The Vegetarian Epicure, Book Two

by Anna Thomas

Why a second book? Because we always itch to expand horizons. Book Two is not just a continuation of the first volume but an exploration of rich new lodes. The first book came out of my own past, and from the tremendous need for a collection of really good vegetarian recipes. This second volume is the result of new adventures : it broadens the scope of the gourmet vegetarian kitchen with forays into entirely different cuisines and cultures. It is a record of culinary discoveries that I'm eager to share, and a notebook of travels. The writing of this book came about in a most enjoyable way. I spent the last four years traveling, eating, reading, taking notes, cooking, and writing. Work and whim took me through large parts of Europe -- Portugal, Spain, Italy, France, Greece, Austria, Hungary, Poland -- as well as to England, on a brief sally into the Middle East, and on a jaunt through Mexico. Everywhere I went, I was delighted by the food, by the rewards of being eager to sample the new and unfamiliar. I thought of each meal as a little adventure (and some turned out to be big ones). Many people, I found, were curious how a vegetarian could survive, and even eat splendidly, while traveling abroad. The answer is, easily. Nearly everywhere I went, I discovered that the emphasis on meat was much less overwhelming than it is here in the United States, for economic reasons as well as from long-standing tradition. Most restaurant menus commonly include some enticing dishes made of fresh vegetables or fruits, eggs, cheese, or grains. In all the tavernas, trattorias, kellars, cafés, and ristorantes I visited, the choices offered me ranged from adequate to exciting."--

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