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Guests | December 7, 2009

Theodore Gray: IMG The Cornucopia of Home Science

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Horn of the Moon Cookbook: Recipes from Vermont's Renowned Vegetarian Restaurant

Horn of the Moon Cookbook: Recipes from Vermont's Renowned Vegetarian Restaurant Cover

Synopses & Reviews

Publisher Comments:

The Horn of the Moon Cafand#233;'s vegetarian cookbook is one we've an been waiting for. It offers a splendid array of recipes perfected during many years of serving customers at the popular restaurant in Montpelier, Vermont. The cafand#233; specializes in dishes that feature healthful, meatless meals with a gourmet, international flair. Ginny Callan's Horn of the Moon Cookbook contains irresistible ideas for every meal of the day, from Blackberry Buttermilk Coffeecake and a Brie with Fresh Herb Omelette for breakfast to Chilled Melon Soup and Asparagus Fettuccine for lunch to Mexican Vegetable Pie or Stuffed Shells Florentine for dinner. Desserts include Chocolate Cream Cheese Brownies, Mandarin Orange Cake, and Raspberry Pie. Using whole-grain flours and natural sweeteners, Ginny's dishes combine principles of good nutrition with loving attention to the taste, color, and texture of fresh, natural foods-and the results are delightful. Whether you're cooking a simple meal or preparing a banquet for a festive occasion, you'll find a wealth of pleasure in the Horn of the Moon Cookbook.

Synopsis:

Healthful, meatless dishes with a gourmet, international flare, perfected at New England's popular Horn of the Moon Cafe. Illustrated.

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About the Author

Ginny Callan is the founder and former chef of the popular vegetarian restaurant Horn of the Moon Café in Montpelier, Vermont. She sold the café in 1990 to raise her family and devote more time to creating new recipes.
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
aclairephillips, February 29, 2008 (view all comments by aclairephillips)
Ginny Callan has produced a cookbook with spendid and delectable, recipes for the Lacto-Ovo Veggie. Though in her preface she mentions high cholesterol as a side effect of a carniverous diet, the recipes do not take cholesterol or fat content into account.

The experienced cook will be able to figure out good-tasting lower fat substitutes. For example, her Tomato Corn chowder is fabulous. I made it as specified the first time, including heavy cream. Upon subsequent tries, I substituted first condensed skimmed milk (ok, though definitely not fabulous) and fat free half-n-half (with excellent results).

Since it's been years since publication, Ms. Callan might be well-advised to do what Molly Katzen did with her Moosewood Cookbook and write a revision, lightening things up (i.e., cutting the fat).

Likewise, her stuffed baked potatoes were fabulous. Fat free sour cream and low fat cheddar can be substituted for the higher fat counterparts in the original recipes.

Well written, well researched and delicious recipes, I would recommend this to veggie and non-veggie friends alike.
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Product Details

ISBN:
9780060960384
Subtitle:
Recipes from Vermont's Renowned Vegetarian Restaurant
Other:
Callan, Ginny
Author:
Callan, Ginny
Publisher:
Libri
Location:
New York :
Subject:
Cookery
Subject:
History
Subject:
Home economics
Subject:
Natural Foods
Subject:
Vegetarian cookery
Subject:
Cookery -- Vermont -- Montpelier.
Subject:
Specific Ingredients - Natural Foods
Subject:
General Cooking
Edition Number:
1st ed.
Publication Date:
April 1987
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
304
Dimensions:
9.22x7.27x.86 in. 1.19 lbs.
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