Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes Paperback – Aug 1 2003
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From Publishers Weekly
Emmons (Vegetarian Planet) comes to the rescue for vegetarian dinner-party hosts with this guide to orchestrating intimate gatherings or large parties with food so good the guests won't notice it's meatless. Sound principles are at work here: parties exist so you can "feed people (yourself included)" and "enjoy people (yourself included)." Emmons gives tips on making dips (Greek Skordalia, Roasted Red Pepper Dip) and crudites, using salads (Green Bean-Sweet Potato Salad with Peanut Dressing, Mango Slaw) as buffet centerpieces, and buying pre-made snacks at Asian groceries. Festive touches, like beets for Pink Eggs and "Seizing" Hot Fudge Sauce (it hardens over ice cream) add creativity without hardship. There's even an ingenious "miraculously cheap wedding for fifty in ten easy steps" sidebar that includes tea sandwiches and brie with currant jelly and pecans. Even if you're just entertaining your kids, they'll enjoy Sloppy Joes and Crunchy Peanut Butter Balls. Plentiful tofu and seitan recipes will satisfy vegans. There are chapters on "intimate gatherings," brunches, pizzas, risottos, and sweets and drinks, although no comprehensive beverage chapter. Main courses like Spaghetti with Green Olive Pesto and Spinach, Crunchy Chickpea, and Hazelnut Ragout are piquant yet easy to make. With sidebars on such topics as the great Turkey day conundrum, how to make inexpensive centerpieces and how to get people to help out, this is exactly what veggie hosts need in order to plan, execute and, most importantly, enjoy their own parties.
Copyright 2003 Reed Business Information, Inc.
"...ways to make entertaining easy and fun are offered throughout. For most collections." -Library Journal. Library Journal
"Whether you are a steadfast vegetarian or simply searching for meatless alternatives, Entertaining for a Veggie Planet may inspire many of yoru holiday celebrations"--Cookbook Digest
Top Customer Reviews
If you are good in the kitchen, you could probably fix some of the recipes; As, I have thought of better things I could do the next time I prepared the meal... If there ever will be a next time!
On top of the gross outcome, most of the recipes call for unusual, hard to find, ingredients. She includes a glossary that recomends where to find the strangest ingredients (usually from various ethnic markets). Living in a small town, ethnic markets are few and far between... and definatly out of the way for saturday morning shopping.
On a lighter note: She does have alot of helpful tips and comments mixed in among the recipes, which i really enjoyed (I wish every cookbook included her commentary)...
And of the recipes that were good, they were really WONDERFUL!
I think Didi Emmons relies entirely too much on her cat's taste approval for her recipes... or perhaps she has burned out her human taster's tasteing sense and thats how she was able to publish these recipes.
I guess I would only recomend this book to experienced cooks, who live in large cities with several different ethnic markets around (Indian, Asian, Latin, Middle-Eastern, Mexican, etc. etc.).
Full disclosure here: I tested many recipes during the development of this cookbook. But I knew nothing about Didi Emmons before this testing - and with three young kids and a demanding job, I had no interest when a mutual friend suggested I might enjoy testing recipes and providing feedback. I declined, but the message was lost and a recipe was sent to me. I decided I'd try just one (Chard and Eggplant Salad with Miso-Sesame Vinaigrette). When I put a forkful of the finished product into my mouth, I was shocked to discover how good it was. This was the first of what were to be repeated experiences of finding that, in Didi's recipes, the whole is often greater than the sum of the parts - and that surprisingly good and often completely unexpected synergies develop from her recipes.
After this first test, I was hooked. I tested approximately 30 recipes over the next six months. With few exceptions, the recipes were excellent. In a remarkable number of cases, they were sublime. The "Hip Dip" always goes fast at parties. It's an edamame (green soy bean), cilantro, lime juice, olive oil, etc. mixture with a fresh and wholesome flavor. It's perfect slathered on hearty bread and cut into small sandwiches. Other must-try recipes include: Crispy Rice Cakes on Spinach with Viet Red Pepper Sauce - as visually appealing as it is delicious.Read more ›
My only minor quibble with Didi is that she (page 219) eats fish on occasion and thus considers herself a "95% vegetarian". For a vegan, the suggested use of "fish sauce" in a vegetarian recipe book is annoying. However Didi does suggest alternatives - and her recipes are fine without it.
A good friend suggested that the lone negative reviewer may have substituted some other yeast for the nutritional yeast called for in many recipes, I'm sure she's correct. Folks, there is NO substitute, you need genuine nutritional yeast (mild and cheesy) - NOT brewer's yeast (bitter), and definitely not (shudder) baker's yeast!
Most recent customer reviews
The recipes in the book are fabulous. I have tried several recipes and they have all been a hit - the kind that will get your friends to ask for the recipe (even the... Read morePublished on March 19 2004
I am thrilled to have found Didi's book because since then food has never tasted better. And, it was easy! Read morePublished on Aug. 20 2003