The Occasional Vegetarian

100 Delicious Dishes That Put Vegetables at the Center of the Plate

By Elaine Louie
(Hyperion, Paperback, 9781401310363, 288pp.)

Publication Date: October 2011

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Description

In The Occasional Vegetarian, Elaine Louie provides pieces from her popular New York Times column, "The Temporary Vegetarian," which features recipes from a wide variety of chefs who reveal the vegetarian dishes they like to cook at their restaurants and at home. You'll find a recipe for cranberry bean and kale soup from one chef's mother; an almond grape "white" gazpacho recipe brought back from Catalonia, Spain; and an endive cheese tart inspired by a Frenchwoman who one cook and his wife met aboard a train.

Other tempting recipes include Catalan-Style Radicchio and White Beans; Persian Herb Frittata; Corn Fritters; Chana Punjabi (Chickpea Stew); Leek Tart with Oil-Cured Olives; Fragrant Mushroom Spring Rolls, Wrapped in Lettuce Cups; and Sugar Snap Pea Salad. Louie proves that cooking meat-free is not only easy, but also incredibly tasty and satisfying.




About the Author

Elaine Louie is a staff member of the New York Times, where she writes the "Temporary Vegetarian" column for the Diners Journal Blog online. She also contributes to the Home and Styles sections. She won the 1995 James Beard Journalism Award for a series of stories on ethnilc foods in New York City that was published in the Times. She is the co-author of The Shun Lee Cookbook (Willliam Morrow, 2007) and the author of Savoir Fare London: Stylish Dining for Under $25 (The Little Bookroom, 2008). She is also the author or co-author of eleven other books on entertaining, design, and fashion. She lives in Manhattan.




Praise For The Occasional Vegetarian

"This outstanding volume proves that vegetables can steal the show."—Publishers Weekly

"Lovers of good food have enjoyed Elaine Louie's column, 'The Temporary Vegetarian,' for the chef-created recipes and omnivore-approved dishes. Now all the recipes are in one place, making this book a valuable asset for any cook, regardless of diet style."—Robin Asbell, author of New Vegetarian

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