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Home books Food and Drink

"Larger Image

Rebar

by Audrey Alsterberg

Big Ideas Publishing | November 1, 2001 | Trade Paperback

Based on 43 ratings | Rate this

The Rebar Modern Food Cookbook offers something for everyone - strict vegans, vegetarians (full and part-time) and anyone looking for delicious ideas with a fresh and funky twist. Rebar, the building material, gives support and strength to structures, just as tasty, nutritious food provides valuable support for the body and mind.

This book is meant to be used and enjoyed with recipes ranging from salads, pastas, entrées, great brunch ideas, soups, sandwiches, side dishes and sweets to fresh juices. Each page offers handy tips, menu ideas, seasonal substitutions and suggestions for transforming dishes into low-fat or vegan alternatives. Fuel your body and soul with a Botanical Burger with Lime-Tarragon Mayonnaise. Start the day right with the famous Huevos Rancheros and finish with rich Vegan Fudge Brownies.

Restaurant anecdotes and photographs capture the lively spirit of Rebar and its people. Since 1989, Rebar Modern Food has been Victoria's favourite restaurant and fresh juice bar featuring fresh, healthy and predominantly vegetarian fare. The upbeat atomsphere and vibrant food has led critics to describe Rebar as "inventive", "hip " and "visionary." In this book, owner Audrey Alsterberg and chef Wanda Urbanowicz share their favourite restaurant recipes.

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BEST COOKBOOK EVER!!!
by Zosia Whittaker
3 years ago

I discovered this book in 2008 and it has become a member of the family :) The recipes are creative and the combinations of tastes are delicious. I am from a polish/ukranian background and there are several recipes here that are classic polish dishes (borscht, pierogies) but with a unique twist to them which has been great. The vegan alternatives are also fantastic and great for entertaining. One thing about these recipes is that they are defintely for cooks who like to COOK!! It is entirely possible to wake up in the morning and spend the entire day making dinner.... I welcome this, but not all cooks do :)