January 9, 2005
Whitecap Books Ltd.
The following ISBNs are associated with this title:
ISBN - 10: 155285535X
ISBN - 13: 9781552855355
About the Book
Now in paperback! Most party plans should include a vegetarian alternative, but creating a menu that pleases all is a challenge. The 80 versatile and delicious recipes, and friendly advice here give confidence to cater to any size group.
Read from the Book
"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,
Table of Contents
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
Avocado and semidried tomato crostini
Eggplant and olive truffles
Feed the masses
Tortellini skewers with herb oil
Hot fennel salt
Green charbroiled anitpasti platter
Broccoli and lemon orzo
Parsley and saffron couscous
Giant cheese and spinach pie
Roasted asparagus and marbled egg platter
Spiced baby eggplants with minted yogurt
Raw thai salad in a pappadam shell
Roasted spinach squash soup with tamarind
Beet and coconut soup
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
Marrons caramelises a
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.