GREAT VEGETABLES FROM THE GREAT CHEFS by Baba S. Khalsa

GREAT VEGETABLES FROM THE GREAT CHEFS

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KIRKUS REVIEW

Over 200 pages of sparkless prose profiling 59 different American cooks (more than a third of them in California) and how they think and feel about vegetables can become pretty numbing. Here, though, these blurby little bios are followed by recipes for some fairly fancy nouvelle-eclectic dishes--soups, salads, main courses, and others--all based on vegetables. In fact, the recipes are totally vegetarian (that is, meatless), though none of the featured chefs' restaurants are. A sampling--John Sedlar's fishless New Mexican ""sushi,"" Joachim Splichal's ""Napoleon"" of vegetables on puff pastry, Barbara Tropp's pot-browned noodle ""pillow"" topped with curried vegetables, Gunter Seeger's yam ravioli with white truffles--demonstrates that there's nothing bland or weedy about these veggies.

Pub Date: July 1st, 1990
Publisher: Chronicle