The Modern Vegetarian: Food Adventures For The Contemporary Palate

by Maria Elia

Kyle Books | September 16, 2012 | Trade Paperback

Not yet rated | write a review
Vegetables are the heroes of this beautiful cookbook, from Chile-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli, Maria Elia''s recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Creme Brulee can just as easily be made with grapes or sauteed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad.

Format: Trade Paperback

Dimensions: 160 pages, 3.68 × 3.28 × 0.19 in

Published: September 16, 2012

Publisher: Kyle Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1906868808

ISBN - 13: 9781906868802

save
28%

In Stock Hurry, only 0 left! Not yet released

$16.68  ea

Online Price

$21.95 List Price

or, Used from $6.29

eGift this item

Give this item in the form of an eGift Card.

+ what is this?

This item is eligible for FREE SHIPPING on orders over $25.
See details

Easy, FREE returns. See details

Item can only be shipped in Canada

Downloads instantly to your kobo or other ereading device. See details

All available formats:

Reviews

– More About This Product –

The Modern Vegetarian: Food Adventures For The Contemporary Palate

by Maria Elia

Format: Trade Paperback

Dimensions: 160 pages, 3.68 × 3.28 × 0.19 in

Published: September 16, 2012

Publisher: Kyle Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1906868808

ISBN - 13: 9781906868802

From the Publisher

Vegetables are the heroes of this beautiful cookbook, from Chile-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli, Maria Elia''s recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Creme Brulee can just as easily be made with grapes or sauteed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad.
Item not added

This item is not available to order at this time.

See used copies from 00.00
  • My Gift List
  • My Wish List
  • Shopping Cart