Entertaining Vegetarians

by Celia Brooks Brown
Photographed by Jan Baldwin

Whitecap Books Ltd. | January 9, 2005 | Trade Paperback |

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Satisfy vegetarians with these delicious recipes.

When planning a party, chances are at least one guest will be vegetarian. Creating a menu that pleases everyone (meat-eaters, vegans and vegetarians alike) is a challenge.

Entertaining Vegetarians offers more than 80 vegetarian dishes that will appeal to everyone. Devised and selected for a wide range of occasions, like impromptu meals with friends, formal parties and laid-back picnics, the recipes are fast and uncomplicated. Each versatile and delicious dish can be inserted easily into a menu that includes meat.

Celia Brooks Brown reinvents vegetarian food for today''s party host with tempting recipes such as:

  • Eggplant, Feta and Mint Skewers
  • Raw Thai Salad in a Pappadam Shell
  • Ginger-spiked Avocados
  • Sugarbeans and Chocolate Strawberry Truffle Pots


Friendly advice provides pleasure in entertaining and gives home cooks the confidence to cater to any size group, large or small. Packed with helpful tips such as do-ahead preparation, this book will make entertaining fun and creative.

Format: Trade Paperback

Dimensions: 160 Pages, 8.27 × 10.24 × 0.39 in

Published: January 9, 2005

Publisher: Whitecap Books Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552856860

ISBN - 13: 9781552856864

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Entertaining Vegetarians

Entertaining Vegetarians

by Celia Brooks Brown
Photographed by Jan Baldwin

Format: Trade Paperback

Dimensions: 160 Pages, 8.27 × 10.24 × 0.39 in

Published: January 9, 2005

Publisher: Whitecap Books Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552856860

ISBN - 13: 9781552856864

About the Book

Already a bestseller in hardcover, Entertaining Vegetarians offers more than 80 meat-free dishes that will appeal to everyone. Devised and selected for a wide range of occasions--such as impromptu meals with friends, formal parties, and laid-back picnics--the recipes are fast and uncomplicated.

Read from the Book

Foreword "A vegetarian is not a person who lives on vegetables, any more than a Catholic is a person who lives on cats." George Bernard Shaw There are all sorts of reasons for giving up or cutting down on meat. For me, meat is something that has just never been appealing. I was nineteen when I moved to Britain from the U.S. in 1989, and back then I ate chicken occasionally, but I''d never eaten much other meat. I was no gourmet -- I lived on canned soup, salads, and fast food. Boiling water and opening cans was the extent of my culinary skills. Not long after I arrived, there was a food scare in Britain. It put me off chicken, and I gave up meat for good. Soon after giving up meat, I started to develop an interest in cooking. This is no coincidence. I knew I couldn''t live on cans of beans and lumps of fatty cheese. As my mental perception of food became more acute -- I started to see food as something other than just fuel -- my sensory perception improved too. I was desperate to learn how to cook, so I could explore the creative process of using ingredients, tools, and all five senses to make something delicious. The greatest satisfaction of all, I found, was giving other people pleasure through eating what I prepared. I soon discovered that food that is cooked with passion evokes passion in the person eating it. The whole realm of food is a healthy obsession for me, and it''s not limited to cooking. So much of the fun and fascination lies in shopping for fresh, high-quality
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Table of Contents

Foreword Plan ahead The entertainer''s bag of tricks Canapés and cocktail bites Cucumber and herbed mascarpone bites Spice-crusted baby potatoes with tamarind cream Cranberry and phyllo cigars Eggplant, feta, and mint skewers Teriyaki almonds Avocado and semidried tomato crostini Artichoke toasties Eggplant and olive truffles Feed the masses Tortellini skewers with herb oil Deluxe crudités Hot fennel salt Green charbroiled anitpasti platter Broccoli and lemon orzo Sugarbeans Seven-vegetable tagine Parsley and saffron couscous Giant cheese and spinach pie Roasted asparagus and marbled egg platter Small courses Spiced baby eggplants with minted yogurt Raw thai salad in a pappadam shell Ginger-spiked avocados Roasted spinach squash soup with tamarind Beet and coconut soup Cucumber salsa Avocado soup with toasted cheese topping Warm mushroom salad with creamy caper dressing Honey-roast parsnip and pear salad with blue cheese dressing No-knead honey seed bread Hot brie fondue Lunch and dinner meals Ricotta and herb dumplings with vodka and cèpe butter sauce Broiled tofu and mango skewers Smoked eggplant relish Sweet potato gnocchi with dolceatte sauce Roasted eggplants and haloumi with almond sauce Truffle-scented stuffed mushrooms Simple asparagus tarts Potato, garlic and smoked mozzarella strudel Sweet onion and ricotta cheesecake with cranberries and sage Gratin of roasted garlic and squash Desserts Marrons caramelises au cognac Tropical eton mess Strawberry rose eton mess Rhub
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From the Publisher

Satisfy vegetarians with these delicious recipes.

When planning a party, chances are at least one guest will be vegetarian. Creating a menu that pleases everyone (meat-eaters, vegans and vegetarians alike) is a challenge.

Entertaining Vegetarians offers more than 80 vegetarian dishes that will appeal to everyone. Devised and selected for a wide range of occasions, like impromptu meals with friends, formal parties and laid-back picnics, the recipes are fast and uncomplicated. Each versatile and delicious dish can be inserted easily into a menu that includes meat.

Celia Brooks Brown reinvents vegetarian food for today''s party host with tempting recipes such as:

  • Eggplant, Feta and Mint Skewers
  • Raw Thai Salad in a Pappadam Shell
  • Ginger-spiked Avocados
  • Sugarbeans and Chocolate Strawberry Truffle Pots


Friendly advice provides pleasure in entertaining and gives home cooks the confidence to cater to any size group, large or small. Packed with helpful tips such as do-ahead preparation, this book will make entertaining fun and creative.

About the Author

Celia Brooks Brown left Colorado in 1989 for England where she began her culinary career. She has cooked for director Stanley Kubrick and now runs a vegetarian cooking company popular with celebrities such as Stella McCartney.

Jan Baldwin is a leading food photographer and works for magazines such as World of Interiors and House and Garden.

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