Synopses & Reviews
Colorful, aromatic, and flavorful—and as simple as ordering in.
The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet. As the world’s largest producer of fruits and vegetables, China boasts an impressive array of meat-free, egg-free, dairy-free dishes that has also made its cuisine one of the earth’s healthiest. From tasty appetizers to mouthwatering desserts, The Chinese Vegan Kitchen is a collection of easy yet authentic recipes from the various culinary regions of China—Canton, Hunan, Peking, Shanghai, Sichuan, Taiwan, Tibet—that you can prepare in your own kitchen with ingredients readily available in western supermarkets. This book features:
• 225 delicious and nutritious recipes for appetizers, soups, salads, noodle dishes, rice dishes, tofu and other main dishes, side dishes, and desserts
• Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrate, and dietary fiber for every recipe
• Cooks’ tips throughout
• A glossary of ingredients and where to find them
This is vegan cooking like you’ve never experienced it—but you will be coming back to this irresistible collection time and again.
"Vegan cuisine eschews the use of all animal products, which form the basis of a great deal of Italian cooking. Klein, author of The Mediterranean Vegan Kitchen and The PDQ Vegetarian Cookbook, nevertheless finds plenty of recipes for this inventive compendium. Sicilian-Style Roasted Stuffed Tomatoes, for example, are filled with bread crumbs, capers, and garlic, designed to be satisfying enough that one won't miss the ground veal they might otherwise be filled with. Same goes for the Zucchini Stuffed With Olives And Tomatoes, which smacks of briny olives and savory spices. The Fettucine with Basil-Pea Cream substitutes pea puree for the dairy of al Fredo. These recipes might be a bit untraditional, but they make up for it in healthfulness, as the nutritional information at the end of each recipe proves." Publishers Weekly (Copyright Reed Business Information, Inc.)
"This collection of authentic Italian dishes features recipes for healthy meals that fit any occasion and any time of day and made with ingredients found at most local supermarkets. Dishes are specified as dairy-free, egg-free, lacto-ovo, dairy-and-egg-free, vegan or low-carb, and include nutritional analyses and information and tips on eating gluten-free."
—Food and Nutrition
"I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein."
—Wheat-Free and Meat-Free
Reviews for Donna Kleins The Gluten Free Vegetarian Kitchen.
“Donna Klein is a well-known cookbook author but what did she know about being gluten-free? Well, I must say I am truly impressed. The book does a good job of outlining the “Celiac Diet” and places where the perfidious gluten can hide. Ms. Klein makes great use of the alternative flours and gluten free ingredients, highlighting the natural flavors of gluten free food. For a meat-eater like me, it was useful to have all of the recipes categorized by Dairy-Free, Egg-Free, Vegan etc. As a diabetic, it was great to see which recipes were labeled as “low-carb” AND have the nutrition facts for each recipe. I had a great time pouring through the cookbook selecting which ones to make first. I decided to have a dinner party with a few friends (Celiac and not) to give the recipes a test run. Everyone loved the food. Meat-eaters, gluten-eaters and the vegetarian-Celiac all gave the recipes rave reviews.”
—A Gluten-Free Guide
"A wonderful vegetarian resource."
In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts, and healthy fats like olive oil - all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too.
Delicious Italian food was made for bountiful and flavor-filled variations, not weak substitutions - which is why none of these recipes calls for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs. Now readers can treat themselves to something scrumptious - even if they can't make it to Italy this year.
Enjoy delicious Italian dishes--minus the meat and dairy--with these classic recipes from the author of "The Mediterranean Vegan Kitchen." In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan.
From tantalizing appetizers to delicious desserts, The Gluten-Free Italian Vegetarian Kitchen
is a collection of authentic Italian dishes with a vegetarian and gluten-free twist. Made with ingredients that you can find at most local supermarkets, you can use these recipes and advice to prepare healthy meals for any occasion and any time of day.
More than 225 recipes for appetizers, soups, salads, breads, pizzas, panini, gnocchi, risotto, polenta, and other main dishes, brunch, and dessert
Dishes are specified as dairy-free, egg-free, lacto-ovo, dairy-and-egg-free, vegan, and/or low-carb
Tips and information on eating gluten-free Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrates, and dietary fiber for every recipe
A glossary of gluten-free specialty ingredients This is a gluten-free vegetarian cookbookwith lots of vegan choicesfor anyone who is wheat intolerant but longing for the home-cooked goodness of Italian fare.
About the Author
Donna Klein is the author of Supermarket Vegan, The Mediterranean Vegan Kitchen, The PDQ Vegetarian Cookbook, Vegan Italiano, The Gluten-Free Vegetarian Kitchen, The Tropical Vegan Kitchen, and The Chinese Vegan Kitchen. She is a food writer who has contributed to the Washington Post, Vegetarian Gourmet, Veggie Life, the Herb Companion, and Yoga Journal.