The Vegetarian Epicure: 262 Recipes That Bring Vegetarian Cooking to New Gastronomic Heights... by Anna Thomas

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Notes about this book

  • Recluse on January 27, 2011

    A collection of decadent vegetarian recipes that I grew up eating (my mother was vegetarian for many years). I still crave some of the recipes in this book whenever I need comfort food. The baked macaroni and cheese that calls for Fontina is excellent, and the Dal is a staple of cheap but tasty student living.

Notes about Recipes in this book

  • Savory pepper soup

    • Laura on December 21, 2014

      Pg. 66. I used to make this soup about once a week back in the 70s. I loved it so much. I haven't made it in probably 25 years -- I wonder what I would think of it today.

  • Irish soda bread

    • radishseed on December 21, 2013

      This bread is a little dry and tough.

  • French vegetable salad

    • radishseed on August 20, 2018

      Nice alternative to potato salad. I subbed Chioggia beets for the cauliflower and peas and swapped tarragon for parsley.

  • Bryani

    • radishseed on September 29, 2012

      We ate this with banana raita, which was a creamy, salty, sweet complement to the rice and vegetables in the bryani.

  • Baked polenta

    • ellabee on February 24, 2013


  • Potato curry

    • ellabee on August 27, 2012

      page 256. A great dish for potlucks -- easy and inexpensive while delicious & visually appealing. The potatoes and yogurt handle the heat from the spices, and the peas brighten it. Good room temperature as well as warm, so can serve as a sort of potato salad.

  • Savory cheese and onion pie

    • ellabee on August 20, 2012

      page 210. This was a smash hit when I first made it in 1974, and has stayed a favorite ever since. To take full advantage of the tomato-onion-basil flavors remaining in the skillet after the tomatoes have been added to the pie, pour the cream into the (somewhat cooled) skillet and stir to incorporate the butter and bits; then return liquid to mixing bowl to beat in the egg before pouring over the pie. A successful variation: leeks for onions, red potato slices for tomatoes, thyme and bacon for basil. Another is leeks, summer squash, and chives.

    • bching on December 03, 2020

      It tastes like my 20s! I haven't made this since the 80s but it's just as rich and delicious as I remembered. Only change I'd make is partially blind baking the crust.

  • Marinated bean salad

    • ellabee on August 11, 2017

      p.115. equal oil & vinegar, just a few Tbs sugar.

  • Herb croutons

    • okcook on November 27, 2013

      These are delicious and simple to make. The recipe calls for the whole slices of bread to buttered both sides with the herb mixture and then cut into croutons. Much easier and much more even coating of the croutons with this method.

  • Classic welsh rabbit

    • mcvl on April 03, 2018

      I make this with Guinness stout for a richer, more complex taste.

  • Kasha

    • mcvl on June 17, 2018

      I hadn't made kasha in ages (I like it OK, my husband despises it), so went back to this old recipe. Somehow I had forgotten that you need either to start with a thick base of melted butter or to use a nonstick pan, otherwise you have a hard-to-clean egg mess when you're done. Delicious, though,; I'll have to make it more often.

  • Pizza rustica

    • CynthiasCooking on February 27, 2021

      I love this dish. It's tasty and usually beautiful. I do have difficulty with the shortcrust pastry - it is always WAY too dry to actually do anything with and I always end up adding significantly more liquid. But the lemon juice in it (I've never tried the Marsala) is really good. The crust is a separate recipe, but is called for in this dish.

  • Mushrooms berkeley

    • lajaxon on September 13, 2015

      This is an easy, delicious, hearty mushroom recipe. I usually serve it on rice, but potatoes or noodles would work too!

    • ShieldmaidenofRohan on October 17, 2020

      I love this and have been making it for years... So delicious and it smells wonderful when cooking. I usually use more than a pound of mushrooms, maybe 1 1/2, and cut way back on the brown sugar.

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Reviews about this book

  • David's Table

    ...there is something downright magical about it. If you are unfamiliar with it, it’s hard to comprehend. But open up a copy and spend some time with it...soon it will work its charms on you.

    Full review

Reviews about Recipes in this Book

  • Sauce bechamel

    • David's Table

      In the original recipe, Anna doesn’t specify the exact quantity of seasonings to use, allowing you to tweak them to your own taste.

      Full review
  • Asparagus pastry

    • David's Table

      Vegetarians and non-vegetarians alike will enjoy this dish. Anna recommends serving it fresh out of the oven. Serve the leftovers for breakfast... It’s just as delicious the next day.

      Full review
  • ISBN 10 0394717848
  • ISBN 13 9780394717845
  • Linked ISBNs
  • Published Aug 01 1990
  • Format Paperback
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Vintage Books

Publishers Text

The classic cookbook—which has sold almost a million copies—from the vegetarian pioneer, who paved the way for Mollie Katzen and Deborah Madison. Here, Anna Thomas shows home cooks how to prepare 262 delicious vegetarian dishes, from soups and bread to curries and sweets. Gorgeously illustrated with charming line illustrations, and also featuring tips on menu planning, advice on entertaining, and holiday recipes, The Vegetarian Epicure is an essential kitchen companion for vegetarians and vegetable lovers alike.

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