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The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterolby Lorna Sass
Synopses & Reviews
Acclaimed author Lorna Sass, creator of the hit New Soy Cookbook, once again displays her talent for combining good health with great taste. With a little flair and an abundance of whole grains, beans, fresh fruits and vegetables, and herbs and spices, it's easy to create the exciting recipes presented in The New Vegan Cookbook. Satisfying and cholesterol-free, even kosher cooks will find they can slip these cooking ideas into almost any type of menu. Striking color photographs illustrate the wide variety of tasty choices available for budding vegans or those already versed looking for new options. From savory Mediterranean Red Lentil Pat to sweet, creamy Chocolate Rice Pudding, The New Vegan Cookbook offers recipes guaranteed to entice any palate.
The creator of the hit "New Soy Cookbook" once again displays her talent for combining good health with great taste. From savory Mediterranean Red Lentil Pat to creamy Chocolate Rice Pudding, "The New Vegan Cookbook" offers recipes guaranteed to entice any palate. 29 color photos.
A collection of recipes prepared without meat, fish, eggs, or cheese includes such dishes as Mediterranean red lentil pate and Cuban picadillo, and provides tips on purchasing, preparing, and storing ingredients.
Since a vegan diet eliminates all animal products--no meat or fish, of course, but also no eggs, cheese, or milk--it is 100% cholesterol-free. For this reason, many people are attracted to vegan meals for health reasons. Others have philosophical or ecological concerns. The goal of this book is to create memorable dishes that aren't commonly found in vegetarian cookbooks. It's the New Soy approach, but for vegans. Using whole grains, beans, fruits, vegetables, and abundance of herbs and spices, author Lorna Sass shows us a vegan lifestyle that's anything but boring. From Mediterranean Red Lentil Pate to Phyllo Triangles Filled with Kale, Pinenuts, and Currants, The New Vegan Cookbook has a recipe guaranteed to entice anyone - even meat-eaters.
About the Author
Lorna Sass has written other books such as, Cooking Under Pressure. She lives in New York and writes for the Los Angeles Times Syndicate, Food and Wine, Eating Well, Cook's Illustrated, Vegetarian Times, and Natural Health.
Jonelle Weaver — whose clients include Food and Wine, Martha Stewart Living, and Gourmet — lives in New York City.
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