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Vegetarian Classics: 300 Essential Recipes for Every Course and Every Meal, by Jeanne Lemlin
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Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. With Vegetarian Classics, Jeanne offers her most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Here you'll find the very best renditions of such classic meat-free dishes as Lentil Soup, Polenta with Wild Mushroom Ragu, and Vegetable Curry -- as well as such new and updated favorites as Provencal Green Bean Salad, Penne with Garlicky Butternut Squash, and White Chocolate and Raspberry Cheesecake. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.
So whether you are a vegetarian hoping to add new zest to your recipe repertoire, or even a meat eater who enjoys good, honest food, Vegetarian Classics is sure to provide an indispensable bounty of great recipes and insightful methods that will elevate your cooking from ordinary to exceptional.
- Sales Rank: #1426830 in Books
- Published on: 2001-05-08
- Released on: 2001-05-08
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.09" w x 7.38" l,
- Binding: Hardcover
- 304 pages
Amazon.com Review
Although it's true that vegetarianism passed through an unfortunate period when it was best known for dishes like soybean, brown rice, and sunflower seed casseroles, Jeanne Lemlin's Vegetarian Classics offers fresh, flavorful, healthy, meatless wonders like Roasted Red Pepper Hummus; Romaine with Apples, Walnuts, and Blue Cheese; and Classic Vegetable Pot Pie. Lemlin's vegetarian dishes will appeal to everyone. Even if you're a meat eater, Lemlin reminds us, you still need side dishes and starters, and sometimes even a vegetarian meal.
Lemlin's recipes are simple and easy to follow, and very few require any advance preparation. A glossary covers the more unusual ingredients she uses, but there's nothing more outrageous here than tomatillos, couscous, and wasabi. A family-friendly collection, Lemlin includes favorites such as Classic Currant Scones, Portobello Mushroom Sandwiches with Lemon Garlic Mayonnaise, and Baked Macaroni and Smoked Cheese, but she'll also spice up your repertoire with dishes such as Crunchy Thai Noodle Salad, Curried Butternut Squash Soup with Coconut Milk, and Upside-Down Pear Gingerbread.
In a culinary world full of complicated food that takes forever to prepare, Lemlin's Vegetarian Classics is a breath of fresh air--whether you're looking for purely vegetarian menus or just quick and easy recipes for delectable meals. --Leora Y. Bloom
From Publishers Weekly
In this ideal starter book, Lemlin (Vegetarian Pleasures; Simple Vegetarian Pleasures) presents the comfort foods that have sustained the vegetarian movement for the past 40 years. She introduces the new vegetarian to staples like bulgur, wheat berries and rice in a helpful guide to ingredients, along with a few standard recipes such as Classic Tabbouli, Classic Cold Noodles with Peanut Sauce and Classic Lentil Soup. Yet Lemlin isn't puritanical; eschewing the heavy lentil and sunflower-seed loafs of yesteryear, she encourages cooking that is "more in keeping with our need for pleasure." Thus, she includes Tortellini with Spinach, Garlic and Smoked Cheese but not, say, Whole Wheat Spaghetti with Tofu and Tomato Sauce. Still, there's little here to satisfy the gourmand: some dishes are bland (Chickpea Soup with Garlic Crostini), all of the tart dishes call for frozen puff pastry and bread crumbs appear in otherwise respectable recipes (Crustless Yellow Squash, Red Pepper and Spinach Pie and Greens, Potato and Feta Cheese Pie). However, the dessert chapter, with Upside-Down Pear Gingerbread and Lemon Almond Cake, will satisfy even the most discerning sweet tooth. Too many vegetarian cookbook writers forget the joys of white flour, but not Lemlin: homey recipes like Ginger Cream Scones, Best-Ever Doughnuts and even a popover recipe make this a must-have for beginning bakers and vegetarians alike. Agent, Susan Lescher. (May) Forecast: With vegetarian cooking more popular than ever, this introduction to the easy basics should find readers. But given that similar cookbooks already exist, it's unlikely to become canonical.
Copyright 2001 Cahners Business Information, Inc.
From Library Journal
Lemlin is the author of several other vegetarian cookbooks, including the excellent Vegetarian Pleasures. Once again, she offers a wide-ranging collection of simple, flavorful dishes, from a homey Classic Split Pea Soup to an elegant Leek Tart to a rich White Chocolate and Raspberry Cheesecake a far cry from the heavy lentil loaves and carob brownies that once typified vegetarian food. Lemlin's recipes should appeal to both vegetarians and "meat eaters" alike, making her book especially useful for families where there are some of each. Highly recommended.
Copyright 2001 Reed Business Information, Inc.
Most helpful customer reviews
4 of 4 people found the following review helpful.
A Really Great Vegetarian Cookbook
By shoutgrace
'Vegetarian Classics' was my first cookbook by Jeanne Lemlin, author of 'Quick Vegetarian Pleasures.' This is one of the best vegetarian cookbooks I've bought. I use 'Vegetarian Classics' along side my 'Better Homes & Gardens Cookbook.' There's 300 great recipes for every course and meal. I find this differs from other cookbooks which has interesting introduction and history of vegeterian origins. Did you know that St. Franics of Assisi, Leonardo da Vinci, Percy B. Shelley and George Bernard Shaw were all vegetarians? There's an alphabetical list of food ingredients used in the recipes from barley to wheat berries. It explains what each food is and it's use.
The book is easy to follow as every food is put in it's own category starting with the basics and appetizers to everything from soups, salads, breads, side dishes, all types of pies, pastas, stovetop cooking and desserts. In the back there is a handy menu layout to give you ideas for casual, elegant, summer and holiday meals. In each section Lemlin has side notes and colored blocks of additional information and tips like for perfect brown rice, about olives with an excellent recipe for marinated olives, frittatas, cooking beans, choosing & preparing potatoes, successful puff pastry tarts, cookies and polenta are just a few of the items you'll find in the book. Most of the recipes are simple and easy to follow instructions. I love the guide to light breads, flaky scones and tender muffins. The masala chai is heavenly and the mixed berry smoothie yummy. Even if you're a semi-vegetarian or not, and just looking for new ways to cook your veggies this book is excellent!
27 of 27 people found the following review helpful.
I am the author
By Jeanne Lemlin
I am the author of VEGETARIAN CLASSICS and want to share my thoughts with you. Innovative cooking with lots of fresh vegetables and chic ingredients can be exciting and satisfying. But do you also crave old-time classics that have withstood the test of time and continue to give great pleasure and comfort? I do. A steaming bowl of garlicky lentil soup, a vegetable-filled lasagne, a perfectly balanced vegetable curry, and baked macaroni and smoked cheese with a crispy bread crumb crust are just a few examples of dishes I always want as part of my repertoire, no matter what the current food trend. These tried and true classics, along with some delightful variations on these favorite dishes, make up this essential book. I provide "tips" after each recipe to ensure you'll have success with each dish, and there is a comprehensice Glossary of Ingredients to answer any of your shopping questions. VEGETARIAN CLASSICS is the ideal cookbook for the novice who is learning about the world of meatless cooking, as well as the sophisticated cook who expects full-flavored, fresh food made with the best ingredients. Whether you're a vegetarian, semi-vegetarian, or dedicated meat eater who likes to eat meatless meals a few times a week, this book will provide you with the best of vegetarian cooking, the beloved classics. In essence, this is a book about real food for real people.
5 of 5 people found the following review helpful.
Best vegetarian cookbook EVER!!!!!!
By Jenine Lewis
I cannot say enough good things about this cookbook. I think it would be safe to say that I have close to 30 vegetarian cookbooks, and this is the only one I've been satisfied with. I've made close to 20 recipes out of this cookbook so far, and EVERY single one has been a hit---not only with me but with my non-vegetarian husband. It is SO hard to find a vegetarian cookbook that actually has tasty recipes made from ingredients that are easily accessible, and this book offers just that.
The best thing about this book is that I am now willing to make recipes out of it that wouldn't otherwise sound appealing to me, since I have no doubt that they will be delicious nonetheless. I would not hesitate to try a new recipe from this cookbook while serving guests, either, which I can't say about any of my other books.
My only complaint, if I had to make one, would be that there aren't any recipes that use seitan, which is one of my favorite vegetarian staples. I don't know if any of Lemlin's other cookbooks (which I now plan to purchase) make up for that, but it's only a minor complaint, since all the recipes are so good anyway.
In sum, if you are a vegetarian, or even if you aren't, buy this cookbook NOW! I'm so glad that I happened upon it---it has really energized my cooking.
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