Vegetarian Cooking at Home with the Culinary Institute of America

By Katherine Polenz; Ben Fink (Photographer)
(Houghton Mifflin, Hardcover, 9780470421376, 330pp.)

Publication Date: April 2012

List Price: $34.99*
* Individual store prices may vary.
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Description
A new edition in the "At Home" series featuring hundreds of delicious vegetarian recipes from the kitchens of the CIA

Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn't mean having to give up delicious eating. "Vegetarian Cooking at Home with The Culinary Institute of America" provides 200 delicious meat-free recipes of the quality and sophistication that the CIA is known for.

You'll find everything you need here to create incredibly flavorful vegetarian meals, including starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes.

  • Features information on health and nutrition, seasonality, and essential ingredients and equipment in addition to 200 delicious recipes
  • Recipes throughout are accompanied by line drawings and gorgeous full-color photography
  • A new edition in the series that includes "Artisan Breads at Home with The Culinary Institute of America" and "Italian Cooking at Home with The Culinary Institute of America"

Drawing on the expertise of the CIA's professional cooking programs, "Vegetarian Cooking at Home with The Culinary Institute of America" is a must for anyone who wants to learn to cook satisfying and sophisticated meat-free meals at home.




About the Author


BEN FINK is an award-winning photographer whose work has been featured in Saveur, Bon Appetit, and Food & Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who's Who in American Photography and resides in New York City.
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