The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate

by Miyoko Schinner

Book Publishing Co. | December 15, 2009 | Kobo Edition (eBook)

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Miyoko Schinner shares her flair for exquisite dining and her secrets to gourmet cookery. Featuring favorite dishes from when she owned the Now & Zen Bistro in San Francisco, along with meals prepared for dinner parties, these recipes celebrate good taste and artful presentation. Miyoko harmoniously pairs and blends distinctive French, Japanese, Spanish, Italian, Greek, and Indian cuisines in uncommonly delicious—yet uncomplicated to prepare—vegan dishes. The magic begins with appetizers, moves on to transformational sauces, then on to reimagined traditional soups and innovative new ones such as Roasted Red Bell Pepper Bisque and Cold Cream of Watercress & Apple Soup. Entrees range from the very simple to the highly elaborate and showcase a range of choices perfect for either family dining or entertaining. Chestnut-Filled Cabbage Rolls with Red Wine Sauce, Paella, Tri-Colored Pepper & Quinoa Charlotte, or French Moussaka are a few of the mouth-watering selections. Complete with chapters on vegetable dishes and salads—as well as divine desserts that are nutritious without tasting “healthy” aka Italian Cheeseless Cake and Chocolate Dipped Shortbread—The New Now & Zen Epicure highlights how truly exquisite vegan food can taste.

Format: Kobo Edition (eBook)

Published: December 15, 2009

Publisher: Book Publishing Co.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1570679010

ISBN - 13: 9781570679018

Found in: Vegetarian

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– More About This Product –

The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate

by Miyoko Schinner

Format: Kobo Edition (eBook)

Published: December 15, 2009

Publisher: Book Publishing Co.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1570679010

ISBN - 13: 9781570679018

From the Publisher

Miyoko Schinner shares her flair for exquisite dining and her secrets to gourmet cookery. Featuring favorite dishes from when she owned the Now & Zen Bistro in San Francisco, along with meals prepared for dinner parties, these recipes celebrate good taste and artful presentation. Miyoko harmoniously pairs and blends distinctive French, Japanese, Spanish, Italian, Greek, and Indian cuisines in uncommonly delicious—yet uncomplicated to prepare—vegan dishes. The magic begins with appetizers, moves on to transformational sauces, then on to reimagined traditional soups and innovative new ones such as Roasted Red Bell Pepper Bisque and Cold Cream of Watercress & Apple Soup. Entrees range from the very simple to the highly elaborate and showcase a range of choices perfect for either family dining or entertaining. Chestnut-Filled Cabbage Rolls with Red Wine Sauce, Paella, Tri-Colored Pepper & Quinoa Charlotte, or French Moussaka are a few of the mouth-watering selections. Complete with chapters on vegetable dishes and salads—as well as divine desserts that are nutritious without tasting “healthy” aka Italian Cheeseless Cake and Chocolate Dipped Shortbread—The New Now & Zen Epicure highlights how truly exquisite vegan food can taste.
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