Book description
The award-winning cookbook that's not just for vegetarians
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 soyfoods 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).
CAROL GELLES has a master's degree in food and nutrition
from New York University. She has contributed recipes and articles to
publications including Weight Watchers, Parents, Woman's World, and
Mademoiselle. Gelles is also the author of The Complete Whole Grain
Cookbook, Wholesome Harvest, and 101 Ways to Juice It. She lives in
New York City, where she frequently works as a food stylist and recipe
tester.
