Enemy of the Steak: Vegetarian Recipes to Win Friends and Influence Meat-Eaters

Overview

Don’t blame vegetarians for starting this. Who said “real food for real people”? Aren’t asparagus, carrots, and tomatoes every bit as real as . . . that other food? To answer the call to battle, best-selling authors Nikki and David Goldbeck have created a wonderfully tempting cookbook that offers a wealth of kitchen-tested recipes which nourish the body, please the palate, and satisfy even the heartiest of appetites.

Enemy of the Steak first presents basic information on ...

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Overview

Don’t blame vegetarians for starting this. Who said “real food for real people”? Aren’t asparagus, carrots, and tomatoes every bit as real as . . . that other food? To answer the call to battle, best-selling authors Nikki and David Goldbeck have created a wonderfully tempting cookbook that offers a wealth of kitchen-tested recipes which nourish the body, please the palate, and satisfy even the heartiest of appetites.

Enemy of the Steak first presents basic information on vegetarian cooking. Then eight great chapters offer over 250 recipes for breakfast fare; appetizers and hors d’oeuvres; soups; salads; entrées; side dishes; sauces, toppings, and marinades; and desserts. A perfect marriage of nutrition and the art of cooking, Enemy of the Steak is for everyone who loves a good healthy meal. Simply put, it’s great food for smart people. If you have to take sides, you couldn’t be in better company.

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Editorial Reviews

ForeWord Reviews
"A comprehensive and delectable tour of tasty meals...[Enemy of the Steak] is an excellent guide for alternatives to getting dinner on the table in fresh and inventive ways. Those seeking a low-fat diet, or with allergies to dairy or wheat, will also find much to munch. so drop that pork chop and take a peek."
Library Journal

The Goldbecks, veteran vegetarian cookbook authors, go back to basics with this book, whose opening chapters, titled "Stocking the Pantry" and "Basic Training," provide an excellent introduction to the concept of vegetarianism for newcomers. "Basic Training" offers advice on how to roast, steam, grill, and pressure-cook a wide variety of vegetables, grains, and legumes. The featured recipes range over breakfast options, soups, entrées, sauces, and desserts and emphasize low fat and high fiber, balance carbohydrates and protein, and eliminate trans fats for healthy menu choices. None of the ingredients is too exotic to be found in regular supermarkets. The recipes are nutritionally sound and good tasting but not exceptional. Use of more spices would have made this a better cookbook. No nutritional information for the recipes is given, but the index is excellent. If you need a general vegetarian cookbook on your shelves, this is a good choice for the money. Otherwise, pass.
—Marija Sanderling

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Product Details

  • ISBN-13: 9780757002731
  • Publisher: Square One Publishers
  • Publication date: 2/28/2006
  • Pages: 248
  • Sales rank: 1,495,431
  • Product dimensions: 7.50 (w) x 9.00 (h) x 1.10 (d)

Meet the Author

Nikki and David Goldbeck have been writing about consumer issues, health, and nutrition since 1972. They are the bestselling authors of six books, including American Wholefoods Cuisine and Healthy Highways.

Nikki Goldbeck is a practicing nutritionist and food educator who holds workshops for people with heart disease, diabetes, cancer, and obesity. The Goldbecks currently live in upstate New York.

Nikki and David Goldbeck have been writing about consumer issues, health, and nutrition since 1972. They are the bestselling authors of six books, including American Wholefoods Cuisine and Healthy Highways.

Nikki Goldbeck is a practicing nutritionist and food educator who holds workshops for people with heart disease, diabetes, cancer, and obesity. The Goldbecks currently live in upstate New York.

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