The Vegetarian Table by Georgeanne Brennan
France

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Synopsis

The glorious cuisine of the French countryside comes tantalizingly to life in this tasty addition to the popular Vegetarian Table series. As welcome at an elegant dinner party as around the kitchen table, these 75 delectable dishes ensure vegetarian dining with savoir faire. Delicious recipes for versatile appetizers and sauces, flavorful broths, mouth-watering entrées, and irresistible desserts, all based on fresh, seasonal ingredients, make it easier than ever to add a delicious French touch to any cook's repertoire.
 

About Georgeanne Brennan

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Georgeanne Brennan grew up in Southern California and attended the San Diego State University, the University of Aix-Marseille in Provence, and the University of California at San Diego. After returning to California to start a teaching position, Brennan and a friend started a vegetable seed company that they promoted with a recipe-filled catalog. The pair struck success and began writing weekly columns for the San Jose Mercury News and the San Francisco Chronicle. Brennan published Apertif: Recipes for Simple Pleasure in the French Style, which won the Julia Child Cookbook Award in the Food & Spirits Category and The Food and Flavors of Haute Provence, which won the James Beard Award in the International Category.
 
Published August 1, 1995 by Chronicle Books. 144 pages
Genres: Health, Fitness & Dieting, Cooking. Non-fiction

Unrated Critic Reviews for The Vegetarian Table

Publishers Weekly

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Although France does not have a vegetarian tradition per se, Brennan (Potager) gathers 75 recipes that reflect the characteristic French insistence on ``ingredients that are fresh, seasonal, and regional.'' The opening section on basics includes recipes for broths, sauces and infused oils and vin...

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