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Vegetarian Entertaining: 25 Seasonal Menus for All Occasions
Vegetarian Entertaining is a unique guide to meatless entertaining, offering expert advice to vegetarians and nonvegetarians alike who want to entertain with style and ease. Diana Shaw provides 25 complete seasonal menus with more than 200 easy-to-follow recipes and do-ahead planning strategies. This versatile collection allows any cook to comfortably prepare for everything from a Backyard Cookout to a Holiday Supper, from an Elegant Brunch to an Autumn Middle Eastern Supper.
Diana Shaw's nutritionally balanced menus feature an abundance of fresh, flavorful, seasonal foods, imaginatively prepared and presented with flair:
-- A Robust Spring Supper features Chilled Silken Potato Soup, Pita Bread, Curried Vegetable Stew, Pilaf with Apricots and Almonds, and Filled Strawberries and Peaches.
-- A Backyard Cookout includes Chilled Cantaloupe Soup, Grilled Falafel with Tahini Sauce, Marinated Vegetable Skewers, Spinach Raita, and a Lemon Sorbet.
-- A Hearty Last-Minute Supper consists of Mushroom Stroganoff, Stove-Top Biscuits, Steamed Brussels Sprouts, Mixed Greens with Chive-Mustard Dressing, and a Fruit Meringue.
-- A Festive Supper includes Carrot-Apricot Soup in Bread Bowls, Peppers Filled with Wild Rice and Shiitake Mushrooms, Cabbage-Apple Slaw, and a Toasted Almond Torte.
Illustrated with full-color photographs by Myron Beck, Vegetarian Entertaining celebrates seasonal flavors, colors, and aromas. Diana Shaw's vegetarian table will engage all of the senses with a delicate balance of refreshing and healthy foods the best that nature has to offer.
Diana Shaw's nutritionally balanced menus feature an abundance of fresh, flavorful, seasonal foods, imaginatively prepared and presented with flair:
-- A Robust Spring Supper features Chilled Silken Potato Soup, Pita Bread, Curried Vegetable Stew, Pilaf with Apricots and Almonds, and Filled Strawberries and Peaches.
-- A Backyard Cookout includes Chilled Cantaloupe Soup, Grilled Falafel with Tahini Sauce, Marinated Vegetable Skewers, Spinach Raita, and a Lemon Sorbet.
-- A Hearty Last-Minute Supper consists of Mushroom Stroganoff, Stove-Top Biscuits, Steamed Brussels Sprouts, Mixed Greens with Chive-Mustard Dressing, and a Fruit Meringue.
-- A Festive Supper includes Carrot-Apricot Soup in Bread Bowls, Peppers Filled with Wild Rice and Shiitake Mushrooms, Cabbage-Apple Slaw, and a Toasted Almond Torte.
Illustrated with full-color photographs by Myron Beck, Vegetarian Entertaining celebrates seasonal flavors, colors, and aromas. Diana Shaw's vegetarian table will engage all of the senses with a delicate balance of refreshing and healthy foods the best that nature has to offer.
176 pages, Hardcover
First published January 1, 1991
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November 9, 2008A very pretty book, nice to browse through and imagine eating the lovely foods... But not something I would use to cook with on a daily basis--I think I only copied down two dishes. It's a bit too labor-intensive, not only for the cooking but the assembling of materials (sorry, but I'm not really keen to go around to health food stores trying to find unrefined corn oil!)
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