December 1, 2013

Recipes From Feast

Feast (2013 Chronicle) caters to those who want to expand their repertoire to include more vegetables and grains, as well as those transitioning to a vegetarian diet. Sarah Copeland, author of the Newlywed Cookbook, showcases a global range of flavours in Feast, from the peppery cuisine of her Hungarian, vegetarian husband to the bibimbap she fell in love with in New York’s Koreatown. Copeland has compiled 140 recipes for cooks of varying skill levels. The Vegetarian Larder chapter covers important ingredients like non-dairy milks, plant-based proteins and other vegetarain considerations. Another section entitled Prep School deals with basic preparations that will simplify all of your cooking, such as how to make cauliflower steaks or milk corn. Try the petite yet hearty Tomato, Feta & Red Pepper Cazuela, or Carrot Soup With Chives & Popcorn.