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“This outstanding volume proves that vegetables can steal the show.”
—Publishers Weekly
“Lovers of good food have enjoyed Elaine Louie’s column, ‘The Temporary Vegetarian,’ for the chef-created recipes and omnivore-approved dishes. Now all the recipes are in one place, making this book a valuable asset for any cook, regardless of diet style.”
—Robin Asbell, author of New Vegetarian
In The Occasional Vegetarian, Elaine Louie provides pieces from her popular New York Times column, “The Temporary Vegetarian,” which features recipes from a wide variety of chefs who reveal the vegetarian dishes they like to cook at their restaurants and at home. You’ll find a recipe for cranberry bean and kale soup from one chef’s mother; an almond grape “white” gazpacho recipe brought back from Catalonia, Spain; and an endive cheese tart inspired by a Frenchwoman who one cook and his wife met aboard a train.
Other tempting recipes include Catalan-Style Radicchio and White Beans; Persian Herb Frittata; Corn Fritters; Chana Punjabi (Chickpea Stew); Leek Tart with Oil-Cured Olives; Fragrant Mushroom Spring Rolls, Wrapped in Lettuce Cups; and Sugar Snap Pea Salad. Louie proves that cooking meat-free is not only easy, but also incredibly tasty and satisfying.
- Sales Rank: #811551 in Books
- Published on: 2011-10-11
- Released on: 2011-10-11
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x .0" w x 8.00" l, 1.05 pounds
- Binding: Paperback
- 288 pages
Review
"This outstanding volume proves that vegetables can steal the show."―Publishers Weekly
"Lovers of good food have enjoyed Elaine Louie's column, 'The Temporary Vegetarian,' for the chef-created recipes and omnivore-approved dishes. Now all the recipes are in one place, making this book a valuable asset for any cook, regardless of diet style."―Robin Asbell, author of New Vegetarian
About the Author
Elaine Louie is a staff member of the New York Times, where she writes the "Temporary Vegetarian" column for the Diners Journal Blog online. She also contributes to the Home and Styles sections. She won the 1995 James Beard Journalism Award for a series of stories on ethnilc foods in New York City that was published in the Times. She is the co-author of The Shun Lee Cookbook (Willliam Morrow, 2007) and the author of Savoir Fare London: Stylish Dining for Under $25 (The Little Bookroom, 2008). She is also the author or co-author of eleven other books on entertaining, design, and fashion. She lives in Manhattan.
Most helpful customer reviews
21 of 23 people found the following review helpful.
Vegetable ABC's
By wogan
This book contains about 100 recipes. They are listed in alphabetical order by the main ingredient; starting with asparagus to beans, cabbage, eggplant, rice and zucchini, among others. Many recipes are from experienced chefs. The time needed to complete the recipes is given and there is some helpful information about the dish.
The dishes are not that difficult to prepare and many are not, for that matter spectacularly different recipes. Even though my family has eclectic tastes and loves vegetables, many of the recipes were not appealing to them, like; cabbage and mushroom lasagna or almond grape gazpacho or the sweet pea crostini with whipped ricotta and fresh mint. Other recipes were very similar to what I have in other cookbooks, such as corn chowder, zucchini pancakes and mac and cheese.
There are no pictures at all, but there is an index.
This is a book for those who want more vegetarian and vegan recipes.
11 of 13 people found the following review helpful.
I think I could actually be a vegetarian!
By Swothwell
I adore this book. The recipes conveniently arranged by vegetable, facilitating seasonal shopping for those who like to stay local, they are remarkably easy to follow, and the results are scrumptious! I am a life-long tofu-hater (I really didn't think there was anything that could make it delicious -- even deep-frying, which is saying a lot), but I made the tofu enchiladas and they have completely changed my mind, and the minds of a whole tableful of carnivorous men. No one could believe it wasn't meat. For someone who is actually trying to go vegetarian at last, this book is a godsend. The path just got more delicious!
7 of 8 people found the following review helpful.
Best Cookbook for Green Market lovers
By Gin
I live near the Union Square Green Market in NYC. I shop the market first thing in the morning four times a week and I have begun to carry the book with me so I can match recipes to the best produce of the day. So far the results have been fabulous. I look forward to going though a whole year of cooking with "The Occasional Vegetarian".
Most of the recipes are favorites from the very best chefs from the great restaurants in the city. These recipes really work.
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