by Baba S. Khalsa
Anyone who imagines a vegetarian entree to be no more appetizing than, say, a medley of mung beans or a crown roast of rutabagas is hereby referred to this catalog of meatless meals from the kitchens of the nation's preeminent chefs. Khalsa, an L.A. food writer and devoted vegetarian, trekked across the country to interview big-gun gastronomes and solicit their favored no-meat creations. Part I profiles the likes of M.F.K. Fisher, Julia Child, Craig Claiborne and others in pithy essays that are mere prelude to a parade of colorful recipes for soups, pastas, pizzas and fruit-of-the-earth main courses. Finally, a satisfactory alternative to beet bourguignonne. (Chronicle, $19.95)
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