The Vegetarian Hearth: Recipes and Reflections for the Cold Season

Front Cover
HarperColins Publishers, 1996 - Cooking - 316 pages
0 Reviews
Many Vegetarians Are At A loss when it comes to finding tempting, inspired recipes for cold winter days. In The Winter Vegetarian, Darra Goldstein turns to some of the world's colder climates, including the mountains of Italy, Norway, and Russia, the high plains of Turkey, and the windswept shores of Brittany, to offer scrumptious dishes sure to satisfy even the most demanding vegetarian cook. The Winter Vegetarian contains information on keeping a well-stocked pantry throughout the season and provides recipes for tempting appetizers; hearty soups; egg and cheese dishes; savory pies, pudding, and tarts; healthy grain and legume dishes; breakfast favorites; sweet and savory breads; and comforting desserts. Here, too, are ideas for pre-Lenten festivities, the pleasures of the rutabaga, and the joys of buckwheat. Filled with observations and folklore from the many cultures included and beautifully illustrated throughout, The Winter Vegetarian will please the palate and inspire the imagination through the year's darkest days.

What people are saying - Write a review

The vegetarian hearth: recipes and reflections for the cold season

User Review  - Not Available - Book Verdict

Well known for her books on food and culture from Russia and the former Soviet republic of Georgia (e.g., The Georgian Feast, LJ 3/15/93), Goldstein now turns to other cold climates, presenting a ... Read full review

Contents

The Winter Pantry l
1
BEVERAGES
17
APPETIZERS
29
SOUPS
41
EGGS AND CHEESE
57
Shrovetide Festivities
71
SAVORY PIES PUDDINGS AND TARTS
87
GRAINS AND LEGUMES
99
VEGETABLES
137
Rutabaga Stories
167
BREAKFAST FAVORITES
193
Tolstoys Table
205
SWEET AND SAVORY BREADS
233
Celebrations of Light
273
Suggested Menus 2 97
297
INDEX
307

A World of Buckwheat
115
Copyright

About the author (1996)

Darra Goldstein is Editor-in-Chief of "Gastronomica: The Journal of Food and Culture" and Francis Christopher Oakley Third Century Professor of Russian at Williams College. She is the author of "The Georgian Feast: The Vibrant Culture" and "Savory Food of the Republic of Georgia" (UC Press; winner of the International Association of Culinary Professionals 1994 Julia Child Cookbook of the Year Award), among other books.

Bibliographic information