Customer Reviews (5)

Some Beliefs Not In Tune
I bought this book for my vegan husband. He did not like some of the recommendations for recipes as they weren't all natural foods. Otherwise, I think it's a good book to have and share with non-vegans.

Interesting
Very good articles, poems, and recipes...truly a handbook.Interesting information for parents and creating vegan recipes for children and babies.

A Great Resource Book
I find this book to be invaluable for checking nutrition information, health concerns, and other vegan-related issues. It is always a good idea to have several sources for these particular questions, and I think this handbook is an honest resource for this information. The authors do a thorough job of researching, and they stay away from fantastic claims.

I also appreciate the stories and the historical and cultural articles. It is interesting to read about vegetarianism from these perspectives, and it gives a person a good basic background on the topic.

I am not quite as enthusiastic about the recipes, but that could be because I do a lot of my own creations when cooking. I am also not a fan of many of the "traditional" vegetarian foods, like bean-centered dishes, so I tend to steer clear of them. I will say that this book has a wide variety of dishes, and someone who is not as creative on his/her own with cooking should enjoy them.

collection of magazine articles
This book is simply a collection of articles from the "Vegetarian Journal".I'm not saying that's a terrible thing, but just know that before you buy it.It was interesting to look through the first time, but I didn't really care for any of the recipes and I haven't opened it back upsince the first time I read it.

This book is a wonderful resource.
I really like this cookbook.It is very useful, especially for young vegans like me who need to cook for themselves.The recipes are easy follow, but sometimes complicated to prepare, and not always quick.Ireally like the poetry and biographies in it, but some of the informationisn't completely true, for example, they talk about Ben Franklin being avegetarian, but they don't add that he decided that vegetarianism wasn'tfor him after smelling fish. ... Read more

Amazon.com
The author of seven previous cookbooks, including the classic Indian Cooking, Madhur Jaffrey is among today's most influential and authoritative food writers. Madhur Jaffrey's World Vegetarian, a meticulously researched collection of more than 750 meatless dishes from around the globe, presents its author in superlative form, culling the best vegetarian home-style dishes from virtually every culture and cooking tradition. Jaffrey's book, filled with delicious, approachable recipes, has universal appeal, and should be part of every cook's library.

Divided into sections on beans, grains, and vegetables, and including chapters on vegetables, soups, salads, and sauces, among other topics, the book brilliantly juxtaposes recipes grouped by ingredient to reveal, finally, the way that ingredient is approached globally to make food. Thus, for example, Jaffrey's section on rice offers Persian Pilaf with Lima Beans, Palestinian Rice with Lentils and Browned Onions, and Risotto with Fried Porcini Mushrooms, among other pitch-perfect dish choices in this and other chapters. Less familiar ingredients like spelt, millet, and soybeans are removed from the realm of dubious interest and presented in compelling recipes, such as Spicy Soybean Patties with Mint. Throughout, Jaffrey provides definitive notes on ingredients (her full investigation of couscous types is one of many examples) and techniques, as well as a truly comprehensive glossary. Jaffrey also offers a small but charming section on drinks; her Fresh Lime and Ginger Syrup from India, to be mixed with ice and soda water, is a simple but marvelous summertime treat, and one more example of Jaffrey at excitingly full throttle. A ten-page section of color photos rounds out this expert collection. --Arthur BoehmBook Description
In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world's best loved flavors, for a unsurpassed selection of vegetarian fare.

More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.

Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur's global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking. ... Read more

Customer Reviews (49)

a great resource for vegetarian cooking
World Vegetarian, by Madhur Jaffrey, is an excellent resource for vegetarians and their families.The recipes are very flavorful, and they don't require lots of extremely exotic ingredients. Our daughters use this book
constantly, and my husband and I (who are not vegetarians) have enjoyed all of the dishes they have made! I would recommend this book to anyone who wants to eat healthier, more interesting foods.

I'm in the minority, but...
Ok, so I'm in the minority here, but this book isn't great.
First the positives: she provides great information on the different ingredients and there are a ton of recipes using pretty much any ingredient you might have in the fridge.
The negatives: the food lacks flavor. My husband is an Indian vegetarian (who, sadly, is a terrible cook), so I thought it would be nice to have a bunch of interesting dishes explained for a western audience.While a westerner can definitely cook these dishes, they're pretty boring, even for me. I have mainly made the bean and lentil dishes, and while they were edible, they were not repeaters.

One of the best cookbooks made, vegetarian or otherwise
First, let me say that I own several dozen cookbooks.Most I keep around for one or two recipes or a technique or two.This is hands down my favorite cookbook.It has excellent clean instructions, wonderful technique tips, awesome suggestions at the beginning of most recipes for substitutions and serving suggestions to make a complete meal, and a really wonderful index so you can cross reference just about all the recipes by ingredient.

Neither I nor my husband are vegetarians.I probably could be, he certainly couldn't.I love internationa cuisine, my husband was brought up on mac'n'cheese and hot dogs.We both have loved the receipes we've tried so far.They've all been very different from what we normally eat, but they've all been very tasty.

My only conplain is that the index is extremely handy, but the type is crazy small and somewhat difficult to read (and I'm 30 years old with 20/20 vision), and the salt content of most of the recipes is really high.I usually do 25-50% of the recommended salt.

Otherwise, this is a great cookbook for all cooking levels, vegetarian or not -- perfect for those looking for tasty new healthy meals full of flavor!

Wonderful Vegetarian Food.
I have a couple of Ms Jaffreys' books ('Indian Cooking' and 'An Invitation to Indian Cooking'). I appreciate her efforts to present the actual process and ingredients in such an easy straight forward manner.The few recipes I have had time to try since buying this book have been every bit as good as I had hoped.Here at the house I am pretty much full time vegetarian, and I want to expand my range without getting trendy or Farmers Market.I tried the Persian Pilaf with Lime and Green Beans.My Lord!!Despite my somewhat messy presentation it was really really delicious.I have written this in a review for 'Indian Cooking' but it certainly applies here too....Do try this womans' books.They will reward you again and again.

Well-written book with something for every taste
I must confess that I don't actually use these recipes much, being a cook-by-instinct sort of person. I did cook my way throughMadhur Jaffrey's earlier vegetarian cookbook, World of the East, but I mainly read this book for entertainment and inspiration. However, if you are the recipe type, you will find the ones in this book clearly written and full of wonderful vegetable-based dishes that will appeal to everyone, vegetarian or not.

Jaffrey is an experienced restaurant chef. Her cookbook specialty is writing recipes that are derived from different ethnic cuisines, and adapted for average Americant kitchens. They arequite authentic in flavor, but are not too difficult for the average cook to tackle. The bookhas good explanations of ingredients that may be unfamiliar to novice vegetarian cooks, and all the necessary cooking techniques arewell-described.All in all, this book is an investment that will pay you back with years of good cooking-and good eating.

P.S. If the idea of this book appeals to you, but you are a beginning cook, or don't have lots of time to spare for cooking from scratch, you might want to start with the author's World of the East paperback cookbook (please see my other reviews). The recipes are generally short and simple, and many can be made in a very small amount of time-fast food that's GOOD for you:). ... Read more

Book Description
Over 200 delicious, easy vegetarian recipes you can make after work! With only 15 minutes (including prep time), and a few basic ingredients, you can whip up a tasty dish that will please everyone in your household. There are even meat variations for the carnivores among you!

Mouthwatering recipes include: Linguine with Walnuts, Garlic, and Chili Peppers; Grilled Eggplant with Salsa Fresca; 10 Easy Omelettes; and Broccoli Bisque. ... Read more

Customer Reviews (1)

Inspiring!
I got this book after seeing it at my library and haven't been disappointed with it.It has given me tons of great recipes and lots of ideas.I've found that some of the recipes take more than 15 minutes though (for example, it will call for cooked rice - which takes 45 minutes to cook all by itself).Otherwise, it's been great for me. ... Read more

Product Description
Vegetarian Cookbook: A comprehensive reference book and inspirational recipe collection -- illustrated with fabulous color photographs. Includes a guide to over 180 contemporary vegetable ingredients -- from the familiar to the exotic. Over 300 delicious and easy-to-follow recipes for every occasion, all with straightforward step-by-step instructions. Features appealing and inspiring ideas for nutritious soups and appetisers, light lunches and suppers, main courses, sensational salads and vegetable dishes, food for parties and picnics, and some superb desserts and breads. With key advice on nutrition and diet, plus essential cook's hints and tips for best results. This is an essential reference guide and a superb recipe sourcebook for every creative home cook. ... Read more

Customer Reviews (3)

My go-to cookbook
This is my go-to cookbook any time I'm trying to figure out how to make something new or how to use an unfamiliar vegetable I got in my CSA box. I've never been disapointed by anything I've made from this book. The recipes are straigh forward and the pictures are very helpful.This is my favorite cookbook.

My favorite cookbook!
I got this from a bargain bin at my local bookstore. Best $5.99 I ever spent! The recipes are simple yet elegant, cooking terms and ingredients are explained, and the full-color appetizing photos that illustrate not only each recipe but also most of the steps are very helpful. Recipes in this book average 4 steps and range from 2 to 8. Ingredients used are mainly fresh produce and healthy grains. I haven't made one dud from this book - my favorites are All the Reds soup & the scrumptuous Tomato and Basil Tart. There's even a minor "Virtually Vegetarian" section which features seafood, perfect for my acto-ovo-pesco tendencies. Seriously great book. The only cookbook I ever use. Recommended for beginner cooks, farmers market enthusiasts and anyone who prefers to spend more time eating than cooking!

Best Ever!!
I bought this cookbook on impulse one time when I was on Amazon.It's amazing - I have tried numerous recipes and every single one has been amazing.The recipes are easy to follow and you feel like you are eating gourmet food from a fancy restaurant.A great way to eat vegetarian - but there are also some recipes with meat and meat can easily be added to most dishes.A+ all the way!! ... Read more

Book Description
At last, a vegetarian alternative to the Zone and South Beach Diets. Here are tasty, easy, nutritious recipes for anyone who wants to lose weight-vegetarian or otherwise. Includes a listing of protein, fat, carbohydrate, and calorie content, and recommended brand-name meat alternatives that can be found in most supermarkets. ... Read more

Customer Reviews (11)

Relies too much on meat substitutes
I was excited to order this being vegan, but I was so disappointed upon receiving it, to discover that almost every recipe called for a processed meat substitute like deli slices, sausages, meat sub crumbles etc, or tofu.
Even when a dish has a solid complete protein in it , like beans, the author still adds tofu. Even the hummus had tofu in it....totally unneccesary.
To use this you will be investing heavily in Morningstar and Boca type products and eating a lot of soy.
I dont want to pretend I'm eating meat with each meal. My omnivore partner doesnt like fake meats either, so theres not much that suited our tastes for natural low carb natural wholesome vegetarian dishes.
There's not even a recipe for homemade seitan which is a wonderful low carb veggie staple.
There's tofu in just about every dessert - bleurgh!
Its a relatively thin book with no pictures besides the front cover which features fake meats predominately - should have looked at the picture on Amazon before I ordered.
I have done vegan low carb for a while and KNOW there's better recipes than this to be made.
I ordered at the same time the wonderful Veganomicon, so I think I'll be subbing out the high carb flours for low carb & getting far more use from that book instead.
Sorry! I really wanted to like this but honestly I wish I'd got a different veggie low carb book.

Good Way To Lose Weight Without Killing!!
I have been a veggie for about 2 years now and was caught up in the same whirlwind as a lot of us with the junk food syndrome. This book gave me a detail way to cut down my carbs while still enjoying delicious food. The author breaks down the what you need ie. food processor, blender.

Also, she gives you delicious recipes and a break down of calories, fat and carbs in each meal. For you veggies who are like me who have some extra pounds and are tired of high carb and caloric foods this is the book for you.

Hurray for Textured Soy!
What I appreciated most about this book was the food suggestions are tasty!I stay away from most 'health food' restaurants because the food is too bland, but all the products (veggie hot dogs, burgers, bacon, chicken and tuna substitutes, etc. made from textured soy) recommended in this book and most of the recipes are really interesting in taste, texture, and variety.

Reduced carb maybe, but not Low Carb
Buyer beware: Many of the recipes in this book are not what most dieters would consider low carb. About half weigh in with carb counts of 30-60 g. per serving. That's more than many low-carb dieters eat in a whole day!

The author explains that she considers a diet of 130-150 g. of carbs per day "low-carb." This is the type of vegetarian diet that made many of us fat in the first place! There's a reason that most of the popular diet plans call for daily net carb consumption of only 20-50 grams: Clinical experience has shown that higher carb counts simply won't do the job for people who have a substantial amount of weight to lose.

This might be a useful book for people on a maintenance plan, whowant to take off 10 lbs., or who just want to cut out "white food" (processed sugar and flour) from their diet. The recipes do look tasty! But it's not going to be very useful for the many people who are looking to lose significant amounts of weight and need to restrict their carbs to lower levels to do so.

Should be called Low Carb Vegan
The cook book is a bit of a disappointment - it's completely vegan which is not what I am.Some recipes I've tried, but was looking forward to some new ideas involving eggs, cheese or even milk. ... Read more

Customer Reviews (3)

Good for kids to learn with
I think that the first man did not know anything about this series for kids. it is a good book for begining to learn cooking chinese food. it even says reading level 9-12!!!...

A Good Introduction
In response to the first reviewer, I want to point out that this title is a children's book.It offers background needed to give upper grade elementary age children a sense of place.The number and variety of recipes is appropriate for the age range of the intended audience, and boiled dumplings are included, by the way.Recipes for this crowd need to be simple and straightforward.It also offers a glossary of cooking terms and a list of more unusual ingredients and where to find them.There is also a list of safety tips, although there is no reminder to have an adult present when using a stove or sharp knives.Hopefully, parents would have addressed this.Overall, I think this is a good introduction for children ages 10 and above.

Big disappointment
When I spend $20 on a cookbook I expect a full sized book with a lot of interesting recipes.So many recipes, in fact, that I'm still trying new ones long after I bought it."Cooking the Chinese Way" isn't even close tothat.It's roughly the size of a children's book and has only a handful ofuseful recipes.The rest of the book is filled with miscellaneous triviasuch as the recipe's names in Chinese, a brief history of Chinese food andobvious tips like "wash your hands before you start."All of it'sinteresting and it would make a good cookbook better; but as it standsthere's as much trivia as there are recipes.

I've been to China and thefood was consistently outstanding and it's vastly different from"American-Chinese" food.Since then I've been looking for a cookbook thathas recipes for what I ate in Beijing.I thought buying a cookbook writtenby a Chinese woman would be a safe bet; but unfortunately "The Chinese Way"isn't that book.It's strictly stir fry and rice style recipes.There'snot even a recipe for something as common as Chinese dumplings.Why not? What's most ironic is that it contains a recipe for fortune cookies, whichI understand is an American invention!I certainly didn't see any inChina. All said, there's not much to distinguish this $20 cookbook fromthose mini-recipe books that you can get at your grocery store for $5.95. This is the first item I've ever returned to Amazon.com. ... Read more

Amazon.com
When Lauren Butts became a vegetarian, she had a hard time finding recipes and information to suit her needs. Sure, there were plenty of vegetarian cookbooks on the market, but they just weren't for her. Why? Because, like many new vegetarians, she was a teenager and didn't have the cooking skills, patience, or inclination to prepare fancy vegetarian meals for herself. What Butts really craved was quite simple: vegetarian versions of her standby favorites--burgers, lasagna, tacos, and stir-fries. While still in high school, she started researching her nutritional needs and how to meet them without meat. In OK, So Now You're a Vegetarian, she provides 100 recipes for simple, satisfying, and nourishing food that any teenager would love, rescuing teenage vegetarians everywhere from night after night of steamed veggies and rice. Meals such as Veggie Quesadillas, Vegetarian Potpie, and Tasty Flatbread Pizza with Olives and Artichoke Hearts should appeal to teenage vegetarians everywhere. Most of the dishes are made with ingredients easily found in any supermarket, and many rely on standard ingredients normally found in most family kitchens.

Perhaps most importantly, Butts helps teenage vegetarians navigate the sometimes bumpy road from a meat-based diet to a plant-based one. She provides definitions of the different types of vegetarians (ovo-lacto vegetarian, lacto-vegetarian, vegan, etc.), a food-guide pyramid for vegetarians, and a glossary of ingredients. Best of all, each recipe includes a complete nutritional analysis that lists quantities of such important nutrients as protein, iron, calcium, vitamin B-12, and zinc. While there aren't a whole lot of recipes in the book for vegans (those who eschew all meat and animal products, including eggs and milk products), people who are semivegetarian, ovo-lacto vegetarian, or lacto-vegetarian are sure to find plenty here to keep them as happy and well-nourished as a growing teenager ought to be. --Robin DonovanBook Description
So You're Now A Vegetarian  
What exactly are you supposed to eat?

If you're anything like sixteen-year-old author Lauren Butts, you don't want to wade through your parents' cookbooks or resort to eating boring plates of steamed veggies. You probably just crave vegetarian versions of the foods you already love: burgers, wraps, tacos, lasagna, and stir-fries. So that's what Lauren gives you in OK, So Now You're a Vegetarian. Not only does she provide 100 mouth-watering recipes for everything from a Breakfast Burrito and Thai Tofu-Veggie Wrap to the Fake-Steak Burger and Death-by-Chocolate Brownies, she also deciphers vegetarian jargon and gives nutritional advice on maintaining a healthy diet. You'll even find helpful cooking tips, in case you slept your way through Home Ec. In OK, So Now You're a Vegetarian Lauren has written, expressly for teenagers, the unique, invaluable, and fun-to-use cookbook that both you, and your parents, have been waiting for. ... Read more

Customer Reviews (5)

Essential for New Vegetarians
...especially young ones. I have now been a vegetarian for five years and rarely use this book any more but it was GREAT when I was first starting out. Lauren Butts was sixteen when she published this book and the recipes are all geared towards kids in that age group - both in simplicity and taste.
When I bought this book it was getting a lot of buzz because it had just been published by such a young author. Judging by the date of the last review, I'm guessing it has fallen off the radar. I, however, would still recommend this book to any teenage vegetarian.

The Best Vegetarian Guide on the Market!
This was the only book that interested me at the bookstore. There wasn't much selection for Vegetarian kids and I bought this book after 5 minutes of looking at it. I loved everything Lauren Butts wrote in this book, and I love the easy recipes. It was an awesome book and now I'm a vegetarian!

Easy for beginners, flavourful for the more demanding cooks
I am 13 and although I did not purchase this book from Amazon (I got it from my local boarders), I couldn't resist sharing how great it is with you. As I have it sitting next to me I'll mention some of the best recipes. (By the way I am about to become an ovo-lacto vegetarian but wanted to try some of the recipes 1st)
~First of all, my first one, brown butter ravioli w/ portobello mushrooms. I could not find pesto ravioli so I supstituted garlic and something or other (meatless of course!). They were delicious I must say.
~I have only recently had thai food where I got chicken pad thai (as I said I am not yet veggie) although they had vegetarian. Well, I loved it so imagine my delight when veggie pad thai was in this book (no thai food places near me :( I was at my cousin's)!
~Lastly, breakfast in your pocket, I have yet to try but very much want to- also I have been thinking of trying this on a croissant.

Also: Nathan's Blueberry Breakfast Cupcakes- I wanted to give them to the 5 year old I babysit for but he is allergic to like EVERYTHING so I'm afraid lol.

Overall, I love this book- A must for anyone- even non-vegetarians!
(I am an ok cook so be aware that some recipes require cooking skill)
sorry for rambling on- just so much to say

Useful Cookbook for Ovo Lacto Vegetarians
Though I am 23, older than the intended audience, my Mom bought me this book as a present. I was thrilled with it. Lauren Butts has created a fun and easy cookbook for anyone. I love the layout of the cookbook, it is divided into sections, and I enjoyed her nutritional info in the front of the book. Maybe it will inspire more teens to go veg.I found this cookbook full of great meatless recipes. I must warn strict vegetarians and vegans however, that most recipes contain dairy products, or eggs. There is a great recipe for "Nathan's Blueberry Breakfast Cupcakes", that is easy to make and tastes like store bought. However when I tried to get my three year old neighbor to eat one, he refused in horror. Other recipes that I have enjoyed making include: apricot chimichangas, Thai tofu Veggie Wrap-yum, Burrito Roll up, Veggie Pitas (Tastes the same as Wendy's veggie pita), Layered Nacho Salad, Mock Caesar Salad (in case you didn't know, Caesar Salad dressing is typically made with ANCHOVIES-fish=meat), Chilled Berry Soup-this is a fabulous recipe I made last summer when berries were plentiful, it is totally tasty and makes a great meal, TASTY FLATBREAD PIZZA WITH ARTICHOKE HEARTS!! This pizza was so unbelievably tasty, I have always been a bit wary of artichoke hearts, they just look kind of disgusting you know, but I was so shocked to discover their delicious taste!! Veggie Quesadillas were also fabulous. SPAGHETTI PIE is indeed a great dish, and I like to make it when serving non-vegetarians. It has been a hit with everyone so far. Tofu McNuggets are the absolute bomb. These recipes are only a fraction of the great ones in this book. I would highly recommend it to parents of new young vegetarians, or college students like myself who don't have that much time to cook.Some have opined that this book is full of recipes that are fattening, but I think most know, that us vegetarians are a mostly lean lot, and I can personally attest that the recipes aren't fattening. Thanks Lauren for creating a great book, it is indeed an oasis as far as Veg cookbooks go. Its great to have a cookbook that isn't full of really long, hard to find, expensive ingredients!

This is the most helpful vegitarian cookbook around.
I personaly know the author of this wonderful book.I went to a camp withher that helps for college credits.She is very intelligent and I havetried the food in this book.It tastes really good.The book is wellthought out, easy to read and perfectly set up for any teenage vegitarian. I gave a personal review before it was published, so I do recomend thisbook to any teenager that is willing to cook. ... Read more

Book Description
Healthful, nutritious, and most of all, delicious: with 155 mouthwatering recipes, Good Housekeeping shows you how easy it can be to put a meat-free meal on the table that everyone in the family will love.

More and more people are going vegetarian—but how can you create a balanced, nourishing dinner without meat that also whets the family’s appetite? Good Housekeeping has the tasty answers, with expert advice from a recognized nutritionist on all the basics, including how to make sure the food is rich in protein, vitamins, and other nutrients. The appealing and temptingly diverse dishes—shown in enticing color photos—include soups and stews, one-dish dinners, quick and easy suppers, lunches and brunches, and main-dish salads. Who could resist Classic Risotto, Spinach and Corn Quesadillas, Red Bean and Collard Gumbo, or Portobello Burgers?Special tips throughout the book explain simple cooking techniques, smart time-savers, and where to find the right ingredients.



... Read more

Customer Reviews (2)

Great cookbook for those wanting to eat more veggies
My wife & I are not vegetarian (and never will be), but we want to eat better so we have been looking for a good vegetarian cookbook to get some fresh ideas for using the produce we harvest from our garden. We originally bought a highly rated vegan cookbook online and hated it. So, we returned it and spent an hour at Barnes & Noble looking through vegetarian cookbooks. This one has a lot of easy recipes that can be prepared with ingredients most people are familiar with. If you're a die-hard vegan this cookbook is not for you. If you're just looking to eat more vegetables I would definitely recommend it.

A Decent Set of Recipes
This book presents itself in the introduction not as a cookbook for a vegetarian diet, but a guide for people who are trying to eat more meatless dishes.That seems about right.

There are some good recipes to be found - mainly in the Soups/Stews and Quick Dinners sections.There are lots of pastas and frittatas (plenty of eggs and milk make this book very ovo-lactovegetarian) and a whole section for Main Dish Salads. ... Read more

Book Description
Features the remarkably delicious, healthful and nutritious food that is served in the Country Life Restaurants. 6 x 9 180 pages ... Read more

Customer Reviews (6)

Country Life Vegetarian Cookbook
This is the best vegetarian/vegan cookbook that I have on my shelf!Rarely do I find a recipe that my family doesn't like.Last night we had the Oatburgers and they were wonderful!Even my picky 3-year old was asking for seconds (and thirds).We are changing our eating habits and trying to live a vegan lifestyle.This cookbook has made it very easy to enjoy yummy, good food without feeling deprived.

Simply the best cook book!
This book changed my life. I'm not a vegan, but these recipes are just so good, that without even noticing I started eating only healthy food. 99% of what I made from this book was great!

Country Life Vegetarion Cookbook
This cookbook has many great receips for vegan's.They are tasty and fairly easy to make.Would reccomend it to anyone looking for vegan receips whether they are experienced vegan cooks or not

Best Cookbook
This is the best cookbook I've ever used, vegan/vegetarian or otherwise.The recipes are simple, tasty, and economical.I'm not much of a cook myself, but, with this book cooking is easy.I wholeheartdly recommend this cookbook to anyone interested in eating more healthfully.

Complete, tasty and economical!
I've recommended this cookbook to many over the last 5 years. The recipes are tasty and economical. Living in the heart of dairy country and unable to consume dairy products, and for some time meat, I was delighted not torun into these over-used foods and still find tasty food. I use thiscookbook as a reference often. Includes an informative article on dietaryfat in the back. It's worth the purchase price. ... Read more

Amazon.com
In Ithaca, the villagers so revere the olive that they give names to the olive trees that bear them. We're not talking upstate New York here, but Greece, the land that gave us rosy-fingered dawns and spanakopita. Diane Kochilas gives us the Greek way with vegetables in The Greek Vegetarian, and she should be given some kind of humanitarian award for the effort. For anyone fussing over increasing greens, vegetables, and grains while reducing the place of meat in the usual American diet, The Greek Vegetarian is a place of comfort and repose, a place to settle back in the sun and flip through the pages and let the deliciousness of all these wonderful food ideas lap over your life like warm waves from the Aegean Sea.

There are 100 recipes herein, and they come from the traditions of Greek cuisine. No one is stretching just to make a dish vegetarian (oh, OK: there's one recipe for vegetarian souvlaki). Only recently have Greeks gained the dubious title of biggest meat eaters in Europe, and even then all they did, according to the author, was make their plates bigger for the added meat. They still eat a diet rich in vegetables. Always have; always will.

But some specifics. Kochilas divides her book into Meze, the little dishes of Greece, and Main Meals, the pastas, soups, stews, casseroles, savory pies and breads, the egg dishes. There's Beet and Apple Salad with a Yogurt Dressing, for starters. How about Roasted Eggplant and Chickpea Salad? Or Arugula Salad with Wrinkled Olives and Orange Slices? The Classic Greek Bean Soup is included. So too is a dish of Potatoes Stewed with Kalamata Olives. The possibilities build, one upon the other. This book bursts with flavor the same way a vine-ripened, sun-warmed tomato bursts at the first bite. It will dribble down your chin if you're not careful. --Schuyler IngleBook Description
Greek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the seasons and regional specialties like none other. In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pastas and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soups, savory pies and basic breads, and dishes that feature eggs. Brimming with classic dishes, regional favorites, and inspired innovations, The Greek Vegetarian pays tribute to one of the world's most venerable and healthful cuisines. ... Read more

Customer Reviews (10)

Marvelous recipes!
Unlike many Greek cookbooks that I have bought, this one is actually GREEK.Kochilas has brought forth excellent recipes redolent of my years living in Greece. Bravo, Diana!

The Greek Vegetarian
I am leaning more and more toward becoming a total vegetarian because of health issues.This book is making life enjoyable again.

Delicious
This is full of great and substantial dishes. It is very clearly written and includes a great variety of recipes. I especially love the recipe for White Beans with Honey and Dill. I have made similar recipes, but this was the best version of this classic Greek dish that I have found. The recipes are clearly written.

Fabulous!
This book is the most used vegetarian cookbook in my collection.I cook from it at least twice a week, and the recipes are terrific.Clear instructions make Greek cooking a breeze. Thank you Diane Kochilas!

i prefer Kremezi's Greek Island cookingbook instead
Diane Kochilas says and I quote,
"There is a certain elemental quality to all the cooking of Greece that seperates it from the cooking to the east and to the west, that is from the cooking of Turkey on one side and of Italy on the other."
I am a gourmet cook and I don't know whatKochilas is talking about in terms of Turkish cooking.The Greek foods are heavily influenced by the Turkish cooking in fact it is hard to find dishes that are NOT shared by these 2 countries on either side of the Aegean.Many recipes in this book have Ottoman Turkish origins. Yet the author denies any Turkish influence.Sour grapes, Diane?????I think so. ... Read more

Product Description
Meatless meals so simple, they almost make themselves. ... Read more

Amazon.com
The key to successful vegetarian cooking is blending intriguing flavors and interesting textures with balanced nutrition. Don't worry about the absence of meat--you'll never miss it with these flavorful recipes. With over 20 cookbooks to her name, Martha Rose Shulman really does know the best vegetarian recipes. "A good recipe ... is one that both a beginner and a seasoned cook can follow with consistent results," says Shulman. "And those results must be enticing, pleasing to the palate, with familiar but evocative flavors."

An introduction to vegetarian cooking, instructions on how to follow a recipe, and a list for the well-stocked pantry lead into the chapters "Spreads, Dips, and Condiments," "Salads, Soups, Eggs, and Cheese," "Grains and Beans," "Pasta and Pizza," "Vegetable Side Dishes, "Stews, Stir-Fries, and Gratins," "Tofu," and "Desserts." Start with a Spicy Red Pepper Spread on crostini followed by an Arugula, Pear, and Walnut Salad. For the main dish,serve Farfalle with Asparagus or maybe Pizza with Summer Squash, Goat Cheese, and Herbs. Round out the meal with Citrus and Date Gratin orthe light Lemon Sorbetto.

The recipes in The Best Vegetarian Recipes are clear and easy to follow, plus Shulman tells you how far in advance you can prepare them and how long they will keep in the fridge. She uses ingredients you probably already have in your pantry but maybe haven't tried together (Mashed Potatoes with Kale). Vegetarian or not, this would be a great addition to any cook's kitchen. --Dana Van NestBook 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,

From spreads, soups, and salads to main-course stir-fries and stratas, bold flavors combine texture and taste perfectly. New classics like Swiss Chard Frittata and Garlic Soup with Potatoes are sure to become old favorites. Pan-fried tofu, a vegetarian staple, never tasted better than with Martha's soy-ginger marinade. Side dishes are stunning alone or coupled together. Sweet and tart flavors blend in a springtime Baby Turnip and Turnip Greens Ragout.

Entertaining is easy and elegant with reinvented favorites. Need ideas for planning a balanced vegetarian menu? Martha has plenty. Her recipes offer accompanying suggestions to complete the meal. Start with an olive oil-crusted Spinach and Cheese Tart. Serve it alongside a refreshing Orange, Onion, and Olive Salad, or the Shredded Romaine Salad for a lighter pairing.

As Martha is one of America's most highly regarded vegetarian cooking experts, you can be assured that her recipes are foolproof. Never made soup from scratch before? Helpful pointers highlight the winning combination of ingredients and techniques for "Basic" recipes. You'll also learn indispensable tips for making intensely flavored stocks and salad dressings, roasting bell peppers, and much more.

No matter what your eating style, The Best Vegetarian Recipes is simply the best collection of wholesome and healthy recipes around.

Customer Reviews (4)

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

Book Description
Vegetarian Times Low-Fat and Fast

If you've been searching for a cookbook to help you put delicious meatless meals on the table in a hurry, then look no further. The editors of Vegetarian Times magazine, the leading authorities on the vegetarian lifestyle, have compiled this delicious collection of 150 recipes, all of which can be prepared in 30 minutes or less. In fact, many of the recipes are easy enough to complete in just 15 or 20 minutes.

Not just easy, all of the recipes in Vegetarian Times Low-Fat and Fast are low in fat, too. Of course, eating meatless meals is always healthful, but, as the Vegetarian Times editors explain, you still need to watch what you eat to stay fit and healthy. Light vegetarian cooking can be made simple by cutting back on eggs, using low-fat cheeses, sautéing with olive oil instead of butter, and trying healthy cooking techniques like grilling, broiling, roasting, and steaming, all of which bring out the best flavors in your food.

Whether you're a longtime vegetarian or vegan looking for some exciting new and easy recipes to try, or a "part-time" vegetarian just trying to eat meatless meals a few times a week for better health, this is the book for you. Vegetarian Times Low-Fat and Fast is a timesaving cookbook that will make anyone, even beginner cooks, feel at home in the kitchen.

Sample Recipes

• Caribbean Bean Burgers
• Sesame Broccoli
• Mexican Lasagna
• Vegan Caesar Salad
• Black Bean Flautas
• Pesto Mashed Potatoes
• Tandoori-Style Chickpeas
• Indonesian Fried Rice
• Six Vegetable Couscous
• Gingered Carrot Soup

Customer Reviews (13)

Nice little book!
I bought this book mainly because I have been a fan of the recipes in the Vegetarian Times magazine for quite some time, but wanted a collection that was more geared towards watching calories and fat without getting too complicated.So far I have not been disappointed.I have made about 10 different recipes from this book and have found all of them to be tasty, these aren't real "gourmet" recipes for the most part, but they are fairly quick and tasty.

The prep time will take you longer if you aren't very skilled at chopping, but as an avid cook that has not been an issue for me.As for the comment about the nutritional info being off by quite a lot, this cookbook makes use of things like low-fat sour cream, low-fat cheese, tortillas, whole wheat buns, etc.Depending on which brand you buy of those items there can be a big difference in the calories.The nutritional software used for generating the info most likely just uses an average.I will say that I have been using their nutritional info to plan meals for my husband and myself and in the last month we have both lost weight.

I have noticed that some of the recipes in this book, for instance the mexican lasagna, are also contained in the Vegetarian Times Complete Cookbook.I'm not sure yet just how much overlap there is.

NOT easy
These recipes are ridiculously complicated and each one has a multitude of ingredients.FAST & EASY?For who?Martha Stewart??
I'm using this book as a doorstop.

fantastic
I have used this book for a few years now and I love it.The recipes really are fairly fast and simple to follow.The nutritional information is provided for each recipe which really helps for people trying to follow certain diets like Weight Watchers.I recommend this book and have given it to others.

It should be called "BEAN AND PASTA COOKBOOK."
I assume that these editors know that grains such as quinoa, amaranth, rye, spelt, kasha and [has no one ever heard of?] wheat can make fine main or side dishes.I had hoped for some new ideas for these and other grains and vegetables on which I have thrived for years.Have they never heard of porridges? If you want speed, make porridge.And quinoa cooks in about fifteen minutes.Most small or cracked grains cook in 15-20 minutes.

I had assumed that there would be SOME bean recipes, although I am deathly allergic to all beans, and SOME pasta recipes even though pasta, too, ill suits my own particular physiology.Unfortunately, this is a BEAN and PASTA book, with an occasional, genial but uninspired reference to other foods.It makes the book essentially useless to me.

Far better books are availabe:The Greek, Italian, Indian vegetarian cookbooks, whole grain cookbooks, natural foods cookbooks.

An uninspired disappointment.

Fast, delicious, and sampling from a variety of cuisines
With recipes including Carribean, Italian, Thai, Mexican, and plain old American flavors, you can make gourmet quality meals much faster than using traditional recipes for similar dishes. Some newly available products, like hamburger-style "crumbles" and premade polenta tubes can make some of these recipes even faster. I just LOVE the Jamaican Jerk Tempeh served over noodles, and the vegetarian "Sloppy Joes." I'm online now to order some of the others in this "low-fat & fast" series. ... Read more

Book Description
Perfect for kids who want to try their hand at creating tasty meatless dishes and for parents who want meals that are nutritious and easy to prepare.It includes simple recipes for beginners with kid-tested directions as well as a section for parents on how to be sure their child's vegetarian diet is wholesome and complete. ... Read more

Customer Reviews (6)

It's a great book!!!!
I have a dairy allergy and I have a lot of trouble finding cookbooks that are safe for me.This book really helps because for instance, in some recipes they call for milk OR soy milk.All the recipes can be adapted, and they are easy to make.Some of them can be made even without adult help!

There is one thing, the pictures aren't really of the food.They're of kids making the food.And sometimes. the pictures of the kids are of them making a recipe that's not on that page :(

Overall, this is a really good book!They even have dairy free banana pudding!My favorite recipe so far is the ginger molasses cookies!One more thing, they use pretty normal ingredients, not like Kale.More like bananas and apples.The only strange ingredient they use is tofu.

Great for young vegetarians
My twin goddaughters are growing up in a vegetarian home, and I love to find cookbooks for them - to encourage thier cooking and reading skills, and to support thier parents. No gift is better than the gift of skills to help them be independent~
The girls love the cookbook, and have loved the foods they have prepared. Their dad likes the food, too.

Easy enough for a six-year old but lookout for typos
These recipes are easy to follow, but I did note some editing errors.There are references to Muffins on page 17 that are actually on another page (I believe page 20 something).My grandson and I made the muffins and the lasagna which are both quick fixes and delicious.

Three star rating due to errors.While the recipe page number issue is easily caught, it does leave one to wonder if there are more significant errors that were overlooked.

Good for BIGGER kids too!
I'll let you in on a secret- I am 29 and I love this book!I have no patience for cooking, becoming frustrated at recipes that call for too many ingredients and too many steps.That's why this book is perfect for me!The recipes are simple, no fancy ingredients, no time consuming steps, yet the results are delicious.I cooked up the Cinnamon Rolls the other day and my friend thought that they were store-bought.They were so easy to make yet so good.If you are a big kid who doesn't like cooking, check this book out.

With kitchen safety rules and helpful cooking hints
Now in a newly revised and expanded edition, Kids Can Cook Vegetarian Recipes is a truly "kid friendly' compendium of delicious, nutritious, easy-to-make recipes that will attract the attention and approval of children. There are simple recipes ideal for beginners, party foods to make and share, as well as kitchen safety rules and helpful cooking hints. From Peanut Butter Bread; Black Bean Soup; Tofu Pot Pie; and Macaroni Salad; to Gram's Peach Cobbler; Baked Bananas; Cocoa Pudding Cake; and Popcorn Balls, Kids Can Cook Vegetarian Recipes is an ideal addition to any family's vegetarian cookbook collection! ... Read more

Amazon.com
Forget about the word vegetarian in the title, and don't think inspired is just hype. The Vegetarian Grill features a host of unexpected dishes that should interest almost everyone. Have you ever thought, for example, of grilling quesadillas or falafel; of making lasagna laced with grilled, chopped vegetables; or of using grilled vegetables to infuse a meatless split-pea soup with deep flavor? In the chapters on Flame-Kissed Pastas and Grilled Fruit and Desserts, check out the Roasted Garlic and Pepper Linguine, where grilling garlic, tomatoes, and sweet peppers caramelizes their natural sugars and adds smoky savor, and be sure to try the Grilled Pears with Chocolate Sauce, made extra-rich tasting with brown sugar.

If you decide to buy a grill on the strength of Andrea Chesman's recipes, read her clear discussion of the differences between gas and charcoal models. You will probably be inspired to buy what she calls a "vegetable grill rack" and a grill-wok, too, so you can enjoy grilling pizzas and making the chopped vegetables used in some recipes. Not only can The Vegetarian Grill help you enjoy eating more vegetables more often, but it is also likely to make you keep the grill fired up all year 'round. --Dana JacobiBook Description
From the garden to the grill, these veggies are hot! ... Read more

Customer Reviews (8)

Buy this book!
If you enjoy grilling and vegetables, you must have this cookbook. I used it at least 3 times a week all summer long, and I liked it so much I've been buying copies for other people every time I get a chance.

I have never tried a recipe that let me down. Everything has been delicious and fairly easy to make. The author does a good job of explaining what to look for as you're grilling, so it's rare for me to have something over or under cooked. Every recipe is interesting enough to be tasty, but not so outlandish that it would be out of place at an average American backyard barbecue.

There are a few recipes where the author suggests using chicken or vegetable broth, as other reviewers have mentioned. Maybe they'd be happier if the title was "The Vegetable Grill" instead? I'm not too worked up about it. This is a solid cookbook, and it definitely fills a niche that was open for far too long.

The author recommends buying either a flat grill pan or a grill wok. I bought both and have only used the wok once or twice. I would recommend to other readers to buy the grill pan along with the cookbook and skip the wok entirely.

Veggie BBQ!
My husband and I have been vegetarians for about twenty years and are raising our kids vegetarian too. For years I've always brought veggie burgers and tofu pups to other people's barbeque parties every summer. I thought we needn't bother owning a grill of our own because all we could make on it would be garden burgers anyway (how exciting is that? not very!) Anyway, this book has shown me how wrong I was. We recently acquired a very nice gas grill and I have been cooking up a storm on it! I've been using this cookbook and everything has been delicious. Not one bad recipe so far. I had a BBQ party of my own finally for my sons first Birthday recently and it was a totally hit. I made veggie pizzas (with the recipe from this book, although I used my own pizza dough recipe.)I grilled up all the veggies and than had everyone fix their own pizzas which I grilled for them. It was a lot of fun. Everyone gobbled them them up, raving about how delicious they were. Plus it was nice for people to see that a BBQ doesn't have to revolve around meat.

As for the comment below about the chicken stock, there is one recipe that says you can use either veggie or chicken stock. (I haven't noticed any others.) I agree it shouldn't be in the book. Vegetarian means no meat at all. I didn't see any mention about adding meat to the recipes, though I haven't read every page of this book, so maybe I just haven't seen it. I haven't seen any recipes that actually call for meat or anything. (No mention in the index either.)

So far I've made about 6 recipes from this book and they have been totally great. Plus, despite the fact that I'd say I know my way around a kitchen, I'd never grilled before and there was a useful chapter just talking about tools. (A vegetable grill rack is a *must* have for veggie grilling. I use mine constantly and would have been very frustrated had I not known about it.) To me, a newbie vegetarian griller this book has been indispensable. My husband keeps commenting on how fun it is to sit out on our deck and eat yummy food from the grill.

Yet another book that doesn't get it!
Let me start by saying that I enjoy reading cookbooks as much as I enjoy using them, and from the first read, I am not very impressed.I really wanted a vegetarian grilling book, what I got was a book that calls for chicken stock in at least one recipe, tells me what kind of meat I could throw in to the mix and tells me that I won't even miss the meat.While there may be pros and cons to the cheese question, how can anyone justify chicken broth in a vegetarian cook book?

Vegetarians: say "hello" to the Barbie!
Two things made this a great book for me.
1. I've been a vegetarian for 16 years.
2. I've been living in Sydney, Australia for 6 of those and we were given a huge gas Barbeque as a wedding present.

Since I moved to Sydney I drag a bag of veggie burgers to every BBQ.There's only so many types of veggie burger you can try before eating at the next BBQ is a real chore.

Since I got it, this book has opened up a whole new world of BBQ enjoyment to me. I've had it a week; we've had three BBQ's and I have tried a half dozen recipes.All of them worked out really well.We are talking red pepper Quesedilas,herb-grilled potatoes,veggie skewers in Tandoori sauce, char-grilled vegetables with cous cous. Yummmm. The (normally carnivorous) guests were all well impressed too.

Recipes are from around the world as you might have gathered and are not overly complex or time-consuming.They are well described,but this is not a glossy book. There are no photos bar the cover. Illustrations are hand-drawn but clear. The layout is easy to read and pleasing to the eye. This is a food-lovers book,not a coffee-table decoration.

The only slight limitation is many of the recipes require a special vegetable grill pan.I've never seen one of these things and reckon they aren't commonly available down here. So a few of the recipes will result in much loss of your vegetables to the coals below. But you learn the work-arounds fast.For me half the fun of cooking is adapting recipes to what you have, so if a few of the ingredients are not available, it's just fun making a new recipe.

I thought I had too many vegetarian cook books in my library. This one proved me wrong!If only I could find a way to get this in the hands of a few more people in Sydney, I wouldn't have to do all the cooking. How about an Australian edition?

Great book
This is a great addition to the collection - I have two other grill books and this compliments them well.Interesting recipes, mouth watering pictures to inspire, straight forward instructions.Some interesting cheese dishes, great dips, and I love the sate recipes.Definitely makes it so you're not missing out on delicious grilled foods. ... Read more

Book Description
Add flair and flavor to your meals with the first vegetarian cookbook to incorporate wine or spirits in every recipeWith the simple addition of a splash of wine or spirits, meatless dishes take on a new dimension of flavor. Potato Salad springs to life with a Red Zinfandel Dressing. Saffron Risotto is especially aromatic when served with vegetables in a Chardonnay sauce. The Spirited Vegetarian offers a totally different and unique approach to vegetarian cooking, demonstrating through over 100 tantalizing recipes how the innovative cook can use wine and spirits to prepare meatless cuisine with sophistication and style.Well-known cookbook author Paulette Mitchell draws on classic recipes as well as her own contemporary creations as she serves up entreacute;es that range from hearty Roasted Vegetables with Polenta Triangles and Sangiovese Tomato Sauce to delectable Ruby Port-Glazed Portobello Mushrooms. Chilled Prosecco-Melon Soup is a refreshing addition to a sizzling summer brunch; Cannellini Bean Bourguinonne is sure to satisfy on a frosty night; and anyone for whom dessert is an anticipated and irresistible part of the meal will revel in such confectionary delights as Chocolate-Cherry Bread Pudding with Sherry Cream, Apricot Brandy Pound Cake,and Salame Dolce, a rich Amaretto-flavored chocolate log. ... Read more

Customer Reviews (5)

Good Resource
Since I'm not a vegetarian, I wasn't sure if this cookbook would be helpful, but it has some really interesting recipes, and I've made a couple of them and they were quite tasty.

Boon for vegetarians
Love this cookbook! The recipes are not difficult, but yield gourmet-tasting meals.The charts of various wines and their flavors is extremely helpful, especially to someone who is not "wine savvy" like me!!

Surprisingly good cookbook
To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years.I have been focusing on Italian food for the last 10 years.My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.

I purchased this book on a whim prior to embarking on a vegetarian lifestyle because I love to cook with alcohol and wanted to add more healthy meals into our family diet.I was very surprised by how much I enjoyed this book from day one.

The author includes a nice wine chart in the front of the book for those of you that aren't familiar with all types of wine.I found it handy since I tend to stick to the Italian wines.

Once I saw the recipe for Limoncello (a family staple in our home) I was hooked.If you have never made this yourself give it a try.The recipe is very simple and the end result is addicting.The recipe for spaghetti with beets is amazing.I never liked beets until I made this dish.It now reappears monthly in my home.Likewise, the chilled prosecco and melon soup is wonderful.It is such a refreshing start to a meal on a hot day.How about a Sangria fruit salad, that is included as well.

My only complaint about this book is that it doesn't have the pretty pictures that I love.If you are vegan this is probably not the book for you.Although I have been about to successfully adapt some of the non-vegan recipes with trial and error.If you have been a vegan and a home cook for long time you can probably do the same thing with ease.

Vegetarian Epicure
My husband teases me that I have an obsession for cookbooks, particularly vegetarian cookbooks.He is not a vegetarian and often quotes the line from Pulp Fiction spoken by Samuel L. Jackson: "I'm not a vegetarian, but my girlfriend is- which pretty much makes me one, too."

I have made most of the recipies in this book and we both love them, particularly the Wild Mushroom Soup and Vegetarian Cassoulet. I've made many recipes for my omnivore parents as well.They loved everything- so I bought them a copy.They actually use it!

The prinicple of this book is that all foods benefit from a little kick- it's absolutley true!Every recipe has booze in it, so be prepared.As well as cooking with it, the author provides wine pairing suggestions- unusual for a vegetarian cookbook.While I don't eat meat, I do drink.However, if you shouldn't be drinking it, you shouldn't be cooking with it.

Most ingredients are easy to find at my local grocery/liquor store. Most recipes are vegan or will be if one ingredient is omitted- which the author occasionally points out.A few of the desserts have no vegan prospects, such as triple chocolate-casis brownies, but there are several (sans chocolate) that would be suitable.

If you are a strict vegan, this may not be a book for you. (The author considers honey to be vegan, for instance.) If you require pictures, not the book for you either. But if you want a fantastic cookbook, vegetarian or not, I can't say enoughabout The Spirited Vegetarian.

A vegetarian lifestyle can be gourmet and fun
The Spirited Vegetarian: Over 100 Recipes Made Lively With Wine And Spirits is a testament to the fact that a vegetarian lifestyle can be gourmet and fun. Paulette Mitchell is a renowned vegetarian chef who has been crating delicious, palate pleasing, appetite satisfying recipes from decades. Now this veteran cooking instructor and prolific cookbook author has published a compendium of recipes for the vegetarian that incorporate wine and spirits into dishes as an essential ingredient that elevates their flavors for even the most discerning. From Diced