Cover image for Vegetarian classics : 300 essential recipes for every course and every meal
Vegetarian classics : 300 essential recipes for every course and every meal
Lemlin, Jeanne.
Personal Author:
First edition.
Publication Information:
New York : HarperCollins, [2001]

Physical Description:
ix, 294 pages ; 25 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX837 .L4497 2001 Adult Non-Fiction Central Closed Stacks
TX837 .L4497 2001 Adult Non-Fiction Non-Fiction Area
TX837 .L4497 2001 Adult Non-Fiction Open Shelf
TX837 .L4497 2001 Adult Non-Fiction Open Shelf

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Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. With Vegetarian Classics, Jeanne offers her most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Here you'll find the very best renditions of such classic meat-free dishes as Lentil Soup, Polenta with Wild Mushroom Ragu, and Vegetable Curry -- as well as such new and updated favorites as Provencal Green Bean Salad, Penne with Garlicky Butternut Squash, and White Chocolate and Raspberry Cheesecake. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.

So whether you are a vegetarian hoping to add new zest to your recipe repertoire, or even a meat eater who enjoys good, honest food, Vegetarian Classics is sure to provide an indispensable bounty of great recipes and insightful methods that will elevate your cooking from ordinary to exceptional.

Reviews 2

Publisher's Weekly Review

In this ideal starter book, Lemlin (Vegetarian Pleasures; Simple Vegetarian Pleasures) presents the comfort foods that have sustained the vegetarian movement for the past 40 years. She introduces the new vegetarian to staples like bulgur, wheat berries and rice in a helpful guide to ingredients, along with a few standard recipes such as Classic Tabbouli, Classic Cold Noodles with Peanut Sauce and Classic Lentil Soup. Yet Lemlin isn't puritanical; eschewing the heavy lentil and sunflower-seed loafs of yesteryear, she encourages cooking that is "more in keeping with our need for pleasure." Thus, she includes Tortellini with Spinach, Garlic and Smoked Cheese but not, say, Whole Wheat Spaghetti with Tofu and Tomato Sauce. Still, there's little here to satisfy the gourmand: some dishes are bland (Chickpea Soup with Garlic Crostini), all of the tart dishes call for frozen puff pastry and bread crumbs appear in otherwise respectable recipes (Crustless Yellow Squash, Red Pepper and Spinach Pie and Greens, Potato and Feta Cheese Pie). However, the dessert chapter, with Upside-Down Pear Gingerbread and Lemon Almond Cake, will satisfy even the most discerning sweet tooth. Too many vegetarian cookbook writers forget the joys of white flour, but not Lemlin: homey recipes like Ginger Cream Scones, Best-Ever Doughnuts and even a popover recipe make this a must-have for beginning bakers and vegetarians alike. Agent, Susan Lescher. (May) Forecast: With vegetarian cooking more popular than ever, this introduction to the easy basics should find readers. But given that similar cookbooks already exist, it's unlikely to become canonical. (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Lemlin is the author of several other vegetarian cookbooks, including the excellent Vegetarian Pleasures. Once again, she offers a wide-ranging collection of simple, flavorful dishes, from a homey Classic Split Pea Soup to an elegant Leek Tart to a rich White Chocolate and Raspberry Cheesecake a far cry from the heavy lentil loaves and carob brownies that once typified vegetarian food. Lemlin's recipes should appeal to both vegetarians and "meat eaters" alike, making her book especially useful for families where there are some of each. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.