Cafe Flora Cookbook Reading

Cafe Flora Cookbook
Catherine Geier

From Booklist Seattle's popular vegetarian restaurant shares its recipes with fans of meatless cooking. What sets this book apart from so many other vegetarian cookbooks is its attempt to take this branch of cookery beyond the usual melange of steamed and stewed greens into more decidedly haute cuisine. Portobello Wellington lacks the beef and foie gras of the parent dish, but its accompanying sophisticated Madeira sauce marks it as more complex than just mushroom-stuffed pastry. For a stunning brunch dish, Geier turns a quesadilla inside out, coating the potato and cheese-stuffed tortilla with a layer of scrambled eggs. Goan curry uses chickpeas and a welter of freshly toasted spices and homemade vindaloo paste to achieve its effect. A welter of pizza recipes shows how adaptable basic pizza can be to a host of different interpretations, some savory, others sweet. Many recipes, specially marked, satisfy vegan requirements; but dairy products and eggs abound throughout most dishes. Meat substitutes such as seitan appear only rarely. Oddly enough, there are no dessert recipes. Mark Knoblauch Copyright © American Library Association. All rights reserved Review “The menu has become a meld of nutritional righteousness and culinary artistry. Few local restaurants put out so many pretty plates—all actually good for you.” —The Seattle Times“Cafe Flora—still a standout in the sea of green. It’s the perfect restaurant for vegetarians to bring non-vegetarian guests.” —Pacific Magazine“Cafe Flora…has flair, integrity and soul.” —The Stranger“The popularity of Cafe Flora…extends beyond a strictly vegetarian clientele.” —Seattle Magazine“If being vegan means a lifetime of lightly breaded coconut tofu with sweet chili dipping sauce or a spicy chickpea falafel wrapped in warm pita bread, you can sign us up.…The highest compliment the Cafe receives, though, is the presence of its regulars—many of whom see nothing wrong with an occasional…crispy-skinned Thanksgiving turkey, but still come to meat-free Flora. It’s just that good.” — Seattle Weekly’s Dining Showcase Read more

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