The 30-minute Vegan's Taste of Europe

The 30-minute Vegan's Taste of Europe

150 Plant-based Makeovers of Classics From France, Italy, Spain, and Beyond

Book - 2013
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"A Culinary Tour de Force of Europe's Most Treasured Dishes Are you looking for delicious and healthy cuisine that can fit into your busy lifestyle? Do you long for the robust flavors of Italy, France, Spain, or Greece but haven't found tasty animal-free recipes? Look no further! The 30-Minute Vegan is where the Joie de vivre meets la dolce vita to satisfy even the most discriminating palates. Award-winning author and chef Mark Reinfeld tackles the meaty fare that is European cuisine, offering inspired plant-based versions of everything from manicotti to French onion soup, moussaka to "notwurst." Including key pantry ingredients (with a special section on herbs), raw and gluten-free options (virtually all of the recipes are gluten-free), and suggestions for wine and beer pairings, Taste of Europe is a revolutionary cookbook that will help you to recreate all of your favorite classic European dishes in 30 minutes or less"-- Provided by publisher.
Publisher: Boston, MA :, Da Capo Lifelong, a member of the Perseus Books Group,, 2013
Edition: First Da Capo Press edition
ISBN: 9780738214337
Branch Call Number: 641.5636 Reinfeld 2013
Characteristics: xliii, 292 pages : illustrations ; 24 cm


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Apr 04, 2013

Fascinating remakes of classic European dishes. From Italy, Gnocchi, Manicotti, fettuccine Alfredo, Pesto Risotto, tofu scaloppine, gelato and more. From France: faux gras, escar-no, bouillabaisse, french onion soup, seitan bourguignon, chocolate mousse and more. From Spain/Portugal: gaspacho, empanadas, spanish omelet, horchata. From the UK, Irish stew, Parsnip colcannon, welsh rarebit, vegetable pot pie, shepherdess's pie and more. From Greece: gyros, moussaka, halvah, baklava, tzatziki, dolmas, revithia, fakes, etc. From Germany spaetzle noodles, beer soup, schnitzel, notwurst, and more. and a chapter on Europe fusion.
Excellent four-page section on mushrooms in the intro.

Oct 05, 2012

I've made a handful from this book and they were all very tasty and easy to make. The author offers up lots of substitution suggestions so it is easy to customize to your specific likes or needs. Covers a lot of ground and has tonnes of useful advice as well.


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