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    The Mediterranean Vegan Kitchen

    Meat-Free, Egg-Free, Dairy-Free Dishes from the Healthiest Region Under the Sun:A Vegan Cookbook

    Author Donna Klein
    Paperback
    $20.00 US
    Penguin Adult HC/TR | HP Books
    7.54"W x 9.16"H x 0.72"D   | 13 oz | 34 per carton
    On sale May 01, 2001 | 272 Pages | 9781557883599
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    After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too.

    With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy. Dishes include:

    * Sicilian Eggplant Relish
    * Catalan Grilled Vegetables with Almond Sauce
    * Classic Italian Minestrone
    * Moroccan Fresh Tomato Salad
    * Black Olive Bread
    * Zucchini-Lemon Couscous
    * Greek Currant Cake
    * Braised Pears in Red Wine
    * and more
    Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris. View titles by Donna Klein

    About

    After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too.

    With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy. Dishes include:

    * Sicilian Eggplant Relish
    * Catalan Grilled Vegetables with Almond Sauce
    * Classic Italian Minestrone
    * Moroccan Fresh Tomato Salad
    * Black Olive Bread
    * Zucchini-Lemon Couscous
    * Greek Currant Cake
    * Braised Pears in Red Wine
    * and more

    Author

    Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris. View titles by Donna Klein

    Other Books by this Author

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