E-Book Overview
The queen of vegetarian hip is back! Convinced that entertaining doesn’t have to be high-stress or high-maintenance, Didi Emmons presents an alternative view: the best parties aren’t meticulously planned. Crammed with innovative ideas for delightfully informal gatherings and hundreds of globally inspired, big-flavored vegetarian recipes, Entertaining for a Veggie Planet proves that having friends over — whether for the season finale of a favorite TV show or for a book group discussion — is not only easy, it’s fun.From dips and cold bites (Malaysian Spring Rolls) to main dishes (Shiitake Mac ’n’ Cheese), from brunch (Cardamon Blueberry Cake) to “sweet eats” (Oreo Key Lime Pie), Emmons’s dishes offer endless possibilities for vegetarians, vegans, and anyone else in search of a satisfying meal. Her creative menus (“Vegetarian Solutions to Turkey Day”) and her spirit of fun (“if you’re serving only one food, make it homemade ice cream”) will put all cooks in the mood to share.
E-Book Content
Entertaining for a Veggie Planet Didi Emmons Houghton Mifflin Company entertaining for a veggie planet 250 down-to-earth recipes entertaining for a veggie planet Didi Emmons Houghton Mifflin Company Boston • New York • 2003 Copyright © 2003 by Didi Emmons Illustrations copyright © by Diane Bigda/Lilla Rogers Studio All rights reserved For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Company, 215 Park Avenue South, New York, New York 10003. Visit our Web site: www.houghtonmifflinbooks.com. Library of Congress Cataloging-in-Publication Data Emmons, Didi, date. Entertaining for a veggie planet : 250 down-to-earth recipes / Didi Emmons. p. cm. ISBN 0-618-10451-8 1. Vegetarian cookery. 2. Entertaining. I. Title. TX 837.E485 2003 641.5'636 — dc21 2002191287 Design by Melissa Lotfy Printed in the United States of America MP 10 9 8 7 6 5 4 3 2 1 To Dad the consummate entertainer My dad has mastered the not-so-easy art of entertaining. He entertains friends and family not only at parties but also on the tennis court, on the ski slopes, on the phone, in the kitchen, ad infinitum. He has a one-of-a-kind, well-honed, homespun sense of humor, the kind that makes you not just chuckle but laugh deep in your belly. Once you’re engaged in conversation with my dad, you feel as if you’re being heard for real, because he wants to get to know you, no matter who you are. acknowledgments enter taining for a veggie planet Thanks to Lori Galvin-Frost, my editor, for dreaming up the idea for this book and for your intelligent comments and edits along the way. Nancy Kohl, for your perseverance and good humor while editing these recipes over the course of eighteen months and for your mostly unrequited love for my cat, Henry. Doe Coover, for getting into the nittygritty and determining what should stay and what should go. It takes a tough agent to make a decent cookbook. Roz Cummins, for your swift writing, sensitive edits, and uncanny feel for the spirit of this book. Rux Martin, for polishing, purging, and pulling it all together with a seasoned and sensitive hand. My mother, Roz, for your frequent e-mails, your diligent recipe testing, and your relentless promotion of my first book to everyone you meet as I stand by and cringe. My sister Polly Tilghman, for always being just a phone call away, ready to vi impart a perspective that would have taken me months to arrive at myself. My sister Lisa Thoren, for trying to find cilantro at two supermarkets and for your savvy business and art advice. My cat, Henry, for being at my side. Despite your manipulative, high-pitched cries for food throughout the day and your swatting and hissing to ward off potential friends and sui