1,000 Vegetarian Recipes
Published by Houghton Mifflin Harcourt
Julia Child Cookbook Award and James Beard Award winner. “Actually several cookbooks in one, this encyclopedic volume has it all.”—New York Daily News
Get enough recipes to fill 5 cookbooks in one comprehensive volume!
216 Side Dishes
61 Breads
70 Breakfasts, Brunches, and Lunches
91 Appetizers
137 Salads
152 Main Dishes
And Much, Much More!
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 soy foods 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).
“Addressing the needs of the beginner, the part-timer, and the fully committed vegetarian, this cookbook is a must-have.”—Cooking Light Magazine
“Good basics for the aspiring vegetarian, innovative recipes that will appeal to long-time ardent vegetarians, and plenty for everyone in between.”—New York Daily News
“The best things about the book are the diversity of recipes and the book’s awesome organizational scheme. It includes every major course in American cuisine from the appetizer to the dessert. Gelles also makes a point to include many different ethnic foods . . . excellent for the beginning vegetarian chef.”—The Veggie Space
Get enough recipes to fill 5 cookbooks in one comprehensive volume!
216 Side Dishes
61 Breads
70 Breakfasts, Brunches, and Lunches
91 Appetizers
137 Salads
152 Main Dishes
And Much, Much More!
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 soy foods 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).
“Addressing the needs of the beginner, the part-timer, and the fully committed vegetarian, this cookbook is a must-have.”—Cooking Light Magazine
“Good basics for the aspiring vegetarian, innovative recipes that will appeal to long-time ardent vegetarians, and plenty for everyone in between.”—New York Daily News
“The best things about the book are the diversity of recipes and the book’s awesome organizational scheme. It includes every major course in American cuisine from the appetizer to the dessert. Gelles also makes a point to include many different ethnic foods . . . excellent for the beginning vegetarian chef.”—The Veggie Space
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