The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
America's Test Kitchen
America's Test Kitchen, Mar 1, 2015 - Cooking - 472 pages
Best-Selling vegetarian cookbook destined to become a classic.
Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.
More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.
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NAVIGATING THIS EBOOK
WELCOME TO AMERICAS TEST KITCHEN
Hearty Vegetable Mains
Soups Stews and Chilis
Pasta Noodles and Dumplings
Rice and Grains
Salads Big and Small
Savory Flatbreads Pizza Tarts and More
Sandwiches Wraps Burgers and More
Eggs for Breakfast and Dinner
Small Bites and Savory Snacks
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½ cup ½ teaspoon ¼ cup 30 seconds added Adjust Amount baking sheet basil beans boil bowl bring browned butter carrots cauliflower cheese chiles chopped cilantro combine cook cool cover cream dish drain dried eggplant extra-virgin olive oil flavor fragrant fresh garlic cloves gently grains grated green ground hearty heat heat until shimmering inch ingredients knife leaves lime liquid medium heat minced minced fresh minutes mixture mushrooms needed noodles onion ounces oven Parmesan parsley pasta peeled pepper to taste pieces potatoes pound rack recipe Reduce remaining remove rice rinsed roasted salad salt and pepper sauce season with salt seeds SERVES side simmer skillet sliced slightly softened soup spices spinach Sprinkle squash stemmed Stir substitute sugar sweet tablespoon oil teaspoon salt tender texture thin toasted tomatoes toss transfer turn vegetable broth vegetables vegetarian vinegar wine