Besides the world-ranging collection of vegetarian and non-vegetarian recipes for appetizers, soups, salads, main dishes and desserts, the book contains extensive introductory material. Jozseph's philosophy of flavor combining and saturation is explained with useful charts of ingredient flavors that make substitutions for ingredients you lack a snap.
A section on vegetarian cooking gives hints on transformations of the most hardcore meat dishes into tasty vegan fare.
$15.00 Shipping and Handling $3.00 Home