Dina Cheney - Meatless All Day
Move over bland,
wimpy tofu and lackluster salads-- Meatless All Day: Recipes for Inspired Vegetarian Meals ($19.95) redefines meat-free
meals as colorful and super-satisfying. Whether you're a committed
vegetarian or are trying to cut down on meat, the hearty, creative
recipes will inspire you to cook in new ways.
Here, you'll discover Beet Wellington, Spaghetti with White Bean Balls,
Quinoa-Polenta Cakes with Roasted Red Pepper Sauce and White Bean Puree,
Roasted Root Vegetable and Goat Cheese Salad with Lemon-Tahini
Vinaigrette, and Baklava Sticky Buns--fare that will make avowed
carnivores jealous. One secret behind these dishes: high-impact
ingredients (like miso, tomato paste, and mushrooms).
To ensure that readers' dishes come out perfectly, the book opens with key cooking techniques, such as Tips for Perfect Vegetables, The Art of Cooking Eggs, and Tips for a Golden Brown, Crispy Exterior. It then lists 45 ""power ingredients"" that lend vegetarian food a meaty flavor, meaty texture, or both. The heart of the book is 85 ultra-flavorful recipes, with meal suggestions and ideas for making non-vegan fare vegan. Hungry yet? Get ready to stock your pantry and start cooking.
Dina Cheney graduated from Columbia College, Columbia University and the Institute of Culinary Education Career program. She studied art at the Rhode Island School of Design and The Yellow Barn Studio and Gallery. She the author of Tasting Club, Williams-Sonoma; New Flavors for Salads, and Year-Round Slow Cooker: 100 Favorite Recipes for Every Season. For three years, she has been the "Taste Test" columnist for Everyday with Rachael Ray. She has also written articles or developed recipes for 20 other publications, including Parents, Fine Cooking, Coastal Living, Specialty Food, Cooking Light, and The Huffington Post.
- 1 Ferry Building
- San Francisco ,
- Postal Code: