About this item
If you’re inclined to throw a dinner party, you probably do what most folks do: you make a few sides and maybe a salad, ask someone to bring dessert, and put a hunk of meat in the middle of the table, like the roast beast in The Grinch. But what about vegetables? Living in a meat-centric world, most of us simply don’t know how to cobble together a series of vegetarian dishes that work together to create a perfect dinner party. Why? Because vegetarian cooking for dinner parties is not part of the American culinary lexicon, until now.Here, critically-acclaimed, food writers (and omnivores) Bruce Weinstein and Mark Scarbrough take the reader by the hand and teach them not only how to make extraordinarily delicious and modern vegetarian and vegan dishes that everyone will love—everything from sweet pea samosas to warm vegan donuts, stews, braises, pastas, and more—they show readers how to actually build dinner parties starting with flavors, seasonality and availability, and even time and skill.
About the Author
I'm the writing half of a best-selling cookbook team (with Bruce Weinstein, my partner and the chef in our duo) . Once upon a time, I was an academic, working in nineteenth century American literature, teaching in Austin, when writing slowly overtook my life. I started providing content for a little start-up called AOL, started writing screenplays for some fancy-pants actor/directors, and finally chucked it all to move to New York. (I love being a cliché.) These days, Bruce and I find our peace on ten acres in northern Connecticut with bear, moose, and bobcats--as well as a collie named Dreydl. We just published COOKING KNOW-HOW this year--and are eagerly awaiting HAM: AN OBSESSION WITH THE HINDQUARTER in March and REAL FOOD HAS CURVES: HOW TO GET OFF PROCESSED FOOD, LOSE WEIGHT, AND LOVE WHAT YOU EAT in May. And there's a goat book in pieces on my computer for 2011.
