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The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts Paperback – September 5, 2005
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From Publishers Weekly
It's not uncommon for people to call themselves vegetarian, only to say that they sometimes eat fish and maybe poultry. What they're probably really interested in is a healthful, well-rounded diet, making them "flexitarians," a growing group that Kornfeld (The Voluptuous Vegan) addresses in this winning cookbook. Pseudo-meat products (like tofu) are used sparingly, and dishes that do have them, such as Wilted Arugula with Braised Tempeh, Mango, and Red Onion, with its delightful intersections of salty and sweet, may conquer even their sworn enemies. Vegetarian offerings dominate, but there's a whole chapter on fish and chicken, which are generally simply prepared but then transformed by more complex sauces, as in the elegant Black Bass in Leek-Saffron-Tomato Broth. Kornfeld's instructions are fairly detailed, and helpful drawings illustrate some of the more difficult techniques, but many recipes can still demand time and patience. Cooks who are willing to put in the effort because they agree with Kornfeld about the need to get past fad diets and eat fresh, "unfussy" food will be thrilled with the possibilities this book provides for pleasing a variety of people and their different eating habits. (Sept.)
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About the Author
Myra Kornfeld is the author of The Voluptuous Vegan. She writes regularly for Vegetarian Times and has contributed recipes and articles to Natural Health and Organic Style. A veteran restaurant chef and private cook, she is an instructor at the Natural Gourmet Cookery School in New York City as well as at Sur La Table.
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You will also need access to well-stocked specialty markets, or resort to mail order if you live in areas of the country that have limited food market options. For example, the author uses a variety of grains, including millet and quinoa, instead of just brown rice. She flavors her dishes with curry powders and pastes, coconut oil, and brown rice syrup. She uses tempeh and whole grain pastas. The recipes are absolutely wonderful, and I finally stopped bookmarking because I had post-its on every page. My meat eating husband loves the Roast Chicken with Maple Glaze.
Please note: this book has NO photographs. If that's really important to you, consider checking it out from the library first, as I did. I loved it so much I ended up buying it.