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1,000 Vegetarian Recipes 1,000 Vegetarian Recipes, ISBN 9780025429659 and books by Carol Gelles on sale at thebookshelf.co.nz Offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. Not just for vegetarians, theres never been a better time for this award–winning book! Carol Gelles, one of the best–known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soyfoods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto–vegetarian (some dairy products), ovo–vegetarian (some egg products), or vegan (made without dairy or meat products). About the AuthorCAROL GELLES has a masters degree in food and nutrition from New York University. She has contributed recipes and articles to publications including Weight Watchers, Parents, Womans World, and Mademoiselle. Gelles is also the author of The Complete Whole Grain Cookbook, Wholesome Harvest, and 101 Ways to Juice It. She lives in New York City, where she frequently works as a food stylist and recipe tester.Table of ContentsONE THOUSAND RECIPES: THE ODYSSEYWhat Should be the Focus of This Book?To Whom Should This book be Directed? Vegetarianism and Health. Yields and Number of Servings. Meals in Minutes. Cooking from Scratch – or Not. The Well–Stocked Pantry. Shopping for Recipe Ingredients. About Ingredients. Breakfast Choices. Brown Bagging It. Planning a Menu: Timing Is Everything. Companys Coming. Elegant Dinner to Impress the Boss. Carribean–Spanish–African Cuisine. Chinese Cuisine. Eastern European Cuisine. French Cuisine. Greek Cuisine. Indian Cuisine. Italian Cuisine. Japanese Cuisine. Mexican and Southwest Cuisine. Middle Eastern Cuisine. Hearty–Meals. Last–Minute–Meals. The Fat Content of Recipes in this Book. Mail Order Sources. APPETIZERS.Spreads.Dips. Finger and Toothpick Foods. First Courses. Snacks. SOUPS.Vegetable Soups.Heartier Grain and/or Bean Soups. Cold Soups. ENTREES.Grains and Beans.Vegetables. Entree Strudels. Pasta, Pizza, Noodles, and Dumplings. Eggs, Cheese, and Dairy. Quiches and Savory Tarts. Tofu, Tempeh, Seitan, and Textured Vegetables Protein (TVP). SIDE DISHES.Vegetables.Grains.Beans. SALADS.Vegetable Salads.Fruit and Vegetable Salads. Grain and Bean Salads. Fruit Salads. Dressings. BREADS.Quick Breads.Biscuits and Scones. Muffins. Yeast Breads. Flavored Breads and Toasts. Crackers. BREAKFAST, BRUNCH, LUNCH.Pancakes.Waffles. French Toast. Blintzes. Cereal. Eggs. Sandwiches. Turnovers. CONDIMENTS, SAUCES, RELISHES, AND JAMS.Condiments.Sauces and Marinades. Relishes. Chutney. Flavored Butters, Jams, and Fruit and Vegetable Butters. Miscellaneous Stuff. DESSERTS.Yeast–Based Desserts.Cakes and Tortes. Icings, Fillings, and Frostings. Pies and Tarts. Strudel. Cheesecakes. Cookies. Fruit Desserts. Mousses, Puddings, and Custards. Sorbets. Crepes and Sauces. BEVERAGES.Coffee.Tea. Fruit Drinks. Blender Fruit Shakes. Party Drinks. Index.
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