Bibliograph

Vegetarian cooking around the world, revised and expanded to include new low-fat recipes, compiled by Alison Behnke

Type

Label

Vegetarian cooking around the world, revised and expanded to include new low-fat recipes, compiled by Alison Behnke

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Vegetarian cooking around the world

Oclc number

47623764

Responsibility statement

compiled by Alison Behnke

Sub title

revised and expanded to include new low-fat recipes

Summary

Includes recipes for meatless soups, salads, main dishes, and side dishes, expanded material on healthy and low-fat cooking and vegetarian nutrition, and an expanded cultural section on holidays and festivals

Table Of Contents

Introduction: Vegetarianism around the world -- Vegetarian nutrition -- Holidays and festivals -- Planning the menu -- Before you begin: Careful cook -- Cooking utensil -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- International table: Vegetarian menu -- Breads and staples: Unleavened whole wheat bread -- Rye bread -- Rice -- Main dishes: Stuffed tomatoes with feta cheese -- Bulgur salad -- Creamy pumpkin soup -- Potato-and-leek soup -- Groundnut sauce -- Yogurt and bananas -- Spanish omelette -- Grilled veggies on skewers -- Pizza -- Sweet potatoes with peanuts -- Steamed tofu -- Curried chickpeas -- Brown fava beans -- Desserts: Mango with cinnamon -- Butter cookies -- Crepes with strawberries -- Holiday and festival food: New Year's noodles -- Passover matzo layer cake -- Burschetta -- Christmas Eve broscht -- Index

Target audience

pre adolescent

Classification