Lee P. (copiousreader) reviewed Vegetarian Appetizers: Simply Delicious Recipes for Easy Entertaining on
Packed with creative approaches to the enhancement of fresh foods, "Vegetarian Appetizers" is a sampler of gourmet, internationally influenced, sophisticated, yet simple appetizers that are designed to appeal to inclusive palates (vegans, vegetarians, and others).
Divided into five chapters, the 144-page hardback covers Appetizer Basics, Light Bites, Mezzo Bites, Sizable Bites, and Sweet Bites, plus Paulette's tips and an appendix for vegan recipes.
Most of the 70 plus recipes take just one page, and there are many accompanying color photographs to illustrate the presentation.
Experienced teacher/author/T.V. host Mitchell takes the intimidation out of such taste experiences as "Caramelized-Onion Fritatta With Chimichurri Sauce", combining Italian and Argentinean flavors, or "Yam Croquettes With Tangerine-Sherry Sauce", or "Five-Spice Diced Vegetables in Endive Leaves with Plum Sauce", or the cover feature, "East Indian inspired Cumin Scented Potatoes in Filo Cups".
Sprinkled throughout the recipes are invaluable tips for flavorful shortcuts, such as in the referral to Penzeys Spices for making Lebne with Zaatar, a middle eastern herb yogurt cheese. From the simple, such as "Guacamole", to the exotic, such as "Quail Eggs With Olivada", to the challenging, for example "Vegetable Pates with Creamy Horseradish Sauce", "Vegetarian Appetizers" packs a punch you and your guests will appreciate.
Divided into five chapters, the 144-page hardback covers Appetizer Basics, Light Bites, Mezzo Bites, Sizable Bites, and Sweet Bites, plus Paulette's tips and an appendix for vegan recipes.
Most of the 70 plus recipes take just one page, and there are many accompanying color photographs to illustrate the presentation.
Experienced teacher/author/T.V. host Mitchell takes the intimidation out of such taste experiences as "Caramelized-Onion Fritatta With Chimichurri Sauce", combining Italian and Argentinean flavors, or "Yam Croquettes With Tangerine-Sherry Sauce", or "Five-Spice Diced Vegetables in Endive Leaves with Plum Sauce", or the cover feature, "East Indian inspired Cumin Scented Potatoes in Filo Cups".
Sprinkled throughout the recipes are invaluable tips for flavorful shortcuts, such as in the referral to Penzeys Spices for making Lebne with Zaatar, a middle eastern herb yogurt cheese. From the simple, such as "Guacamole", to the exotic, such as "Quail Eggs With Olivada", to the challenging, for example "Vegetable Pates with Creamy Horseradish Sauce", "Vegetarian Appetizers" packs a punch you and your guests will appreciate.
