The Vegetarian Epicure, Book Two by Anna Thomas

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  • Dutch cheese and potato soup

    • radishseed on November 21, 2019

      I made this with smoked Gouda and it was excellent. Also delicious garnished with smoked salt and smoked paprika. I ate the leftovers with fried slices of Field Roast Smoked Apple Sage Sausage on top, also excellent.

  • Mushroom and barley stuffed cabbage rolls

    • okcook on February 07, 2019

      Excellent filling with the Chinese mushrooms addition. I put a little chopped parsley in the filling for brightness.

  • Cauliflower curry

    • okcook on November 21, 2017

      Comes together quickly. Basic cauliflower curry. Nothing special.

  • Red cabbage with apples

    • oboistaalli on September 07, 2020

      This was delicious; served with maple-glazed grilled salmon fillets. Great for a fall lunch or dinner.

  • Spaghetti and onions (Spaghetti e cipolla)

    • rmardel on July 03, 2015

      Excellent sauce. I doubled the herbs called for in the recipe, and in this last batch, used 2 tablespoons of balsamic vinegar instead of the lemon juice and white wine vinegar. I think I liked this version even more than the original. Aside from being delicious with pasta, the sauce is a good basic to use in many other sauté's and baked dishes.

  • Zucchini and eggplant roulade

    • amc_cn on April 01, 2016

      my go to fancy vegetarian entree for 35 years

  • Watercress and green bean salad

    • Christinalego on July 15, 2020

      Really great. The dressing we be go0d for any potato salad. Maybe with a tiny bit less sugar...

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  • ISBN 10 0394413636
  • ISBN 13 9780394413631
  • Linked ISBNs
  • Published Apr 12 1978
  • Format Hardcover
  • Page Count 401
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

Here are 325 glorious new recipes from Anna Thomas, whose fresh and delicious approach to vegetables and other fruits of the earth has made her first Vegetarian Epicure a classic -- inspiring vegetarians to new culinary heights and giving non-vegetarians a source of wonderful dishes without meat. Now she is back with a whole new and rich variety of dishes for every occasion. Her Vegetarian Epicure, Book Two -- with its forays into foreign cuisines, its menu ideas from many countries, its superb creations from her own kitchen -- will be a joy to every good cook. A friendly informal tone and some splendid recipes have made this a perennial bestseller. For all who love the fruits of the earth and the art of cooking.

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