A Cook's Library: Vegetarian Cookbooks
While I am an omnivore, I have some vegetarian and vegan clients, and I also love to make vegetarian entrees for myself. Here are a few great Vegetarian cookbooks.
The Essential Vegetarian Cookbook: Your Guide to the Best Foods on EarthBy Diana Shaw © 1997 Clarkson/Potter Publishing, New York
This large tome of vegetarian recipes by the author of Almost Vegetarian tells you what to eat, where to get it, and how to prepare it. I like her little sidebars and tip boxes which give you food and recipe history, nutrition, and strategies.
Greene on GreensBy Bert Greene © 1984 Workman Publishing, New York
This is an oldie but goodie. Greene goes through all the vegetables alphabetically, offering information and recipes for each. Some standout titles: "Alice B. Toklas' Asparaugus in Whipped Cream", "Donald Sacks' Ginger-Dill Slaw", and "Leeks Vigaigrette a la Lucas". While not every recipe is vegetarian, the focus is on the veggies here, and even hardcore Veggies will overlook the odd chicken dish.
1000 Vegetarian Recipes From Around the World
© 1999 Paragon Publishing, Bath UK
This GIANT book is a great reference for when I need ideas for creative Vegetarian dishes for clients. It lists great recipes for Soups, Appetizers, Snack, Pastas, Grains, Pulses, Stir-Fries, Casseroles, Bakes, Barbecues, Salad, Side Dishes, and Desserts! Like the title says, there are 1000 recipes.
posted by ReMARKable Palate @ 8/21/2005 01:05:00 PM
2 comments
2 Comments:
Hey hey...I just moved into my first apartment and I need help cooking speghatti for a hot dude, any suggestions?
Wannabeleader
First suggestion: Scroll down and check out yesterday's entry about the Farmer's market. I incuded a recipe for Baked Tomatoes that makes a wonderful sauce for Spaghetti, or any other pasta.
But I guess it depends on what you're trying to do, and what the rest of the menu looks like.
You could try Spaghetti alle Vongole (Clam sauce), Alfredo Sauce, or even Spaghetti all'Ubriacone (drunken spaghetti). This dish is the famous dish at a little restaurant called Osteria da Benci in Florence. I've had it there, and it's amazing. It's spaghetti that has been finished in red wine, so it drinks up the wine and gets a lovely blood red color.
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