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Editorial Reviews
From Publishers Weekly
In her second vegetarian cookbook, former Vermont restaurateur Callan (The Horn of the Moon Cookbook, 1987) shows home cooks how to incorporate vegetarian dishes into their family meals. Callan uses ingredients such as tahini, tofu, tamari, seitan and arrowroot flour, but less adventurous cooks can still find plenty of choices among the 250 recipes for breakfast, lunch and dinner items. Some 100 healthful recipes are specifically marked for beginners and for young children to prepare with adult supervision. Mainstream fare includes Peach Sourdough Pancakes, Black Bean and Lime Chili, Asparagus Pasta Salad with Sesame-Ginger Dressing and Marbled Pumpkin Cheesecake. Less familiar vegetarian ingredients are often integrated into known foods, sometimes with dubious results. The Oriental Tofu Balls with Fruit Sauce, Stir-Fried Vegetables and Rice, for example, blends the sauce from a mix that includes garlic, five-spice powder, vinegar and fresh fruits. Recipes call for standard versions of cream, cheese and sour cream. Line illustrations not seen by PW.
Copyright 1996 Reed Business Information, Inc.
From Library Journal
Callan is the former chef/owner of the Horn of the Moon, a popular vegetarian restaurant in Vermont; her first book, Horn of the Moon Cookbook (LJ 6/15/87), was a best seller. Although it includes some recipes from her cafe days, most of the dishes in this new vegetarian cookbook are those she cooks for her family, with many " kid-pleasing" recipes. There are Breakfast Mainstays and Friend of Maple Syrup, Plenty of Pasta and Mexican Delights, Eclectic Dinners, dozens of desserts, and more. Some recipes are quite rich, but there are lots of healthy ones, too. While many will appeal to a wide audience, others, such as those that call for canned curried seitan, for example, are likely to be limited to vegetarian cooks. Recommended.
Copyright 1996 Reed Business Information, Inc.
See all Editorial Reviews
In her second vegetarian cookbook, former Vermont restaurateur Callan (The Horn of the Moon Cookbook, 1987) shows home cooks how to incorporate vegetarian dishes into their family meals. Callan uses ingredients such as tahini, tofu, tamari, seitan and arrowroot flour, but less adventurous cooks can still find plenty of choices among the 250 recipes for breakfast, lunch and dinner items. Some 100 healthful recipes are specifically marked for beginners and for young children to prepare with adult supervision. Mainstream fare includes Peach Sourdough Pancakes, Black Bean and Lime Chili, Asparagus Pasta Salad with Sesame-Ginger Dressing and Marbled Pumpkin Cheesecake. Less familiar vegetarian ingredients are often integrated into known foods, sometimes with dubious results. The Oriental Tofu Balls with Fruit Sauce, Stir-Fried Vegetables and Rice, for example, blends the sauce from a mix that includes garlic, five-spice powder, vinegar and fresh fruits. Recipes call for standard versions of cream, cheese and sour cream. Line illustrations not seen by PW.
Copyright 1996 Reed Business Information, Inc.
From Library Journal
Callan is the former chef/owner of the Horn of the Moon, a popular vegetarian restaurant in Vermont; her first book, Horn of the Moon Cookbook (LJ 6/15/87), was a best seller. Although it includes some recipes from her cafe days, most of the dishes in this new vegetarian cookbook are those she cooks for her family, with many " kid-pleasing" recipes. There are Breakfast Mainstays and Friend of Maple Syrup, Plenty of Pasta and Mexican Delights, Eclectic Dinners, dozens of desserts, and more. Some recipes are quite rich, but there are lots of healthy ones, too. While many will appeal to a wide audience, others, such as those that call for canned curried seitan, for example, are likely to be limited to vegetarian cooks. Recommended.
Copyright 1996 Reed Business Information, Inc.
See all Editorial Reviews
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