The Horn of the Moon Café's vegetarian cookbook is one we've an been waiting for. It offers a splendid array of recipes perfected during many years of serving customers at the popular restaurant in Montpelier, Vermont. The café specializes in dishes that feature healthful, meatless meals with a gourmet, international flair. Ginny Callan's Horn of the Moon Cookbook contains irresistible ideas for every meal of the day, from Blackberry Buttermilk Coffeecake and a Brie with Fresh Herb Omelette for breakfast to Chilled Melon Soup and Asparagus Fettuccine for lunch to Mexican Vegetable Pie or Stuffed Shells Florentine for dinner. Desserts include Chocolate Cream Cheese Brownies, Mandarin Orange Cake, and Raspberry Pie. Using whole-grain flours and natural sweeteners, Ginny's dishes combine principles of good nutrition with loving attention to the taste, color, and texture of fresh, natural foods-and the results are delightful. Whether you're cooking a simple meal or preparing a banquet for a festive occasion, you'll find a wealth of pleasure in the Horn of the Moon Cookbook.
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Ginny Callan is the founder and former chef of the popular vegetarian restaurant Horn of the Moon Café in Montpelier, Vermont. She sold the café in 1990 to raise her family and devote more time to creating new recipes.From Publishers Weekly:
Callan, owner of the vegetarian Horn of the Moon Cafe in Montpelier, Vt., presents an impressive assortment of the restaurant's eclectic, versatile fare. French toast comes stuffed with ricotta cheese or eggless and with cashews, and there are six options for omelettes and ten for muffins. Greek vegetable pie has a phyllo crust, bechamel sauce replaces traditional tomato sauce in a rich French lasagne, and Mexican and Italian cuisine are well represented. Seasonal soups range from a refreshing, chilled spicy tomato-avocado to a hearty, potato-cheddar. Although her recipes nutritiously utilize whole grain flours and tofu, and favor honey over sugar, Callan offers chocolate as well as carob treats and doesn't avoid cream or coffee. A detailed guide to basic as well as less common ingredients, a generous number of simple appetizers and sandwiches, and illustrations that demonstrate technique will be particularly useful to culinary novices and newcomers to meatless cuisine.
Copyright 1987 Reed Business Information, Inc.
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