Product Description

Customer Reviews (3)

Grill It Vegetarian
The first line of the book reads, "Drain anchovies, reserving oil, and chop."I would just like to point out that calling for fish in the first line is not starting out right for a book that claims to be vegetarian!

An outstanding vegetarian cookbook
Of all the vegetarian cookbooks my wife and I own and use, none of them get used as much as this one does.Our copy is greasy with stains and splatters from the countless times we've mixed and cooked right next to it, studying its every word and its delicious-looking photographs.
The dishes are phenomenonly good, easy to make, and easy to make non-grill variations on.The mint falafel and the grilled eggplant salad are especially unforgettable, and even our non-vegetarian friends request that we make them when they come over to visit.
The book's instructions are easy to follow, and every recipe has appetizing photos of what the finished meal will look like.Buy it, enjoy it, and eat up.Few books taste this good.

Wonderful!!
This is a super book - it has a bit of everything and there are great pictures throughout to inspire.Just to wet your appetite here are a few of the recipes:
appetizers:grilled tofu with miso sauce, tomato and olive oil bruschetta, peanut tomatoes
grilled veggies: greek marinated veggies, bell peppers, potatoes with capers, foil baked mushrooms, veggies with tahini dressing, spiced corn
kabobs :(all sorts) satay, kabobs, oriental skewers
main meals: here there are recipes for the grilled begeatbles plus what to do with them like putting them over a bed of noodles etc.

Quite a bit of cheese listed so not a vegan cookbook but you can adapt most of the recipes. ... Read more

Product Description

Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. With Vegetarian Classics, Jeanne offers her most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Here you'll find the very best renditions of such classic meat-free dishes as Lentil Soup, Polenta with Wild Mushroom Ragu, and Vegetable Curry -- as well as such new and updated favorites as Provencal Green Bean Salad, Penne with Garlicky Butternut Squash, and White Chocolate and Raspberry Cheesecake. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.

So whether you are a vegetarian hoping to add new zest to your recipe repertoire, or even a meat eater who enjoys good, honest food, Vegetarian Classics is sure to provide an indispensable bounty of great recipes and insightful methods that will elevate your cooking from ordinary to exceptional.

In a culinary world full of complicated food that takes forever to prepare,Lemlin's Vegetarian Classics is a breath of fresh air--whetheryou're looking for purely vegetarian menus or just quick and easyrecipes for delectable meals. --Leora Y. Bloom ... Read more

Customer Reviews (9)

Vegetarian Classics Sets the Standard
I own tens of vegetarian cookbooks, but the one that I depend on is Jeanne Lemlin's Vegetarian Classics.There isn't a bad recipe in the book!You can open the book to any page and find a recipe that is bound to make your "favorites" list.In the back of the book, Lemlin has conveniently made a menu guide, so that whether you're cooking for company or cooking casually, you'll know the perfect set of dishes to pair together.Many recipes include a "tip" section, that either allows you to substitute ingredients in the recipe and customize the flavors to your tastes, or gives you advice to make the recipe a no-brainer. I also love the stories that accompany the recipes.I can't commend Lemlin enough for her thoughtful cookbook!(The only negative comments I have are that there are no pictures in this book and some of the recipes are higher in fat than I'd like to consume.)I can't wait for her next cookbook!

Best vegetarian cookbook EVER!!!!!!
I cannot say enough good things about this cookbook. I think it would be safe to say that I have close to 30 vegetarian cookbooks, and this is the only one I've been satisfied with. I've made close to 20 recipes out of this cookbook so far, and EVERY single one has been a hit---not only with me but with my non-vegetarian husband. It is SO hard to find a vegetarian cookbook that actually has tasty recipes made from ingredients that are easily accessible, and this book offers just that.
The best thing about this book is that I am now willing to make recipes out of it that wouldn't otherwise sound appealing to me, since I have no doubt that they will be delicious nonetheless. I would not hesitate to try a new recipe from this cookbook while serving guests, either, which I can't say about any of my other books.
My only complaint, if I had to make one, would be that there aren't any recipes that use seitan, which is one of my favorite vegetarian staples. I don't know if any of Lemlin's other cookbooks (which I now plan to purchase) make up for that, but it's only a minor complaint, since all the recipes are so good anyway.
In sum, if you are a vegetarian, or even if you aren't, buy this cookbook NOW! I'm so glad that I happened upon it---it has really energized my cooking.

A Really Great Vegetarian Cookbook
'Vegetarian Classics' was my first cookbook by Jeanne Lemlin, author of 'Quick Vegetarian Pleasures.' This is one of the best vegetarian cookbooks I've bought. I use 'Vegetarian Classics' along side my 'Better Homes & Gardens Cookbook.' There's 300 great recipes for every course and meal. I find this differs from other cookbooks which has interesting introduction and history of vegeterian origins. Did you know that St. Franics of Assisi, Leonardo da Vinci, Percy B. Shelley and George Bernard Shaw were all vegetarians? There's an alphabetical list of food ingredients used in the recipes from barley to wheat berries. It explains what each food is and it's use.

The book is easy to follow as every food is put in it's own category starting with the basics and appetizers to everything from soups, salads, breads, side dishes, all types of pies, pastas, stovetop cooking and desserts. In the back there is a handy menu layout to give you ideas for casual, elegant, summer and holiday meals. In each section Lemlin has side notes and colored blocks of additional information and tips like for perfect brown rice, about olives with an excellent recipe for marinated olives, frittatas, cooking beans, choosing & preparing potatoes, successful puff pastry tarts, cookies and polenta are just a few of the items you'll find in the book. Most of the recipes are simple and easy to follow instructions. I love the guide to light breads, flaky scones and tender muffins. The masala chai is heavenly and the mixed berry smoothie yummy. Even if you're a semi-vegetarian or not, and just looking for new ways to cook your veggies this book is excellent!

Ease of Cooking
I have all of her cookbooks.I like them because they taste good and are simple.These are taste that grown-ups enjoy.As well as children.With all of her cookbooks I think she has made and worked on all of the receipes.Some cookbooks I know they couldn't made the receipes just from the taste.This book is the one I gave for Holiday Gifts and Weddings. The soups are wonderful in this book.I have made them all and everyone loves them.If I had to grab one cookbook and the house was on fire this is it.

Vegetarian Classics: 300 Essential Recipes
I am an avid fan of Jeanne Lemlin's and own all of her cookbooks. I learned to cook from her first book which is falling apart from so much use. Her latest book, Vegetarian Classics, is one you should own regardless of whether or not you are a vegetarian. It is just wicked good food. I made the Thai noodle salad and it was as good as any from my Oriental cookbooks, with no hard-to-find ingredients. Jeanne makes certain her clear and easy recipes work, letting her family and friends be her judges. Hurry and order this book so you won't eat another meal of bland, boring food. ... Read more

Product Description
More than 240 healthy and easy no-prep recipes for creating delicious meals-in 30 minutes or less.

No chopping, peeling, slicing, coring, seeding, whipping, or blending required!

From appetizing hors d'oeuvres to impressive desserts, from casual weeknight suppers or elegant dinner parties, The PDQ Vegetarian Cookbook is bursting with great-tasting recipes that eliminate the prep work by taking clever advantage of the best new convenience foods and innovative time-saving techniques.

The PDQ promise:

- More than 240 nutritious recipes for appetizers, soups, salads, sandwiches, main courses, side dishes, brunch, and desserts
- No cutlery, graters, juicers, electric mixers, blenders, or food processors required
- Tips on using convenience foods like ready-washed salad greens, pre-cut fruits and vegetables, jarred sauces, and ready-made crusts
- Most dishes ready in 30 minutes-with minimal kitchen clean-up
- Nutritional analysis of calories, protein, total fat, cholesterol, carbohydrates, dietary fiber, and sodium for every recipe
- More than 100 egg-free, dairy-free vegan recipes with no tofu or other substitutes needed ... Read more

Customer Reviews (23)

Easy and good
Recipes in this book are easy to make and good for when you're in a hurry.

A great asset for the Vegetarian!!!
I love this book. I made three recipes in the first week I owned it. Recipes are easy and tasty. The titlesays it all. Each recipe is quick to make. I refer to it often when I need a quick vegetarian meal to prepare. Even my husband, a dedicated carnivore enjoys the meals I prepare from this.
If you're looking for a great vegetarian cookbook to refer to, I highly recommend this one. There are even substitutions for vegans to enjoy.

Great, Easy Cooking
I cannot cook to save my life, so normally cookbooks make me lightheaded just looking at all the items you need on hand.This book is so straight forward though that it has been easy and fun to make the recipes that I've tried so far - and they've tasted good!A lot of the recipes are also vegan or she give suggestions of how to make them vegan if you want to.

This is the first cookbook I've ever bought for myself after getting it from the library.I would highly recommend it.

I don't mind opening a couple of cans...
After checking out several vegetarian/vegan cookbooks from the library, this one has jumped miles ahead of the others. I was beginning to feel that I would be strapped to my normal curry, rice & beans, and fake chicken patties for life, but Donna has come to my rescue! I don't have a lot of time or money to be spending on cooking a gourmet meal. I am not too good for canned beans and frozen vegies! This book will really help me expand further into veg*nism, which is what I was looking to do. I tried the butter bean soup last night and it turned out amazing! I even ate some for breakfast this morning...

Good Book
I'm enjoying this book.It seems to require some non-staple items but so far my husband and I have liked the meals. They are healthy also, which was the main reason for the purchase.I would reccomend this book. ... Read more

Product Description
Whether they are full- or part-time vegetarians, this guide should inspire readers to find pleasure in creating innovative meals. With easy-to-find ingredients, most of the recipes featured require less than 40 minutes to prepare. ... Read more

Customer Reviews (19)

delectable recipes
I have to buy another copy of this book, as my first copy has fallen apart.That's how often I use this cookbook.I buy many cookbooks, but this one has a permanent spot on my kitchen bookshelf.
Every recipe I've tried has been great.The Cinnamon Cornbread is one of my daughter's favorites, and the Salsa recipes are both good.The pasta salads are all excellent, and my family requests them often.

This is the BEST Vegetarian Cookbook!
I have been eating vegetarian for about two years and I could not have done it without this book!The recipes are creative, fairly simple, and best of all, they do not call for unusual or hard to find ingredients.I love that the recipes are divided by the seasons (though I don't always use it this way)and I think the Autumn menus are the best.If you are vegan, you can use the majority of recipes in the book because the author is very good about telling you when you can substitute soy milk or other non-dairy ingredients.This book should be in every cook's collection- vegetarian or not!

Recipes for Everyday and Special Occassions
This cookbook provides a great variety of foods to try and to explore.Many books tend to be full of recipes which may seem to complicated for the everyday cook, but Ms. Allrich has mastered the ability to share down-to-earth recipes which a cook with any ability can easily create.

The list of ingredients to keep in one's pantry was very helpful.The separation by Season is very logical.Various produce comes available at different times.As a gardener, I am already planning for meals with ingredients which are not yet harvested.

One of my favorites - but -
This is a great cookbook - the one I use again and again. However, it is, unfortunately, out of print.

Here's the good news! This cookbook has been revised and updated as Cooking by the Seasons - Simple Vegetarian Feasts. I've just received my copy and reviewed it at Amazon today. You'll find the cookbook searching for Allrich, Karri or Cooking by the Seasons.

Enjoy! It's a fun cookbook, and the new design (though slightly different) has a good feel to it.

Beautifully done
This book is a pleasure to read, between the artwork and the author's comments.Some of the dishes are more complicated than I care to make, but there are also some simple ones that look delicious.The ingredients and recipes are clear and easy to follow. ... Read more

Product Description
This book offers an appealing selection of new recipes and revitalized classics for any meal of the day. Designed to take advantage of the growing variety of vegetables and fruits, recipes include preparation, cooking times and detailed nutritional analysis. 40 color photos. ... Read more

Customer Reviews (1)

Great Vegetarian Cookbook!
I wasn't sure I wanted to be a vegetarian, but I had cancer, and I was told this might be a good route to investigate. Maybe fact, maybe myth, but I was willing to try anything. My concept of a vegetarian diet was not pretty. I didn't like vegetables.

I went to my local library, checked out this book and began to make the recipes in it. I was expecting bland and flavorless foods. I was wrong! Every recipe I tried from this book was absolutely delicious. The soups are especially wonderful.

I recovered and I'm fine now. My husband and I are semi-vegetarians (no red meat, very little chicken, but fish is okay) and we are eating, thanks to this book, more delicious food than we were eating before. I have to say, he is surprised at how delicious vegetarian food is, and so am I. And, this way of eating is higher in volume of food but less expensive!!!

I've looked at and tried several vegetarian cookbook recipes, but I keep coming back to this one. The recipes are just more tasty and delicious. ... Read more

Product Description
Are you someone who doesn't have much time and loves vegetarian food? "Vegetarian Crockpot Cooking for People Who Can’t Boil Water" provides easy recipes for delicious vegetarian food that cook while you're at work or out doing other things. Written by Jeff Altman and the staff of How2Cook.info, it offers many great recipes that you will enjoy for years. ... Read more

Product Description
An introduction to the cooking of India featuring such traditional recipes as lamb kebabs, yogurt chicken, pumpkin curry, and apple chutney. Also includes information on the geography, customs, and people of India. ... Read more

Customer Reviews (2)

Most Excellent
This book came in pristine condition. It arrived quickly. I was quite pleased with the service and have no complaints.

An excellent and thorough introduction to quintessential Indian cooking - with easy, failproof recipes
Cooking the Indian Way is simply the best introduction to Indian cooking for the novice.

A nice bonus:an easy way to plan and serve well-coordinated dinners which include both vegetarian and non-vegetarian options.

This delightful little gem will teach you how to make complete Indian dinners, including savory Indian breads, chutneys, yogurt dips, many vegetarian dishes, plus spicey fish, yogurt chicken, and several other treats.The tips will enable you to quickly discover how to use Indian spices to nice effect in creating your own dishes, including your own tea and signature spice blends.

The recipes in Vijay Madavan's Cooking the Indian Way have been so popular with my family and friends that several recipes now number among their favorites.Given a choice, my family would have these dishes every night.Be sure to make large portions when you serve these to your guests -- although the dishes are quite filling, you will be astonished at how quickly they will disappear!

Although we initially found this book in a children's section, it is actually the best of the Indian cookbooks we've seen.It includes a nice introduction to regional differences in Indian cooking, and provides some cultural information, as well.

Easy, informative, and delicious, too.

... Read more

Product Description
Your mother always said to eat your vegetables–and now you can cook them into delicious, savory meals!

Certified nutritionist and author of the popular Saving Dinner cookbooks, Leanne Ely has made it her mission to ensure that meal planning, grocery shopping, and cooking are all easy as pie. Over the past decade, she has inspired people to revive the family tradition of eating together around the dinner table, sharing good times and good food. Now, in her fifth book, she goes vegetarian . . . and the results are–what else?–as tasty as they are good for you!

Created for the nearly 25 million full-fledged vegetarians across the country, and for anyone who sometimes wants a menu that focuses on something besides meat, Saving Dinner the Vegetarian Way shares cuisine that is as varied as it is healthy. With an array of mouthwatering dishes that even the pickiest eaters will love–including Orzo-and-Corn-filled Tomatoes, Shepherd’s Pie with Lentils, Bountiful Burritos, Broccoli Mushroom Noodle Casserole, Peppery Ziti with Fennel, Spicy Black Bean and Tofu Stew, Gingered Stir-Fry, and Cheesy Faux Soufflé–Ely gives a whole new meaning to the word “delicious.”

In addition to Ely’s trademark simple recipes, there are dinner menus (including side dishes!) for each season, categorized shopping lists to streamline your trips to the supermarket, and do-ahead tips to save kitchen time. Eating vegetarian has never been so easy or appealing! ... Read more

Customer Reviews (16)

Disappointingly small range of ideas and tastes
Let me first say I have the original Saving Dinner and like it. It is very family friendly and doesn't spring haut cousine on kids who just want something 'normal.' My only complaint with it is it tends to be a little meat/protein-heavy for my taste. I thought this book would be great in combination with the original to get more veggies into our meals. The veggies are there, but are surprisingly bland. She can do italian spices or southwestern, but after that her spice cupboard is bare. The recipes have some odd combinations of foods, especially for a family. A beet, blue cheese and baby greens salad is not a natural fit for a 6 year old and neither is lima loaf.The recipes are overworked, with little harmony either texturally or between flavors, and they seem poorly adapted to vegetarianism. Swapping limas or lentils for the beef that used to be in the recipe with no further alteration just doeesn't cut it for me, no matter how much I like both beans in their place. I also don't believe the myth that vegetarians are starving for protein, or that protein has to be the center of most meals. Ms Ely seems to have a need to add protein to everything, even including the addition of tofu to tomato soup! The food guide pyramid and the science that backs it up recommended 2 to 3- servings of protein and 5-9 servings of fruits and veggies daily. I would have preferred more meals where veggies were in the starring role they deserve. There are some good recipes, but the menu plans which make the original book great just don't work here. There are too many oddballs to take on faith that the meals will be eaten and this ruins the time saving aspect of pre-written shopping lists and meal plans. Katzen's 'The Enchanted Broccoli Forest' is a far superior book for those who want more veggies or are living meat-free.

Great Concept & Format, Disgusting Recipes
I'll start by saying I REALLY NEEDED this book to be good. Being a stressed out and over worked stay at home mom, meal planning is a way to make dinner easier. I became tired of staring into the cupboards and trying to figure out what to feed the family, and I also wanted to introduce more homemade meals and less pre-packaged and over processed foods.
Meal planning is a great concept because you get daily dinner menu's with recipes and weekly shopping lists for the grocery store. It takes the guess work out of what to cook. It's a no brainer, which I definitely find helpful for my hectic life. Meal planning books are a dime a dozen, but this is the only vegetarian one I can find.
Problem is the author is obviously NOT a vegetarian (I base that on the choices used as "meat substitutes" and their flavors), and VERY FAR from a CHEF. These recipes are gross. They have no seasonings, use of spices is absent. That leads to tasteless food. I got a lot of "Mom this is gross."and a sense of wasting money on my ingredients. Other recipes are stupid-ly easy, like cook pasta, add sauce, then add frozen veggies and bake. Or another one, make burritos. Like honestly, we don't need a book to make spaghetti or "taco night".

Skip this book, make a list with family favorite recipes, then compile your own weekly shopping lists. I have found an awesome Vegan cookbook, the Veganomicon: The Ultimate Vegan Cookbook and this time I checked it out from the library BEFORE buying it. I sat down, picked 7 recipes and wrote out the shopping list. Took me about half an hour to figure out but it's a real time saver in the long run.

Yes,its a big time investment, but if you're burnt out in the kitchen, meal planning is a sanity saver.

Vegetarian Cuisine for Everyone
This is a terrific cookbook.The weekly shopping plan makes it easy to have your ingredients ready, willing and able.All of the recipes are good, and some of them are great.I have shared this with many friends over the past couple of months and we're cooking our way through it together.I love that it's arranged seasonally as well.

Food the whole family will love.
I have the original "Saving Dinner" cookbook and I think it's a great resource. The recipes are quick and ease and the family really likes them. When my daughter decided to go vegetarian I thought it would be a good opportunity to add some wholesome meat free alternatives to the family menu. "Saving Dinner the Vegetarian Way" was just what I was looking for. The meals are tasty, nutritious and easy. Even my extreme carnivore husband complimented them. I love the shopping lists and side suggestions. The menus are arranged by season which helps you save money and take advantage of the freshest ingredients. This is a good book for families new to vegetarianism, long term vegetarians with busy lives and people who just want to serve some healthy meat free meals now and then.

Great recipes, delicious, healthy food, saves time and money!
I love this book.We have a great, healthy meal every night.No boring repeats and no last minute rushes.Thanks for writing it! ... Read more

Product Description
A new edition of this classic cookbook is now available in a handy "best of" format.

A decade ago Yamuna Devi's Lord Krishna's Cuisine was named Cookbook of the Year by the International Association of Culinary Professionals (IACP). The James Beard Foundation then recognized Devi's second book, Yamuna's Table, as the Best International Cookbook of the year in 1992. Now this beloved author, lecturer, and teacher returns with her favorite dishes from the definitive Lord Krishna's Cuisine. Featuring 172 recipes like Sweet Saffron Rice with Currants and Pistachios, Savory Chickpeas in a Tangy Tomato Glaze, and Pear Chutney with Dates and Pecans, this book brings together the exotic flavors, delicate spices, and superb nutrition for which Indian cuisine is known and loved. Today's time-pressed cooks will appreciate both the simplicity of Yamuna Devi's approach and the dishes she has chosen. And fans of vegetarian Indian cuisine will appreciate the authenticity, the healthfulness, and the exquisite taste of these great recipes.

"Wide-ranging, detailed . . . the product of a spiritual and culinary journey." --The New York Times (on Lord Krishna's Cuisine)

"Definitive." --Gourmet (on Lord Krishna's Cuisine)Amazon.com Review
India's vegetable cuisine is the world's most varied. That wasproven by Yamuna Devi's encyclopedic Lord Krishna's Cuisine: theArt of Vegetarian Cooking. Drawing on it, The Best of LordKrishna's Cuisine presents 172 meatless dishes--detailed,wide-ranging recipes that focus on lightness and cooking ease. Readersseeking an introduction to the vibrant cooking of India's vegetarians(many Krishna devotees) as well as those wishing practical recipes forsophisticated meatless cooking will be delighted.

Divided into chapters exploring dals (legumes), pilafs and vegetable dishes,salads, and snacks and desserts, among others, the book beautifully balancesaccessible recipes with lively investigation. (Devi examines, for example, theplace of dals in Indian culinary tradition, their kinds and uses, nutritionalvalue, and various preparation methods, including pressure cooking.) Equallyuseful are the recipe head notes, which offer extensive tips on techniques;flavor information; ingredient profiles and serving suggestions. Worth tryingimmediately are Devi's Curried Potatoes with Eggplant; Baked Bananas withTamarind-Flavored Coconut; and Zucchini Pakoras with Crushed Peanuts, one ofmany delectable fritter recipes. Among the chutneys, the sweet tomato withfennel and the golden papaya chip would make exciting accompaniments. Thedesserts, including Cardamom Shortbread Cookies and Pistachio Milk Fudge,challenge the usual Western indifference to Indian sweets. The authoralso offers chilled drinks like the intriguing Perfumed SandalwoodCrush. Concluding with a comprehensive glossary, the book provides awindow on an ancient culinary art made modern by Devi's inquiringspirit and practical know-how. --Arthur Boehm ... Read more

Customer Reviews (16)

Great cookbook!
While I can't judge the "authenticity" of Yamuna Devi's recipes, I can comment on their deliciousness. I've had her books since 1991 and they've been indispensable in my culinary education. As the years have passed I've found myself adapting favorite recipes -- adding onions and garlic, for example -- to my family's tastes. I did find some of her techniques intimidating back in 1991 when I was a newbie vegetarian cook. But honestly over the years I've discovered that they're incredibly useful not just for preparing these recipes, but in making other dishes as well. I've also discovered a lot of wonderful ingredients thanks to Devi's books -- asafoetida/hing is an incredible spice, for exanple! I highly recommend her work!

Superb, tasty recipes from a respected author and chef
A couple of the reviewers who have said here that the recipes are not authentically Indian are completely misinformed about what authentic Indian food is like, and what Indians do and do not eat. The recipes in it come out great and are meticulously explained. As an Indian, I can assure you they are authentic. There are large numbers of Indians who do eat food like the recipes in this book. This is exactly what authentic Indian food was until even fifty years ago, across large parts of India.

Unfortunately, Indian cuisine has become polluted by ideas on nutrition borrowed from the west - more sugar, onions, meat, eggs - and not by coincidence, this has been followed by the introduction of diseases that were absent in India till recently - diabetes, heart disease, obesity.

Specifically about the recipes presented in this book: if you follow them, you will find the resultant food is bursting with flavor and health, but not with the oily, heavy, hyper-spicy fullness that characterises a lot ofso-called Indian food in many restaurants and 'Indian' cookbooks across the world. You will not be disappointed if you buy this book or her larger, original cookbook.

The very best cookbook I own
This is not just a collection of recipes, it is a full-fledged education in the ways and means of indian cooking, replete with cultural background.The ancient and authentic recipes she shares are carefully detailed and easy to follow.Many are easy to prepare.It is a fascination and delight to read.

Authentic?Depends on your perspective
If you are more concerned with adhering to Vedic principles than in creating interesting Indian food, then by golly, this is the cookbook for you.Probably you don't consider other Indian food to be authentic (just the way Texans don't consider Kansas City or Carolina barbeque to be REAL barbeque), but let's face it:most Indians no longer adhere strictly to the Vedic principles when it comes to food preparation.No onions, no garlic?I don't think so.

This is a cookbook more concerned with Vedic hair-splitting than with creating decent recipes.I found that most of the recipes I tried were unnecessarily complicated, if not downright unworkable, and the results, more often than not, were totally bland and uninteresting. After several unsatisfying attempts, I abandoned this cookbook as a hopeless case, and it has gathered dust on my bookshelf for the last 7-8 years.

Keep in mind that the author (the former Joan Campanella) is a convert to what we commonly define as the Hare Krishnas, and that the followers of this movement comprise a tiny fraction of India's population.They are like Vegans, as compared to your average Vegetarian, and their food cannot by any definition be called the food of the average Indian.

It amazes me that the recipes of a western convert are called more authentic than the recipes of native Indians, but then again, it is most likely only other converts to the Krishna Consciousness movement saying that.

If this belief system appeals to you, then by all means, use this cookbook with great relish.There is plenty of Vaishnava musing to be found within this book's pages.The rest of us prefer not to die of boredom or frustation from unworkable recipes.

not authentic, not very indian
I

That book that:

"A decade ago Yamuna Devi's Lord Krishna'sCuisine was named Cookbook of the Year by the International Association ofCulinary Professionals "

was given that award when it waspractically the only indian cookbook on the shelf back in the late 70's.Back then people didn't know what real indian cuisine tasted like.

As anindian I will tell you, these recipes are NOT authentic indian at all.Although they follow strict VEDIC indian food guidelines, in that there isno garlic, onion, meat, eggs etc., they could be much, much better.

This is more like very bland (remember no onion etc.) AMERICAN FOOD thatfollows VEDIC indian GUIDLINES with a few indian spices thrown in. What amess!

Unless you are a really following vedic guildlines for religiousreasons and have tried everything else, there are much better books to buy.

If you ARE following vedic guidlines I would suggest you do a searchon the internet for vedic indian cookbooks (from India) because this is theonly one I've come across here and its really bad.I mean really bad:(.

If you are just looking for indian cookbooks buy a Muthu Jaffrey'scookbook (indian)to get started or Neelam Batra's (fusion indian) arereally delicious too! ... Read more

Product Description
Filled with more than 150 recipes, this vegetarian cookbook integrates a variety of ethnic influences to provide an exciting array of innovative dishes.Amazon.com Review
This is true fusion cooking, mixing elements of Vietnamese,Portuguese, Turkish, Italian, French, Chinese, Indian, and Americancuisines.Italian tortellini is tossed with Thai curry paste andcoconut milk.Kale-Apple Soup brings together earthy Chinese and tartAmerican ingredients.Sweet-and-Sour Cabbage seems German, but features anIndian Peanut Sauce.Greek orzo is mixed with raisins, onions, andgarlic and stuffed into a New England maple squash. ... Read more

Customer Reviews (7)

title doesn't disappoint
Here's the true test for the quality of a vegetable recipe: transcendance. You're looking for nothing less. Cabbage should taste like cabbage but also like something divine, and unimaginably delicious.

Don't like cabbage? Oh, you will. Try the Cool-Hot Cabbage (a thai green curry type dish with coconut milk). The best Napa Cabbage in the world is waiting for you. And Beans with Fancy Toppings are delicious too...

Unique Cookbook
This cookbook is for people who want to mix and match food from around the world.It will guide people who are interested in experimentation but need some guidance for what foods to combine.My family's favorites are the German-Thai peanut cabbage, the baked couscous with saffron, the Iranian tofu stew, and the kale-apple soup (among others).I would highly recommend it to vegetarians (especially those who are bored with the same old same old) and to anyone who is interested in truly international food.

The recipes are clear and well written, and will add another level of creativity to your cooking--even when not making a recipe from the book.One thing I appreciate most is the variations at the end of each recipe; there are both vegan and meat-eating suggestions.She also does a good job suggesting menus, if you need help deciding which dishes to combine.Best of all, most of the recipes are very healthy and will help work protein, fiber, and veggies into your food.

This is my favorite cookbook in terms of innovation and ideas.It will change the way you cook.

My favorite cook-book
I use this cookbook everyday. It is hands down my favorite. Interesing yummy recepies, low fat.. everything I want in a cook book. I'd give it 6 stars if you had them!

marie

An International Taste Treat
Bharti Kirchner has the right credentials for this kind of book:she is extremely talented in the cuisine of her native Bengal (see THE HEALTHY CUISINE OF INDIA), as well as a cookbook author who has traveled widely and grained widely from her travels (see INDIAN INSPIRED).As she did with her two earlier cookbooks, Kirchner goes to great lengths to explain her ingredients and methods to an American audience.Her food is innovative, interesting, reasonably easy to make, and great fun to eat.For vegetarians tired of "the same old thing," this book is just the ticket to new culinary adventures!

Kirchner is a Flavor Philosopher
I buy and read a lot of cookbooks.When you read a lot about food many recipes can seem obvious and uninteresting.Bharti Kirchner manages to combine and recombine flavors in so many interesting and new ways that itis almost impossible not to become excited and start running for the spicecabinet while you are reading.Her willingness to experiment with fusioncuisine cannot help but infect and inspire your own cooking.Some of therecipes are long and involved but i find that you can refine the flavorconcepts down to their essential elements and make these recipes quickerand easier. ... Read more

Product Description
Turn nuts, vegetable seeds, grains and beans into gourmetfood! Sprouted breads, cookies, crackers, living soups, dressings,dips, spreads, sautes, alternative non-dairy milks, ice-creams, evensprouted pizza and bagels! Chapters on making sprout bread, fooddehydrating, juicing, natural sodas, alternatives to dairy and salt,smart vegetarianism. Glossary of healthy foods. Includes Questions andAnswers and seed resources. Over 150 illustrations, photos & Charts. ... Read more

Customer Reviews (21)

Mostly Good Information.
I purchased the Kindle version of this book last night and read it through in its entirety - 'cover' to 'cover.'I was actually in tears at points when I learned just how easy it is to convert sprouted grains into wholesome varieties of long time favorite baked goods!I have been following The Maker's Diet since the beginning of the year and have been sprouting and using grains since then.I admit that my use was limited because I lacked the knowledge of how to use them in a variety of applications - though I did attempt (and had a fairly decent result) making a loaf of bread with sprouted wheat berries.
Given the time that it takes to sprout grains, I have obviously not had the chance to try out any of these recipes since purchasing the book last night.However, even with my limited experience with sprouts, I can be sure that they will be great.I really appreciate the effort that Mr. Meyerowitz put into this book.

I gave it a rating of 4 stars as opposed to 5 due to the heavy focus on vegetarian and vegan diets and its advocacy of soy.With as much evidence that vegetarian diets are beneficial, there is an equal or greater body of evidence that grass fed and finished beef, free range chicken, and grass fed, raw Jersey milk is essential to good health.Unfortunately, 95% of the meat that Americans consume is not grass fed or humanely raised.I recommend doing some research on the hazards of soy that has not been fermented.Soy is not the health food that it has been touted as.While fermented soy products (miso, tempeh, natto) can be beneficial to good health, soy and its various extracts (soybean oil, lecithin, isolated soy protein) are not.

No matter what your personal bias is - omnivorous or vegetarian - you will find this book beneficial in your quest for healthier living.I am looking forward to my grass fed burger served on my first sprouted grain roll (I might go for rye for the first one!) on a bed of broccoli sprouts!

Chock-full of healthy recipes and fun tips! A must-have!
I LOVE this book!I leaf through it every few days for new healthy living and diet inspiration!I highly recommend if you are curious about raw, vegan and sprouted grains cooking!The author really makes a balanced case for all of his health tips and provides fun, witty anecdotes, silly drawings and really good recipes!It's about so much more than just sprouts!I think in this day and age, when health and taking control of your health is so especially crucial, books like these are a must-have!

Sproutman's Kitchen Garden Cookbook
This book contains 250 flourless, dairyless, low temperature, low fat, low salt, living food vegetarian recipes. I am a person who has a love affair with cheese and baked goods so I was interested to see what options would be out there should my two favorite food groups suddenly disappear. I know alot of people have food allergies to dairy and gluten or might have health reasons why they must reduce fat and salt intake so this book would be an excellent choice for such a lifestyle.

Truthfully, I never considered sprouts to be anything but a salad or sandwich topping. Tasty, crunchy, but what else do you do with them? According to this book you can use them to make 'breads and cookies' that are baked at low temperatures for extended amounts of time to dry them out/cook them. There is a very large chapter on how to do this but I must be honest and say that it just doesn't sound very tasty. Of course, if I could not eat traditional breads and cookies I would certainly give it a shot!

Nuts and seeds play a huge role in this diet and there are recipes for nut milks, nut yogurts (really?), seed based cheeses and even salad dressings. These recipes all looked rather easy to make and being dairy free would be beneficial to alot of people!

There is an interested couple of pages on making your own natural sodas with sparkling water, fruit juices, and natural flavors. I can honestly say, I do not think I have ever seen this type of information included in a cookbook before.

Overall, this cookbook would be great for someone dedicated to removing dairy, wheat, and meat from their diets. Alot of good suggestions and recipes to begin a vegan and gluten free lifestyle. Personally, while I might use some of these recipes in my own traditional diet, I don't think I am ready to take leap into giving up real cheese, bagels, or meat. I might, however, use this book to make natural sodas or give homemade almond milk a try.

The best sprouting book ever !
Lots of fun recipes to try , lots and lots of new things.Food products that I never knew that could be made from sprouts, and all at home. Sprout bread, sprout cookies, soft drinks, sprout cheeses. Wheat and barley grasses into juices? Truly fun, exciting ,and informative well worth buying, reading and experimenting with. There are ways in here that can help just about anyone anywhere grow a mountain full of food in such a small space it is amazing. Fresh, healthy,inexpensive,food that can be grown anywhere.

Sprouts good, but grains not necessarily the way to go
Sprouts are great, but I don't think grains are necessarily healthy, even if sprouted. Sprout those seeds and greens, but leave the hard core grains like wheat alone. ... Read more

Product 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.Amazon.com Review
In Ithaca, the villagers so revere the olive that they give names to theolive trees that bear them. We're not talking upstate New York here, butGreece, the land that gave us rosy-fingered dawns and spanakopita. DianeKochilas gives us the Greek way with vegetables in The GreekVegetarian, and she should be given some kind of humanitarian award forthe effort. For anyone fussing over increasing greens, vegetables, andgrains while reducing the place of meat in the usual American diet, TheGreek Vegetarian is a place of comfort and repose, a place to settleback in the sun and flip through the pages and let the deliciousness of allthese wonderful food ideas lap over your life like warm waves from theAegean Sea.

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

But some specifics. Kochilas divides her book into Meze, the little dishesof Greece, and Main Meals, the pastas, soups, stews, casseroles, savorypies and breads, the egg dishes. There's Beet and Apple Salad with a YogurtDressing, for starters. How about Roasted Eggplant and Chickpea Salad? OrArugula Salad with Wrinkled Olives and Orange Slices? The Classic GreekBean Soup is included. So too is a dish of Potatoes Stewed with KalamataOlives. The possibilities build, one upon the other. This book bursts withflavor the same way a vine-ripened, sun-warmed tomato bursts at the firstbite. It will dribble down your chin if you're not careful. --SchuylerIngle ... Read more

Customer Reviews (15)

Great Greek Vegetarian Cookbook!
This book includes many recipes for classic Greek vegetarian dishes.Many people don't realize that because of the extensive dietary restrictions of the Orthodox religious year Greek cooking has developed a huge and mouth-watering vegetarian repertoire.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!

Veggie Greek Food
I have tried many of the recipes included in this volume and they have all been terrific and tasty. Being married to a Greek who likes his meat, I have to say that the recipes in this book meet his mark of excellence so much so that he asks for repeats!

The greek vegetarian
The book disappointed me, in that it did not have very good selection of true Greek vegetarian dishes, a great deal of dishes listed I never heard of, or ever seen. That aside some of the dishes seem to be middle eastern and not Greek at all. Disappointed with the book, that tried to create original receipts using Greek ingredients, but ended up really failing on both.

Simple, honest, delicious
I am cooking my way though this book. The recipes are simple, balanced, delicious and healthy. A great way to eat more veges.

"What do you mean, you don't eat no meat? That's okay, I make lamb!" Opa!
For those not in the know, my title is from "My Big Fat Greek Wedding," in which John Corbett plays Ian Miller, a vegetarian high school teacher. His fiancee Toula's Greek family doesn't understand the meat-free concept. Thankfully, Diane Kochilas, author of several definitive cookbooks on Greek cuisine, does.

Although your first impression of Greek food might be the flaming cheese appetizer saganaki or greasy lamb or chicken gyros, many Greek recipes were meatless, particularly those that coincided with the fasting required by the Greek Orthodox calendar (48 days before Easter, 40 days before Christmas, and lesser fasting periods throughout the year in which meat and animal products were not allowed). The Lenten dishes in particular, called Lathera ("oiled"), consist of hearty bean stews, stewed eggplants, and other braised dishes with loads of olive oil as flavoring agent.

In addition to a brief cultural and culinary history of the Greek Islands, Kochilas also provides primers on various varieties of Greek olives (kalamata, conservolia, halkidiki, megaritiki, thrubolea), cheeses (feta, teleme, sfela, batsos, touloumotiri, galotiri, kopanisti, kasseri, graviera, kefalotiri, etc.), and a section devoted to bread (after such luscious descriptions of Greek bread, the book is noticeably lacking in bread recipes; a sore oversight). Greek flavor combinations of lemon, dill, olive oil, eggs, oregano and garlic, tomatoes and cinnamon, and others are also discussed in the introduction.

The book is dominated by vegetable and grain dishes, including a simple variation on the ubiquitous Greek salad. The recipes open with meze, or Greek appetizers similar to tapas. Some of the more unusual offerings include eggplant puree with walnuts, potato-garlic dip with walnuts, harvest pumpkin-chestnut puree, and spicy lentil and wild rice salad.

Main dishes are usually a grain-veggie combo, including numerous recipes for orzo (a rice-shaped pasta), bulgur, rice pilafs, and polenta. Soups include potatoes stewed with kalamata olives, tomato and rice, and artichokes stewed with potatoes, tomatoes, and mint. There is an entire chapter devoted to stuffed vegetables, and another to savory pies and homemade phyllo dough, including spanakopita, savory pumpkin pie in a phyllo coil, and onion pie with raisins, dill, and nutmeg.

The final chapter covers egg dishes perfect for a light brunch, including a baked omelet with chestnuts and feta, asparagus frittata, and scrambled eggs with fresh tomato and parsley.

This is a wonderful addition to any kitchen, particularly vegetarian / vegan ones, as many recipes are meat-and-cheese free. A classic variant of the much-touted Mediterranean diet, it places great emphasis on seasonal produce, whole grains (bulgur, wild rice) and dried beans, and olive oil (if you're watching your fat intake, you'll want to drastically decrease the oil called for in recipes, which many times can be 1/2 cup or more). The recipes are clearly written, and each chapter offers the cook a background on traditional Greek cuisine and regional cooking.

The only downside is that it may be difficult to locate the myriad of Greek cheeses (and olives) that Kochilas lovingly describes, particularly if you live in a small town that's not close to a Greektown. Also, I generally stick to a very-low-fat diet with no added oils, so I scaled back on the 1/2 cup or more of olive oil called for, but that's more a matter of personal taste (I recently read where Greeks have the highest per capita consumption of olive oil at 26 *liters* a year!!). ... Read more

Product Description
For this age of greater awareness about the need for more balance in our diet, Simply Vegetarian! offers a complete variety of soups, salads, side dishes, entrees, sauces, desserts, and beverages. Those new to vegetarian cuisine will find recipes like Chile Rellenos and Manicotti to help smooth the transition to a healthier diet. 250 recipes. ... Read more

Customer Reviews (5)

A collection of vegetarian recipes which all have in common a reasonably brief preparation time
Compiled and written by cooking instructor, professional caterer Nancy Mair, Simply Vegetarian! Easy-To-Prepare Recipes For The Vegetarian Gourmet is a collection of vegetarian recipes which all have in common a reasonably brief preparation time (15 to 50 minutes usually), except for a few cases that have a longer cooking time but that allow the chef to accomplish other tasks while the dish is in the oven. From Summer Rice Salad to Stuffed Zucchini, Maple Walnut Pie, Hungarian Noodles and so much more, the dishes offer a wide range of delights and the one-page recipes are laid out in such a manner that ingredients are not listed all at the beginning, but rather each ingredient is listed at the point in preparation in which it is added to the dish, the better to prevent mistakes. A sumptuous and enthusiastically recommended cookbook for busy vegetarians. Also highly recommended is Nancy Mair's previous cookbook, The Intimate Vegetarian.

Disappointing
I just received my book yesterday.Upon looking through it, I was quite disappointed.I expected a book "for the vegetarian gourmet" to use mostly fresh ingredients.The majority of the soup recipes (and several other recipes throughout the book) use boullion instead of vegetable stock made from fresh vegetables.In addition, while "Boboli Pizza" is quick and easy, I do not consider it to be a gourmet recipe.The recipes in this book are quick and simple, and a lot of them look fairly tasty, but I think it is a stretch for the author to call them gourmet.

My most used cookbook
We are vegetarian and this is my most used cookbook. It is simple to use and well laid out, and the recipes can be made easily for non-vegetarian guests without them feeling like you are preparing something weird or compromised for them. Some recipes are family stand-bys and we use them again and again. It's as the title says: "Easy to Prepare Recipes for the Vegerarian Gourmet".

This Book is Underrated
This is my favorite vegetarian cookbook. The recipes are incredibly easy, and they are hearty and satisfying enough for a very cold climate. Plus, you can make them in great big quantities if you like, sometimes all in one pot, so that you can spend less time cooking and more time... EATING! And the recipies are definitely worth relishing. This book has the best nut loaf recipe ever. The one drawback is that it's in the 1970s tradition of vegetarian cooking,which includes alot of dairy and eggs. Someof the recipes are vegan, and those are very tasty and hearty and warming, but in general this is probably not the best book for vegans. I'm noticing that I'm seeing it less & less in bookstores, and I hope they don't quit printing it, because it's great!

An excellent choice for the non-extravagant vegetarian cook!
This book has a variety of recipes that are easy to prepare and use relatively common ingredients. Many vegetarian recipes require exoticingredients, but most of the recipes in this book use ordinary ingredients,herbs, and spices.Many of the recipes are unusual but all that I've triedhave been declicious.The only problem with this paperback edition is thatit's very difficult to keep open on the counter while preparing a meal---Ihave to weight down the pages to use it. ... Read more

Product Description
This is the perfect book for kids who want to try theirhand at creating their own tasty meatless dishes, and for parents whowant recipes that are nutritious and easy to prepare. Drawn fromchildren's cooking classes given by the author, these recipes arekitchen tested by kids for kids. As a bonus, Suzanne Havala, R.D.,nutrition advisor to The Vegetarian Resource Group, has written asection for parents on how to be sure their child's vegetarian diet ishealthy. ... Read more

Customer Reviews (11)

Great recipes
This book has a lot of easy and tasty recipes.I have lot's of other vegetarian cook books and this one has become one of my favorite.

Hoping for better future results
I bought this to have easy and simple veggie recipes to make for myself and my daughter.I like that all the ingredients are simple and easy to find in any store-a great change from many other veggie cookbooks.We have only had the chance to try the waffle recipe so far...and it wasn't good at all.But I am holding out hope for beteer luck in future recipes!There certainly are a lot to try.I gave 4 stars because I think that the rest of the book will be good, and its SUPER easy for my daughter to use.

The whole family loves this book
My daughter has been cooking with me since she was 4 years old.Over the years I have bought her several kid cookbooks but this is by far our favorite.We have liked every single recipe we've tried.The recipes are easy to follow and understand.My daughter is 11 and can make many of them on her own.

I am a vegetarian and allergic to dairy whereas my husband and daughter both occassionally eat meat.When I asked my daughter her opinion of the book she said "you don't have to be a vegetarian to like this book"!We enjoy having recipes that we all like and can make and eat together.

Great, kid-friendly recipes with everyday ingredients
The recipes are tasty and simple.The ingredients are easy to find.The only other thing I would have liked for this book is more pictures.

good kids cookbook
I have two vegetarian kids. This is a good cookbook for them. I think it could have been even better by having pictures, since kids would easier understand the concepts of the recipes by seeing them. But I still think it's a good book and worth the money. ... Read more

Product Description
Add flair and flavor to your meals with the first vegetarian cookbook to incorporate wine or spirits in every recipe

With 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 entrées 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 (6)

The Spirited Vegetarian
This is an awesomecook book. The steps and directions are easy to follow. This cook book could make any one a life time vegetarian the recipes are just that good!

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.

... Read more

Product Description


In Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe Chef George Vutetakis unveils some of the wildly popular recipes from his trail-blazing years at the award winning Inn Season Cafe in Royal Oak, Michigan. These innovative vegan dishes, focusing on quality ingredients, freshness and seasonality, brought rave reviews and appealed to all palates.

Each recipe has a story, with tidbits of food lore from around the world. Entrees, soups, desserts and salads with exciting flavors, textures and presentation are in an easy to follow format with beautifully photographed color pictures. As the vegetarian and vegan life-styles become more and more popular, this cookbook could not be more relevant or current.

More than a cookbook, Vegetarian Traditions, is a journey of discovery. Meet the hard-working farmers who provided Chef George with the exquisite produce that went into his delectable and healthy dishes. Discover the benefits of using local, organic and sustainable ingredients while mastering the art of cooking like a chef.

So, get out your apron and delight family and friends with recipes based on worldwide traditions that are sure to find their way into your permanent repertoire:

• Budapest Mushroom Soup
• Roasted Stuffed Polenta
• Thai Samosa
• Spinach Walnut Torte
• Vegetable Almond Quesadilla
• Banana Coconut Cream Pie
• Warm Cherry Napoleon
• Chocolate Almond Cream Cake
• ...just to name a few!

Customer Reviews (8)

yummy taste blending
Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe
I've always wondered how great vegetarian cooks get their veggie dishes to taste SO good.Like, how do they layer the tastes so that the veggies don't taste so much like veggies, but, rather, taste like healthy luscious confections? Well, Chef George shows you how to do it.Take, for example, the potato & butternut squash salad.Cut the potatoes.Prepare the potato marinade.Mix and bake.Cut the squash.Prepare the squash marinade.Mix and bake.Combine the cooked potato and the cooked squash.Then put on the salad dressing and add fresh minced veggies.Talk about layers and layers of flavor. Much more sophisticated vegetarian cookbook than I have ever before discovered.Thank you, Chef George.

Vegetarian Traditions Dinner
My friends and I decided to have a pot luck dinner using the recipes from Vegetarian Traditions.We each made a dish including:the beggar's banquet, maple baked beans, walnut spinach torte and the warm cherry napoleon.It was one of the best dinner parties I've ever had!The food was outstanding, the dessert was by far the best that I have ever made and with such artistry.We plan to have regular 'Vegetarian Traditions' parties working our way through the recipes.

Easiest cookbook to follow, EVER!
The book is written with the instructions broken down into stages and is most easy to follow.The recipes are quite yummy and the ingredients are not hard to come by.We have enjoyed the food at Inn Season for years and this gave us the opportunity to make our favorite dishes at home!

A Great All-around Cookbook
As Detroit natives, my family and I had been Inn Season Cafe fans for years. Needless to say, we were ecstatic when a friend informed us that the cookbook had just come out. This is not just a book for Inn Season fans, it's a great cookbook for anyone who is vegan or looking to eat healthier -- or just looking to expand their culinary horizons, for that matter (many of the recipes feature international cuisines and flavors). I am also gluten-free and many of the recipes are gluten-free or easily adaptable. The brown rice salad (p. 73) was a huge hit with the whole fam (veg and non-veg alike). This is a wonderful all-around cookbook, and one that I'm sure I will cherish for years to come.

Yum yum and more yum!!!!
I had been to the inn season restaurant years and years ago.Back then i spent Detroit summers visiting family, and the Mosquitos scared me, so we spent most of our time at therestaurant eating!! Or getting take away!!!It was great then, and now the recipes make some awesome meals that are totally like I remember them!!! Since i got my book I have spent a better part of my time cooking my favorites ( chocolate almond cream cake !!! The quesidillas!!!) and made some new favorites ( I can make the polenta every night!!! Never get tired of it!!!!). Definitely recommend this cookbook to anyone who is vegan/vegetarian/dabbles occasionally in the genre or has veggie friends. It is a crowd pleaser for sure and i have even turned some self defined die hard meat eaters onto it at dinner parties.Highly recommended!!!Yum! ... Read more

Product Description
Tasty and easy-to-prepare meals-without meat, wheat, or gluten-from the author of The Mediterranean Vegan Kitchen.

Whether due to food allergies, celiac disease, or dietary preferences, many people want to eliminate gluten from their diet. Now it can be done without losing the zest. Limiting or cutting out grains can seem daunting, but The Gluten-Free Vegetarian Kitchen makes good use of other vegetarian foods that don't contain gluten-like fruits, vegetables, eggs, dairy, tofu, beans, oils, legumes, rice, and gluten-free flours. With appealing recipes and food options, vegetarians can maintain a satisfying, well-balanced diet.

The Gluten-Free Vegetarian Kitchen provides:

- More than 225 gluten-free recipes from appetizers to desserts
- Tips for successful gluten-free cooking and baking, with explanations and definitions of terms and ingredients
- Nutritional analysis of calories, protein, saturated fat, total fat, cholesterol, carbohydrates, dietary fiber, and sodium
- Vegan and low-carb options ... Read more

Customer Reviews (15)

Alternate diet
Good ideas if you are vegetarian and also with celiacs disease.Was hoping to see vegan options.

Great Book
This is a great book! I was recently diagnosed with Sprue & freaking out because I had no idea what to eat! After a little research, I felt better about knowing which ingredients to eat but had NO IDEA about what to make. This cookbook has tons of ideas! Not too much info/lists of specific foods/ingredients that could have gluten, but lots of great tasting gluten free recipes! My fav is the Southwestern Style Corn Chowder (very sweet) & Taco Soup. She doesn't use tofu as much as I thought she would, but overall a really great resource. I def recommend this book!! It's well worth the money!

My favorite cookbook ever!!!
I can't say enough good things about this book.The recipes are healthy, delicious, and easy to make with familiar easy to find ingredients.My son was diagnosed with celiac disease and didn't want to give up his vegetarian diet.This book made it possible.It has added dozens of recipes to our dinner time rotation - all of them easy enough to prepare with three young kids underfoot.I'd recommend this book to any vegetarian and anyone avoiding gluten.

Tome of Vegetarian Recipes
The main thing I love about this amazing book is the focus it places on fresh ingredients. Part of the joy of cooking is seeing it evolve from the ingredient to the meal and working with your ingredients rather than pouring them out of a can. This method of cooking is immensely more satisfying even if you just throw everything in the crock pot to come home to a great smelling house later.
The book has each recipe marked as lacto-ovo, vegan or something similar to help you find a recipe that's right for the foods you can tolerate. This would be great for a family with just one gluten and casein free member so you can adjust the ingredients to your needs. That's the way we end up working things out! Hope you enjoy this as much as I did.

Good selection of recipes
Many of these recipes contain dairy and eggs, so be warned.But still - the ones that don't contain dairy and eggs look very good.If you are a gluten-free vegetarian, this would be ideal.Unfortunately for this book review, I am a Gluten-Free Vegan.

The reason I gave 3 stars is there are no pictures.Only the picture on the front cover.The recipes are listed as vegan under the title of the recipe.

... Read more

Product Description
This fabulous book demonstrates how with just a few basic items from the pantry and four or less ingredients for each recipe, you can make delicious vegetarian dishes. ... Read more

Product Description
The Vegetarians of Washington love to eat and want to share their passion with you. Requests for recipes from restaurants and delis featured in last year's travel guidebook, Veg-Feasting in the Pacific Northest, led to the development of this new cookbook.

Showcased here are scrumptious meals that emphasize the best of dining out and dining in. Local restaurants, bistros, and cafes contributed some of their most popular recipes. Internationally renowned chefs, who have given cooking demonstrations during Seattle's annual VegFest, have alsogenerously shared their creations. The recipes are well designed and easy to follow. A variety of dishes coversweekday fare to gourmet dining...many with international origins. These recipes will appeal to everyone who loves good food.

And, you'll find more than a regional sampler. Included are interesting articles on nutrition, the vegetarian scene in the Northwest, and practical tips by professional chefs. ... Read more

Product Description
With nearly 6 million adult vegetarians in the United States, a push toward a leaner, greener, healthier lifestyle is happening everywhere. Whether their reasons are moral, economic, or health-related, people all over the country?and the world?are making the switch to vegetarianism. In this book, you discover:

• Easy ways to get essential nutrition like protein and iron
  
• Where to buy fresh, high-quality produce without breaking the bank
  
• Cooking tips and techniques for a vegetarian kitchen, such as how to prepare tofu
  
• Delicious vegetarian recipes for every meal of the day, including choices kids will love
  
• The real difference between vegetarian and vegan