Vegetarian Table: Mexico FROM OUR EDITORS
Discover the joys of Mexican vegetarian cooking with its abundance of garden-fresh fruits and vegetables, glorious assortment of grains and legumes, and myriad of enticing spices. With over 90 easy-to-prepare recipes, this fully illustrated book offers the perfect opportunity for indulging the vegetarian palate in such delicacies as Green Enchiladas in Mole Verde, Avocado Vichyssoise, Chiles con Queso, and more. 8 1/2" x 9 1/4". Color photos.
ANNOTATION
This second volume in The Vegetarian Table series offers a full range of tempting vegetarian appetizers, entrees and desserts with a piquant flair. This unique and accessible cookbook, with 80 recipes, 30 color photos and a glossary of special ingredients, makes it easy to add a Mexican accent to any table.
FROM THE PUBLISHER
Now vegetarian cooking is easier - and more delicious - than ever with The Vegetarian Table: Mexico. A delectable mosaic of culinary traditions joining the Old World and the Americas, Mexican cuisine has always relied heavily on the radiant flavors and superior nutrition of vegetarian ingredients. With its abundance of garden-fresh fruits and vegetables, a glorious assortment of grains and legumes, and a myriad of enticing spices, Mexican cooking offers the perfect opportunity for indulging the vegetarian palate. The book's ninety recipes offer a full range of tempting appetizers, entrees, and desserts, all enhanced by using olive oil or an occasional pat of butter instead of lard, vegetable broth instead of meat or chicken stock, and the liberal addition of fresh herb garnishes. With over thirty gorgeous, full-color photographs and a glossary of special ingredients, this unique and accessible cookbook makes it easier than ever to add a Mexican accent to your vegetarian table.
FROM THE CRITICS
Publishers Weekly
Mouth-watering color photos enhance the appeal of these 90 recipes, which adapt Mexican cuisine to the vegetarian diet. Wise (American Charcuterie), a former first chef of Chez Panisse, avoids animal ingredients except for eggs and dairy products and replaces lard with the more healthful olive oil, though many of the recipes are not low-fat. Six chapters present salsas and condiments; tortilla cuisine; soups; pasta, rice and beans; salads and vegetables; and sweets. Tradition shares space happily with the innovative: a recipe for fresh tomato salsa leads into one combining jicama and watermelon, and another mixing grapefruit and pumpkin seeds; a classic tortilla soup is followed up by one calling for russet potatoes, cantaloupe, lime, serrano chiles and milk. Frequently calling for traditional ingredients with which many cooks may be unfamiliar, Wise includes a useful glossary of ingredients in this handsome, tempting collection. (May)
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