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Meatless: More Than 200 of the Very Best Vegetarian Recipes: A Cookbook
Meatless: More Than 200 of the Very Best Vegetarian Recipes: A Cookbook
Meatless: More Than 200 of the Very Best Vegetarian Recipes: A Cookbook
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Meatless: More Than 200 of the Very Best Vegetarian Recipes: A Cookbook

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Author: Martha Stewart Living

Brand: Clarkson Potter

Color: Multicolor

Edition: Illustrated

Features:

  • Meatless More Than 200 of the Very Best Vegetarian Recipes

Format: Illustrated

Number Of Pages: 384

Release Date: 08-01-2013

Details: Product Description For anyone new to a vegetarian diet--flexitarians who adopt plans like Meatless Mondays--as well as committed vegetarians and fans of Power Foods, here is a comprehensive collection of easy, meat-free mains for everyday. As inspiring as it is practical, Meatless features 200 recipes—each accompanied by a gorgeous photograph—for full-fledged vegetarians and meat-eaters alike. You’ll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too. More than just a cookbook, Meatless is also a roadmap to embracing a vegetable-based lifestyle. Here are dozens of versatile recipes that can be easily adapted, such as pizza with a variety of toppings, salads made from different whole grains, and pestos with unexpected flavors and ingredients. You’ll also find advice on stocking your pantry with vegetarian essentials (dried beans, pasta, herbs and spices), a collection of basic recipes and techniques (vegetable stock, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quick pickles). Comprehensive and indispensable, Meatless makes it easy to prepare flavor-packed dinners for any day, any occasion. And no one will miss the meat. Selections include:  • Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms • Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash • Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes • Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin • Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh • Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos • Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes • Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries” About the Author For more than twenty years, the food editors and chefs in the kitchens at MARTHA STEWART LIVING have produced dozens of bestselling cookbooks, includingMartha Stewart’s Cooking School, Martha's American Food, Martha Stewart’s Baking Handbook, Everyday Food: Great Food Fast, and Power Foods.MARTHA STEWART is the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS. Excerpt. © Reprinted by permission. All rights reserved. Foreword I clearly remember the day when my daughter, Alexis, announced she would no longer be eating meat. She had just questioned the contents of a dinner I served her—a delicious small lamb chop, medium rare, the animal organically raised in our own backyard. I fibbed, telling her it was a pork chop, not wanting her to be upset that the pet sheep, Plantagenet Palliser, had been butchered and served at our family table. She made an educated guess, was right in her calculation, and declared, “No more meat, maybe fish.” She was twelve at the time. My diet had no such abrupt refining, but a gradual trending toward less and less meat, even less and less fish, until now I rely so much on other sorts of protein, on many vegetables, most of them farm raised, and on fruits and pastas. My shi

EAN: 8601420483385

Languages: English

Binding: Paperback

Item Condition: UsedLikeNew