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The New Now and Zen Epicure
Miyoko Schinner shares her flair for exquisite dining and her secrets to gourmet cookery. Featuring favorite dishes from when she owned the Now & Zen Bistro in San Francisco, along with meals prepared for dinner parties, these recipes celebrate good taste and artful presentation. Miyoko harmoniously pairs and blends distinctive French, Japanese, Spanish, Italian, Greek, and Indian cuisines in uncommonly delicious—yet uncomplicated to prepare—vegan dishes. The magic begins with appetizers, moves on to transformational sauces, then on to reimagined traditional soups and innovative new ones such as Roasted Red Bell Pepper Bisque and Cold Cream of Watercress & Apple Soup. Entrees range from the very simple to the highly elaborate and showcase a range of choices perfect for either family dining or entertaining. Chestnut-Filled Cabbage Rolls with Red Wine Sauce, Paella, Tri-Colored Pepper & Quinoa Charlotte, or French Moussaka are a few of the mouth-watering selections. Complete with chapters on vegetable dishes and salads—as well as divine desserts that are nutritious without tasting “healthy” aka Italian Cheeseless Cake and Chocolate Dipped Shortbread—The New Now & Zen Epicure highlights how truly exquisite vegan food can taste.
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