The Mediterranean Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the

After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too. <p/>With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy. Dishes include: <p/>* Sicilian Eggplant Relish <br>* Catalan Grilled Vegetables with Almond Sauce <br>* Classic Italian Minestrone <br>* Moroccan Fresh Tomato Salad <br>* Black Olive Bread <br>* Zucchini-Lemon Couscous <br>* Greek Currant Cake <br>* Braised Pears in Red Wine <br>* and more<br><br><b>Author:</b> Donna Klein<br><b>Publisher:</b> HP Books<br><b>Published:</b> 05/01/2001<br><b>Pages:</b> 272<br><b>Binding Type:</b> Paperback<br><b>Weight:</b> 1.15lbs<br><b>Size:</b> 9.22h x 7.46w x 0.84d<br><b>ISBN:</b> 9781557883599<br><b>Age Range:</b> 18-UP<br><br><b>Review Citation(s): </b><br><i>Library Journal</i> 05/15/2001<br><p><b>About the Author</b><br>Donna Klein, a food writer who has contributed to <b>The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion</b>, and <b>Yoga Journal</b>, studied French regional cooking at Le Cordon Bleu, Paris.</p>