The Voluptuous Vegan: More Than 200 Sinfully Delicious Recipes for Meatless, Eggless, and Dairy-free Meals

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Clarkson Potter/Publishers, 2000 - Cooking - 305 pages
There are many great reasons to eat vegetarian meals -- they're low in saturated fat, high in fiber, and chock-full of nutrients. But the considerable health benefits aside, gourmets often scoff at the likes of seitan and tofu, while vegans despair of dull, uninspired offerings. Until now. In The Voluptuous Vegan, Myra Kornfeld introduces creative, mouthwatering, truly voluptuous recipes that inject this incredibly healthy cuisine with a much-needed dose of culinary mastery, including:

* full, balanced menus with appetizer, main course, and side dishes
* a luscious array of soups and an ingenious selection of desserts
* invaluable information on terms, ingredients, and techniques
* a culinary world tour including Latin America, Asia, Africa, and the Middle Fast, as well as Europe and the United States
 

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User Review  - Beezie - LibraryThing

The peach blueberry pie recipe is worth the price of the book. It's that good. Read full review

Review: The Voluptuous Vegan: More Than 200 Sinfully Delicious Recipes for Meatless, Eggless, and Dairy-Free Meals

User Review  - Abilouise - Goodreads

Occasionally, like for my best friend's birthday, I'll cook a full menu out of this book, and it comes out perfect in terms of balance, portions, timing, presentation and that warm party-in-the-tummy ... Read full review

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About the author (2000)

Myra Kornfeld trained at the Natural Gourmet Cookery School and Peter Kump's. She cooked innovative vegan cuisine for years at New York's famed Angelica Kitchen and rounded out her training at La Cote Basque, Nosmo King, and Verbena. She has contributed recipes and articles to such magazines as Natural Health, Vegetarian Times, and Yoga Journal, among others, and is co-creator of the remarkably successful videos Absolutely Tofu and Absolutely Tofu II. She is an instructor at the Natural Gourmet cookery School.

George Minot, a writer based in New York City, is currently working on a novel. He has studied Asian healing traditions and is involved with the natural foods community.

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