Posted by admin on July 13, 2010
Do you miss the taste of things like steak on the grill, bbq ribs, a big ol’ bratwurst at the ballgame, etc? And have you found any vegetarian substitute that tastes like those things? I’d be interested to know and try something like that if it does. Most times I’ve tried my friend’s wifes cooking (they’re vegetarians) I had to add a lot of ketchup and/or hot sauce to make it more flavorful.
For those of you that are vegetarian/vegan because of animal cruelty, I know where you stand, and I agree with your decision to a point. But I’d rather not have that discussion on this thread.
Posted by admin on June 25, 2010
From Publishers Weekly
Sass (Cooking Under Pressure), award-winning pressure-cookery expert, returns to the kitchen with this vegetable opus. Healthy cooks in a hurry will find themselves huddling around it. After introductory chapters on the techniques of pressure cooking and the ingredients most necessary to it, Sass goes on to unveil sections on soups, grains, desserts, bean dishes, and a variety of vegetable fare: coriander carrots; Indian-style parsnips (with carrots as an alternative choice); even sea palms with shiitake mushrooms. The book shows a decidedly international stripe, and wears it jauntily without frightening off readers who may be more used to the humdrum. Especially note the triple fennel rice. Sass saves (more…)
Posted by admin on June 16, 2010
This book contain recipes for busy people who have little time to spend in the kitchen; these recipes are delicious, versatile, and above all, quick and easy to prepare.
(more…)
Posted by admin on June 13, 2010
Amazon.com Review
Author of a dozen bestselling cookbooks and beloved columnist for The New York Times (“The Minimalist”), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You’ll want to spend countless days in the kitchen with Bittman’s latest culinary treasure. Recipe Excerpts from How to Cook Everything Vegetarian • Spinach with Chiles • Chickpea Fries (Panelle) • Braised Tofu with Eggplant and Shiitakes • Amazon-Exc (more…)
