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Vegetarian Cuisines of the World
Vegetarian Cuisines of the World

Vegetarian Cuisines of the World

by Asha Khatau

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Product ID:8722






8176930849 - Year: 2007 - Pages: 292



Asha Khatau

Author: Asha Khatau
Publisher: Zaika
Year: 2007
Language: English
Pages: 292
ISBN/UPC (if available): 8176930849


This book is for the vegetarian gourmet who savors the best of the world's cuisines. Presented with impeccable methodology, Asha shares her distinctive collection of recipes garnered over years of travel and innovative kitchen-craft.

This book is for the vegetarian gourmet who savors the best of the world’s cuisines. Presented with impeccable methodology, Asha shares her distinctive collection of recipes garnered over years of travel and innovative kitchen-craft.

This volume presents the very best in vegetarian gourmet cooking. For those who wish to savor new recipes, new cuisines, new tastes and flavors, Asha Khatau presents this distinctive edition as the first in her ‘Epicure’ series.

Cuisines from around the world have been featured here for the vegetarian palate after ensuring that the authentic taste of each dish has been strictly preserved. The methodology is simple and accurate while great stress has been laid on proper, fresh ingredients.

Unlike other vegetarian cookbooks, this book treats each cuisine in a holistic manner which allows for complete menus to be selected from each section. A collective section on drinks and desserts exists to allow the cook to choose what he/she prefers to complement the main meal.

It may come as a surprise that Indian cuisine does not feature in this collection of world cuisines. The omission is intentional as vegetarian Indian cuisine forms the content of Asha Khatau’s second book.

Reviews :
Vegetarian gourmets, here’s your recipe for many a great meal and many a hassle-free party. Asha Khatau’s experience as a cookery teacher and her love of cooking shine through in her ‘easy-to-make’ recipes. Try them!
—Rashmi Uday Singh, Author and food writer

A good, comprehensive book with a huge variety of recipes from all over the world.
—Hemant Oberoi, Master Chef

I can personally vouch for the recipes of this South East Asian cuisine as they are the culmination of years of hard work and research. A must for every domestic kitchen.
—Nelson Wang, Restaurateur Extraordinaire.

Here is a book which demystifies international cuisine. Asha Khatau turns you into a savvy connoisseur of food from around the world. You can, now, cook effortlessly what you have always enjoyed eating. Well done, Asha!
—Ravi Ruia, Industrialist and Gourmet


Vegetable Manchow Soup
Lettuce Wrap
Sesame Vegetable Fritter
Streamed Wontons
Green Chilli Sauce
Chilli Garlic Potatoes
Crispy Seaweed
Red Garlic Sauce
Mongolian Barbecue
Steamed Rice
Egg Fried Rice
Shanghai Vegetable Stir-Fry
Hunan Mein Chow
Mixed Vegetables Sichuan Style
Sichuan Sauce
Pan-Fried Hakka Noodles

Hot and Sour Vegetable Soup
Thai Coconut Cream Soup
Raw Papaya Salad
Sweet Corn Cakes
Honey Chilli Sauce
Pattaya Baby Corn
Mixed Vegetable Satay
Peanut Sauce
Spiced Chilli Dip
Stir Fried Vegetables
Gold Bags
Curry Paste Rice
Mixed Vegetable Green Curry
Green Curry Paste
Mixed Vegetable Red Curry paste
Red Curry Paste
Vegetarian Thai Noodles
Golden Baskets

Introduction to Tempura
Tempura Vegetables with Dipping Sauce
Miso Soup
Japanese Cucumber Salad
Potato Croquettes
Seasame Sauce
Teppanyaki Vegetables
Takikomo Rice
Ramen Noodles with Vegetables

Tortilla Soup
Cheese Quesadillas
Tortilla Roll-Ups
Chilli Con Queso
Mexican Corn Tartlets
Mini Fajitas With Pico De Gallo
Pico De Gallo
Potato Skins with Cheese and Salsa
Aloha Loaf
Red Salsa
Refried Beans
Sour Cream
Guacamole Mould
Seven Layered Mexican Sauce
Layered Rice Salad with Salsa
Corn Tostados
Corn and Cottage Cheese
Baked in Grilled Tomato Sauce
Mexican Cheese Fondue
Mexican Vegetable Rice
Corn and Bean Burritos

Baba Gannoush
Hot Sauce
Tahina Sauce
Falafel Sandwiches
Fatayer Bijibn
Batata Hara
Pistachio Dip
Fatayer Bi Sabanikh

Minestrone Soup
Garlic and Herb Brea
Bagna Cauda
Pesto Pinwheels
Pesto Sauce
Layered Pizza Dip
Sweet Pepper Pinwheels
Pizza Puff
Olive And Cheese Squares
Sundaried Tomato Aioli Dip with Crudites
Caesar Dip with Crudites
Mushroom Cocktail
Caesar’s Salad
Nepolitan Salad Bowl
Panzanella Salad
Bean Soup With Pasta
Pasta Salad with Sundried Tomatoes
Balsamic Potato Salad
Berbecued Pizza
Aglio Oilo Pasta
Gnocchi Alla Romana
Paste with Cheese and Marinara Sauce
Fettuccine Al Burro
Lasagna Besciamela
Paste Primavera
Fettuccine with Basil, French Beans and Walnuts
Broccoli and Pasta Baked with Crouton Topping Risotto Alla Milanese

Basic Recipe for Cream Soup
Vegetable Stock
Soup in a Blanket
Corn Chowder
Cheddar Wafers
Stuffed Snow Peas
Almond Dip
Bread Canapes
Berbecued Corn on the Cob with Cheese Butter
Asparagus Rolls Crackers and Spread
Cream Cheese and Herb Spread
Curry Spread
Cheese and Herb Pate with Melba Toast
Burger Bites
Traditional Coleslaw
Vegetable Jalousie
Paprika Sauce
Green Goddess Dip
Traditional Waffles
Vegetable Sizzlers
Shepherd’s Pie
Sandwich Loaf
English High Tea
-- Method for Traditional Tea
-- Scones
-- Clotted Cream
-- Home Made Strawberry Jam
-- Ginger Bread
-- Cucumber Sandwiches
-- Sundried Tomato and Cheese Tartlets
-- Apple Crescents
-- Blueberry Muffins
-- Tomato Mould

Broccoli and Boursin Soup
Creme Vichyssoise
Avacado Mousse Bouchees
Mushroom Croustade
Leyered French Loaf
Salad Nicoise
French Dressing
Salad Bowl with Walnut and Dijon Mustard Dressing
Savoury Quiche
Eggless Variation of Custard
Potato Gratin Dauphinois
Cheese Souffle
Basic Crepe Recipe
-- Crepe Gruyere
-- Asparagus Crepes
-- Corn And Pepper Crepes
Basic Crepes (Eggless)
Bechamel Sauce

Traditional Cheese Fondue
Accompaniments for Fondue
-- Baby Potatoes
-- Mushroom
Asparagus and Corn Puffs
Bell Pepper Diabolotins
Roesti Potatoes
Broccoli and Roasted
Pepper Salad

Classic Gazpacho
Roasted Red Pepper Soup
Spinach Croquettes with Yogurt Sauce
Basque Mushroom Toast
Salad Sevillana
Berenjenas Patatas Et Pimentos Con Tumbet
Vegetable Patties with Rich Tomato Sauce
Consomme Basquaise

Golden Ambrosia
Pina Colada
Plater’s Punch Bowl
Ice Ring
Banana Daiquiri
Carnival Punch
Epicure’s Millennium Punch
Peach Daiquiri
Lemon and Lime Cooler
Berry Tang
Venetian Coffee
Pimm’s No.1
Pineapple Crush
Gateau Mount Blanc
Eggless Tiramisu
Double Chocolate Chip Ice Cream
Coffee Roulade
Mocca Cream
Strawberry Meringue Pie
Lemon Meringue Pie
Shortcake Base for Eggless Dessert
Orange Sorbet
Strawberry Mousse
Orange Souffle
Nougat Basket
Basic Crepes Recipe
Crepes Suzette
Chocolate Fondue
Chocolate Cups with Strawberry Cream
Kahlua Chocolate Mousse
The Cheesecake
The Cheesecake (Eggless)
Kiwi Black Forest Cake
Chocolate Fudge Brownies
Eggless Chocolate Fudge Brownies
Sizzling Brownies
Chocolate Walnut Fudge
Fresh Strawberry Glaze Pie
Flambed Strawberries with Vanilla Ice Cream
Honey Nut Ice Cream
Perfect Apple Pie
Peach And Plum Flan
Chocolate Waffles
Date and Almond Squares
Orange-Chocolate Mousse
Butterscotch Praline Sundae
Peach and Apple Cobbler
Mohlet Saung

Glossary of Selected Ingredients and Cooking Terms

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