Vegetarian for a New Generation: Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us
Vegetarian for a New Generation: Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us
With recent nationwide health initiatives, we all know that vegetables need to be the main focus of our diet. The number of vegetarians and vegans in the United States is growing every year, and, even for the omnivorous, cooking and eating more vegetables is the new normal.
Vegetarian for a New Generation celebrates modern-day vegetable cookery with dishes that are fresh, uncomplicated, flavor-packed, and, as it happens, entirely gluten free. Author Liana Krissoff draws on global food traditions, offering new takes on classics like caponata, lesser-known creations like poha (a breakfast rice and vegetable dish) and shrubs (drinking vinegars), and more contemporary ideas like grilled collards, roasted shallot salad, and carrot marmalade. With 175 delicious recipes, Vegetarian for a New Generation makes eating more vegetables a pleasure.
About the author
Liana Krissoff is the author of four books, including Canning for a New Generation (STC, 2010) and Whole Grains for a New Generation (STC, 2012), nominated for a 2012 IACP award. She has been a freelance writer, cookbook editor, copyeditor, and recipe tester for more than a decade and now lives in Nebraska with her husband and daughter.
With recent nationwide health initiatives, we all know that vegetables need to be the main focus of our diet. The number of vegetarians and vegans in the United States is growing every year, and, even for the omnivorous, cooking and eating more vegetables is the new normal.
Vegetarian for a New Generation celebrates modern-day vegetable cookery with dishes that are fresh, uncomplicated, flavor-packed, and, as it happens, entirely gluten free. Author Liana Krissoff draws on global food traditions, offering new takes on classics like caponata, lesser-known creations like poha (a breakfast rice and vegetable dish) and shrubs (drinking vinegars), and more contemporary ideas like grilled collards, roasted shallot salad, and carrot marmalade. With 175 delicious recipes, Vegetarian for a New Generation makes eating more vegetables a pleasure.
About the author
Liana Krissoff is the author of four books, including Canning for a New Generation (STC, 2010) and Whole Grains for a New Generation (STC, 2012), nominated for a 2012 IACP award. She has been a freelance writer, cookbook editor, copyeditor, and recipe tester for more than a decade and now lives in Nebraska with her husband and daughter.
With recent nationwide health initiatives, we all know that vegetables need to be the main focus of our diet. The number of vegetarians and vegans in the United States is growing every year, and, even for the omnivorous, cooking and eating more vegetables is the new normal.
Vegetarian for a New Generation celebrates modern-day vegetable cookery with dishes that are fresh, uncomplicated, flavor-packed, and, as it happens, entirely gluten free. Author Liana Krissoff draws on global food traditions, offering new takes on classics like caponata, lesser-known creations like poha (a breakfast rice and vegetable dish) and shrubs (drinking vinegars), and more contemporary ideas like grilled collards, roasted shallot salad, and carrot marmalade. With 175 delicious recipes, Vegetarian for a New Generation makes eating more vegetables a pleasure.
About the author
Liana Krissoff is the author of four books, including Canning for a New Generation (STC, 2010) and Whole Grains for a New Generation (STC, 2012), nominated for a 2012 IACP award. She has been a freelance writer, cookbook editor, copyeditor, and recipe tester for more than a decade and now lives in Nebraska with her husband and daughter.
