"An exuberant new cookbook that reflects the way we live and eat today. Thomas proves once more that meatless meals can be fashionable, fun and satisfying."
- Publisher's Weekly

The New Vegetarian Epicure is a menu based cookbook, with 325 all-new recipes leaning to lighter fare, fresh tastes, and pungent ethnic flavors. The sixty-six menus are arranged loosely by season, and range from simple family meals to elegant little parties, to a summer buffet for a crowd and a seven course celebration dinner. There are soup suppers, easy pasta dinners, salad lunches, a Thanksgiving for everyone, and a formal New Year's Eve dinner. Read a Review or Sample a Menu and Recipe.

THE VEGETARIAN EPICURE
Written by Anna Thomas
Illustrations by Julie Maas
Alfred A. Knopf, 1972
305 pages, hardcover and softcover

"The bible of vegetarians in the 1970s."
- L.A. Times

With over a million copies sold, and still selling, this is universally recognized as the book that brought vegetarian cooking into the realm of gourmet eating. Two hundred and sixty-two recipes, including pea soup with butter dumplings, Irish soda bread, spanakopita, chestnut souffle, Russian vegetable pie, ratatouille, German apple pancake, pasta e fagioli, zabaglione, and linzertorte. Special sections on holiday food, and suggested menus.

Sample a Recipe from THE VEGETARIAN EPICURE.

THE VEGETARIAN EPICURE, BOOK TWO
Written by Anna Thomas
Illustrations by Julie Maas
Alfred A. Knopf, 1978
401 pages, hardcover and softcover

The companion volume to the original classic. 325 recipes, with special sections on Italian, Spanish, Mexican and Indian foods, as well as a chapter on preserves and relishes. Recipes include pumpkin cornbread, green chili and cheese soup, Florentine bread salad, cold cherry-lemon soup, mushroom pate, yeast pierogi, gingered eggplant salad, tortilla Espanola, avocado tacos, curried garbanzo beans, and apple strudel.

Sample a Recipe from THE VEGETARIAN EPICURE, BOOK TWO.