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Love Soup: 160 All-New Vegetarian Recipes from the Author of "The Vegetarian Epicure"by Anna Thomas
Synopses & Reviews
Withand#160;The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and broughtand#160;vegetarian cuisine into the mainstream. In The Heart of the Plate, sheand#160;completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishesand#160;and#8212;and#160;her and#8220;absolutely most loved.and#8221;and#160;Her new cuisine isand#160; light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny asand#160;ever. Whether itand#8217;s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna,and#160;these dishes areand#160;celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: orange rice with black beans, or tiny buttermilk corn cakes on a Peruvian potato stew. Suppers from the oven,and#160;like vegetable pizza and mushroom popover pie, are comforting but never stodgy. Burgers and savory pancakesand#160;and#8212; from eggplant Parmesan burgers to zucchini ricotta cloud cakes and#8212; make weeknight dinners fresh and exciting. and#8220;Optional Enhancementsand#8221; allow cooks toand#160;customizeand#160;every recipe. The Heart of the Plateand#160;is vibrantly illustrated with photographs andand#160;original watercolorsand#160;by the author herself.
"With its title and a kitschy illustrated bright cover with hand-drawn lettering, along with all vegetarian recipes, it's hard not to think the blandly healthy vibe of the 1970s, but Thomas (of the Vegetarian Epicure cookbooks) presents 160 new and enticing recipes that may just charm even a die-hard carnivore. Soups are organized by season and range from hearty selections like rustic leek and potato, and minestrone for a crowd, to lighter summer options including tomato and fennel soup with blood orange and sweet corn. A deconstructed hummus soup, along with pickle soup, make the collection anything but tired. Inspired by a temporary housing move that included a kitchen less than seven feet wide, the author knows what it takes to make a recipe manageable and doesn't skimp on advice when it comes to time- and space-saving tips like freezing, doubling and garnishing. Recipes for breads, dips and spreads, salads and a collection of desserts, as well as sample menus at the start of each chapter, make it easy to plan a full meal. (Sept.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
Winner of the James Beard Foundation Book of the Year, Healthy Focus: delicious recipes for vegetarian soups from the author of "the most influential cookbooks in the history of modern vegetarian cuisine" ().
A joyful 250-recipe manifesto from the author of the best-selling Moosewood Cookbook.
Anna Thomas's cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. "From my kitchen to yours," Thomas says, "here are the best soups I've ever made." Her wonderfully creative recipes make use of fresh, seasonal produce--try black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder--each recipe has room for variation, and nearly all are vegan-friendly. also provides recipes for breads, hummus, pesto, salads, and homey desserts--and simple menus that put soup at the heart of the meal. Throughout, Thomas offers expert advice on shopping, seasoning, tasting, becoming a cook. With soups that delight and nourish, Thomas invites us all into the kitchen, to the most old-fashioned food and the newest, to the joy and good sense of home cooking.
About the Author
Anna Thomas is the author of The Vegetarian Epicure cookbooks and a screenwriter. She lives in Ojai, California.
Table of Contents
and#160;and#160; SELECT PANTRY NOTESand#160; 5
and#160;and#160; VEGETARIAN AND VEGAN MENUSand#160; 11
STEWS and Their Accessoriesand#160; 135
COZY MASHESand#160; 165
RICE and GRAINSand#160; 187
PASTA and ASIAN NOODLESand#160; 233
SUPPERS from the OVENand#160; 269
BURGERS and SAVORY PANCAKESand#160; 289
SAUCES, VINAIGRETTES, TOPPINGS,
and Other Meaningful Touchesand#160; 353
and#160;and#160; ACKNOWLEDGMENTSand#160; 437
and#160;and#160; INDEXand#160; 439
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