New Moosewood Cookbook or Mediterranean Vegan Kitchen

New Moosewood Cookbook

Author: Mollie Katzen

Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper wi th it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

Table of Contents:

	Introduction	vii
	A Personal History of This Book	viii
	Modifications	xiii
	Pantry Notes	xiv
	Useful Tools	xvi
	Table of Conversions	xviii
	Soups	2
	Salads	38
	Sauces and Dips	74
	Baked Things and Sandwiches	110
	Entrees	124
	Desserts	186
	Appendix	219
	Index	221

Mediterranean Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Healthiest Region under the Sun

Author: Donna Klein

When scientists began to make the connection between diet and disease, there was one region that stood out as a stronghold of healthful eating: the Mediterranean. After years of research, an international conference backed the Mediterranean diet as the best one for overall good health -- and the exciting news was that it tasted great, too.

Now you can take the tour yourself, with this unique Mediterranean vegan cookbook -- also ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy.

Library Journal

Food writer Klein's goal was to include only vegan recipes "that really exist in Mediterranean cuisine," and because much of Mediterranean cooking is vegan by nature olive oil is used in many cuisines rather than butter, and meat has never been the centerpiece of the meal, for example she was successful. Rather than experimenting with replacements for anchovies and the like, she chose recipes that already met the requirements of a vegan diet, from a Moroccan Couscous with Seven-Vegetable Tagine to Proven al Tomatoes Stuffed with Herbed Rice. The one ingredient that is conspicuously absent, which Klein acknowledges, is cheese, as it's difficult to think of pesto and many pasta dishes without it; she leaves the option of using cheese substitutes to her readers. For all vegetarian collections. Copyright 2001 Cahners Business Information.

Table of Contents:

	Acknowledgments	ix
	Introduction	xi
	Appetizers: Meze, Tapas, Antipasti, Hors d'oeuvres, and Other Tempting Snacks and Starters	1
	Soups: Basic Vegetable Broths, Light Soups, and Hearty Meal-in-a-Bowl Soups	35
	Salads: Healthful Salads before, after, and with the Meal, or as the Main Event	65
	Pasta, Rice, and Other Grains: Main Courses, First Courses, and Side Dishes from Easy Spaghetti to Exotic Couscous	95
	Vegetables and Legumes: Main Courses and Side Dishes from Simple Gratins to Sumptuous Ragouts	135
	Breads: Mediterranean Breads, Pizza, Focaccia, Savory Pies, and Sandwiches	179
	Desserts: Spectacular Fruit Compotes, Parfaits, Sorbets, Granitas, and More!	207
	Meals in Minutes: Suggested Weeknight Menus Ready in Less than an Hour for the Busy Cook, plus Appetizer and Dessert Suggestions for Weekend Entertaining	227
	Bibliography	235
	Metric Conversion Charts	237
	Index	239
	About the Author	251