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Comment: Condition: Very good condition., Very good dust jacket. Binding: Hardcover / Edition: First Edition, 1st Printing Publisher: Macmillan / Pub. Date: 1998; c1998 Attributes: xi, 225 p. col. ill. 24 cm. / Illustrations: Color Photographs Stock#: 2045563 (FBA) * * *This item qualifies for FREE SHIPPING and Amazon Prime programs! * * *
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Vegetarian Times Complete Thanksgiving Cookbook Hardcover – September 15, 1998


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Product Details

  • Hardcover: 288 pages
  • Publisher: Wiley; 1 edition (September 15, 1998)
  • Language: English
  • ISBN-10: 0028625676
  • ISBN-13: 978-0028625676
  • Product Dimensions: 7.6 x 0.9 x 9.4 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #986,522 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

"With a little culinary ingenuity and moxie, the dream of preparing a magnificent vegetarian Thanksgiving feast is not just feasible, but easily achievable," assert the editors of Vegetarian Times magazine. They proceed to prove this via 180 tantalizing recipes and a dozen exuberantly tempting menus studded with the likes of Cream of Yam and Carrot Soup, Shiitake Pie with Polenta Crust, Cranberry Port Relish, Hot Corn Sticks, and Apple Cranberry Crumb Tart.

This book offers sound guidance for making any major gathering a success--rely on meticulous planning, organize your preparation over time, and pay attention to presentation, including music and room fragrance. The editors also advise the host of a meatless feast to alert guests to what to expect ahead of time and suggest that guests notify their host of their requirements. If necessary, everyone should focus on the conversation and company if the meal disappoints.

The good food in this book will tempt you to forget its theme and simply enjoy its recipes. They range from sophisticated Spinach-Cheese Twists and Wild Rice Pilaf with Ginger Dressing, to main courses spectacular enough to replace the turkey with style. You might try Mushroom Bourguignonne in a Whole Pumpkin; Vegetarian Tourtière, a crusted pie; or a baked Vegetable Tagine redolent with warm Moroccan spices. Sixteen pages of color photos show off the mouthwatering food in presentations you can duplicate.

This cookbook proves vegetarians need not be second-class culinary citizens and that their guests can enjoy an unqualified holiday meal, from sparkling preprandial drinks to luscious desserts. --Dana Jacobi

From the Inside Flap

Vegetarian Times Complete Thanksgiving Cookbook For vegetarians, the most challenging holiday is certainly Thanksgiving. With a turkey as the centerpiece to America's most food-oriented holiday, vegetarians have often been left to nibble on side dishes. But no longer. The latest release from the editors of Vegetarian Times magazine, Vegetarian Times Thanksgiving Cookbook makes it a snap to create delicious, satisfying, and entirely meatless Thanksgiving dinners. Even meat-eaters will be surprised by the bounty of the hearty dishes found in Vegetarian Times Complete Thanksgiving Cookbook. Organized from soup-to-nuts, the book provides chapters on every course of the Thanksgiving meal, including appetizers, soups and gravies, entrees, side dishes, desserts, breads, and even fresh ideas for beverages. Strict vegetarians need never again wonder about how to fill the Thanksgiving table. With sumptuous appetizers like Stuffed Mushrooms, hearty entrees like Herb and Walnut Ravioli and Vegetarian Tourtiére, Baked Stuffed Onions on the side, and a Vegan Pumpkin Pie for dessert, this book will have vegetarians looking forward to the holiday they've dreaded in the past. Newcomers to vegetarianism and veterans alike will appreciate the menu chapter, chock full of ideas for filling the Thanksgiving table with hearty and festive entrees and sides. You'll also find two sections of full-color photos to help you visualize your vegetarian holiday meal. With vegetarianism on the rise, having options for celebratory meals becomes increasingly important, and Vegetarian Times Thanksgiving Cookbook provides the relief that so many vegetarians need. Regardless of dietary choices, Thanksgiving can be a bountiful, hearty, enjoyable meal for everyone.

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Most Helpful Customer Reviews

19 of 21 people found the following review helpful By disco75 on October 31, 2001
This cookbook tackles perhaps the most difficult challenge vegetarians face. While there is a wide range of produce that comes into its own in the Autumn, and the Thanksgiving table usually holds an array of plant-based foodstuffs, there is nevertheless no other gathering in U.S. culture that brings expectations of a certain dish. And flesh-based it is. Without the turkey, how do vegetarians host Thanksgiving? Vegetarian Times addresses the problem in this cookbook. There is an attempt to provide several impressive-looking dishes that can take the central place of the poultry. A number of roulades, tangines, and deep dish recipes make the effort.
The focus on Fall dishes makes the book a good resource, especially for those people who reluctantly let go of the summer bounty of tomatoes, peppers, zucchini, etc. The dishes apply not only to the holiday meal but to all late year suppers. There are a number of appetizers and first course recipes that allow for any entertaining. In fact, the chapters include Appetizers, Beverages, Soups, Salads, Entrees, Sides, Gravies/Table Sauces, Breads, and Desserts. There a number of vegan options, including vegan pumpkin pie.
At times the recipes are complicated or use perhaps too many ingredients considering alternative preparation methods I've used. Also, there are a few dishes that fall on the bland side when prepared as directed. However, there are some stand-outs: Endive Spears with Goat Cheese and Roasted Garlic; Herbed White Bean Pate; Cider; Mock Champagne; Roasted Red Pepper and Sweet Potato Soup; Pear Salad With Raspberry Vinaigrette; Roasted Asparagus Salad; Vegetable Pancakes with Roasted Plum Sauce; Squash and Spinach Risotto; Baked Pumpkin Stuffed With Vegetable Pilaf; Shiitake and Potato Pot Pie with Polenta Crust; Glazed Shallots and Walnuts; Sweet Potato Stuffing; Great Winter Bread Pudding; and of course the Pumpkin Pie.
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