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