New Vegetarian
More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Currries, Soups and Stews, and Desserts
Chronicle Books
Available: 09/23/09
8.75 x 8 · 144 pages
9780811865791
CDN $27.95
· pb
Canadian Title
Buy the Book
+ Amazon.ca
+ Chapters.Indigo.ca
+ Independent Retailers
With a look as fresh as the recipes themselves, New Vegetarian is full of modern, flavorful food for the 30 million Americans (more every day!) who are vegetarians. More than 75 delicious and simple dishes span a wide range ofcuisines and cultures-from Vietnamese Pho with Tofu to Baked Creamy Squash Pasta with Arugula. Best of all, the dessert chapter includes goodies so luscious even the most die-hard dairy fans wont suspect these sweet treats arevegan!
Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. She is author of The New Whole Grains Cookbook.
Yvonne Duivenvoorden is a Toronto-based food, garden, and lifestyle photographer.
