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| Great cook bookEasy to follow cook book. I am not a vegetarian but the recipes all look great to me. My advice is to read the full recipe before starting to cook.
Not a true vegetarian cookbookVegetarian means vegetables not cheese.
This book is full of vegetarian wannabes with cheese and eggs.
A vegetarian that eats cheese and milk is a lacto-vegetarian
one that eats eggs on a vegetarian diet is a lacto-vegetarian.
one that eats milk, cheese and egg is and ovo lacto-vegetarian.
I am upset that I bought a vegetarian cookbook to find it was not.
This is just another regular cookbook without meat fish or poultry that is it!.
Why bother calling yourself a vergetarian if all you are doing is not eating meat. Vegetarian is VEGETABLES AND NOTHING WITH MEAT OR COMING FROM MEAT. Not to be confused with a vegan that in general has nothing to do with animals at all. No leather shoes or belts no honey, since animals may be hurt in the making. No chicken or beef broth etc. etc.
It iw not until you have thi book delivered that you find they talk about the different vegetarian diets, that should be on the over "Exploring the different sides of vegetarianism"
That would be more the truth.
Not For MeI am a long term vegetarian who bought a share in a local organic garden. I needed some info re: basic preperation of ordinary vegetables - ex. how long to cook cabbage, should eggplant be peeled before saute, how to cook beet greens and beets, what about turnips and greens? What this book provided was recipies to turn vegetables into fairly elaborate main course dishes. I guess the recipies were good, just not what I wanted.
Good Recipes, Fairly ComplicatedThis book is chock-full of really good vegetarian recipes. I've enjoyed everything I've made from this book. The downside is that many of the recipes tend to be a little complicated, or involve esoteric ingredients (which means I have to go out of my way to buy something I'll use maybe a few times a year).
Since buying this book, I've learned a little more about what I like in cookbooks: I like recipes that let me use things I already have in my kitchen, or involve new additions that I can use in other dishes. I really want to expand my repertoire, but also don't want to clutter my (small) kitchen with little-used ingredients. This book isn't great for that.
The recipes are, however, reasonably easy to follow, and everything tastes fantastic. There are also nice tips on basic cooking techniques, storage, etc.
A solid introduction to vegetarian cuisineTaken from the time-honored Joy of Cooking: 75th Anniversary Edition - 2006, All About Vegetarian Cooking is a lovely introduction to eating vegetarian and includes an informative intro about various kinds of vegetarians (lacto, ovo, macrobiotic, vegan), the advantages of eating organic veggies, nutrition for vegetarians, serving sizes (based on the 1995 guidelines), dietary essentials, and menu planning based around a variety of ethnic favorites such as Italian, Middle Eastern, Asian, Indian, and more.
The included recipes are fairly standard versions of those you'll find elsewhere. The bonus here is the numerous photographs of prep and informative footnotes sprinkled throughout. For example, the soups chapter starts with the basics of making homemade stock. There are numerous delicious whole-grain recipes calling for wheat/rye/spelt berries mixed into hot and cold salads, grilled veggie sandwiches with homemade focaccia and tapenade, falafel, hummus, and baba ganoush, curries and Moroccan stews, pilafs and risottos, and a chapter devoted to eggs (frittatas, souffles, timbales).
In all honesty, I own over a dozen vegetarian cookbooks, and there's a lot of overlap with other volumes such as Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine and The Mediterranean Vegan Kitchen, but if you're new to vegetarian cuisine, this is a very serviceable introduction to some of the varied, tasty possibilities.
Product Description The book that taught America how to cook,
now illustrated with glorious color photography ALL ABOUT
VEGETARIAN COOKING A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. Organized by subject, including stocks and soups, salads, beans and tofu, pasta and grains, and more More than 100 of Joy's recipes, including Grilled Ratatouille Salad, Tuscan-Style Stuffed Artichokes, and Winter Root Vegetable Braise Invaluable tips and techniques for buying, storing, and preparing vegetables Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Vegetarian Cooking upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Vegetarian Cooking is organized by ingredient and type of dish. Chapters include stocks and soups, salads, vegetables, beans and tofu, pastas and grains, and eggs, and incorporate more than 100 of Joy's bestloved vegetarian recipes, from Roasted Vegetable Lasagne to Greek Spinach and Cheese Pie. You'll also find information on nutrition for vegetarians, planning menus, and rules for serving sizes, as well as tips and techniques for buying, storing, and preparing fresh vegetables. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Vegetarian Cooking is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful. The Indispensable Kitchen Resource...
All-New, All-Purpose, and now All-in-Color
Amazon.com ReviewIs it possible to improve upon perfection? Apparently, the answer is yes! Joy of Cooking reaches new heights with this series of illustrated volumes. All About Vegetarian Cooking begins with a short section on organic ingredients and nutrition for vegetarians and then plunges into a collection of more than 100 of Joy's best-loved vegetarian recipes. With the addition of cooking tips, serving suggestions, and more than 150 stunning photographs of finished dishes and cooking techniques, this is truly a joy. After more than 60 years, we've learned to trust America's favorite cookbook to provide clear, well-written recipes that always work for dishes as diverse as falafel, spanakopita, and succotash. Perusing its pages, however, used to be a very plain experience. Now it's just plain mouthwatering! The full-page photograph of the Grilled Eggplant and Roasted Red Pepper Panini dish--focaccia with tapenade and fresh mozzarella--is a showstopper and leaves nothing to the imagination. The big earthenware bowl of Winter Vegetable Couscous redefines comfort food. And the golden, crispy crust on the Persian Rice, made with basmati rice, saffron, onions, and dried apricots, will leave you breathless and starving. Somehow, we never noticed these gems buried deep in the big Joy. Mixed together in the vegetables section, we didn't realize until now how many of them are dishes that can stand alone as entrées. Joy has always been a good bet for kitchen novices, but these volumes go the extra step by illustrating the finished dish (always reassuring for a beginner) and suggesting many useful techniques, such as how to separate eggs, press tofu, and prepare artichokes. For those of us who already own a copy (or two) of the original tome, this adaptation is simply inspirational and a great addition to anyone's cookbook library. The presentation is so beautiful and stimulating, you'll hardly recognize that the recipes are the good old reliables, all dressed up and ready to go. --Leora Y. Bloom
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