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- Local Warehouse Cooking and Food- Vegetarian and Natural

The Winter Vegetarian: Recipes and Refections for the Cold Season

by

The Winter Vegetarian: Recipes and Refections for the Cold Season Cover

 

Synopses & Reviews

Publisher Comments:

Onion Pie

Serves 6

The caramelized onions make this rustic pie delightfully mellow despite the pungent seasonings.

Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
6tablespoons cold unsalted butter, in pieces
2tablespoons vegetable shortening
5 to 6 tablespoons ice water

Filling

3tablespoons olive oil
3pounds yellow onions, peeled and thinly sliced
1teaspoon salt
Freshly ground black pepper
3to 4 drops hot pepper sauce
2teaspoons Dijon mustard
1/2cup grated Gruyè re or white Cheddar cheese
1/2cup grated Parmesan cheese
3eggs, lightly beaten

In a medium bowl mix together the flour and salt. Cut in the butter and shortening until the mixture resembles coarse meal. Add just enough water for the dough to hold together, being careful not to overmix. Wrap in wax paper and chill for 1 hour.

Preheat the oven to 450 F. Roll out the dough on a floured surface and carefully lift it into a 10-inch pie plate. Trim the edges and prick the dough all over with a fork.

Bake for 12 to 15 minutes, until golden. Cool on a rack.

To make the filling, heat the olive oil in a large skillet. Add the onions and cook over low heat, stirring occasionally, until they are soft and golden. This will take 45 to 50 minutes. Remove the pan from the heat.

Preheat the oven to 350 F.

Stir the salt, pepper, hot pepper sauce, mustard, and cheeses into the onions, mixing well. Stir in the eggs. Turn the mixture into the baked piecrust. Bake for 45 minutes, until puffed and golden.

Winter Vegetable Stew

Serves 4 to 6

The rich flavor of this stew suggests that it has cooked for hours, but minutes of simmering is all that is needed. Serve piping hotin shallow soup bowls.

1 small onion, peeled and finely chopped
3 garlic cloves, peeled and minced
1 tablespoon olive oil
1/4 pound brussels sprouts, trimmed and blanched for 1 minute in boiling water
1/2 pound cauliflower florets, blanched for 1 minute in boiling water
1 sweet potato, peeled and sliced 1/2 inch thick, then cut into 1/4 inch sticks
1 large red potato, scrubbed and cut into 1-inch cubes
2 large carrots, peeled and sliced 1/2 inch thick
1/2 pound celery root, peeled and cut into 1-inch cubes
1/2 acorn squash, peeled, seeded, and sliced 1/4 inch thick, then each slice halved
1 teaspoon minced gingerroot
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon dried thyme
Generous pinch of dried savory
1 quart Roasted Vegetable Broth or other vegetable stock
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour

In a large stockpot sauté the onion and garlic in the olive oil until soft, 10 to 12 minutes. Add the remaining vegetables, the seasonings, and the vegetable broth, mixing well. Bring the stew to a boil and simmer until the vegetables are tender, about 20 minutes.

Make "beurre manié " by mixing the butter and flour together with your fingers. Stir bits of this mixture into the stew and cook for about 3 minutes more, until the broth has thickened slightly.

Serve hot.

Synopsis:

With a true love for winter's culinary delights, Darra Goldstein's The Winter Vegetarian will make you long for the winter months year-round. Containing recipes from cold-climate cuisines all over the world, here is a creative and inspired collection that offers healthful and flavorful meals for any winter occasion.

From lusty Turkish Lentil Soup to spicy Basque-Style Scrambled Eggs to Ginger Pear Preserves, more than 150 delicious recipes--appetizers, salads, breads, desserts, and even Tolstoy's favorites--will help you face the challenge of remaining meat-free in the face of an often uninspiring produce department. With The Winter Vegetarian,yur meals will become the backdrop for a true appreciation of winter's rhythm as you luxuriate in the comforts of hearth and home.

Description:

Includes bibliographical references (p. 301-305) and index.

About the Author

Darra Goldstein is Professor of Russian at Williams College. She earned her Ph.D. at Standford University and has written extensively on Russian literature, culture, art and cuisine. Her previous cookbooks are A Taste of Russiaand The Georgian Feast, which was voted Best Cookbook of 1993 by the International Association of Culinary Proffessionals/Julia Child Cookbook Awards. She lives with her husband and daughter in Williamstown, Massachusetts.

Product Details

ISBN:
9780060932442
Author:
Goldstein, Darra
Publisher:
Quill
Author:
Bode, N. E.
Author:
ldstein, Darra
Author:
go
Author:
Ferguson, Peter
Location:
New York :
Subject:
General
Subject:
Vegetarian
Subject:
Vegetarian cookery
Subject:
Vegetarianism
Subject:
Seasonal
Subject:
Vegetarian - General
Subject:
Action & Adventure
Subject:
Cooking and Food-Vegetarian and Natural
Edition Description:
Trade PB
Series Volume:
no. 210
Publication Date:
19991131
Binding:
TRADE PAPER
Grade Level:
from 5 to 8
Language:
English
Illustrations:
Yes
Pages:
336
Dimensions:
9.13x7.40x.95 in. 1.20 lbs.
Age Level:
from 10 to 13

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Related Subjects

Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

The Winter Vegetarian: Recipes and Refections for the Cold Season New Trade Paper
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$15.25 Backorder
Product details 336 pages Quill - English 9780060932442 Reviews:
"Synopsis" by , With a true love for winter's culinary delights, Darra Goldstein's The Winter Vegetarian will make you long for the winter months year-round. Containing recipes from cold-climate cuisines all over the world, here is a creative and inspired collection that offers healthful and flavorful meals for any winter occasion.

From lusty Turkish Lentil Soup to spicy Basque-Style Scrambled Eggs to Ginger Pear Preserves, more than 150 delicious recipes--appetizers, salads, breads, desserts, and even Tolstoy's favorites--will help you face the challenge of remaining meat-free in the face of an often uninspiring produce department. With The Winter Vegetarian,yur meals will become the backdrop for a true appreciation of winter's rhythm as you luxuriate in the comforts of hearth and home.

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