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Double Take

Double Take

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If you’re ever faced with cooking a meal for both vegetarians and meat-eaters, you’ll want this unique cookbook on hand. Coauthors and friends A.J. Rathbun (a vegetarian) and Jeremy Holt (a meat-eater) combine their culinary talents to create meals that satisfy vegetarians and omnivores alike. Preparing the 100 recipes is easy: Each starts by using ingredients that both meat-eaters and vegetarians would eat, and continues on like any normal recipe, until it gets to the part where a meat ingredient is added. At that point, the recipe splits into two parts—one half is finished with meat and the other with unique vegetarian flair. This efficient way of cooking satisfies everyone, saves time, and is very economical. Kick off a Sunday with recipes for brunch including Eggs Benedict, A Bridging BLT, or Serious Soufflé, enjoy a lunch of Year-Round Minestrone, Double Take Caesar Salad, or Carolina-Style Barbecue Sandwiches, and finish the day with entrées like Chile con/non Carne, Beefy Bierocks, or Shrimp and Grits. The book also features a chapter of mostly vegetarian side dishes, such as Celery Amandine, Ratatouille, and Mushroom Stuffing. Introductory chapters discuss basic techniques and tips for preparing meals for both meat-eaters and vegetarians, and the tutorial “Meat Alternatives 101” will tell you everything you need to know to serve delicious food to satisfy everyone at the table, no matter what their dietary preference!
If you’re ever faced with cooking a meal for both vegetarians and meat-eaters, you’ll want this unique cookbook on hand. Coauthors and friends A.J. Rathbun (a vegetarian) and Jeremy Holt (a meat-eater) combine their culinary talents to create meals that satisfy vegetarians and omnivores alike. Preparing the 100 recipes is easy: Each starts by using ingredients that both meat-eaters and vegetarians would eat, and continues on like any normal recipe, until it gets to the part where a meat ingredient is added. At that point, the recipe splits into two parts—one half is finished with meat and the other with unique vegetarian flair. This efficient way of cooking satisfies everyone, saves time, and is very economical. Kick off a Sunday with recipes for brunch including Eggs Benedict, A Bridging BLT, or Serious Soufflé, enjoy a lunch of Year-Round Minestrone, Double Take Caesar Salad, or Carolina-Style Barbecue Sandwiches, and finish the day with entrées like Chile con/non Carne, Beefy Bierocks, or Shrimp and Grits. The book also features a chapter of mostly vegetarian side dishes, such as Celery Amandine, Ratatouille, and Mushroom Stuffing. Introductory chapters discuss basic techniques and tips for preparing meals for both meat-eaters and vegetarians, and the tutorial “Meat Alternatives 101” will tell you everything you need to know to serve delicious food to satisfy everyone at the table, no matter what their dietary preference!

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Categories:Types, Recipes/Menus
Published by: Harvard Common Press on Aug 24, 2010
Copyright:Attribution Non-commercial
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07/03/2013

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