Beyond the Moon Cookbook is the eagerly anticipated sequel to the beloved classic Horn of the Moon Cookbook. Here at last are 250 new, delicious vegetarian recipes from Ginny Callan's Vermont kitchen. Beyond the Moon Cookbook reflects Ginny's life after she sold the Horn of the Moon Cafe to raise her children and develop recipes. Callan's New England charm and tempting recipes start with breakfast and carry readers through the day to dessert.
Hearty breakfast favorites range from Three B's (Banana-Buttermilk-Buckwheat) Pancakes and Almond French Toast to Asparagus Frittata and New England Red Flannel Home Fries. For a lighter morning treat there are also Cinnamon Spice Walnut Coffee Cake, Zucchini-Raisin-Walnut Muffins, and Ginger Currant Scones. There are soups: Butternut Chili, Mushroom Garlic Bisque, African Vegetable Peanut Soup and Cherry Tomato Gazpacho. Salads include Brussels Sprout Potato Salad, Marinated Artichoke and Vegetable Salad and Black-Eyed Pea Salad. For lunch Ginny offers Mexican Stuffed Potatoes, Mediterranean Stuffed Pitas, and Black Bean, Corn and Cheddar Fritters. Entrees include international offerings like Southwestern Cheese and Vegetable Enchiladas, Adriatic Ravioli and Caribbean Rotis. Tempting desserts range from Ginger Pear Pie and Hazelnut Torte to Molasses Spice Cookies and Double Chocolate Peanut Butter Brownies. Beyond the Moon Cookbook is comforting home cooking at its charming New England best. The international offering of recipes will give adventurous vegetarians new temptations and inspiration.
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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:
In her second vegetarian cookbook, former Vermont restaurateur Callan (The Horn of the Moon Cookbook, 1987) shows home cooks how to incorporate vegetarian dishes into their family meals. Callan uses ingredients such as tahini, tofu, tamari, seitan and arrowroot flour, but less adventurous cooks can still find plenty of choices among the 250 recipes for breakfast, lunch and dinner items. Some 100 healthful recipes are specifically marked for beginners and for young children to prepare with adult supervision. Mainstream fare includes Peach Sourdough Pancakes, Black Bean and Lime Chili, Asparagus Pasta Salad with Sesame-Ginger Dressing and Marbled Pumpkin Cheesecake. Less familiar vegetarian ingredients are often integrated into known foods, sometimes with dubious results. The Oriental Tofu Balls with Fruit Sauce, Stir-Fried Vegetables and Rice, for example, blends the sauce from a mix that includes garlic, five-spice powder, vinegar and fresh fruits. Recipes call for standard versions of cream, cheese and sour cream. Line illustrations not seen by PW.
Copyright 1996 Reed Business Information, Inc.
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Book Description William Morrow Cookbooks, 1996. Paperback. Book Condition: New. Bookseller Inventory # DADAX0060951958
Book Description William Morrow Cookbooks, 1996. Paperback. Book Condition: New. Bookseller Inventory # P110060951958
Book Description William Morrow Cookbooks, 1996. Paperback. Book Condition: New. book. Bookseller Inventory # 0060951958
Book Description William Morrow Cookbooks. PAPERBACK. Book Condition: New. 0060951958 New Condition. Bookseller Inventory # NEW6.0017501