French vegetarian cooking

Although French cuisine is not ordinarily thought to be synonymous with vegetarian meals, Gavin directs her attentive and practical eye to meatless dishes that can be found in regions throughout the country. Rather than emphasize the elegant fare of France's restaurants--and all the fuss associated with haute cuisine--Gavin opts to pass along recipes cooked in family kitchens. Customary chapter divisions encompass appetizers and salads, entre{{‚}}es and egg dishes, soups, vegetables, and desserts. In a nutshell, Gavin is inclined toward tarts or pies, not souffle{{‚}}s, and puddings, not puff pastries. For curious cooks, Gavin discusses the various provinces and lists their specialities, including many not featured here. (Reviewed July 1995)0871317745Alice Joyce