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Editorial Reviews
From Publishers Weekly
With simplicity in mind, the editors of the Vegetarian Times (Vegetarian Times Complete Cookbook, etc.) make the most of the heralded low-fat, "plant-based cuisine" of the Mediterranean, including dishes from Turkey (Turkish Fennel Salad), Morocco (Moroccan Eggplant Salad), Israel and Lebanon. Nonvegetarians will forget about meat cravings when they try Mushroom Pot Pie with Polenta Crust and the delicately spiced Pumpkin Flan with Olive Vinaigrette. Some dishes do not deliver: Linguine with Caramelized Onions and Pine Nuts calls for a jarring addition of rosemary. Aside from a few overwrought recipes, the book's selections shine, especially in Salads (Chickpea Salad with Walnuts and Tomatoes) and Savory Tarts, Pastries and Egg Dishes (Torta Rustica filled with wild mushrooms, roasted peppers and cheeses). Moroccan Carrot Soup, with apples, yams and fennel, is a fresh take on a recent commonplace. The desserts are easy to prepare, such as Hazelnut Biscotti Yogurt Cheesecake with Black Pepper and Honey. The book's editors have disproved the old adage that too many cooks spoil the pot. (Jan.)
Copyright 1999 Reed Business Information, Inc.
From Library Journal
With the Mediterranean diet's emphasis on vegetables, grains, and beans, Vegetarian Times and Mediterranean food seems a natural match. And there are indeed some good recipes here, from countries all around the region. However, some of them seem like pale imitations of the real thing (e.g., an Italian Torta made with pesto, sun-dried tomatoes, and cream cheese and butter, rather than the rich cheese the original surely uses, or a meatless Cassoulet made with seitan) or only distant relations (Italian Tofu and Spinach Patties). With all the delicious vegetarian dishes the Mediterranean has to offer, this collection is somewhat disappointing. For libraries where Vegetarian Times and its previous cookbooks are popular.
Copyright 1999 Reed Business Information, Inc.
See all Editorial Reviews
With simplicity in mind, the editors of the Vegetarian Times (Vegetarian Times Complete Cookbook, etc.) make the most of the heralded low-fat, "plant-based cuisine" of the Mediterranean, including dishes from Turkey (Turkish Fennel Salad), Morocco (Moroccan Eggplant Salad), Israel and Lebanon. Nonvegetarians will forget about meat cravings when they try Mushroom Pot Pie with Polenta Crust and the delicately spiced Pumpkin Flan with Olive Vinaigrette. Some dishes do not deliver: Linguine with Caramelized Onions and Pine Nuts calls for a jarring addition of rosemary. Aside from a few overwrought recipes, the book's selections shine, especially in Salads (Chickpea Salad with Walnuts and Tomatoes) and Savory Tarts, Pastries and Egg Dishes (Torta Rustica filled with wild mushrooms, roasted peppers and cheeses). Moroccan Carrot Soup, with apples, yams and fennel, is a fresh take on a recent commonplace. The desserts are easy to prepare, such as Hazelnut Biscotti Yogurt Cheesecake with Black Pepper and Honey. The book's editors have disproved the old adage that too many cooks spoil the pot. (Jan.)
Copyright 1999 Reed Business Information, Inc.
From Library Journal
With the Mediterranean diet's emphasis on vegetables, grains, and beans, Vegetarian Times and Mediterranean food seems a natural match. And there are indeed some good recipes here, from countries all around the region. However, some of them seem like pale imitations of the real thing (e.g., an Italian Torta made with pesto, sun-dried tomatoes, and cream cheese and butter, rather than the rich cheese the original surely uses, or a meatless Cassoulet made with seitan) or only distant relations (Italian Tofu and Spinach Patties). With all the delicious vegetarian dishes the Mediterranean has to offer, this collection is somewhat disappointing. For libraries where Vegetarian Times and its previous cookbooks are popular.
Copyright 1999 Reed Business Information, Inc.
See all Editorial Reviews
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover
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What Do Customers Ultimately Buy After Viewing This Item?
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65% buy the item featured on this page: Vegetarian Times Cooks Mediterranean: More Than 250 Recipes For Pizzas, Pastas, Grains, Beans, Salads, And More |
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14% buy Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine $26.37 |
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12% buy Vegetarian Times Complete Cookbook $23.07 |
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5% buy Vegetarian Times (1-year) $12.00 |
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