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The Best of the Williams-Sonoma Kitchen Library: Vegetarian by Williams-Sonoma and Chuck Williams

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Notes about this book

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Notes about Recipes in this book

  • Cauliflower and cheddar cheese soup

    • Nancith on March 21, 2018

      Very yummy version of this soup & quite simple to make. Didn't have white cheddar, so made do with yellow. Even though this soup doesn't use tons of cheese, it tastes very cheesy, and was so delicious & comforting on a cold spring day. I also like the contrast in texture of pureed soup & intact florets. Definitely a keeper.

  • Peppers stuffed with rice, tomatoes, and corn

    • Nancith on February 18, 2019

      This was relatively easy to cut down for 2 diners. I subbed leftover canned diced tomatoes for the book's tomato sauce, but should have paid attention to the herbs used to make that tomato sauce because they would have added some needed undertones of flavor to the dish. Still in all, a nice dish, with an elegant appearance (using enormous pepper halves rather than whole peppers), a substantial main dish for me, & lovely side for hubby. This would taste nice with a little feta or Gruyere mixed in the stuffing as well.

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  • ISBN 10 0848730577
  • ISBN 13 9780848730574
  • Published Mar 01 2005
  • Format Hardcover
  • Page Count 320
  • Language English
  • Edition 0
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Sunset Books,U.S.

Publishers Text

Williams-Sonoma Vegetarian is for food lovers who won't sacrifice taste for a healthy lifestyle. It includes over 200 recipes, providing a variety of delicious preparations for vegetables, beans, legumes, pasta, polenta, rice, eggs, and cheese. The Basic Recipes and Techniques chapter and the illustrated glossary also provide suggestions for building vegetarian meals or adding nutritious variety to your vegetarian lifestyle.

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