The Vegetarian Epicure, Book Two

The Vegetarian Epicure, Book Two builds on Anna Thomas's original vegetarian cookbook with new recipes and culinary techniques. Published in 1978, this collection features both everyday meals and special occasion dishes for the home cook. The recipes draw inspiration from international cuisines including Indian, Mexican, Middle Eastern and European traditions. Thomas provides detailed instructions for creating vegetarian versions of traditionally meat-based dishes, along with original vegetable-focused creations. Each chapter contains practical advice about ingredients, kitchen tools, and meal planning. The book includes sections on breads, soups, main courses, and desserts, with an emphasis on fresh, seasonal produce. The cookbook reflects the growing awareness of vegetarian cooking as a legitimate culinary tradition in the 1970s, rather than simply an alternative diet. Through its recipes and techniques, the book demonstrates that meatless cooking can be both sophisticated and satisfying.

Readers value this cookbook for its reliable vegetarian recipes that don't rely on meat substitutes. Many home cooks have kept their copies for decades, with stained and dog-eared pages marking favorite dishes. The bread and dessert sections receive frequent mentions in reviews. Readers like: - Clear instructions and consistent results - Focus on whole ingredients rather than processed foods - International recipe variety - Personal notes and stories with recipes Common criticisms: - Some recipes are time-consuming - Heavy use of dairy and eggs limits vegan options - A few recipes need measurement adjustments - Some ingredients are hard to find Ratings across platforms: Goodreads: 4.14/5 (233 ratings) Amazon: 4.6/5 (51 ratings) Notable reader comment: "I've had this cookbook since 1979 and still use it regularly. The mushroom strudel alone is worth the price." - Amazon reviewer

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🌿 Published in 1978, this cookbook was revolutionary for its time as it treated vegetarian cooking as a sophisticated cuisine rather than just a health choice 🍷 Author Anna Thomas wrote the first Vegetarian Epicure while still a film student at UCLA, and it became an unexpected bestseller in 1972 📚 The book features international recipes from various cultures, particularly focusing on Eastern European dishes from Thomas's Polish heritage 🌱 Many recipes in the book were inspired by Thomas's dinner parties, where she served elaborate vegetarian meals to skeptical film industry colleagues 🍳 Unlike many vegetarian cookbooks of its era, it embraced rich ingredients like cream, butter, and eggs, helping dispel the notion that vegetarian cooking was austere or bland