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NEW VEGETARIAN 新蔬食烹饪大全书籍详细信息
- ISBN：9780811865791
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2009-10
- 页数：143
- 价格：123.20
- 纸张：胶版纸
- 装帧：平装
- 开本：24开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
With a look as fresh as the recipes themselves, New Vegetarian is full of modern, flavorful food for the 30 million Americans (more every day!) who are vegetarians. More than 75 delicious and simple dishes span a wide range of cuisines and cultures—from Vietnamese Pho with Tofu to Baked Creamy Squash Pasta with Arugula. Best of all, the dessert chapter includes goodies so luscious even the most die-hard dairy fans won t suspect these sweet treats are vegan!
书籍目录：
INTRODUCTION
Eat Your Vegetables
How Vegetarianism Is Practiced
How to Get Your Protein and Other Nutrients
Source Guide for Unusual Ingredients
CHAPTER 1 APPETIZERS AND LIGHT MEALS
French Lentil Croquettes with Mint Aioli
Inside-Out Jicama-Tofu Rolls Wrapped in Mango with Ginger Sauce
Kimchi Dumplings with Pine Nut Dipping Sauce
Mushroom Pate de Campagne with Cognac and Pistachios
Lemon-Parmesan Asparagus Spears in Phyllo
Phyllo Mock Duck and Broccoli Egg Rolls with Plum Sauce
Pineapple-Tofu Summer Rolls with Satay Sauce
Roasted Parsnip and Gruyere Strudels
Spicy Tofu Yam Temaki Zushi Hand Rolls
Sri Lankan Tempeh Skewers with Hot Cashew Sambal
Thai Red Curry Deviled Eggs
Spanish Spinach, Almond, and Egg Empanaditas
Tibetan Potato-Cheese Momos
Wild-Mushroom-Souffle-Stuffed Portobello Mushrooms
CHAPTER 2 SALADS
Big Salad with Caramelized Pumpkinseeds, Pears, and Pomegranate
French Apple-Pear Salad
Golden Kamut Salad Primavera
Light Tuscan Bean and Kale Salad with Gorgonzola Bruschetta
Mache, Blood Orange, and Pistachio Salad
Nonya Salad with Eggs and Tamarind Dressing
New Potato-Garbanzo Salad with Avocado Dressing and Smoked Almonds
Roasted Baby Beet and Tofu Salad with Wasabi Dressing
Roasted Grapes and Golden Beets on Arugula with Pistachio Chevre
Smoky Herb Salad with Tomato Vinaigrette
Tofu Caprese Salad
Trio of Summer Sunomono Salads
CHAPTER 3 SOUPS
Mexican Corn and Quinoa with Chipotle Beans and Pickled Onions
African Garbanzo, Peanut, and Kate Soup
Easy Split Pea Soup with Spinach
French Spring Vegetable Soup with Fava Bean Pistou
Indonesian Hot and Sour Soup with Edamame
Moroccan Squash Tagine with Garbanzos and Couscous
Summer Tomato Gazpacho with Silken Tofu and Avocado
Universal Umami" Broth'and Seasonal Japanese Clear Soups
Vietnamese Pho with Tofu
CHAPTER 4 MAIN COURSES
Baked Creamy Squash Pasta with Arugu!a
Black and Green Soy and Cheese Quesadillas with Sweet Potato Salsa
……
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书籍介绍
Vegetarianism gets more mainstream every day, not least because vegetables are our most varied, beautiful, and colorful food. In "New Vegetarian", natural foods expert and chef Robin Asbell shares her modern, creative take on how to savor vegetarian flavors in many new and exciting ways. With more than 70 flavor-focused recipes, "New Vegetarian" takes your palate on an international tour, with appetizers, soups and main dishes from Mexico to Greece, dishes rich with the flavors of India, Italy, Vietnam and Morocco, such as Vietnamese Pho with Tofu and Greek Vegetable Feta Pie in Phyllo. Hearty, everyday comfort foods such as Hazelnut Meatballs and Sauce on Top of Spaghetti or luscious Baked Creamy Squash Pasta with Arugula will please even the most jaded omnivore. Have fun with a variety of meaty favorites: pate made from mushrooms, sushi made with mango or sweet potatoes. Elegant finger foods such as Lemon Parmesan Asparagus Spears in Phyllo and Sweet Coconut Empanaditas with Caramel Sauce will have them eating with both hands - and out of yours. For new vegetarians, committed vegetarians looking for fresh ideas, or meat lovers struggling to find new recipes to love, "New Vegetarian" is a treasure trove of unexpected recipes.
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