Product Description

The vegan diet eliminates all animal products. This means no meat and fish, of course, but also no eggs, cheese or milk. So what's left? Plenty, says Lorna Sass, and she'll show you how to create flavourful, healthy dishes that even the carnivores will be dipping into. Sass' previous book, The New Soy Cookbook, sold over 48,000 copies. Clearly there are many people looking for ways to incorporate meatless meals into the menu. The vegan diet is 100% cholesterol-free. It's a way of eating that many people arrive at for philosophical or ecological reasons. The goal of this book isn't to browbeat or enlighten. Sass wants people to savour the good food made with whole grains, beans, fruits, vegetables and herbs: Provencal Green Lentils with Artichokes, Mushrooms and Parsley Aioli; Slow-Baked Canellini with Olives, Escarole and Gremolata; Portobello "Steaks" and Baked Peaches and Blueberries with Crisp Pecan Topping. Eating vegan has never been easier.

Product Details

• Amazon Sales Rank: #238899 in Books
• Published on: 2001-05-01
• Original language: English
• Dimensions: .39" h x 8.80" w x 8.02" l, 1.05 pounds
• Binding: Paperback
• 112 pages

From Publishers Weekly
Veteran vegetarian cookbook author Lorna Sass (The New Soy Cookbook) offers 40 healthy vegan recipes, international in inspiration. Rich vegetable-based broths, nuts and nut butters, as well as Asian and Indian spices, add luxurious texture and flavor to these vegan dishes making a diet free of animal products (as well as the unhealthy fats and cholesterols they contain) seem easy. Practical information on stocking a vegan pantry, designing vegan menus and mail-order sources for high-quality ingredients will appeal to novices, while new cooking techniques such as slow-baking beans and whole-grain cooking will appeal to more experienced vegan cooks. Hiziki Tapenade is particularly delightful, the Japanese sea vegetable hiziki substituting for anchovies in this traditional Proven‡al spread. Simple vegetable sides are enhanced by adding brewer's yeast (more tasty than it sounds) or slow roasting, as in the sophisticated Slow-Roasted Tomatoes and Fennel, served with a drizzle of olive oil and garnished with balsamic syrup. While Sass's desserts, such as chocolate rice pudding, are lovely codas to a vegan feast, no one would confuse them with "real" i.e., cream and egg desserts. (Of course, if they do lack the decadent flavor and richness of your favorite pies and ice creams, they also lack the saturated fat and extra calories.) This book is essential for vegans and those who cook for them.

Copyright 2001 Cahners Business Information, Inc.

About the Author
Lorna Sass is the award-winning cookbook author of Cooking Under Pressure. Jonelle Weaver's photography appears in Food & Wine, Matha Stewart Living and Gourmet. Their earlier collaboration was The New Soy Cookbook.