodles, vegetables and stir-fries, desserts and quick breads, and beverages, and includes shopping and cooking tips and a list of further resources.

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.

A collection of more than 350 recipes for entrees, dips, soups, salads, side dishes, and desserts from New York's famed Moosewood Restaurant.