Features
Paperback: 220 pages
Publisher: Surrey Books August 5, 2004
Language: English
ISBN-10: 1572840641
ISBN-13: 978-1572840645
Product Dimensions:
9.5 x 7.9 x 0.7 inches
Shipping Weight: 1.5 pounds
Book Description
Venturesome Vegetarian Cooking (Surrey Books, $21.95) busts the veggie mold, focusing on flavor and innovative recipes, rather than on philosophy and persuading tofu to taste like tenderloin. These are great recipes that just happen to be vegetarian. This mother-son team offers more than 150 vegan recipes (and more than 100 color photographs) that are simple enough to pull together during the week, yet daring and delicious enough for dinner parties. This is vegetarian cooking for people who love to eat.
The book includes a world of meat- and dairy-free meals drawn from the authors’ culinary explorations – spanakopita from Greece, crostini and pasta from Italy, pad Thai and aromatic soups from Thailand, sushi and earthy noodle dishes from Japan, and plenty of comforting favorites from home – creamy mashed potatoes, fluffy biscuits, rich gravy and thick corn chowder.
Packed with advice for keeping cooking easy, efficient and always an adventure, Venturesome Vegetarian Cooking draws on J.M. and Michelle’s deep knowledge of vegetarian cooking and their pleasure in breaking the rules. They turn a simple Italian bread and tomato soup into something extraordinary with Southeast Asian spices, and give hummus a makeover with hot peppers and cashew butter.
John Mackey, founder of Whole Foods Market, offers an informative forward.
About The Author
J.M. Hirsch (author) is a food writer for The Associated Press. His weekly vegetarian cooking column can be read in hundreds of newspapers across North America. Educated in Scotland and South Africa, he lives with his wife and cat in New Hampshire. Michelle Hirsch (author) has been a training and development specialist in the food industry for more than 20 years, most recently with Whole Foods Market. A vegetarian for 30 years, she studied and taught at The Kushi Institute and is a macrobiotic chef. She also is a food writer for "Spirit of Change" magazine. She lives with her husband in New Hampshire.
John Mackey (foreword) is founder and CEO of Whole Foods Market.
Reader Reviews
I was fortunate enough to be able to take a gander at an advanced copy of the book, and I have to say the book is one of the best vegetarian books out there today. The foods are exciting, bold, and unlike many vegetarian cook books out there, it doesn't try to be different for the sake of being different. Many veg cook books seem as if they are simply trying to make dishes that include as many odd combinations as humanly possible to cover up the fact they don't have meat. One example is a pesto and carrot pasta bake that I saw in one cook book. This book has many old favorites that are updated and modified to not include meat or dairy, and in ways that you won't miss them at all. Hopefully this book is the first of many that we'll see from these authors.
