In Vegan Vegetarian Omnivore, Anna Thomas teaches cooks how to begin with delicious vegan and vegetarian recipes that everyone can eat and expand them with dairy, meat and seafood in easy variations. French lentil and farro pilaf with grilled ratatouille makes a beautiful vegan summer supper with lamb chops for the omnivores. Easy fish soup begins as a robust vegetable soup but fish can be added five minutes before serving. For dessert, have vegan gingerbread and add vanilla ice cream. With recipes and menus inspired by the vibrant produce of farmers' markets, Anna welcomes all eaters to her table-where hospitality is universal.

About the Author
Anna Thomas wrote The Vegetarian Epicure in 1973, which transformed the landscape of American cooking. She is also the author of the James Beard Award-winning cookbook Love Soup, and, most recently, Vegan, Vegetarian, Omnivore. She lives in Los Angeles and Ojai, California.

Reviews
"...eminently practical book...with minimum fuss and delicious results." -- The Lady


Awards
Short-listed for International Association of Culinary Professionals Cookbook Award 2017.



Book Information
ISBN 9780393083019
Author Anna Thomas
Format Hardback
Page Count 496
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 1566g
Dimensions(mm) 262mm * 213mm * 33mm