Product Description
Dr. Allinson's cookery book - Comprising many valuable vegetarian recipes is presented here in a high quality paperback edition. This popular classic work by T. R. (Thomas Richard) Allinson is in the English language. If you enjoy the works of T. R. (Thomas Richard) Allinson then we highly recommend this publication for your book collection. ... Read more

Product Description
Our book features over 300 pages, and 700 recipes, including both raw food and cooked vegetarian recipes for salads, dressings, soups, entrees, sauces, desserts. The new Vegetarian Health Recipes book has inspirational thoughts from Patricia, and her legendary father, Paul Bragg. Recipes are cholesterol-free, and low in saturated fat. First introduced to over 700 physicians, nutritionists, and health scientists from 42 countries at the 5th International Congress on Vegetarian Nutrition - Loma Linda University in Southern California. ... Read more

Customer Reviews (7)

Great Book, Great Products!
I would first like to say, that Paul C. Bragg was born in Feb. of 1881, and died in Hawaii at the age of 96 in a surfing accident! The person who said he died of a heart attack is wrong! This book is wonderful, good recipes, great health advice, I have been using Bragg products for years and they work! Good book to add to your healthy cookbook collection.

the best
This book is a must have. Great recipes. Simple and delicious! Support Braggs. They have it together!!

Outstanding!
The first enchilada recipe I made was outstanding, It is hard to believe that healthy cuisine can be so simple yet so tantalizing. I would highly recommend this book to anyone looking to make a lifestyle change in the right direction- God Blesss, Andrea Lind
[...]

Got what I wanted
I got what I wanted. It was hard to find in stores for a few years. I would order again in the future.

Okay
Book repeats just about everything in the other Bragg books-not that much difference.I do not like how it makes reference if Paul Bragg were still alive today when He passed over thirty years ago from a heart attack. ... Read more

Product Description
Not just for vegetarians, there's never been a better time for this award-winning book! Carol Gelles, one of the best-known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soyfoods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products), or vegan (made without dairy or meat products). ... Read more

Customer Reviews (45)

Best all around
This is one of my favorite cookbooks and I use it over and over.It's a cookbook that I go to for a wide variety of recipes. It has basics like broth, cakes, crackers, soups, and more complex things like tortilini, gnocchi, strudels. Really good index.Its a great "reference" cookbook.I think it's a must for any cookbook library.The peanut sauce is awesome, and so is the tortilla pie (polenta crust). Easy to understand recipes, easy to find ingredients.

Vegetarian recipes
Great book. Has all kinds of recipes for any kind of vegetable.Not very complicated and plenty of ideas to use that do not take too much time to prepare. Simple dishes that can be family or made for guests.
This is a basic book for anyone who is interested in cooking vegetarian and would make a good wedding present.

Good but a little much for me
Im dabbling with vegetarianism and cooking (esp dinner) seems challenging-This has tons of recipes but most of them I wouldnt eat or seems like it would be an all day project to make.In the book's defense I am a picky eater-and not a very experienced cook so I was looking for something pretty easy and simple to prepare.Some of the ingredients I have never heard of (but she does tell you where you can find them) Its not a bad book-I had a friend recommend it for me actually-but I think maybe as I get more experienced I will come back to it.

A great resource for vegetarians, meat eaters, and those learning to cook
This is an excellent book.I've been using it for about ten years now.While many of the other cookbooks I've bought in the past have long ago been tossed out, this book stays in my kitchen and gets used quite often.

When I got this book, I was just a teenager learning to cook.Then it helped me to learn many of the basics, and gave me a lot of new ideas to try.Now I find it helps me to eat healthier and make food that even my picky child will enjoy!

The recipes are easy to follow, and use ingredients that you are likely to have on hand, or can be found easily.Even though I am not a vegetarian, this book has been an invaluable resource to me.There are a lot of great things to make on days when the pantry's running low - like lentil shepard's pie, barley stuffed peppers, or any of the great pasta or noodle dishes.The recipe for gado-gado got me to try tofu (and enjoy it!)and I make sesame asparagus and spicy green beans with shallots all the time.

What's really great about this book is that there are so many recipes that even those of us who aren't vegetarians can enjoy.There are great recipes for snacks, side dishes, breads, breakfasts, soups, salads, appetizers, drinks, and desserts.There is a wide variety of recipes for all different tastes, and all sorts of different ethnic specialties.The book is very easy to follow.The recipes are easy to handle, so someone just learning to cook will find this book really useful, and most call for common ingredients that don't cost a ton of money.

One of the best
I have to disagree with the "con" review. The book is named 1,000 vegetarian recipes NOT 1,000 Vegan recipes. She does include some vegan recipes and even offers substitutions if on how to make it vegan. I am a really picky eater add that with 2 vegetarian preschoolers and a meat eating husband if this book has something for all of us then I'm sure everyone can find some good food ideas in this wonderful book. It's definetly my favorite veggie cook book! ... Read more

Product Description

Customer Reviews (15)

Great for newbies to vegetarian life style change
This book is excellent! My family is farely new to being vegetarian and this book has made the transition very easy. There are tons of great recipes, most are easy to prepare and take hardley any time at all to make. I think the recipe that has taken me the longest to make is the garden harvest soup which took most of a day to make but only because I made the roasted vegetable stock to go with it. Every other recipe I have made takes less than an hour total to make. I highly recommend this book if you are new to this life style.

Great for people with little to no cooking experience
I love to cook but was getting stale with ideas for different items - variety is the spice of life & I need more of it!My boyfriend & I are also pescetarians, which means that we eat fish, & also means that I am not a person who strictly cooks veggies on a regular basis.I am not a gourmet chef with an arsenal of recipes.We wanted some more ideas.

The Pros:
1)This book did provide some new ideas.The biggest hit so far has been stuffed poblanos; my boyfriend & I went nuts over them, but I altered the recipe significantly.The recipe became more of a recommendation to us.
2)The recipes are all pretty easy to follow.
3)There is a lot of variety, including desserts & breads.
4) I love the baked goods section.It is the most frequently-used part of this book.Nice to have recipes for quick low-fat breads.
4)All recipes are coded for easy reference as to what type of vegetarian they are suited towards (octo, lavo, etc).

The Cons:
1)This book is for people with little to no cooking experience.The recipes are mostly very basic, or versions of things you're already making.If you already know how to cook, you will find yourself making alterations to these recipes.
2)I was disappointed that many of the recipes are things that most people already know how to cook, and utilize store-bought sauces & frozen.Examples would be roasted veggies (too simple!) and spaghetti & meatballs that use frozen meatless balls.I know how to warm up pre-cooked foods.I was hoping for more actual recipes.I realize that this may be considered a "Pro" by some people who prefer to assemble, as opposed to cook, or are trying to save time.Another example would be gorp.Trail mix is not a recipe to me.I can shake up almonds & raisins on my own.
3) There are many errors in the recipes.Some instructions that reference ingredients not listed, some ingredients that do not have quantities/amounts listed.When I notice this in a recipe, I do not attempt to make it.I'm wondering how many people had recipes turn out funky, becuase they may not have noticed the small details missing, or didn't have enough cooking experience to notice that something was amiss.
4) The index is absolutely horrible.Incorrect page numbers listed for some recipes, & poorly organized.If you're looking for a recipe you know is in the book by using the index, good luck.Recipes are not listed by the category that common sense dictates they should be listed under...for example by ingredient, or recipe name.I've never seen an index like it.I know this sounds harsh, but I seriously wondered if anyone edited this book before it was published.

The Bottom Line:
Good book if you have no experience, or want ideas for cooking new things.If you are a seasoned cook expecting exciting new vegetarian recipes, you will most likely be nonplussed & disappointed by this book.

Good, but have no pictures!
The book has a great content with wonderful recipes, but become useless due to the lack of pictures. We have no idea how to present the dishes when ready.

Straightforward but not well-rounded
I was a little disappointed in this book.Yes, there are lots of doable recipes here, but not much "chat".Some cookbooks suggest go-withs or introduce the recipes with ingredient information or whatnot, but this one usually just lines out what you need and what you need to do with it.Informative but not entertaining.

Also, I found that the index is difficult to work with.Couldn't find green peppers!

Great recipes with calories, fats etc listed.
This book has something for every vegetarian. The bonus for me is that it lists calories, fats etc.
If there are only a couple of people in the house I would recommend making 1/2 of the recipes. We're still eating the original meal that I made (a couple of weeks ago) and have a few more nights to go. The price is right and the book was delivered in a timely manner. ... Read more

Product Description
Vegetarians can enjoy all the benefits of slow cookers.

Slow cookers have been rediscovered by a whole new generation of busy families, students and professionals. Those on the go love being able to throw wholesome ingredients into a cooker, close the lid and come home to a hot, satisfying meal at the end of the day. However, most slow cooker cookbooks feature recipes using meat, poultry and fish, and include only a few vegetarian recipes.

125 Best Vegetarian Slow Cooker Recipes features outstanding vegetarian recipes including:- Cannelloni with Tomato Eggplant Sauce- Three-Bean Chili with Bulgur- Louisiana Ratatouille- Rice and Bean Casserole with Cheese and Chilies- Creamy Leek, Potato and Mushroom Stew with Blue Cheese- Succulent Succotash- Potato-and-Cauliflower Dal with Spicy Shallots- Cider Baked Beans- Meatless Moussaka- Mushroom and Artichoke Lasagna.

Also provided is useful information about the basics of slow cooking and tips like using whole leaf herbs and spices. Common pantry ingredients are particularly helpful in turning out great-tasting and innovative slow cooker food. ... Read more

Customer Reviews (41)

a good book
Glad to see slow cooker recipes for vegetarians.It's an excellent book and got me to order more of these types cookbooks for us from the older generation who have little energy to spend in the kitchen and yet have healthy meals.

This one's the best!
I checked this book out of our local library to peruse it and try some recipes before I made my purchase. At the same time, I checked out several other similar books. I love the layout of this book & that the recipes are simple and delicious.

There are also a lot of mouth-watering color photos which provide inspiration, but there are not photos for all the dishes. I'm not deducting a star for that, however, because full-color photos for every recipe would equal a much higher price,

The author notes when recipes are "Vegan Friendly" right at the top of the page, so they're very easy to spot. Also, there are instructions for which parts could be done in advance (when required) and stored in the fridge overnight, making morning assembly in the crock pot a cinch for those who are unable to spare a few extra minutes in the morning. This is one cookbook that I know already is going to get a lot of use!

My favorite cookbook
I have made many of recipes in this book, and they have all been great. Unlike many vegetarian cookbooks, the ingredients used in this book are widely available and largely inexpensive. Instructions are clear and concise, and the author gives many ideas for variations if, like me, you always feel compelled to tweak your recipes a bit. There are tons of healthy options, as well as many not so healthy options if you need a cheese or sugar fix. I liked this book so much, I bought a copy for my mother. Definitely try the Just Peachy Gingerbread Upside-Down Cake on page 179!

My Favorite Cookbook
This is my most-used cookbook.Especially in winter, when I'm craving soups, I use this cookbook all the time.It has wonderful recipes and the layout/design is simple and straightforward.I love it.Initially I checked out this book from my local library.I rarely buy books, but after renewing this a ton of times I ordered it online.Now I recommend it to all my friends because it's so great.Using a crock pot to cook is simple, easy, and surprisingly good.

Pretty Disappointed...
When I bought this book I thought it would be more of the throw everything thing in, turn it on and go about my day... but it's not.There's WAY too much prep work between all the chopping and pre cooking.I've only made a handful of recipes and I think only one of them have turned out good.The first one I made was the Tamale Pie and the bottom and sides burned really bad by half way through the cooking time.I also made the Pumpkin Soup with Lime, I actually used butternut squash instead of Pumpkin and it turned out really well.The last thing I made was the oatmeal using steel cut oats and cooked it on low overnight (I ended up waking up early and checking on it after 5 or 6 hours) and there were oats cooked onto the sides and bottom so bad, I had to soak it for days and the rest that didn't get cooked onto my stoneware was just a big glob of slime.

I'm planning on keeping this cookbook, but mostly for inspiration more than recipe following.Other than having majority of the recipes I've tried so far fail, I really like the pictures in the cookbook, but can't seem to find a title for any of them and have been having trouble figuring out what some of the dishes are so I can try them because the pictures make it look good. ... Read more

Product Description
Easy Meatless Dishes for Everyday Meals

This irresistible little book presents 100 essential vegetarian recipes-easy, delicious, wonderfully adaptable dishes that you're guaranteed to love, from Green and White Lasagna to Indonesian Vegetable Stew. Updating dishes from the author's classic, award-winning 1,000 Vegetarian Recipes, it's a must-have kitchen companion, whether you enjoy meatless meals occasionally or you are a devoted vegetarian. ... Read more

Customer Reviews (3)

easy and delicious recipes
Okay, once in a while, I wish she broke down the steps to some recipes a little more, but that's a small price to pay for these really good dishes that are, generally, quite easy to make. In a panic if you're having guests over? Chances are you can get at least 2 great courses from this book. 100 may not seem like a lot, but the big difference is... they're all winners. So many cookbooks have endless dishes I just don't feel like making or don't have time to make. The other thing I like about this book is she tends to try and keep to recipes that have a realistic number of ingredients. Some cookbook include recipes where you know you're going to have to buy 15 new ingredients! Who wants that? Thank you Carol Gelles, you've made my life easier and my picky 12-year old has even liked some of these.

I'm not even a vegetarian
Love this book and all the recipes.Just bought it and the first dish was yummy!!

The Best of the Best

100 Best
Vegetarian Recipes
(A Wiley hardback)

By Carol Gelles



A review by Marty Martindale

A few years back Carol Gelles wrote her highly acclaimed 1,000 Vegetarian Recipes. The cookbook won both the Julia Child and James Beard awards. Now Gelles brings you her top favorites in a more concise, handy-sized book.

On one handy page she defines the different degrees of vegetarianism - pesco-lacto-ovo, lacto-ovo, ovo and vegan or strict vegetarian. In another section she lines out menus and classifies them for the experiences they are. Probably, most helpful of all are her thoughtful headnotes. These can share a memory she has of the food, a tip for easier preparation or some variations you might wish to try.

Here is a summary of the summary recipes:

CREAMY MUSHROOM PATE:
Calls for butter, shallots, wild mushrooms, parsley, savory or thyme, cream cheese and heavy cream

POTATO SALAD:
Cooked potatoes, mayonnaise, yogurt, cider vinegar, onion and spice brown mustard

BUTTERMILK BROCCOLI SOUP:
Oil, leeks, broth, broccoli, fresh dill, white rice, buttermilk and fresh ground red pepper

FOUR-IN-ONE TOMATO SOUP:
Oil, onion, tart apples, curry powder, coriander, ginger, cardamom, turmeric, tomatoes, broth and brown sugar

LENTIL SPINACH SOUP:
Lentils, carrots, celery, onion, celery leaves, bay leaf, spinach, fresh basil, celery salt, garlic, poultry seasoning and vegetable bouillon powder

CURRIED CHICKPEAS AND KALE:
Ghee, onions, garlic, cumin, kale, curry powder, ginger, coriander, broth, chickpeas and chopped tomatoes

MACARONI AND THREE CHEESES:
Elbow macaroni, butter, flour, milk Cheddar cheese, Gouda, mozzarella, Worcestershire sauce (anchovy-free) and dry bread crumbs

PASTA PUTTANESCA:
Olive oil, onion, garlic, canned whole tomatoes, tomato paste, sugar, crushed red pepper, pitted black olives, parsley, capers and thin pasta

RISOTTO ALLA MILANESE:
Broth, Marsala, saffron, butter, onion, Arborio rice and Parmesan cheese

NOODLES WITH PEANUT SAUCE:
Lo Mein noodles, peanut butter, soy sauce, mirin, apple cider vinegar, sugar, chili oil, garlic and scallions

ASPARAGUS WITH WALNUTS AND BROWNED BUTTER:
Walnuts, asparagus, butter and lemon zest

LIME SAUTEED JICAMA WITH GRAPES:
Butter, jicama, lime juice, seedless grapes, cilantro,and lime zest

AUTUMN BROWN RICE:
Rice, butternut squash, chopped walnuts or pecans, dried cranberries and honey

At the back of Gelles book, she offers brush-up advice of cooking vegetables, potato basics, the variations found when cooking grains, rice and beans.

Marty Martindale's food site is:FOOD SITE OF THE DAY.
... Read more

Product Description
Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at Weight Watchers magazine and the associate food editor at Good Housekeeping let her fine-tune her training. Her innovative recipes will satisfy longtime, new and part-time vegetarians.
... Read more

Customer Reviews (15)

Flavorless recipes
I was really disappointed in the recipes in this book, especially after reading so many positive reviews. After trying about 5 or 6, I have found most of the recipes are lacking in flavor - the last one I made didn't include any seasonings and didn't even call for the addition of salt or pepper! If you are new to vegetarian cooking like I am, or just new to cooking, and will need to follow recipes exactly, I wouldn't recommend this book. If you are looking for some basic recipes you want to play around with to build your own vegetarian specialties, this book may work for you.

wonderful ideas in this cookbook!
If you are new to vegetarian cooking like I am, then this book offers a large variety of ideas for ways to incorporate vegetables into a tasty, filling diet. I highly recommend this book.

Vegetarian Cuisine
This is an excellent source of recipes for non-meat meals. They all sound delicious and I'm looking forward to trying them out.
The book was in good condition when I received it, my only complaint is that it was missing about 5 pages, so I'm missing 10+ recipes from the book.

One of my favorite cookbooks
I got this cookbook quite a while back and don't use it as often as I ought to, but it is one of my favorites. The 5 minute pizza crust recipe alone is worth the price. This is a cookbook for normal people who don't have three hours to make dinner and lots of unusual and expensive ingredients. We're not vegetarians, but I wanted to be able to prepare appetizing vegetable dishes (that my kids will eat) and use less meat.I ordered another vegetarian cookbook at the same time and it made me really appreciate this one.

Meals made easy
My husband bought me this book for Christmas, as we are fairly new to vegetarian cooking.It is comprehensive, and I love the fact that it lists nutritional values.It also has a section pairing the recipes to make a complete meal.

Many of the recipes are simple enough for the hubby to prepare (he is a non-cook), and he has made a few for me. Yay!

Highly recommended. ... Read more

Product Description
For years vegetarians have been enjoying the delicious, cheesy flavor and exceptional nutritonal benefits of Red Star brand nutritional yeast flake. They are a great source of B vitamins, especially B12-essential for vegans. Nutritional yeast can be used to make wonderful substitutes for cheese sauces, sliceable cheese for cold snacks, and meltable cheese for toppings, fondues, and pizza. ... Read more

Customer Reviews (12)

I'll admit it...
So, to be completely honest, I've had this book for several months and have only made the Nottuna.I've made plenty of mock tuna salad in my time, but the simple changes offered in this recipe really kicked it up a few notches and it's the only way I'll make it now.I also took some hints from the Carrot Salad Sandwiches recipe to enhance my carrot salad, so it really gives you some ideas for things you wouldn't have thought to add NY to.I can only assume the other recipes are just as outstanding.I'll report back when I get around to trying out some more... they all look great!

The absolute BEST VEGAN COOKBOOK!!!
I can't express how much I love this book. Not only does it show you how easy it is to incorporate nutritional yeast into everyday food, but the recipes are always always delicious. My favorite is better than burger...It truly is better than any burger I have ever had...it is sooo good that I haven't been able to stop talking about it. The spaghetti and wheat ball--it was so good that my non vegetarian friends made me get the box of wheat gluten out of the trash to prove that it was meat. I mean everything is sooo good. The tofu finger or nuggets-everything...OH wait the potato and kale soup...Let me tell you, with only 5 or so ingredients you would never believe it would ever be so savory. Just too good. The cheeze recipes are good too. Like I said-everything! There are sauces, cheezes, soups-a full course meal of recipes and then some. It's worth every penny. But what I love most are that they're many "American" homestyle recipes so it's so easy to remember the ingredients...

I'm going to steer clear of nutritional yeast from now on
This was my first attempt at cooking with nutritional yeast, and it will be my last.The recipies were okay, I guess, but they don't really taste like cheese.My kids didn't like them, and I thought they were tolerable but not all that great.The taste of the recipies isn't the main reason I'm going to stop using nutritional yeast anyway.The real reason is because I found out this stuff isn't really all that healthy.Here's how I know:
Before I tried the nutritional yeast, I had been using brewer's yeast for about two months.The brewer's yeast had been giving me excellent health benefits, such as complete disappearance of pms symptoms, immunity to colds and flus, and improved muscle tone.It had never caused gas or any other bad reactions.When I came across a nutrition article which said that nutritional yeast "had the same nutritional value as brewer's yeast, but with a pleasant, cheesy taste,"I thought, "Great!Now I can eat even more of this stuff, and my kids can eat it too!"So I bought the cookbook.My kids turned their noses up at the "Velvety Cheeze Sauce", but I was determined to find something they'd like, so I snarfed down all the cheese sauce myself in three days and then tried the "Del Sol Sauce", which they didn't like either.After six days of eating a lot of nutritional yeast instead of brewer's yeast, I started having problems.My pms returned, and I felt like I was getting a sore throat.I got gas, and I felt really tired in the daytime.
I wondered what could be wrong with the nutritional yeast.I knew it had to be the nutritional yeast that was causing the problem, because all the other ingredients in the recipies, plus all the other food I had eaten those six days, were things that I had been eating regularly for years.I searched the web and found some pages which explained how nutritional yeast is made, and now I think I know the answer.There's two problems:1)The nutritional yeast is pasteurized "at high temperatures", and 2) during the third step of the production process, they add a lot of chemical vitamins to nutritional yeast.Neither of these steps are done to the Twinlab brewer's yeast I had been taking.I already know that I always have some kind of bad reaction whenever I take chemical vitamins, and highly-heated foods cause gas and other problems.So that's why I'm going to stay away from nutritional yeast and go back to taking brewer's yeast.

excellent cookbook/recipes
I confess...I am not a true vegetarian...but I need to avoid dairy/meat/wheat and was desperate!This book has been a life saver!The mayo is fantastic...my son who is a real mayo fan, really likes it!The NotTuna salad that uses garbanzo beans, was very tasty.The Crock Cheez is great, and I served it at a family picnic.It disappeared, and none of them were aware it was made with tofu!(well, I did tell them after they tasted it!) I've tried several recipes for the sauces, and most have been very good (a few 'not-so', but that is just like any other cookbook/recipe collection). I also have the Uncheez Cookbook (by the same author) and the 30 day Miracle Diabetes books too (which are excellent).I have found that the addition of the yeast to other recipes has made a positive difference in the flavor.I think the Nutritional Yeast product is very versatile, and I'm very glad I read these reviews and tried this book.

nutrition make easy
I have been vegan for 8 years and I really like nutritional yeast, but it's sometimes hard to figure out how to incorporate it into food...this is the best cookbook for it!! ... Read more

Product Description

Customer Reviews (3)

Tasty meatless recipes even the kids will love!
My grandfather was in the meat business, so a meal was not a meal without the meat. I have always struggled with preparing meals for my vegetarian friends, but when my daughter announced she was no longer interested in eating meat, I knew I had to find some recipes that would feed her while still satisfying the rest of the family. Thanks to Kim O'donnel and the Meat Lover's Meatless Cookbook, I have found the perfect solution! Tasty meatless recipes that are well-designed to satisfy both palate and mouth-feel.I have prepared at least a dozen or so of these recipes, to rave reviews from my discerning hubby and young children (7,11) who have all given 2 thumbs up to every recipe we've tried so far!

An original concept that will help many carnivores help curb their habit
Faking it can be just as good as the real thing. "The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour" is a guide to those who can't get enough of meat, but want to cut down on it all the same. Giving readers plenty of alternatives of what to sue for substitutes to match or even sometimes surpass meat, she gives advice on everything from rice dishes to vegetarian barbeque, and even plenty of recipes that don't involve emulating meat, but being great all their own. "The Meat Lover's Meatless Cookbook" is an original concept that will help many carnivores help curb their habit.

I am "Licking My Chops" on Meatless Mondays and MORE!
I know ... you like meat. Me too. I grew up thinking beef is what's for dinner... and lunch and breakfast. Not that there's anything wrong with that. Or at least there wasn't. Now, I can't help but know better. Sure, there's the health reason in a physical (weight) sense. But I know now there are also environmental impacts, serious issues with how the meat is processed (from sanitary conditions to inhumane kills to worker abuses). But change is hard and meat is yummy, and going meatless means giving up something I love and that raised the right way can still be good for you. So I just refuse to do that. I don't hate vegetables; I just love meat.(Even Whoville would revolt if The Grinch carved roast beets instead of roast beast.)And those vegetarian books? They just DO NOT understand this. They are meatless on a mission -- perhaps delicious but not relatable to a guy who believes bacon just may be nature's candy. Kim O'Donnel asks us meat eaters to try something different: A break from meat once a week. And she has created an AMAZING set of tasty recipes that are good for our bodies and the planet too. I saw an early version of this book and now have the actual copy and to date and I can give the ultimate rave to the Falafel "Burgers," Slurpy Asian Noodle, and Pepita Crusted Tofu Cutlets: My family (all meat eaters) had them for dinner and we not only loved them and wanted them again -- we did NOT sneak a ham sandwich later because we were unfulfilled. Thanks Kim O'Donnel! THIS is change we meat eaters can believe in. ... Read more

Product Description
The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything

Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Praise for How to Cook Everything Vegetarian

"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
—Mario Batali, chef, author, and entrepreneur

"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."
—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's ManualAmazon.com Review
Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.

Recipe Excerpts from How to Cook Everything Vegetarian

• Spinach with Chiles
• Chickpea Fries (Panelle)
• Braised Tofu with Eggplant and Shiitakes
• Amazon-Exclusive Crunchy Corn Guacamole

5 Questions for Mark Bittman

Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now?

A: What motivated me--several years ago--was seeing the handwriting on the wall: That although being a principled, all-or-nothing vegetarian was not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) could not go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet. And, as more and more of us realize this, I thought it was important to develop a cookbook along the lines of How to Cook Everything, but without meat, fish, or poultry. Needless to say, there’s plenty of material.

Q: In the course of writing How to Cook Everything Vegetarian did your approach to food shopping, cooking or dining change significantly?

A: Completely. The more I tried new ways of cooking with vegetables, whole grains, and legumes, the more I enjoyed them. I probably eat sixty or seventy percent fewer animal products than I did three years ago.

Q: Because meatless cooking isn't limited to a single cuisine, your recipes introduce the flavors and techniques of many different cultures and cuisines.How did you manage to cover so much ground?Seems like a daunting task.

A: It’s what I do.

Q: Out of the more than 2,000 recipes in the cookbook do you have a favorite dish or dessert that you turn to again and again?

A: No. There are hundreds I wish I could cook all the time, but one can only cook and eat so much. But in the last week, for example, I’ve made Fava Bean and Mint Salad with Asparagus; Lemon-Ricotta Pancakes; Cornbread Salad; and Red Lentils with Chaat Masala.

Q: Why is simplicity so important in cooking?What does the novice home cook need to know to cook and eat well?

A: Simplicity is only important because it’s the way to learn to cook; it’s very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply--the way everyone used to cook. And, for most of us--including me--there’s no reason to carry things much further. Even the simplest cooking is rewarding, enjoyable, and--obviously--the healthiest and best way to eat.

... Read more

Customer Reviews (171)

amazing book
simply amazing. mark bittman's how to cook everything: the basics, taught me how to cook. now that i am comfortable in the kitchen and always look for ways to add more vegetables to our diet, this book is superb. you will never run out of ideas as each recipe has about 3-5 different variations. the recipes are not bland like most veg books, they are hearty and tasty. its great to know you can pick up a strange vegetable at the market and this book will have a recipe. great great book for any cook.

I use it everyday
Amazing! I am a lifelong vegetarian who has bought tons and tons of cookbooks over the years, but never one that supplied me with the useful basics that Bittman does... while also crafting delicious, simple, healthy recipes. He has lots of variation of his recipes, so you can use leftovers. Unlike some reviewers, I have only quibbled with the recipe for black bean burgers, where the book seems to not be edited (page references become XXX, obviously a placeholder). That recipe was still easily fixed and is now a staple. My meat-eating husband requests them! And that is one of the "problem" recipes. Bittman is a revelation.

He needs more vegetarian cooking research
I couldn't believe I paid that much for such a useless cookbook.This is like some home ec student wrote it after eating a veggie burger.
Nothing in there a vegetarian doesn't already know and the recipes really need to be doctored up in order to have any flavor at all.

No creativity here
This book is blah!There isn't a decent recipe inside it.It's more of a refernce book on how to cook grains, veggties.We can all Google that.Major disappointment.

for vegetarians
I'm a vegetarian and a novice cook so this was perfect for me. I think of it as my Joy of Cooking without all the meat recipes. ... Read more

Product Description
By now the remarkable convenience of the slow cooker is no secret. It keeps the kitchen cool on warm days and is inexpensive and durable. The perfect appliance for vegetarian and healthy cooking, the slow cooker offers a foolproof way to cook beans, grains, and numerous vegetables. Fresh from the Vegetarian Slow Cooker delivers recipes for simple, delicious, hearty fare without relying on canned soup for flavor. With chapters on appetizers, soups, stews, breakfasts, desserts, and more, this is the book for anyone looking for healthy meal alternatives. ... Read more

Customer Reviews (109)

Bland Recipes that Never Worked
I'm no novice in the kitchen--I'm quite the foodie, and I buy cookbooks the way some people buy movies or magazines. But the recipes in this book NEVER resulted in food that tasted good. I'm also a former heart patient who credits my large shelf of vegetarian cookbooks with my high quality of life and positive prognosis, so I'm no stranger to vegetarian cookery, either. Other vegetarian cookbooks (by George Mateljan and Lynn Alley, for example) resulted in healthy foods that still made my mouth water, but the recipes in this sow cooking recipe book made me gag. I tried loaning the book to a friend ("Is it just me?" I asked her) and learned that she, too, was unable to make an edible meal from the three recipes she tried in this book before giving up.

The recipes I tried:

--Southwestern Beans (the onions turned rancid; onions shouldn't be in a crockpot for more than a couple of hours)
--Very Vegetable Gumbo (SO bland--definitely not a gumbo!)
--Corn Chowder (resulted in a separated mass of soggy ingredients that tasted awful)
--Brown Rice-Stuffed Squash (resulting textures and flavors made me gag)
--Five Layer Vegetable Strata (a soggy, slimy mess. Yuck)
--Cornbread-Topped Southwestern Pie (cornbread topping turned to glop because leavening/flour ratio was off as was moisture content)
--Lentil Bolognese Sauce (texture of lentils was off, and the sauce tastes more Chef Boyardee than Italian)
--Pumpkin-pecan bread (soggy and flavorless. I'm a bread-baker who couldn't believe how bad this recipe was!)

For vegetarians looking for homecooked flare
I have a bookshelf full of cookbooks and this one comes out the most.Uses a lot of the same ingredients with slight variations (author loves bell peppers, onions, garlic etc.) so that you don't have to make a special trip to the store for every recipe, but still offers plenty of surprises.Mostly american style mixed dishes but does have some of everything from indian to moraccan.I love that it gives basic stuff too like how to cook and prepare dried beans.Very healthy book.I would have never thought to use the slow cooker in so many delicious vegetarian ways!

Great recipes
I highly recommend this book - all the recipes I've tried have been really good. The only thing is, most of them require some pre-prep - you don't just toss the ingredients in the slow cooker. I don't mind that, though, because the extra time spent in prep leads to delicious results.

techniques are good but recipes lack flavor
While I have learned tips and techniques from this book, I have not been impressed with the flavors. The recipes lack flavor (in my opinion) and I often find myself adding a little cumin here or some smoked paprika there. For example, adding cumin to the corn chowder brings the recipe to the next level. I also disapprove of the use of canned tomatoes in some recipes, like the ratatouille. Ratatouille should capture the essence of summer and it is against the spirit of the recipe (again, in my opinion) to use canned tomatoes instead of fresh ones. In addition, the tastes of canned tomatoes is too strong compared to say, the mild zucchini or eggplant. I am not too crazy either about the use of orange juice concentrate in some recipes. I am still searching for a solid slow cooker cookbook, so please let me know if you have any to recommend :)

Impractical, disappointing... mostly useless to me
My husband is more-or-less a vegetarian, so I was hoping for reasonably easy, practical help in making dinners for him. For my purposes, this book is pretty useless.Almost every recipe demands some exotic ingredient, unavailable in my neighborhood (couscous isn't good enough, it must be ISRAELI couscous etc); some are just disappointing, likep88 - the horrible 'Vegetarian pot au feu' that makes you wonder why vegetarians even enjoy food; andp75, a dismal'Indian, cauliflower and kidney bean stew'.p107 'Slow Spanish beans and rice' is OK.But what a basic recipe! And even this one requires that you fry up food in a skillet first.

So - nothing is easy or simple with this pretentious book.If you have little time, live in an undistinguished neighborhood with ordinary supermarkets, and just want to cook healthy dinners, this is NOT the book for you.I regret buying it. ... Read more

Product Description
This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy. ... Read more

Customer Reviews (54)

Great Italian Vegetarian Cookbook
This book includes many recipes for classic Italian vegetarian dishes.And there are lots of them!Everything looks and sounds delicious and authentic.The recipes are clearly written and don't require many exotic ingredients.I'm not a vegetarian, but I'm always interested in finding tasty non-meat dishes to vary the daily menu and this cookbook delivers on that!The recipes in this book are ovo-lacto, but many of them can easily be adapted to vegan cooking.I definitely recommend this book!With recipes like these, meat really becomes irrelevant -- these dishes are all intrinsically good in and of themselves!

Everything is delicious !
I checked this out from the library to try it and I could not have been happier. I made over 20 dishes from the book and all were fabulous and easy. Who would have though Italian could be so easy. The dishes are low cost to make and filled with fresh ingredients. My only complaint, there should be more photo's. I am buying it and will buy the next book from this author.

Fabulous.
Can't recommend highly enough for vegetarians and non-vegetarians alike. I just made his ricotta-basil tart recipe, and it's just about the best thing in the world -- good hot, good cold, savory, with a little honey drizzled... okay, yeah, I drooled a little on my computer. Seriously -- the best thing about Italian cooking are fresh, simple ingredients combined in wonderful ways. His recipes are easy to follow, I have NEVER made better tart crusts than when I follow his steps, and the flavors do not disappoint.

Yummy
Although I don't eat much cheese, I just made the italian shells and cheese from pg. 116.It was really easy even though I substituted the heavy cream with homemade cream made from rice milk, cashews and almonds.Didn't have the right cheese so I used white cheddar and only had whole wheat shells.It was great.I like the ease of the recipes and the recommendations for side dishes to go along side the main dish.It does have a few pictures, but not many.

This cookbook rocks!!!
I bought this about 10 years ago on a whim at the bookstore and it has been my "go to" cookbook ever since. I have yet to make a bad meal from any recipe in this cookbook. My husband is not a veggi like me but loves everything I have whipped up for dinner from this book. We have been married 5 years so he has tasted a lot of the recipes. Everything is wonderfull and most are pretty simple. Even the baked chickpeas are divine and they have a total of 4 ingredients! We now have a baby and I am still able to make dinner from this book, most recipes are not overly time consuming. SOOOO TASTEY!! best cookbook I have by a long shot! ... Read more

Product Description
Now you can enjoy healthy, low-carb meals without the cholesterol-in this collection of high-protein, high-fiber meat and dairy-free recipes The low-carb revolution continues to take the nation by storm. But the heavy emphasis these diets place on meats leaves vegetarians in the lurch. Now acclaimed cookbook author Robin Robertson offers 150 fabulous carb-conscious vegetarian recipes-meat and dairy-free dishes that banish refined carbohydrates and bring out the best flavors from vegetables and other vegetarian ingredients. ... Read more

Customer Reviews (23)

Only so-so
Though this book is labeled vegetarian it is in fact a vegan recipe book, which is disappointing since eggs are a great source of nutrition in our diet. If that had been clear from the title I wouldn't have bothered with it, and unless you're looking for vegan recipes primarily it's probably not worth the money. There are a few places where she suggests you could add cheese, but nothing that takes advantage of the variety of possibilities for a real vegetarian which of course include eggs and cheese. I think it's pretty manipulative to call it a vegetarian cook-book when it is not.

Also, most of the recipes are based on tomatoes, mushrooms and eggplant - the pretty standard and boring vegetarian go-to veggies. I was hoping that someone who takes vegetarian living seriously might have a bit more inventiveness - there are only three kinds of squash used in the recipes for example, and not a single turnip or beet recipe in the index. The variety is really poor. And in the 'main dish' section most of the recipes are just larger portions of side-dishes (three-rice pilaf or roasted vegetables).

Worst of all, most of the recipes aren't really any lower-carb than we usually have. She eliminates processed and refined carbs and sugars like white rice and pasta, but we figured that out for ourselves years ago. This book is more or less a waste for anyone who is interested in expanding their repertoire of recipes.

can't someone please make it easier to be a vegetarian!!
seriously, for many reasons i want to try to become a vegetarin but, one of life's greatest pleasures is enjoying tastful meals with my family.i love to cook. i want to make really healthy meals and also don't want to have the guilt of animal death on my conscience or my plate!but, i think i would starve to death and be depressed.alot of the food in this book is boring and some is hard to find. maybe what i will do is...figure out a way to make this food good and write my own book. if you like tofu and tahini paste you're going to love this book.NOT ME...YUCK!

Nothing like the authors other books
Having owned and enjoyed the authors other cookbooks, getting this one was an easy decision. The good reviews helped as well.
After trying a few of the recipes, I call foul.
Sauces with no thickening agent were runny, dressings were bland, and main entries that were just not palatable.
I'll just tweak recipes from current cookbooks to make them low carb.

Oh, and on a side note, it was interesting to note that on the authors web site, this title is not even mentioned among her many other, and delightful, books.

How to eat your veggies & beans!
We bought this book because we were searching for a vegan cookbook that was focused on fresh, unprocessed ingredients and didn't rely on processed, faux meat products. We were not disappointed! Ms. Robertson has created a collection of recipes that anyone (vegan or otherwise) will enjoy. The ingredients are easy to find, and most of the recipes are quick to prepare. The nutrition information for each dish is also helpful in planning a satisfying meal.

Some of our favorite dishes include the Guacamame (I will never eat plain guacamole again); Sesame Coleslaw with Daikon, Snow Peas, and Ginger (a huge hit at potlucks); Szechuan Portobello Mushrooms and String Beans (a little tofu and chopped cashews turn this delicious side into a main course); Fennel & Artichoke Gratin with White Bean Pesto (pureed white beans replace the heavy cream...so delicious!); Crispy Tarragon Tofu Strips with Mushrooms, Lemon, and Capers (like chicken picatta only waaay better); Black Bean & Sesame Stuffed Portobello Mushrooms (this will convert non-vegans it's so good); and Apples & Oats Flaxjacks (my husband asks for these every week).

Bon appetit!

Useless book
I regret buying this book. It is pretty much useless to me. Most of it is just some form of cooked leafy green with a spice. For the truly dumb, she has also included a recipe for oatmeal.

Not sure how this book was deemed worthy publication. ... Read more

Product Description

All the advantages of eating more vegetables and grains and the convenience of a slow cooker.

The first edition of this book (125 Best Vegetarian Slow Cooker Recipes) was very successful. This new edition is illustrated in full color and includes 100 new recipes that will appeal to a wide range of tastes. Using a slow cooker, even the most time-pressed person can arrive home to a ready-to-eat and delicious home-cooked meal.

The Vegetarian Slow Cooker includes updated recipes for standard and traditional vegetarian dishes. Classic meat dishes have been recreated in vegetarian versions, with vegan-friendly recipes clearly identified.

Some of the tantalizing recipes are:

Product Description
From wild chanterelle mushrooms and Walla Walla onions to marionberries and hazelnuts, the Pacific Northwest produces some of the country’s most delicious food. The Northwest Vegetarian Cookbook features 200 fresh, accessible recipes that celebrate these unique flavors. It also profiles twelve growers and beekeepers of Oregon and Washington through inspiring essays that transport the reader to the farm where food is picked from trees, bushes, and vines.

Debra Daniels-Zeller has created a great culinary reference and an introduction to the bounty of local markets, with tips on how to buy and store seasonal produce. Includes breakfast foods, year-round salads, soups and breads, starters and sides, entrees, and desserts. Readers will walk away from this book - and straight to the local farmers’ market - with recipes for each season and every part of the day.
... Read more

Customer Reviews (2)

Great Recipes and Stories!
These recipes, unique yet easy to make, take full advantage of the bounty of the Northwest.Loved hearing the stories of farmers who grow our food and learning when different kinds of produce are in season.Essential information for anyone who wants to eat locally and organically.

Debra Daniels ZellerGets a Blue Ribbon
A Blue Ribbon for Debra Daniels Zeller! In her new book, "The Northwest Vegetarian Cook Book", Debra helps us realize the importance of food connections. Her profiles of Northwest farmers bring us to the countryside where our fruits, grains, nuts and vegetables are grown. We learn about the challenges and rewards associated with operating a farm, dealing with weather, planting and harvesting.

My favorite part of the Northwest Vegetarian Cook Book is the recipes.With wholesome ingredients, each recipe offers something special. Local ingredients take center stage. This cookbook gives me everything I need to cook delicious, nutritious vegetarian meals.

Today I made Easy Spanish Quinoa (page 170). Easy is an understatement. This recipe comes together with no fuss and no muss. Tomatoes, corn, hazelnuts and garlic add robust flavor to the healthy nutrient-rich quinoa. I am looking forward to trying the other 199 recipes in this cookbook. Anyone who enjoys cooking wholesome meals and using local ingredients will want this book in their kitchen.
... Read more

Product Description
Join award-winning author Martha Rose Shulman as she shares the best of vegetarian cooking today. With her encouragement and her great recipes, you can eat seasonally, healthfully, and most of all, well. Using the rich array of produce now available, The Best Vegetarian Recipes offers an innovative collection of 200 new classics and updated favorites,

The recipes in The Best Vegetarian Recipes are clear and easy tofollow, plus Shulman tells you how far in advance you can prepare them andhow long they will keep in the fridge. She uses ingredients you probablyalready have in your pantry but maybe haven't tried together (MashedPotatoes with Kale). Vegetarian or not, this would be a great addition toany cook's kitchen. --Dana Van Nest ... Read more

Customer Reviews (5)

Yummy!
I own several vegetarian cookbooks, and this is one of the few I actually use.The recipes are easy to follow, delicious and nutritious.I especially love the potato and chard gratin.The only complaint I have is there aren't any pictures--a minor complaint for such a fabulous book!

Wonderful recipe source for all occasions
I've owned a number of vegetarian books, and this is probably the most well written out of them. The organization is clean, the directions clear, and recipes delicious.I've made a few of her pies and salads, and all of them came out very well. Even though there are no photos in this book, in this case it's not a problem because she's pretty specific on what end product should look/taste like.
In terms of recipes, I find the egg/dairy, and the salad section, to be the strongest.The pies and frittatas are all delicious, and just the right amount of oil for modern taste. Ms. Schulman mentioned that she lived in France, and it is clear from her recipe selection that her cooking has been strongly influenced by French, followed by Italian, cuisine.

The only serious downside to this book is that there is a shortage of legume and bean main dishes. In fact, there's only really 2 or 3 of them, and one tofu dish, with different marinade suggestions.Also, if you are looking for Indian or Thai inspired vegetarian dishes, it's best to look elsewhere.However, I suspect the reason is that this is a "Best of" book, and Ms. Schulman's main strength does not lie in that area.

That being said, I still rate this a 5 because when I just have random vegetables lying in my fridge and I want to make a quick comforting dinner, nothing beats this book.

Doable, Reliable, Earthy but High Style
I own a number of Martha Rose Shulman's cookbooks and when THE BEST VEGETARIAN RECIPES arrived, I thought, uh oh, it's a greatest hits album.It's much better than that.True, earlier versions of several of the recipes appear in her other books but all are invested with a freshness here, with the latest wisdom in method and equipment.Shulman has a Mediterranean sensibility that lends itself to all the cuisines she draws from.The dishes are earthy yet sophisticated.I've made several of the recipes and they always turn out as intended.They are satisfying even for the roast beef eaters who have turned up at my table.This is a book for weeknight dinners and to cook out of when guests are expected.

Delicious recipes--and I'm not even a vegetarian!
Because I am a fan of Marth Rose Shulman's books, especially her classics Mediteranean Light, Feasts and Fetes,and Light Basics, I decided to try her new book. I have already cooked myself delicious meals and dazzled friends with her inventive recipes.
What is best in Shulman's books, besides the recipes of course, is her ability to describe what she is up to and to add interesting commentary. Her recipes are obviously carefully tested and, as a result, are almost foolproof. She is obviously someone who loves food and wants the rest of us to enjoy her healthy and delicious discoveries.
A real winner.

Good Basic Vegetarian Cookbook
Shulman has authored a number of cookbooks, and although she is a former vegetarian, she knows food and cooking and she is familiar with the goals and hopes of current day vegetarian cooks. Her latest volume represents a good overview of veg cuisine, apart from the absence of most meat substitutes likes seitan. The book contains a very good soup selection, with a variety of both simple and complex stocks upon which to build soups. There are numerous frittata recipes and good selections for winter and fall dishes, for those who want to eat seasonally. Yellow Squash and Rice Gratin and Potato and Chard Gratin stand out. Shulman presents a number of polentas. Of the vegetable dishes, Leeks in Wine is the most unique. She emphasizes freshness and flavor in each recipe.The book includes cooking tips for beginners and enough of her philosophy with food to make for interesting reading. For someone needing a basic cookbook, this would be a fine selection. ... Read more

Product Description

Customer Reviews (31)

COOK BOOK
GREAT RECIPIES THAT I CAN MAKE !!

10 STARS **********!!!

yes, this is vegetarian
In response to the sole one-star review of this book by M. Arthur on Sept. 3, 2010:

"I am at a disadvantage since you did not mention in which recipes you found the offending mentions of chicken stock, pancetta or fish, but I am extremely skeptical of this and wonder if, in fact, you are confusing this book with another. I went leafing through my copy and could find no recipes that ask for chicken stock at all. In fact, in the soup section, Shulman mentions that where a traditional Mediterranean soup that might have otherwise been a logicl inclusion would not translate well with a vegetable stock, she left it out rather than try to kluge a vegetarian version together. Elsewhere, she mentions adding parmesan rind to replace the salty umami of pancetta in a recipe. These comments suggest to me that you are mistaken about your assertion that any recipe in this book "calls for" meat - stock or otherwise.

If she mentions in a HEADNOTE that a particular dish was served to her with meat or that it traditionally contains meat, I hardly think that makes this book a non-vegetarian cookbook, but I suppose that is a matter of interpretation.

Finally, since Shulman is translating some dishes that are usually made with meat in their home countries, of course some won't be "authentic." You can't have it both ways - complain that the food isn't traditional enough and then insist that there be no mention of meat. All in all, your complaints do NOT warrant the sole one-star review of this cookbook."

I have not yet made any of the recipes in this book, but I can at least assert that it is indeed a vegetarian cookbook.Not only is a vegetarian cookbook, but it is written by a woman who is clearly passionate about cooking with vegetables.I have bookmarked several dozen recipes and look forward to returning here to write a review of them.

Not Even Vegetarian!
Though I am a vegetarian myself, I buy lots of non-veg cookbooks because they often have interesting--and more-authentic--ideas. However, when I choose a vegetarian book I expect that it will actually BE vegetarian. This book is most assuredly NOT a vegetarian cookbook. Some recipes ask for chicken broth, other suggest adding fish or pancetta, and the head notes often reference eating exotic meats along with the meals. Most recipes are not even authentic, and the author says in her notes that she's changed them to suit her own palate. If you are looking for some new ideas about how to cook eggplants, this might be a worthwhile book; if you are looking to be introduced to the wonderful traditions of Mediterranean vegetarian cooking, you should choose either a real vegetarian or an authentic Mediterranean volume. This one was a major disappointment and a total waste of my money.

Great Veggie Cookbook
My son gave me this cookbook for Father's Day.I brought it to work to review the recipes at lunch.A colleague of mine picked it up and was highly impressed.She recently retired so I gave her a copy as a gift.I've heard nothing but rave reviews since.There are great recipes from all over the Mediterranean for each of which Shulman gives an introduction or anecdote from her experience.A necessary cookbook to round out the usually meat-heavy ones which fill our shelves.

Mediterranean Harvest
I am not a full Vegetarian. However, I find myself liking the food ideas of books like this one. This book is giving me yummy flavors for some of my favorite foods. I find I have more energy after a meal I cooked with the recipe from this book. ... Read more

Product Description
"A land of wheat and barley, and grape vines and fig trees and pomegranates; a land of olive trees and honey ...you shall eat and be satisfied."
--Deut. 8:8-10

A Celebration ofclassic Jewish vegetarian cooking from Around the World

Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora--from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.

From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar--festival and everyday meal alike. Marks’s insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora’s global legacy of vegetarian cooking. ... Read more

Customer Reviews (29)

Great recipes with a lot of heart!
This evening I made Gil Marks' Hungarian Cream of Mushroom soup and it came out so amazingly delicious that I couldn't help myself but write a sparkling review! Since I bought this book I've made Potato Knishes, Kasha Knishes, Moroccan Red Lentil and Chickpea soup, and Hungarian Potato Dumplings and all have been really easy to prepare and absolutely delicious!I love the little introductions to each recipe as well...it makes you understand how truly connected Marks is to the dish.Best vegetarian cookbook I've ever had - hands down.

Need no other cook book
This cook book is the best cook book I have ever used.First of all, the recipes are perfect.I have never needed to add anything differently to the spices or the proportions or anything.I also know that I can trust the recipe to bring to a potluck/dinner with guests- as in I don't have to test it ahead of time.
In addition to all of that, the recipes are so diverse.As a vegetarian, I can create complete meals from it all the time.Between the legume recipes, the cooked vegetables, salads, and savory pastries, I'm never bored.Plus, it's not hippy-vegetarian food.The recipes have been used for hundreds of years, so I've found my friends who are skeptical of vegetarian food are always impressed.
And, I've got to be honest, I love the map of the spread of eggplant salad... But for real, the history of the food, Jewish communities, and specific ingredients just puts a delicious icing on the already delicious cake of this cook book.

loved it!
My folks gave this to me as a gift, and it not only has fantastic recipes, but I enjoy reading the discussions of the various cultural traditions from around the world.

I cooked my entire Pesach dinner using this book - I went with a mostly Turkish theme with the dishes, and I got rave reviews.Beats the heck out of the same old yucky matzoh kugel!!:)

One of my favorite cookbooks!
I can't say enough how wonderful this book is. I try to use it as much as possible and so far the recipes I have made have all been stellar. I'm vegan and I was happy to find that many of the recipes are vegan by default. And even the non-vegan recipes can be veganized easily by replacing milk with soymilk and butter with vegan margarine. So far I've made:

Sephardic red lentil soup - absolutely my favorite lentil soup EVER. It never fails me and I've made this more than anything else in the book.
Egyptian potato soup - fantastic potato soup flavored with lemon juice.
Moroccan pumpkin soup - deliciously spiced with a beautiful orange color.
Bazargan (Syrian bulgur relish) - a must have for meze. Goes well with crackers and pita.
Sephardic rice stuffed peppers - hearty, filling and very easy to prepare.
Turkish bulgur pilaf - wonderful on it's own or stuffed into peppers.
Moroccan fiery marinated olives - Wow!
Bukharan samsa - light pastry surrounding delicious butternut squash filling
Moroccan vegetable stew - perfect on top of couscous with onion cinnamon raisin topping (also in book)
and many more...

Another positive aspect of this book is the history. The author has really done his research and offers insightful information about the origins of specific foods and dishes. So very interesting! A history of food and cookbook in one. A must buy.

review
This is an excellent book for anyone wanting to increase their repertoire of both Jewish and/or vegetarian cooking.It should be true revelation to any Ashkenazic Jew who only knows the heavy, meat filled cookery that was the tradition of so many or our families in the past.

I would give this book my highest recommendation. ... Read more

Product Description
3 BOWLS presents the outstanding vegetarian specialties that draw thousands of visitors each year to Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. From Sesame Crepes with Portobello Mushrooms in Port Cream Sauce and Spaghetti with Chipotle and Garlic to Coconut-Pecan Carrot Cake with Orange Cream-Cheese Frosting, these recipes are deftly creative, yet all are simple to prepare.Amazon.com Review
Both a cookbook and an introduction to the practice of American ZenBuddhism, Three Bowls is a distinctive collection of vegetarianrecipes from Seppo Ed Farrey, the tenzo (chef) of the Dai Bosatsu Zendo, atraditional Zen Buddhist monastery in New York State. Each day, Farrey mustcreate precisely timed meals for a hundred people using a limited range ofingredients; despite these demands, his dishes are substantial, never dull,and often inspired. "Three bowls" refers to the monastic way of eatingfrom a large, a medium, and a small bowl. The largest bowl is customarilyfilled with a grain-based dish such as Spicy Rice Bake with Black-EyedPeas, Collard Greens, and Sweet Potato. The medium bowl typically holds aprotein-rich, flavorful stew, such as Almond Thai Curry, an aromatic blendof potatoes, tofu, carrots, and spices. Salads or vegetable side dishes areserved in the smallest bowl, and these dishes can be especially enticing,with such examples as greens with tangy Red Grape Dressing or green beansstir-fried with the zest and juice of an orange. Since food provides theonly sensory relief to the relentless routine of the day, the occasionaldessert is usually extraordinary, such as the Samsara Cheesecake, a richand dense blend of cream cheese and ricotta sweetened with honey and maplesyrup. Descriptions of life at the monastery and lucid explanations of Zenpractice are interspersed throughout Three Bowls. Moving and centering,they offer as much nourishment and inspiration as the food in this lovinglycreated book. ... Read more

Customer Reviews (27)

Fantastic Whole Foods Approach
I had to beg my late husband to allow me to purchase this book (because we attend a conservative Christian fellowship and he didn't like the idea of the spiritual stories in the book. I just wanted the recipes.). I was looking for a good cook book that used natural sweeteners and healthier ingredients. Basically, I was looking for a whole foods type of approach to the cooking because my husband had been recently diagnosed with brain cancer (at age 28). Thumbing through this one in the bookstore, it looked pretty good. Bringing it home, it quickly turned to fantastic! I use this book all the time. The glue used to bind it hasn't held up very well, and because of how often I use it, I'm considering taking it to a local book binding business to see if they can help it out. But even eight years after my husband's diagnosis and three years after his death, this is still my favorite cook book in my cooking library. I am especially fond of the sweet potato walnut burritoes, which even my preschool-aged son has dubbed "delicious," and the Japanese-style curry.

Canivore's delight
I grew up in Wisconsin where every meal had red meat.Yep, that is right, three times a day 21 times a week.

I went to this monastery for 10 days.To be honest I was afraid of having to eat vegitarian.So much so that I smuggled 4 pounds of beef jerky in my pack when I came in.

To my astonishment the meals were good, flavorful, tasty and filling.

So don't laugh at my title.The meals were delighfull

May not be suitable for vegans
The book is very good and have texts between recipes that deserves its own book. It's a nice reading and learning and can give you some insights about zen cooking, but traditional Soto Zen meals are vegan (this is a Rinzai Zen book) so I feel a little awkward about reading "A Zen method to crack a hard boiled egg". The recipes can be easily adapted to a vegan meal, but even so, it could be excluded completely without any loss. Why they insist to see animals as "'food' provider" and why waste 10 liters of water and 10kg of grains to 1 liter of milk or some not healthy eggs? I don't know, maybe neither them.

Zen.
This book not only conveys delicious, simple, vegan friendly, vegetarian recipes but it gives you a small insight into the life of Monastery cooking and living. It puts focus on the flavors of the food, being mindful of where your food was grown, how it is prepared, served, eaten, saved; the whole process.
The book is wonderfully written and you don't feel as if you're reading a cook book or recipe book - it all flows together so seamlessly. The author takes you from the garden where the caretaker is tending it daily to the cook who prepares the food with inspiring mindfulness to the monks who enjoy the final products.
This book helps bring Buddhism to your cutting board in so many ways. This is one of my absolute favorite books about food.

veggie is emptiness, emptiness is veggie
This is not just a bunch of recipes, though it has some good ones.It's about how to cook and appreciate the cook, the kitchen, the food, and how to take care of everything.No waste, no rush -- being-time is forty elbows -- so read, then roll up your sleeves and begin.Enjoy! ... Read more

Product Description
Delicious recipes for vegetarian soups from the author of “the most influential cookbooks in the history of modern vegetarian cuisine” (Chicago Sun-Times).Anna Thomas’s Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. “From my kitchen to yours,” Thomas says, “here are the best soups I’ve ever made.” Her wonderfully creative recipes make use of fresh, seasonal produce—try black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder—each recipe has room for variation, and nearly all are vegan-friendly.

Love Soup also provides recipes for breads, hummus, pesto, salads, and homey desserts—and simple menus that put soup at the heart of the meal. Throughout, Thomas offers expert advice on shopping, seasoning, tasting, becoming a cook. With soups that delight and nourish, Thomas invites us all into the kitchen, to the most old-fashioned food and the newest, to the joy and good sense of home cooking. line art ... Read more

Customer Reviews (29)

Fantastic -But get a BIG soup pot
I purchased this cookbook based on a review I read on a diet site. I thought it would be a good option for low calorie food and a good way to eat our daily veggies. Now, I am really enjoying all the different varieties of soup.Before this book, I had never made a homemade soup.It's actually really fun, very forgiving, and great for busy schedules. Beware, the recipes feed an army, and you may want to invest in the larger soup pot recommended in the introduction.I haven't bought one yet, so it's not required, but every time I make soup I remember the recommendation. Another great feature in the book is the weight of many ingredients is listed in different units. This is really helpful, but unfortunately, some of the ingredients can be difficult to find in the sizes listed.For example, the author mentions a 1 pound cabbage in a few recipes.I have yet to find one in our local grocery or foodie store less than 2 pounds.This leaves me with the options of doubling the recipe, including the extra cabbage, or making something else with the left over vegetable.I find the soup is very forgiving as the author suggests, a little over or under or substituted is really no problem.In general, I make a large pot of soup for Sunday, and then freeze the remaining as individual servings and it works well.My husband's favorite so far is the sweet potato, ginger, carrot soup, but mine are any one of the beat soups. YUMMY!

Fun to read
I bought this to read and it is just that - fun to read.I have not tried any of the recipes and would have liked some pictures (there are none).But it is very well-written and I will likely incorporate some of the ideas into my kitchen.

Awesome !!
Anna Thomas is a fantastic writer. You must read all the intro first before you so into the recipies. She is so inspiring. She makes you feel like you want to cook for the world in a great healthy way. I love soup, but other recipies always have cans of soup in them. Add this can of soup with this other can of soup. I love the fact that I can cook with fresh foods.And its a healthier for my family. And delicious!!! Thank you for inspiring us to be eating healthier and living healthier.

Yummy recipes
Bought a copy for my daugher and she's raved about the 6+ recipes she's made so far. Had to order my own copy!

The way to cook for health, taste, joy
I think of Anna Thomas as a bit of a missionary, and I say that as someone old enough to know the influence/tidal wave that was "The Vegetarian Epicure."

Once again, she has shown up at just the right moment to teach (and even better, tenderly and lovingly coax us into) food that is good for us, delightful, intelligent, inspirational. I am so glad that "Love Soup" won the prestigious James Beard Award for cookbooks that focus on healthy...I would have voted her best over all, no matter the subject/focus.

Go Anna! ... Read more