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The Vegetarian Kitchen Table Cookbook
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The inspiration behind this outstanding vegetarian cookery book was the authors' desire to share both classic and internationally inspired dishes that will appeal to everyone - vegetarian or non-vegetarian alike - no matter the occasion. Their goal was to bring together an incredible variety of forms, colours, aromas and flavours. And although these recipes have been developed by chefs with a gourmet sensibility, they've made sure that the recipes can be mastered by anyone who enjoys cooking. Get inspired by these fresh, flavorful and often festive recipes: Vegetarian Cassoulet, Cannelloni Florentine, Sweet Mama Squash Hushpuppies; Woodsy Mixed Sprout Salad, Spicy Lentil Samosas, Ratatouille; Braised Quinoa with Fennel and Boletus Mushrooms, Cheese Fondue, Linguine Canaletto; Ciabatta with Grilled Vegetables, Goat Cheese and Alfalfa Sprouts, Polenta Pasticciata; Sweet-Moroccan-Style Couscous, Squash and Apple Gratin, Vegetarian Chilli; Apple Strudel, Caramelized Nectarines Scented with Vanilla, Figs with Port. There are extraordinary health benefits that can be derived by adopting a more vegetarian based lifestyle and it also provides an opportunity to support artisan growers.
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About the Author

Chef Igor Brotto is originally from Italy and has worked throughout Italy, England and Germany before settling in Montreal, Quebec in the mid-nineties. He has written two cookbooks and also teaches at ITHQ (Institut de tourisme et d'hotellerie du Quebec). Chef Olivier Guiriec is originally from France where he began his training as a cook in the mid-eighties. He has lived in Canada since the mid-nineties where he continues to perfect his art and pursue his interest in marrying international cuisine with local products. He also teaches at ITHQ.

Reviews

There are about eight million vegetarians in America and all of them are hungry. That's a lot of mouths of satisfy on a daily basis, which is why it's no surprise that the market for useful and imaginative vegetarian cookbooks is growing like unattended zucchini. A new one that I like very much is The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. It contains 275 easy to make recipes that represent an impressive global reach from red curry tofu with shitake mushroom and bamboo shoots to linguine canaletto to pad thai to sweet Moroccan couscous. With this cookbook you can eat vegetarian while sampling cuisines from cultures the whole world over -- sophisticated and rustic. Best of all, the ingredients you need are readily available. The inspiration behind this outstanding vegetarian cookbook was the authors' desire to share both classic and internationally inspired dishes that will appeal to everyone -- vegetarian and non-vegetarian alike -- no matter the occasion. Their goal was to bring together an incredible variety of forms, colors, aromas and flavors. And although these recipes have been developed by chefs with a gourmet sensibility, they've made sure that the recipes can be mastered by anyone who enjoys cooking. A new one that I like very much is The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. It contains 275 easy to make recipes that represent an impressive global reach from red curry tofu with shitake mushroom and bamboo shoots to linguine canaletto to pad thai to sweet Moroccan couscous. With this cookbook you can eat vegetarian while sampling cuisines from cultures the whole world over -- sophisticated and rustic. Best of all, the ingredients you need are readily available. The paperback large-format book is convenient to use on the kitchen counter and the recipes are divided up into sections that cover appetizers, salads, small plates, soups, main dishes, sides, and desserts. There is an additional section t

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