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dedication
contents
introduction
a few notes on using this book
the short-cut vegetarian kitchen
the building blocks of short-cut vegetarian cooking
dips, spreads, sandwich fillings, and a quick hors d’oeuvre
soups for supper (and lunch too)
salads in the limelight, salads on the side
flash in the pan: hearty chilies, curries, stews, and stir-fries
one-pot pasta and grain entrées
vegetables à la carte
a breakfast mix
fuss-free desserts
ingredients at a glance
mail-order sources
index
acknowledgments
about the author
also by Lorna J. Sass
copyright
about the publisher
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