Paperback; Published 9/8/2004; 352 Pages; ISBN 9780060989118
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The former chef of Angelica Kitchen demonstrates everything you need to know to create delicious and healthy vegetarian meals.
While many cookbooks emphasize the end product—the fancy dish—or analyze the nutritional value of food as fuel, this book focuses on how the simple act of cooking can nourish one's life. It journey's through the seasons with 225 recipes that feature each ingredient at its peak, including Summer Corn and Vegetable Chowder, Hearts of Romaine with Creamy Miso Dressing, Fresh Asian-Style Whole-Wheat Noodles in Dashi, Baby Artichokes in White Wine, Lemon, and Herbs, Pear-Cranberry Crisp, and Rustic Country Breads.
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