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Vegetarian Foods/Expert Profile

Expert

U.S.

Available

Expertise

My cooking style leans towards Mediterranean, with an emphasis on gourmet, party fare, and vegetarian cuisine. I am a food journalist, I’ve written and edited several cookbooks, and I develop and teach cooking classes.

Experience in the area

I have developed recipes for specialty food manufacturers, conducted many seminars on cooking and ethnic foods, and have taught customized cooking classes. I have also owned a gift shop, a floral design business, and a catering business. I’m the author of Con Amore, a contemporary novel about food, love, and life – Italian style. It includes a brief history of Italy, the foods of each region, and a variety of recipes – many that are vegetarian or easily adaptable to the vegetarian diet. I am the author of Herbed-Wine Cuisine and several other books on a variety of topics. I publish a quarterly e-newsletter, Simply Elegant, which provides information on food, decorating, and entertaining. I also publish a monthly e-newsletter, Tutto Italiano, about everything Italian. Visit my Web site, www.jtmancuso.com, to learn more.

Average Ratings

Recent Reviews from Users

User	Date	K	C	P	Comments
Robin	08/09/11	10	10	10
John	12/13/09	10	10	10	Thanks Janice.
Felicity	12/05/09	10	10	10	Awesome! Thank you!
Kathy	07/14/08	10	10	10	Your quick response is especially helpful because .....
Rachel	01/10/08	10	10	10	Thank you very much. The websites you .....

Recent Answers from Expert

2011-07-30 Is Pimiento Paste Vegetaria?:

The basic ingredients in pimento paste are pimento, sodium alginate, guar gum, and water. Sodium alginate is from brown seaweed, and guar gum is from plants. Sodium alginate is a gelling agent and is often

2009-09-05 Mushroom:

I do not forage mushrooms, so all I can do is provide some links to websites that may be able to give you more information. http://www.naturallist.com/fungipoi.htm http://www.nemf.org/files/lincoff/beginners/poison

2009-08-03 LETTUCE AND ASPARAGUS:

Quote from the Charlottesville, VA Daily Progress, Dated May 20, 2008 (URL: http://www2.dailyprogress.com/cdp/lifestyles/food_cooking/article/the_perfect_ti) Fifth

2008-08-26 Veg.:

For a good source of information go to this link: http://www.veggie123.com/ Chapter Five covers nutrition. Another source of information is at http://www.brown.edu/Student_Services/Health_Services/Health_Education/nutrition

2008-07-13 Freezing Cooked Tofu:

Kathy, Several variables may affect the texture – which may be slightly chewy or have no change at all. The texture will depend on the type of tofu used, how much moisture was released when it was

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