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Product Description
From Amazon.com
In chapters on every course from appetizers to desserts, the author presents recipe upon recipe for flavorful and healthy dishes--all without meat, dairy, or eggs. Appetizers like Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic--given a sweet and nutty zing from the addition of a fortified wine--or Baked Black Olives with Herbes de Provence and Anise are so full flavored they certainly don't need the richness of animal products. The Poor Man's Pesto (so named because of the absence of cheese) that tops fluffy Potato Gnocchi proves that fruity green olive oil is the heart and garden-fresh basil is the soul of a good pesto. Desserts don't disappoint either. Relying on fresh fruits for flavor, they are just the sort of sweet and rich concoctions we expect from the Mediterranean. Baked Pears are stuffed with a rich blend of bread crumbs, toasted almonds, and chocolate and baked in a flavorful mixture of marsala, white wine, and pear or apple juice.
An extremely helpful Meals in Minutes section offers menu suggestions for those whose schedules allow only an hour or less for meal preparation, and the nutritional information provided for each dish is a welcome bonus for health-conscious cooks. --Robin Donovan
From Library Journal
Copyright 2001 Reed Business Information, Inc.
Like so many ideas about Mediterranean food, the existential purpose of appetizers relates to the moment at hand. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
4 of 4 people found the following review helpful:
3.0 out of 5 stars
Not Bad,
By
This review is from: Mediterranean Vegan Kitchen (Paperback)
I bought this book based on all the positive feedback. After trying quite a few recipes I would rate this cookbook as OK. The recipes do not call for many spices, so I found the dishes to be a little bland. For example, I made the "Garlic Soup With Potatos Italian Style" for dinner tonight and the besides the garlic, the only spices were 1/2 tsp of dried thyme and a bay leaf. If you are good at figuring out what spices will go well in the recipes, then you'll probably create a lot of tasty dishes. I much prefer 'The Complete Vegan Cookbook' by Susann Geiskopf-Hadler & Mindy Toomay.
25 of 25 people found the following review helpful:
5.0 out of 5 stars
A fantastic cookbook!,
By A Customer
This review is from: Mediterranean Vegan Kitchen (Paperback)
This is simply a fantastic cookbook, vegan or not. In fact, I would even be willing to say that this is the best cookbook I have ever owned, out of some 20+ thoroughly used and abused cookbooks, both vegetarian and non-vegetarian.There are three particularly exceptional things about this cookbook: First, it has an extraordinarily high percentage of great recipes. In fact, out of the approximately 15 recipes I've tried I would say that 90% of them are great, with 2 or 3 of them rising to the "Wow, that's fantastic!" level. No other cookbook I've ever owned has had recipes as consistently good as this one. Second, the author has gone to tremendous lengths to stay as close to authenticity as possible. All of her recipes are based on some regional variation of a traditional Mediterraean (or sometimes Middle Eastern) dish that, for reasons of economics or location, is mostly or entirely vegetarian. One of my favorite recipes in the book, the Quick Farmer's Paella, is based on an inland region variation of Spanish paella, which, because of its location in a fertile growing areas, just happens to incorporate primarily fresh vegetables instead of seafood. This adherence to authenticity is probably the reason that so many of her recipes are so good. Third, there are absolutely no soy products in this book whatsoever... none! I, personally, can't stand tofu and soy substitutes, and am always disappointed when I buy a new vegan or vegetarian cookbook and find that it's chock full of "tofu" this or "soy cheese" that. This book is a welcome relief from all of those cookbooks that try to "fill in the missing ingredient" with tofu products. My favorite recipes thus far are the Pumpkin Soup with Winter Pistou (incredible), the Quick Farmer's Paella (a fantastic recipe that's colorful, tasty, and easy to prepare), and the mouthwateringly delicious Roasted Eggplant Salad (also known as Baba Ganoush). My hat's off to Donna Klein for writing this wonderful book.
19 of 19 people found the following review helpful:
5.0 out of 5 stars
Healthful, delectable and easy to make,
By A Customer
This review is from: Mediterranean Vegan Kitchen (Paperback)
I am delighted with this cookbook! The recipes are easy to make, don't contain pre-fab processed "ingredients", soy or cheese-substitutes, and taste wonderful.I made the Couscous with Peas, Lettuce, and Mint first. Once it was simmering on the stove, I thought uh-oh I don't think I'm going to like this one. Well, I was wrong - I will definitely make it again and again. The Vermicelli Nests with Chickpeas, Spinach, and Tomato - yum! Baked Tomatoes Corsican-style - great way to use up the tomatoes from the garden. This is food that will make your co-workers jealous when you heat up your leftovers for lunch the next day. (As opposed to a lot of my vegan food, which tends to be more ethnicly inspired, containing curry or chili powders, and smells unusual to the sandwich or frozen-entree-eating lunch crowd I work with) If a newly minted vegan asked for a good cookbook recommendation for getting started in this lifestyle, I would definitely say this one is first on the list. The foods are appealing and familiar enough to enable smoothe deprivation-free transition to the vegan way of life.
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