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Meatless in Cowtown

Meatless in Cowtown

A Vegetarian Guide to Food and Wine, Texas-Style

Inside the test kitchens of Bon Appetit, Laura Samuel Meyn and Anthony Head repeatedly found themselves the lone vegetarians at a table of carnivores, but this never deterred them from eating the foods they loved, even after they both moved to meat-loving Texas. In Meatless in Cowtown they've corralled all the ass-kicking Texas flavor of their favorite dishes—minus the meat—for you to enjoy at home. Try Laura's recipes for Meatless in Cowtown Frito Pie, Enchiladas for a Crowd, and Apple-Pecan-Oatmeal Crisp, then let Anthony pair those dishes with the perfect wine or beer to see how delicious it is for vegetarians and carnivores alike to go Meatless in Cowtown. With full-color photos throughout, this inspired recipe collection will help you compose vegetarian meals with Texas-sized flavors and everyday appeal.

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Genre: Cooking / Cooking / Vegetarian

On Sale: May 12th 2015

Price: $22

Page Count: 240

ISBN-13: 9780762453085

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Praise

Laura Samuel Meyn and Anthony Head tell a cheerful tale of facing down the meat-loving culture of Texas cow country with good humor and good appetites. They love to cook, love to eat and drink, and yes, they love Texas. With their collection of big-flavored, home-style recipes, they prove yet again that vegetarians can do it anywhere!
-Anna Thomas, author of The Vegetarian Epicure and Love Soup

Meatless in Cowtown is a treasure trove for Meatless Monday followers. The book has a dazzling variety of recipes that's bound to satisfy anyone who wants to explore exciting meatless dishes on the first day of every week!”
-Sid Lerner, Chairman of The Monday Campaigns and founder of the Meatless Monday movement

“Meatless in Cowtown seamlessly coalesces the sophisticated, worldly yet down-to-earth vegetarian palate; offering both classic and inventive vegetarian options, all with Texas-sized tastes. The authors Head and Meyn provide us with gutsy, doable, and yes, even meaty flavors, all emanating from the land. I could eat the Tamale Pie with Black Beans and Sweet Potato, Grilled Edamame and Steakhouse-Style Creamed Spinach, every day--and indeed, I shall!”
-Tanya Steel, CEO of Cooking Up Big Dreams, former Editor-in-Chief of Epicurious of Gourmet Live and former New York editor of Bon Appetit