New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Currries, Soups and Stews, and Desserts

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New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Currries, Soups and Stews, and Desserts

by Robin Asbell
Photographed by Yvonne Duivenvoorden

Chronicle Books | September 23, 2009 | Trade Paperback

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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!

Format: Trade Paperback

Dimensions: 144 pages, 3.15 × 3.44 × 0.2 in

Published: September 23, 2009

Publisher: Chronicle Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0811865797

ISBN - 13: 9780811865791

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– More About This Product –

New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Currries, Soups and Stews, and Desserts

by Robin Asbell
Photographed by Yvonne Duivenvoorden

Format: Trade Paperback

Dimensions: 144 pages, 3.15 × 3.44 × 0.2 in

Published: September 23, 2009

Publisher: Chronicle Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0811865797

ISBN - 13: 9780811865791

About the Book

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 of cuisines 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 won t suspect these sweet treats are vegan!

From the Publisher

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!

About the Author

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.
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