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Cafe Flora Cookbook | 
 enlarge | Authors: Catherine Geier, Carol Brown
Publisher: HP Trade
Category: Book
List Price: $25.95
Buy New: $8.35
You Save: $17.60 (68%)
New (41) Used (18) Collectible (1) from $6.03
Rating:  6 reviews
Sales Rank: 174840
Media: Hardcover
Number Of Items: 1
Pages: 272
Shipping Weight (lbs): 1.6
Dimensions (in): 9.4 x 7.7 x 1.2
ISBN: 1557884714
Dewey Decimal Number: 641.5973
EAN: 9781557884718
ASIN: 1557884714
Publication Date: October 4, 2005
Availability: Usually ships in 1-2 business days
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Product Description
For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant.
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| Customer Reviews: Read 1 more reviews...
Cafe Flora Cookbook. June 11, 2008
1 out of 1 found this review helpful
I love to dine at Cafe Flora in Seattle so I was excited to see they had a cookbook. I was not disappointed with this cookbook. It is excellent. Wonderful recipes. I bought two and gave one as a gift and they loved it. A great gift for any vegetarian or actually just about anyone.
My New Favorite.... October 17, 2007
6 out of 7 found this review helpful
So far I have made three recipes from this cookbook and they all turned out great. Most of the recipes seem very simple, no unusual ingredients which helps since I am living in Alaska. I see this becoming a staple of my everyday cooking.
Inspired Vegetarian Gourmet October 3, 2007
9 out of 9 found this review helpful
Chiming in to agree that this is terrific modern, gourmet food. Well flavored but not fussy. Everything I've made so far has come out perfectly. I've learned new flavor combinations that work well together, and I feel like I can put that information to use when I cook other things.
There are plenty of vegan choices, and these recipes are all marked in the table of contents. There are no dessert recipes. Sections are starters, soups, salads, dinners/suppers, pizza, sandwiches, brunch, beverages, side dishes, sauces/spreads. They list sources for some ingredients (like arame, miso or fenugreek) and often give you an easier to locate alternative.
For recipes that require a number of steps, they've been extremely organized about breaking it down into manageable sections. There are number of fairly involved recipes mixed in with easier things like pizzas (their herb pizza dough is spot on), but the results of the more time consuming recipes are well worth it. Besides, I have enough of those "veg. meals in minutes" type books for quickie meals. Cafe Flora is something else altogether - elegant and original vegetarian recipes that have broadened my cooking horizons.
Finally, an entire book of Cafe Flora recipes!!! March 8, 2007
6 out of 6 found this review helpful
For almost 15 years, the most popular dish I've served to friends and taken to potlucks has been one cut from a magazine and attributed to Cafe Flora. Knowing this dish appealed to both vegetarians and non, I would periodically check to see if there was an entire Cafe Flora cookbook "out there". Then, just before a spate of seasonal visitors were scheduled to descend, I googled up what is now my most used and reliable partner in terms of taste, nutrition and dependable results. I ended up amazoning another one to a vegetarian family member who, like me, is always trying to bridge the tastebuds of meateaters and veggers. And, the recipes are FUN to make.
The only thing that would improve it is meat March 10, 2006
23 out of 29 found this review helpful
The recipes in the book are really something of a revelation to me. I live in Seattle and have dined at Cafe Flora dozens of times. Still I didn't really expect what I found in the cookbook. In addition to signature recipes the book presents a very well thought out structured approach to vegetarian gourmet cooking. So not only do you have recipes, but you are given a pretty good idea of what sorts of things you should make in batches on weekends and save. That for me was really the key to being able to make something other than bland vegetarian fare.
I've not generally been fond of the Moosewood or Laurel's Kitchen sort of recipes. They generally seem unelegant, a bit off, and mostly dull. The recipes in this book are in fact quite elegant, well honed, and exciting. Combinations like balsamic-fig reduction and gorgonzola will have you planning week of dining around the book.
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