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Entertaining Vegetarians Paperback – Sep 1 2005

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Product Details

  • Paperback: 160 pages
  • Publisher: Whitecap Books; 1st edition (Sept. 1 2005)
  • Language: English
  • ISBN-10: 1552856860
  • ISBN-13: 978-1552856864
  • Product Dimensions: 21.6 x 1.3 x 27 cm
  • Shipping Weight: 658 g
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #571,348 in Books (See Top 100 in Books)
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Product Description

From Amazon

Hosting a simple dinner party in the 21st century is a dicey social proposition: "If you're cooking a honey-glazed ham, what," asks author Celia Brooks Brown, "can you feed the vegetarians without alienating them?" Brown's response is Entertaining Vegetarians, a beautiful cookbook filled with sophisticated yet easy-to-prepare recipes that meat-eaters and vegetarians will equally appreciate. Brown (author of New Vegetarian) focuses on two mantras: "keep it simple," and "cover your bases." The introductory section covers shopping and storage strategies, lists of useful ingredients to stock up on, and what's sure to become the most dog-eared part of the book, a chapter with high-speed recipes for last-minute cooking. The recipes--beautifully photographed by Jan Baldwin--cover all meal sizes, from cocktail bites to feasts for friends. There is a very welcome chapter on outdoor food for grilling and picnics (something missing from most veggie-based cookbooks), and even a chapter on light fish dishes for "pescetarians."

The depth, creativity, and simple elegance of Brown's recipes are impressive. She has even managed to do the impossible: make tofu appealing to meat-eaters. The recipe for Broiled Tofu and Mango Skewers combines a tangy, pungent marinade of honey, soy sauce, lime, and Tobasco with mangos and lime wedges broiled with cornstarch-coated tofu. The result is a crispy, sweet, and utterly addictive dish that can serve as an appetizer in small quantities, or in larger portions over rice as a main dish. This dish exemplifies the marriage of simplicity and elegance, of flexibility and substance that Brown successfully strives for. --Dan Vancini --This text refers to an out of print or unavailable edition of this title.

About the Author

Celia Brooks Brown left Colorado in 1989 for England where she began her culinary career. She has cooked for director Stanley Kubrick and now runs a vegetarian cooking company popular with celebrities such as Stella McCartney.

Jan Baldwin is a leading food photographer and works for magazines such as World of Interiors and House and Garden.

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Most Helpful Customer Reviews on (beta) HASH(0xa12573b4) out of 5 stars 5 reviews
7 of 8 people found the following review helpful
HASH(0xa6070e10) out of 5 stars Misleading title for Vegetarians June 24 2008
By Vegetarian mama - Published on
Format: Paperback
After reading and enjoying Worldwide Vegetarian Classics by the same author I was looking forward to another quality vegetarian cookbook and was astonished to find the last chapter devoted to seafood recipes for so-called 'pescarians' together with an unapologetic explanation of this incusion in the author's forward. Fish do not grow on plants and vegetarians do not eat fish! I do not condone or condemn the author's personal choice of eating style, but I do take exception that because the author chooses to eat fish she sees it as enough justification to include seafood recipes in a book which purports to be aimed at vegetarians. This book is titled 'Entertaining Vegetarians' not 'Entertaining Vegetarians and Seafood Eaters'. There are surely enough cookbooks out there to cater to those who partake of seafood without wasting a chapter of this book on yet more non-vegetarian recipes. The rest of the book is well produced with some interesting vegetarian dishes- a few more photos would be good for the visual vegetarians amongst us!
4 of 4 people found the following review helpful
HASH(0xa6070e64) out of 5 stars From brunch to sit-down dinner! March 12 2006
By D. Donovan, Editor/Sr. Reviewer - Published on
Format: Paperback
Celia Brooks Brown's ENTERTAINING VEGETARIANS pairs lovely color photos by Ja Baldwin with a satisfying focus on a range of vegetarian dishes for parties, appetizers, and main courses. From brunch and outdoor cookery to sit-down dinners, the chapters in ENTERTAINING VEGETARIANS largely address what is the real challenge in vegetarian cooking - main courses and appetizers - with a bow to desserts.
2 of 2 people found the following review helpful
HASH(0xa62fb2b8) out of 5 stars Love this book! Aug. 10 2007
By E. Rush - Published on
Format: Hardcover Verified Purchase
I bought this book two years ago and am still using it. I have been vegetarian since I was in the sixth grade (although I eat fish) and learned to cook from books and trial and error and I have become a fairly good cook over that time. I found Brown's recipes easy to follow. The book has a very English feel, but unlike other English cookbooks (or even my English friend) all the terms are American.

The book is filled with the most amazing photos of each dish. The book is broken into the different kind of parties you want to throw: canapés and cocktail bites, feed the masses, small courses, lunch & dinner meals, desserts, at the last minute, fire and ice, brunch and when they eat fish.

The chapter on At The Last Minute gives great ideas for pantry staples to feed friends who just show up (the best kind). Each chapter has a sample menu and ideas on having the party from shopping to presentation.

I used this book when I threw my Christmas party for around 20 people and everything was gobbled up. The Giant cheese and spinach pie is so easy and tasty. It will feed a crowd. The Teriyaki Almonds make great finger food. My favorite dish is the Mango Tofu Skewers. I have made it for many friends (meat eaters) and they love it. I also took this book with me to Texas and my rancher in-laws loved all the dishes I made.
2 of 2 people found the following review helpful
HASH(0xa62fb2a0) out of 5 stars Food the Beautiful Feb. 2 2007
By Debra K. Luke - Published on
Format: Hardcover
This book is gorgeous. Finally a gourmet approach to vegetarianism. The freshest produce prepared so simply that the preparation doesn't blanket the pure beauty and appeal of the food itself. I highly recommend this one.
HASH(0xa62fb75c) out of 5 stars Five Stars March 11 2015
By Barbara J. Graham - Published on
Format: Paperback Verified Purchase
Easy to prepare tasty recipes for vegetarian entertaining.