 |
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
 |
|||||||||||||||
 |
|||||||||||||||
|
|||||||||||||||
| |
| BOOK REVIEW |
This cookbook is huge! Not only is it atypical of a normal volume, but it contains over 600 recipes! This could explain the word "complete" in its title - or "complete" could also represent the fact that the vegetarian recipes contained within are influenced (and organized) by Western and Eastern cultures. While the term "vegetarian" is defined differently by some; those who will not eat any animal or animal byproducts and those who will not eat any meat but will eat animal byproducts, this cookbook contains enough recipes to satisfy both. The recipes are written on the premise that the reader has a basic know how of cooking and cooking terms. Those new to cooking may want to completely read through a selected recipe before setting about preparing the dish. From appetizers to desserts this book has everything vegetarian covered! Sample Recipe: Copyright by Ten Speed Press 2002. Baked Eggplant 2 medium eggplants (aubergines) 2 tablespoons oil 2 onions, finely chopped 1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon dried oregano 1 cup chopped raw cashews 1 cup (2 oz) fresh wholemeal (whole wheat) breadcrumbs 2 tablespoons butter or margarine, melted 2 small cloves garlic, crushed 1 cup (4 oz) grated cheddar cheese Slice stem ends off eggplants half lengthways and score the flesh. Drop into boiling, lightly salted water for 7 - 10 minutes, or until just tender. Drain well with the cut sides downwards. When cool enough to handle, gently scoop out centres, leaving a fairly thick shell that will hold its shape. Heat the oil and fry the onions over gentle heat until soft and golden. Add the scoooped out eggplants, the seasonings and cashews and mix well. Fill the eggplants with the mixture and place in a lightly greased baking dish. Mix breadcrumbs with the butter, garlic and cheese. Sprinkle over eggplants and bake in an oven preheated to 180*C (350*F) for 25 - 35 minutes or until tops are crisp and golden. Serve Hot. Serves: 4 Found on page 87 Hardcover: 304 pages (August 2002) Publisher: Ten Speed Press; ISBN: 0-9658178-0-6 Click Here For Purchase Info |
|
|||||
|
|||||
Create My Own Soup 
