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The Vegetarian Pantry

Fresh and modern meat-free recipes

Learn how to create stunning dishes using fresh vegetables and fruit with this collection of modern vegetarian recipes. Breakfast and Brunch features French Toast Stuffed with Bananas and Berry Compote — perfect for lazy Sunday mornings. Appetizers and Snacks such as Spicy Corn Cakes with Avocado Salsa are perfect for sharing. Learn how to make Dips, Salsas and Sauces with the freshest ingredients – try Apple, Celery and Mint Salsa. Soups and Salads includes a hearty Warm Salad of Pearl Barley with Mushrooms and Walnuts. Seasonal vegetables come into their own in Main Dishes. Try Carrot and Leek Tart with a Balsamic Reduction. Enjoy sumptuous desserts such as Individual Hazelnut Meringues stuffed with Cream and Seasonal Fruit. With plenty of tips on what to stock in your pantry and how to store vegetarian staples such as grains, beans and pulses, The Vegetarian Pantry includes everything you need for the very best vegetarian cooking.

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Einband gebundene Ausgabe
Seitenzahl 144
Erscheinungsdatum 14.02.2013
Sprache Englisch
ISBN 978-1-84975-344-9
Verlag Ryland Peters
Maße (L/B/H) 244/197/25 mm
Gewicht 711
Buch (gebundene Ausgabe, Englisch)
19,99
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