Status
Checked out
Series
Publication
Vintage (2014), 416 pages
Description
Here are 325 glorious new recipes from Anna Thomas, whose fresh and delicious approach to vegetables and other fruits of the earth has made her first Vegetarian Epicure a classic -- inspiring vegetarians to new culinary heights and giving non-vegetarians a source of wonderful dishes without meat. Now she is back with a whole new and rich variety of dishes for every occasion. Her Vegetarian Epicure, Book Two -- with its forays into foreign cuisines, its menu ideas from many countries, its superb creations from her own kitchen -- will be a joy to every good cook.
User reviews
LibraryThing member mcglothlen
I think maybe she only really had one book in her. But this one's pretty good, too.
LibraryThing member lilinah
I used this and book one extensively in the 70s. Very delicious recipes. And i love the sly cover art and the illustrations.
LibraryThing member cookebooks
Suggested menus lead off & have enough variety that one does NOT say "uhhgg, bland!" Lots of Mediterranean style and just "style" Easily prepared, readable index. Brown print in a mid-size font on ivory shaded paper annoys an older cook I know, but worth squinting at!
LibraryThing member PghDragonMan
Every bit as delicious as the original book!
LibraryThing member nbmars
I do not have the first volume of this series, but I love “Book Two” and consider it a basic collection of good vegetarian recipes. But they aren’t recipes that will appeal only to vegetarians. So many of the recipes are for foods anyone and everyone will love, especially the soups. The
My favorite section is for pastas, and here again, there is much for everyone to love, from Spinach and Cheese Gnocchi to Spaghetti Alla Carbonara (without the bacon, meaning it tastes a lot like the wonderful Cacio e Pepe so ubiquitous in Italy). There is a whole chapter devoted to Mexican dishes and one just for Indian foods - both have delicious recipes you will come back to again and again.
The dessert chapter is so interesting, as it focuses on international treats.
My very favorite recipe in this book, making it worth the price of the whole book, is the Cheese and Tomato Pie. The author writes, “Call it either a quiche or a pizza, it is one of the most delicious pies around.” I call it the best deep dish pizza recipe I have found anywhere, and I make it again and again!
Suggested menus in the front of the book will help you plan meals.
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Spiced Lentil Soup, Cream of Carrot Soup, Creamed Fresh Pea Soup, for example, are all irresistible and have become family favorites.My favorite section is for pastas, and here again, there is much for everyone to love, from Spinach and Cheese Gnocchi to Spaghetti Alla Carbonara (without the bacon, meaning it tastes a lot like the wonderful Cacio e Pepe so ubiquitous in Italy). There is a whole chapter devoted to Mexican dishes and one just for Indian foods - both have delicious recipes you will come back to again and again.
The dessert chapter is so interesting, as it focuses on international treats.
My very favorite recipe in this book, making it worth the price of the whole book, is the Cheese and Tomato Pie. The author writes, “Call it either a quiche or a pizza, it is one of the most delicious pies around.” I call it the best deep dish pizza recipe I have found anywhere, and I make it again and again!
Suggested menus in the front of the book will help you plan meals.
Show Less
Subjects
Language
Original language
English
Original publication date
1978-04-24
Physical description
416 p.; 7.94 inches
ISBN
080417055X / 9780804170550