The Vegetarian Table: France by Georgeanne Brennan

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Creamy celery root and barley soup

    • emiliang on December 29, 2013

      Very earthy and delicious, perfect on a winter night. The barley needs to be started about 45 minutes before the rest of the ingredients, but otherwise this is a very simple recipe if you have the vegetable broth on hand. It greatly benefits from salt/pepper adjustments at the end, though.

    • captious on February 20, 2020

      The recipe actually only calls for pearl barley, celery root, milk, half-and-half, and butter. The leeks, mushrooms, carrots, onions, and cloves are just for the broth. But you can use any broth for this soup.

  • Apple and celery root salad with hazelnuts

    • emiliang on December 30, 2013

      This recipe is a keeper. Delicious even without the endives and hazelnuts. Like a cole slaw, but with lots of flavor. The EYB index should include celery root, in addition to celery. In fact, the celery root is the main ingredient. I add a teaspoon of sugar to the dressing if the apples are very tart.

  • Layered mountain cheese, bread, and cabbage soup

    • cvgardening on February 12, 2015

      Portuguese Tronchuda Beira cabbage works well.

  • Creamy beet and potato gratin

    • emiliang on August 23, 2016

      This was a nice change from the usual potato gratin. Used dried herbs de provence instead of the rosemary -- tasted great.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0811804747
  • ISBN 13 9780811804745
  • Linked ISBNs
  • Published Aug 01 1995
  • Format Hardcover
  • Page Count 156
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

The Vegetarian Table series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. With text by some of the finest food writers in the industry, featuring distinctive recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads and desserts. The cuisines are as delicious as they are exotic. This series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian table - wherever it may be.

Other cookbooks by this author