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Mediterranean Vegan Kitchen: Meat-Free,,
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Mediterranean Vegan Kitchen: Meat-Free,, Paperback - 2001

by Klein, Donna

  • Used
  • Paperback

This collection of more than 300 recipes for meat-free, egg-free, dairy-free vegan dishes that originated in the Mediterranean includes recipes for appetizers, main dishes, and desserts.

Description

2001. Paperback. UsedGood.
UsedGood
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Details

  • Title Mediterranean Vegan Kitchen: Meat-Free,,
  • Author Klein, Donna
  • Binding Paperback
  • Edition Reprint
  • Condition UsedGood
  • Pages 272
  • Volumes 1
  • Language ENG
  • Publisher Penguin Publishing Group, Los Angeles, California, U.S.A.
  • Date 2001
  • Features Bibliography, Index, Table of Contents
  • Bookseller's Inventory # 978155788359U
  • ISBN 9781557883599 / 1557883599
  • Weight 0.8 lbs (0.36 kg)
  • Dimensions 9.1 x 7.4 x 0.8 in (23.11 x 18.80 x 2.03 cm)
  • Ages 18 to UP years
  • Grade levels 13 - UP
  • Themes
    • Cultural Region: Mediterranean
    • Topical: Health & Fitness
    • Topical:
  • Library of Congress subjects Vegan cookery, Cookery, Mediterranean
  • Library of Congress Catalog Number 00049931
  • Dewey Decimal Code 641.563

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Summary

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

From the publisher

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.

First line

Like so many ideas about Mediterranean food, the existential purpose of appetizers relates to the moment at hand.

Categories

Media reviews

Citations

  • Library Journal, 05/15/2001, Page 0

About the 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.