A tofu burger or a BLT? A green salad or a bologna sandwich? Whole grain or white bread? The choice became clearer and clearer to Vimala Rodgers. Granddaughter of a wholesale butcher, Vimala became a vegetarian in 1969 when she realized she was undermining her family’s health by serving them the average American diet. Although she had few tools for creating meatless meals that were nutritionally balanced and tasty, a dear family friend who was a longtime vegetarian became her dietary guide. Vimala was relentless in her quest to create healthful and delicious vegetarian meals. As she pursued her nutritional research, she used her kitchen as her experimental lab, and her eight children—then ranging from high chair to high school age—became her taste testers. As friends continued to ask for her recipes, Vimala realized that those she had scribbled on 3 x 5-inch cards needed to become a book. Vegetarian Meals for People On-the-Go was born. Designed for busy people who have little time to spend in the kitchen, these recipes are delicious, versatile, and above all, quick and easy to prepare. This book is Vimala’s personal invitation to you to create outstanding meals that will please the palate . . . and bring you rave reviews!
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.