Format: Trade Paperback
Dimensions: 288 pages, 10 × 7 × 0.5 in
Published: June 1, 1999
Publisher: Random House of Canada
The following ISBNs are associated with this title:
ISBN - 10: 0679309780
ISBN - 13: 9780679309789
From the Publisher
Whether you''re a meatless Monday type or a veteran vegan, let Canada''s premier vegetarian cook Nettie Cronish introduce you to the delightful tastes and textures of vegetarian meals.  New Vegetarian Basics highlights the focal ingredients of vegetarian cooking and shows you how to shop for and prepare them.  These widely available ingredients are then featured in simple, delicious recipes -- each including a nutritional analysis -- such as Mediterranean Vegetable Chowder, Black Olive Salad with Lentils and Feta, Hijiki with Carrots and Sesame Seeds, Sun-dried Tomato Risotto with Garlic and Greens, Basmati Burger Pockets with Coriander Yogurt Sauce, Root Vegetable Casserole, Swiss Chard Rolls with Tempeh Filling, Pecan Fruit Granola, Oatmeal Apple Muffins and Mango Cream Pie.
About the Author
In her varied career as a cook, Nettie Cronish has been a health spa chef, the owner of a vegetarian frozen food company and a cookbook author.  Her first book, Nettie''s Vegetarian Kitchen, was called an essential reference by Canadian Living magazine.  She regularly teaches vegetarian cooking classes and often makes appearances on television and radio.  She lives with her family in Toronto.
From Our Editors
Too many people think that vegetarian food is bland and too much of the same. They're wrong. Vegetarian food will never be the same after this book. Nettie Cronish proves that vegetarian cuisine is far from being the bland fare of stereotype. New Vegetarian Basics includes 175 recipes offering an assortment of vegetarian ideas, from main courses such as Sundried Tomato Risotto with Garlic and Greens to desserts like Mango Cream Pie. Being a vegetarian has never been this much fun.