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The New Vegetarian Epicure: Menus--with 325 all-new recipes--for family and friends
by
Anna Thomas
In the 70s, The Vegetarian Epicure set the table for the counterculture. It earnestly introduced a generation of youth to now commonplace ethnic foods like polenta and to the philosophy of good food. Thomas' new book, packed with all new recipes, still resonates with the earnest enthusiasm of an amateur but in the best sense of the word. She is eager to share with readers ...more
Paperback, 480 pages
Published
May 21st 1996
by Knopf
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I waffled back and forth on whether it was "cheating" to count a cookbook in my books read, but this one clocks in at 421 pages and I painstakingly read through every singe recipe looking for some new dishes to add into the rotation of meals in our home. Plus, she has a lot of little stories and advice sprinkled all throughout the book, so there was plenty of legitimate reading going on.
For a cookbook with such a lofty name, the recipes were surprisingly accessible and didn't...more
For a cookbook with such a lofty name, the recipes were surprisingly accessible and didn't...more
In the seventies I purchased both Vegetarian Epicure books and used them extensively–still do. So I was delighted to find a new VE book out by Anna Thomas. While similar to the old ones, the recipes here didn’t excite me in the same way as Thomas’ first two books (I should mention that I am not vegetarian, though I dabble from time to time and love tasty dishes, vegetarian or otherwise). I do, however, like the menus she has put together and her writing is clean and engaging.
This book ...more
This book ...more
This is a really beautiful book. It's marvelously laid out, and includes foods grouped together in seasonal and stylistic menus, and it's reminiscent of A Year in Provence. It makes me want to move to the south of France and eat olives and tomatoes swirled with olive oil for the rest of my life. And maybe some baba ganoush on the side.
What I like most about this cookbook is that it's sort of haute cuisine in terms of vegetarian cooking. It's not things like meatless chili or bean...more
What I like most about this cookbook is that it's sort of haute cuisine in terms of vegetarian cooking. It's not things like meatless chili or bean...more
Not for vegans, this book is for egg- and dairy-addicted vegetarians. Who live in Southern California, where there are nopalitos, Tahitian squash and zucchini flowers. And who have the money to buy all the fancy ingredients.
And I appreciate that she loves her husband, but really, to let him have three pages on spit-roasting a turkey? In a vegetarian cookbook?
And I appreciate that she loves her husband, but really, to let him have three pages on spit-roasting a turkey? In a vegetarian cookbook?
I like having at least one cookbook that is organized by menus. I guess I like to think that someday I'll have a fab dinner party and need some thematic recipes. And despite the fact that I have yet to have such a party, the recipes I've followed from this book have been delicious.
This is a five-star book that (hélas!) has a lot of butter and eggs in it, so it can only merit four in the end. We'll overlook this one little shortcoming, since Anna Thomas has such a marvelous palate and feel for California produce.
My most-used cookbook, this is where I have my focaccia and apple crumble dishes from. Great for finding the germ of an idea, these recipies are (usefully) variable.
A Wow. What a great cookbook. This is fantastic, with heaps of amazing recipes. A great book for any vegetarian or anyone who wants to eat healhty, yummy food!
Elizabeth
rated it
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review of another edition
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review of another edition
Recommends it for:
vegetarians who are tired of salad and pasta.
As others have said, I've never been disappointed by this book. You can't be afraid to use a lot of butter. The recipes are rich and warm. I like the setup which proposes a series of menus, which makes it good for browsing but less good for figuring out what to make if you want to use what's in your fridge.
The thematic organization was interesting, but it made finding recipes that we wanted to try (based on ingredients) very difficult. Some of the recipes are tasty, but very "fussy" in terms of prep time. I don't mind giving time to a good recipe, but lots of time + mediocre recipe = frustration.
Like this book and the way it's arranged into seasons and menus. Also like the chapter on feeding children; it makes me feel less guilty about the zillion quesadillas and fruit plates I've set out for my own kids.
It is pretty heavy on the dairy, though. Not a lot here for vegans.
It is pretty heavy on the dairy, though. Not a lot here for vegans.
A vast improvement over the 1970s version. Not so heavy on the butter and cream. Simple recipes that don't rely on fake meats. Love the simple whole wheat spagetti with parsle accompanied by the white bean escarole salad.
We originally found this cookbook in a library in Iowa. (hehe) We recently rediscovered it, and we love the recipes.
I've never tried a recipe from this book that I didn't like.
Leslie got us this on recommendation from Rachel. Yum.
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I use this cookbook weekly. BUY IT. It rules.
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Anna Thomas is the author of The Vegetarian Epicure cookbooks and a screenwriter. She lives in Ojai, California."
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