Cover image for Vegetarian times cooks Mediterranean
Title:
Vegetarian times cooks Mediterranean
Edition:
First edition.
Publication Information:
New York : Morrow, [1999]

©1999
Physical Description:
ix, 342 pages, 16 unnumbered pages of plates : color illustrations ; 24 cm
Language:
English
Added Uniform Title:
Vegetarian times.
ISBN:
9780688162092
Format :
Book

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Summary

Summary

The newest cookbook from the most authoritative name in vegetarian cooking.

When the New York Times or the Wall Street Journal needs an expert opinion on the vegetarian lifestyle, who do they call? The editors at Vegetarian Times magazine. With more than 25 million Americans (about 12.5 percent of the population) now calling themselves vegetarians, the demand for exciting new cookbooks on the subject has never been stronger.

The editors at Vegetarian Times have long been advocates of the Mediterranean diet, rich in healthy vegetables, grains, beans, and olive oil. It doesn't hurt that Mediterranean food tastes so great, too, including dishes like pasta, pizza, frittatas, polenta, main-dish salads, paella, and rich soups and stews. Now, for the first time, comes a collection of the very best Mediterranean-style recipes from the pages of this popular magazine. With more than 250 recipes in all, Vegetarian Times Cooks Mediterranean is a cookbook that vegetarians can turn to night after night for wonderful recipes. In fact, these recipes are so good, even nonvegetarians will be impressed, which makes cooking dinner easy--even if there is only one vegetarian in the family! This is one cookbook that all vegetarians need to have on the bookshelf.When the New York Times or the Wall Street Journal needs an expert opinion on the vegetarian lifestyle, who do they call? The editors at Vegetarian Times magazine. With more than 25 million Americans (about 12.5 percent of the population) now calling themselves vegetarians, the demand for exciting new cookbooks on the subject has never been stronger.

The editors at Vegetarian Times have long been advocates of the Mediterranean diet, rich in healthy vegetables, grains, beans, and olive oil. It doesn't hurt that Mediterranean food tastes so great, too, including dishes like pasta, pizza, frittatas, polenta, main-dish salads, paella, and rich soups and stews. Now, for the first time, comes a collection of the very best Mediterranean-style recipes from the pages of this popular magazine. With more than 250 recipes in all, Vegetarian Times Cooks Mediterranean is a cookbook that vegetarians can turn to night after night for wonderful recipes. In fact, these recipes are so good, even nonvegetarians will be impressed, which makes cooking dinner easy--even if there is only one vegetarian in the family! This is one cookbook that all vegetarians need to have on the bookshelf.When the New York Times or the Wall Street Journal needs an expert opinion on the vegetarian lifestyle, who do they call? The editors at Vegetarian Times magazine. With more than 25 million Americans (about 12.5 percent of the population) now calling themselves vegetarians, the demand for exciting new cookbooks on the subject has never been stronger.

The editors at Vegetarian Times have long been advocates of the Mediterranean diet, rich in healthy vegetables, grains, beans, and olive oil. It doesn't hurt that Mediterranean food tastes so great, too, including dishes like pasta, pizza, frittatas, polenta, main-dish salads, paella, and rich soups and stews. Now, for the first time, comes a collection of the very best Mediterranean-style recipes from the pages of this popular magazine. With more than 250 recipes in all, Vegetarian Times Cooks Mediterranean is a cookbook that vegetarians can turn to night after night for wonderful recipes. In fact, these recipes are so good, even nonvegetarians will be impressed, which makes cooking dinner easy--even if there is only one vegetarian in the family! This is one cookbook that all vegetarians need to have on the bookshelf.


Reviews 3

Booklist Review

Mediterranean cuisine has been documented in many ways, by many authors, and even in many vegetarian styles. But the depth and breadth of the Vegetarian Times editorial expertise are simply unequaled. Although there is no denying that rolled tofu lasagna and garbanzo cassoulet just don't have the seductiveness of other edibles from the Middle East, there is much to be gained from following a mainly plant-based diet. Not all of the more than 250 recipes mandate the use of "earth cookie" ingredients. In fact, many could grace both holiday and everyday tables, from spinach phyllo kisses and frittatas to chocolate mascarpone torte; the secret, as most nutritionists will say, is found in moderation. Nutritional analyses included with each recipe are helpful to individuals with dietary limits, as are the plenitude of dishes from which to choose. Solid cuisine, with an occasional flicker of innovation. Menu suggestions, glossary, and mail-order sources appended. --Barbara Jacobs


Publisher's Weekly Review

With simplicity in mind, the editors of the Vegetarian Times (Vegetarian Times Complete Cookbook, etc.) make the most of the heralded low-fat, "plant-based cuisine" of the Mediterranean, including dishes from Turkey (Turkish Fennel Salad), Morocco (Moroccan Eggplant Salad), Israel and Lebanon. Nonvegetarians will forget about meat cravings when they try Mushroom Pot Pie with Polenta Crust and the delicately spiced Pumpkin Flan with Olive Vinaigrette. Some dishes do not deliver: Linguine with Caramelized Onions and Pine Nuts calls for a jarring addition of rosemary. Aside from a few overwrought recipes, the book's selections shine, especially in Salads (Chickpea Salad with Walnuts and Tomatoes) and Savory Tarts, Pastries and Egg Dishes (Torta Rustica filled with wild mushrooms, roasted peppers and cheeses). Moroccan Carrot Soup, with apples, yams and fennel, is a fresh take on a recent commonplace. The desserts are easy to prepare, such as Hazelnut Biscotti Yogurt Cheesecake with Black Pepper and Honey. The book's editors have disproved the old adage that too many cooks spoil the pot. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

With the Mediterranean diet's emphasis on vegetables, grains, and beans, Vegetarian Times and Mediterranean food seems a natural match. And there are indeed some good recipes here, from countries all around the region. However, some of them seem like pale imitations of the real thing (e.g., an Italian Torta made with pesto, sun-dried tomatoes, and cream cheese and butter, rather than the rich cheese the original surely uses, or a meatless Cassoulet made with seitan) or only distant relations (Italian Tofu and Spinach Patties). With all the delicious vegetarian dishes the Mediterranean has to offer, this collection is somewhat disappointing. For libraries where Vegetarian Times and its previous cookbooks are popular. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.