Synopses & Reviews
If you're ever faced with cooking a meal for both vegetarians and meat-eaters, you'll want this unique cookbook on hand. Coauthors and friends A.J. Rathbun (a vegetarian) and Jeremy Holt (a meat-eater) combine their culinary talents to create meals that satisfy vegetarians and omnivores alike.
Preparing the 100 recipes is easy: Each starts by using ingredients that both meat-eaters and vegetarians would eat, and continues on like any normal recipe, until it gets to the part where a meat ingredient is added. At that point, the recipe splits into two parts — one half is finished with meat and the other with unique vegetarian flair. This efficient way of cooking satisfies everyone, saves time, and is very economical.
Kick off a Sunday with recipes for brunch including Eggs Benedict, A Bridging BLT, or Serious Soufflé, enjoy a lunch of Year-Round Minestrone, Double Take Caesar Salad, or Carolina-Style Barbecue Sandwiches, and finish the day with entrées like Chile con/non Carne, Beefy Bierocks, or Shrimp and Grits. The book also features a chapter of mostly vegetarian side dishes, such as Celery Amandine, Ratatouille, and Mushroom Stuffing. Introductory chapters discuss basic techniques and tips for preparing meals for both meat-eaters and vegetarians, and the tutorial "Meat Alternatives 101" will tell you everything you need to know to serve delicious food to satisfy everyone at the table, no matter what their dietary preference!
Bring your omnivorous and vegetarian friends to the same table with the fabulous meals in Double Take. Each recipe produces two versions of the same dish: one vegetarian and one containing meat. A.J. Rathbun and Jeremy Holt cook up such tantalizing fare as Pate Your Way, Bacon and Cheese Tartlets, Chicken or No-Chicken Noodle Soup, Double Standards Caesar Salad, Po'Boys, Polenta Gorgonzola with Mushrooms and Sopressata, Grilled Stuffed Radicchio, and Corny Corn Pudding. Double Take is a doubly delicious solution to a modern dining dilemma.
Each recipe in Double Take produces two versions of the same dish: one vegetarian and one containing meat. Rathbun and Holt cook up tantalizing fare that provides a delicious solution to a modern dining dilemma.
100 recipes that feed vegetarians and omnivores together.
About the Author
A.J. Rathbun is a freelance writer on food and entertaining and the author of Dark Spirits
, Wine Cocktails
, Luscious Liqueurs
, Party Snacks!
, Party Drinks!
, and the IACP Award-winning Good Spirits
. In addition to his cookbooks, Rathbun is the author of Want
, a collection of poems. He is a member of the International Association of Culinary Professionals and the Museum of the American Cocktail. He teaches cocktail classes at the cooking school Dish It Up; one of his classes was recently profiled in the magazine Traditional Home
. Rathbun lives in Seattle, Washington.
Jeremy Holt, a happily married father of one, has worked as a cook or bartender in numerous restaurants. An avid home cook who for many years wrote the food-and-drink blog The Husky Boy, he is currently a pharmacist in Seattle.