Fix-It and Forget-It Vegetarian Main Dishes [NOOK Book]


Fifty tasty, nutritious, meat-free recipes for cooks of all kinds 
Whether you are a seasoned vegetarian, or are just aiming to include more meatless dishes in your diet, Fix-It and Forget-It Vegetarian Main Dishes is the perfect guide to wholesome, easy-to-make vegetarian meals. Here you’ll find mouthwatering recipes for dishes to make in a slow cooker, in the oven, or on the stovetop, such as:
·      Spinach ...
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Fix-It and Forget-It Vegetarian Main Dishes

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Fifty tasty, nutritious, meat-free recipes for cooks of all kinds 
Whether you are a seasoned vegetarian, or are just aiming to include more meatless dishes in your diet, Fix-It and Forget-It Vegetarian Main Dishes is the perfect guide to wholesome, easy-to-make vegetarian meals. Here you’ll find mouthwatering recipes for dishes to make in a slow cooker, in the oven, or on the stovetop, such as:
·      Spinach Lasagna·      Vegetable Enchiladas·      Stuffed Peppers·      Thai Veggie Curry
Complemented by ideas and tips on how to make the most of your ingredients, this recipe collection is guaranteed to be both nourishing and stress-free.

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 10 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense

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Product Details

  • ISBN-13: 9781453276990
  • Publisher: Good Books
  • Publication date: 1/29/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 62
  • Sales rank: 224,621
  • File size: 4 MB

Meet the Author

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 10 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense.
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Read an Excerpt

Fix-It and Forget-It

Vegetarian Main Dishes

By Phyllis Pellman Good

Good Books

Copyright © 2012 Good Books
All rights reserved.
ISBN: 978-1-4532-7699-0



Mushroom Manicotti

Marcia S. Myer

Manheim, PA

Makes 4 servings

Prep. Time: 30 minutes
Cooking/Baking Time: 55 minutes

1 Tbsp. oil
3 cups sliced fresh mushrooms
½ tsp. garlic powder
1 cup nonfat cottage cheese
2 egg whites
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
½ tsp. dried oregano
8 manicotti shells, cooked
2 cups spaghetti sauce, divided

1. Heat oil in skillet. Sauté mushrooms and garlic powder until mushrooms are tender.

2. In a mixing bowl, combine cottage cheese, egg whites, mozzarella cheese, Parmesan cheese, oregano and ½ cup of cooked mushrooms.

3. Spoon ¼ cup of cheese mixture into each manicotti shell.

4. Spread ½ cup spaghetti sauce into lightly greased 2-quart baking dish.

5. Arrange filled shells in dish.

6. Top with remaining sauce and remaining cooked mushrooms.

7. Cover with foil.

8. Bake at 375° for 35 minutes.

9. Remove cover and bake 10 additional minutes.

Black Bean Lasagna Rolls

Janelle Reitz

Lancaster, PA

Makes 8 servings

Prep. Time: 30 minutes
Cooking/Baking Time: 35 minutes

1 cup shredded Monterey Jack cheese, or cheddar cheese
15 oz. ricotta cheese
4½-oz. can chopped green chilies, drained
½ tsp. chili powder
2 Tbsp. chopped fresh cilantro
2 cups cooked black beans, drained
8 uncooked lasagna noodles
15½-oz. jar salsa

1. Combine Monterey Jack cheese, ricotta cheese, chilies, chili powder, cilantro and black beans.

2. Cook lasagna noodles according to package directions.

3. Rinse and spread on waxed paper.

4. Spread bean mixture over one side of each noodle.

5. Roll up noodles, beginning at narrow ends.

6. Place lasagna rolls, seam-side down, in a lightly greased 7 × 11 baking pan.

7. Pour salsa over rolls.

8. Cover. Bake at 350° for 25 minutes

Spinach Lasagna

Bernice Esau

North Newtown, KS

Makes 10 servings

Prep. Time: 30 minutes
Cooking/Baking Time: 2-3 hours
Standing Time: 10 minutes

8 oz. uncooked lasagna noodles
2 Tbsp. olive oil
1 small onion, chopped
1 medium garlic clove, minced
16-oz. can tomatoes, undrained
2 6-oz. cans tomato paste
½ cup dry red wine
1 tsp. dried basil
½ tsp. salt
½ tsp. dried oregano
? tsp. pepper
2 16-oz. containers ricotta cheese
3 large eggs, divided
20-oz. frozen chopped spinach, thawed and well-drained
16-oz. pkg. part-skim mozzarella cheese, sliced or shredded, divided
¼ cup grated Parmesan cheese

1. Prepare lasagna noodles as label directs. Drain. Set aside.

2. In 2-quart saucepan cook onion and garlic in hot olive oil over medium heat until tender, stirring occasionally.

3. Stir in tomatoes with liquid, tomato paste, red wine, basil, salt, oregano and pepper. Heat to boiling.

4. Reduce heat to medium-low. Partially cover and cook 15 minutes to blend flavors, stirring occasionally.

5. Meanwhile, in medium bowl, mix ricotta with 2 eggs.

6. In another bowl, mix spinach with 1 egg. Set aside.

7. Evenly spoon ¾ cup tomato sauce into a lightly greased 9 × 13 baking dish. Arrange half the lasagna noodles over sauce, overlapping to fit.

8. Spoon half the ricotta mixture over noodles in baking dish.

9. Top with half the mozzarella, half the spinach mixture and half the remaining tomato sauce.

10. Repeat layers, ending with sauce. Sprinkle with grated Parmesan cheese.

11. Cover dish with foil. Place on rimmed baking sheet.

12. Bake at 350° for 60 minutes, or until heated through and bubbling.

13. Remove from oven and let stand 10 minutes before cutting for easier serving.

Pasta with Szechwan Peanut Dressing

Jenny Kempf

Bedminster, PA

Deanne Gingrich

Lancaster, PA

Makes 4 servings

Prep. Time: 15 minutes
Cooking Time: 15 minutes

½ cup peanut butter
¼ cup vegetable stock or water
2 Tbsp. soy sauce
2 Tbsp. rice vinegar or lemon juice
2 Tbsp. sunflower or vegetable oil
1-2 cloves garlic, minced
½ tsp. dried crushed red pepper, or to taste
8 oz. uncooked linguini or soba noodles
2 cups broccoli florets or sugar snap peas
2 cups cherry tomatoes or chopped red bell peppers
chopped scallions, for garnish

1. Whisk peanut butter and stock until smooth

2. Stir in soy sauce, vinegar, oil, garlic and red pepper.

3. Cook pasta in boiling water. Add broccoli for the last 2-3 minutes.

4. Drain pasta and broccoli. Place in serving dish.

5. Pour sauce over pasta. Add cherry tomatoes. Toss to coat well.

6. Garnish with chopped scallions.


Add 1 tsp. dried basil to sauce. Reduce peanut butter to 2 Tbsp. and omit stock. Cook sauce until boiling before pouring over pasta.

Deanne Gingrich

Veggie Macaroni and Cheese

Dorothy Lingerfelt

Stonyford, CA

Makes 12 servings

Prep. Time: 30 minutes
Cooking/Baking Time: 30 minutes

1½ cups uncooked elbow macaroni
3 cups chopped broccoli
2 cups chopped cauliflower
3 carrots, thinly sliced
2 celery ribs, sliced
1 medium onion, diced
1 Tbsp. butter
¼ cup all-purpose flour
1 cup milk
3 cups shredded cheddar cheese
1 Tbsp. Dijon mustard
¼ tsp. pepper
¼ tsp. paprika

1. In a large pot of salted boiling water, cook macaroni 1-2 minutes.

2. Add broccoli, cauliflower, carrots, and celery and cook 5 more minutes.

3. Drain, but reserve 1 cup cooking water.

4. Pour vegetables and macaroni into lightly greased 9 × 13 baking pan. Set aside.

5. Meanwhile, in a saucepan, sauté onions in butter until tender.

6. Sprinkle with flour and stir until blended.

7. Over low heat, gradually stir in milk and reserved 1 cup cooking water.

8. Bring to boil over medium heat, stirring. Cook and stir for 2 minutes, or until thickened.

9. Turn off heat. Stir in cheese, mustard and pepper.

10. Pour sauce over macaroni mixture in pan. Stir to coat. Spread evenly in pan.

11. Sprinkle with paprika.

12. Bake uncovered at 350° for 15-20 minutes or until heated through.

Slow-Cooker Macaroni and Cheese

Ruthie Schiefer, Vassar, MI

Natalie Butikofer, Richland Center, WI

Lena Hartzler, Belleville, PA

Doris Hoover, Penn Yan, NY

Makes 6-8 servings

Prep. Time: 15 minutes
Cooking Time: 1½-2 hours
Ideal slow cooker size: 4-qt.

2 cups uncooked elbow macaroni
2 cups grated cheese
1½ tsp. salt
½ tsp. pepper
1½ cups evaporated milk
1 cup water

1. Mix ingredients. Place in greased 4-quart slow cooker.

2. Cook on high for 1½-2 hours or on low for 3-4 hours.


Sauté the uncooked macaroni with 3 Tbsp. butter before placing in slow cooker.

Doris Hoover

Natalie Butikofer

You can use 4 cups cooked macaroni.

Lena Hartzler

Israeli Couscous with Vegetables

Barbara Hershey

Lititz, PA

Makes 2-4 servings

Prep. Time: 10 minutes
Cooking Time: 10 minutes
Standing Time: 30 minutes

1½ cups vegetable stock
dash of hot red pepper flakes
1 cup uncooked Israeli couscous
2 Tbsp. butter
1 tsp. dried dill weed
1 clove garlic, minced
5 mushrooms, sliced thinly
? cup chopped scallions, tops included
½ cup coarsely shredded carrots

1. In medium saucepan, combine stock and red pepper.

2. Bring to boil and add couscous.

3. Turn heat off. Cover. Let stand 30 minutes.

4. In large skillet melt butter and add dill, garlic, mushrooms, scallions and carrots.

5. Sauté 5-6 minutes or until soft.

6. Add couscous to vegetable mixture. Stir gently. Serve immediately.

Baked Pasta E Fagioli

Susan Kasting

Jenks, OK

Makes 4 servings

Prep. Time: 25 minutes
Cooking/Baking Time: 40 minutes

8 oz. uncooked mini penne pasta
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 rib celery, chopped
28-oz. can petite diced tomatoes, undrained
2 Tbsp. tomato paste
8-oz. can tomato sauce
1 tsp. dried basil
1 tsp. dried oregano
2 15-oz. cans white beans, rinsed and drained
½ cup vegetable broth
10-oz. pkg. chopped frozen spinach, thawed and squeezed dry
½ cup Parmesan cheese, divided

1. Cook pasta according to directions and drain.

2. In large saucepan, add oil and sauté onions, garlic and celery until tender.

3. Stir in diced tomatoes, tomato paste, tomato sauce, basil, oregano, beans and broth.

4. Bring to a boil, then simmer uncovered 15 minutes.

5. Mix together pasta, sauce, spinach and ¼ cup Parmesan cheese.

6. Place in lightly greased 3-quart glass baking dish.

7. Top with remaining cheese.

8. Bake uncovered at 350° for 25-35 minutes.

Ricotta Gnocchi with Spinach Sauce

Judy Hershberger

Millersburg, OH

Makes 4 servings

Prep. Time: 35 minutes
Cooking/Baking Time: 40 minutes

2 Tbsp. butter
1 large onion, halved and thinly sliced
1½ cups, plus 1 Tbsp., all-purpose flour, divided
2 cups half-and-half
½ tsp. ground nutmeg
5 oz. baby spinach, rinsed and drained
15-oz. container ricotta cheese
3 large eggs
1 cup grated Parmesan cheese, divided
1 tsp. salt
½ tsp. pepper

1. Bring a large Dutch oven of salted water to a boil.

2. Meanwhile, in a large, ovenproof skillet, melt the butter over medium-low heat.

3. Add the onions and cook, stirring occasionally, until softened and golden, 10-12 minutes.

4. Add 1 Tbsp. flour and cook, stirring constantly, 2 minutes.

5. Add the half-and-half and simmer, stirring constantly, until slightly thickened, about 3 minutes.

6. Add the nutmeg. Season with salt and pepper.

7. Working in batches, stir in the spinach and cook over low heat until just wilted, 3 to 5 minutes. Cover and set sauce aside.

8. In a medium bowl, lightly beat together the ricotta, eggs, ½ cup Parmesan, the remaining 1½ cups flour, and salt and pepper. Stir until well combined.

9. Using a soup spoon, drop 10 to 12 generous spoonfuls of dough (about half the dough) into the boiling water. Cook for 3 minutes. Gently stir the gnocchi to keep from clumping together.

10. When the gnocchi rise to the surface, cook for about 3 minutes more.

11. Using a slotted spoon, transfer gnocchi to a towel-lined plate to drain. Repeat process with the remaining dough.

12. Add the cooked gnocchi to the spinach sauce and stir gently to coat.

13. Transfer mixture to a baking dish. Sprinkle with the remaining ½ cup Parmesan.

14. Broil until golden, about 3 minutes.

Rigatoni with Grilled Vegetables

Ronda Burgoon

Collingswood, NJ

Makes 4-6 servings

Prep Time: 35 minutes
Cooking Time: 25 minutes

1 lb. uncooked rigatoni
1 baby Italian eggplant, sliced in ½"-thick discs
1 zucchini, halved lengthwise
1 medium onion, sliced
1 red bell pepper, quartered, cored and seeds removed
3 Tbsp. olive oil, divided
salt and freshly ground pepper
1 Tbsp. chopped garlic
1 tsp. Italian herb seasoning
1 tsp. crushed red pepper

1. Bring a large pot of water to a boil over high heat. Add pasta and cook until al dente, about 8 minutes. Drain and set aside.

2. Lightly brush all sides of eggplant, zucchini, onion, and bell pepper pieces with 1 Tbsp. olive oil.

3. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side.

4. Transfer to a cutting board. Cut all the vegetables into bite-size pieces.

5. Add remaining 2 Tbsp. olive oil to a large skillet over medium heat.

6. Add garlic, Italian herb seasoning and red pepper flakes and sauté for 1 minute.

7. Stir in the pasta, add the chopped vegetables and toss. Serve.


If you don't want to grill, just cut the vegetables into bite-size pieces, sauté and remove after cooking.

Sesame Noodles

Judy Hershberger

Millersburg, OH

Makes 4-6 servings

Prep. Time: 15 minutes
Cooking Time: 10 minutes

1 lb. uncooked capellini (angel-hair pasta)
¼ cup low-sodium soy sauce
2 Tbsp. tahini
2 Tbsp. toasted sesame oil
2 pinches cayenne pepper, or to taste
2 cloves garlic, minced
1" piece gingerroot, peeled and grated
3 scallions, sliced thinly on an angle
1 large carrot, grated
toasted sesame seeds, to garnish
crushed red pepper flakes, to garnish

1. Cook pasta according to package directions, just until al dente. Drain and run it under cold water until noodles are chilled. Drain well.

2. Meanwhile, combine soy sauce, tahini, sesame oil, cayenne, garlic and gingerroot in a bowl. Whisk until dressing is smooth.

3. Pour noodles into a big bowl with the dressing and combine until noodles are evenly coated with a thin layer of sauce.

4. Add scallions and carrots. Mix well.

5. Pour noodles into a serving dish. Garnish with sesame seeds and a few crushed red pepper flakes.


Serves 4 for a lunch or light supper with fruit or a vegetable salad. Serves up to 8 as a side-dish or party offering.

Vegetarian Pasta Sauce

Dorothy Lingerfelt

Stonyford, CA

Makes 14 cups

Prep. Time: 35 minutes
Cooking Time: 5 hours
Ideal slow cooker size: 6-qt.

3 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
5 garlic cloves, minced
2 Tbsp. olive oil
3 medium yellow squash, chopped
3 medium tomatoes, chopped
½ tsp. salt
½ tsp. pepper
½ lb. sliced fresh mushrooms
2 28-oz. cans crushed tomatoes
6-oz. can tomato paste
2 2¼-oz. cans sliced ripe olives, drained
¼ cup chopped fresh basil
3 Tbsp. chopped fresh oregano
2 Tbsp. dried rosemary
2 tsp. dried Italian herb seasoning

1. In a skillet, sauté onions, peppers and garlic in oil until softened.

2. Pour sauté into slow cooker. Add rest of ingredients and stir. Cover.

3. Turn on high. After 3 hours, remove lid and turn to low.

4. Simmer, uncovered, 1½-2 hours, or until sauce is thickened.

Spaghetti Pizza

Ruth C. Hancock

Earlsboro, OK

Makes 6-8 servings

Prep. Time: 35 minutes
Cooking/Baking Time: 30 hours
Standing Time: 5 minutes

¼ lb. uncooked thin spaghetti
½ cup milk
1 egg, beaten
2 Tbsp. cooking oil
½ cup chopped bell peppers
½ cup chopped onions
2 cloves garlic, chopped
15-oz. jar pizza sauce
1 Tbsp. Italian herb seasoning
4-oz. can mushrooms, drained
2 cups shredded mozzarella cheese

1. Cook spaghetti as directed on package. Drain.

2. Mix milk and egg in bowl and add cooked spaghetti. Mix well.

3. Spread over bottom of greased 9 × 13 baking pan and set aside.

4. Pour oil into skillet.

5. Add chopped peppers, onions and garlic. Stir and cook over medium heat until onions are clear.

6. Add pizza sauce and Italian seasoning. Simmer 10 minutes.

7. Spoon mixture over spaghetti mixture in pan. Sprinkle evenly with mushrooms and cheese.

8. Bake 20 minutes uncovered at 350°.

9. Let stand 5 minutes before serving. Cut in squares to serve.


Excerpted from Fix-It and Forget-It by Phyllis Pellman Good. Copyright © 2012 Good Books. Excerpted by permission of Good Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents


Welcome to Fix-It and Forget-It: Vegetarian Main Dishes,
? Mushroom Manicotti,
? Black Bean Lasagna Rolls,
? Spinach Lasagna,
? Pasta with Szechwan Peanut Dressing,
? Veggie Macaroni and Cheese,
? Slow-Cooker Macaroni and Cheese,
? Israeli Couscous with Vegetables,
? Bakes Pasta E Fagioli,
? Ricotta Gnocchi with Spinach Sauce,
? Rigatoni with Grilled Vegetables,
? Sesame Noodles,
? Vegetarian Pasta Sauce,
? Spaghetti Pizza,
? Cornbread-Topped Frijoles,
? Southwestern Rice and Beans,
? Black-Bean Sweet-Potato Skillet with Greens and Raspberries,
? White Beans with Sun-Dried Tomatoes,
? Curry Pilaf with Garbanzos,
? Chickpea Curry,
? Vegetable Enchiladas,
? Tasty Lentil Tacos,
? Salsa Lentils,
? Lentils and Barley,
? Vegetable Moussaka,
? Wild Rice with Mushrooms,
? Mexican Rice Skillet,
? Polenta Pepper Casserole,
? Quinoa with Broccoli and Hoisin Sauce,
? Polenta with Spicy Bean Sauce,
? Garden Ratatouille with Barley,
? Herbed Risotto,
? Stuffed Peppers,
? Vegetable Rice Pie,
? Brown Rice Vegetable Casserole,
? Millet Loaf,
? Ghanaian Rice Meal,
? Anona's Chestnut Stuffing,
? A Meal on a Sweet Potato,
? Dinner in a Pumpkin,
? Apple-Stuffed Acorn Squash,
? Vegetable Stir-Fry with Peanut Sauce,
? Thai Veggie Curry,
? Swiss Chard Scramble,
? Tomato Galette,
? Amish Corn Pie,
? Crustless Spinach Quiche,
? Baked Creamed Eggs,
? Artichoke Parmesan Quiche,
? Chili Rellenos Casserole,
? Cauliflower Herb Squares,

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Sort by: Showing all of 2 Customer Reviews
  • Posted June 18, 2013

    I asked to review this book because I thought it was a slow cook

    I asked to review this book because I thought it was a slow cooker book - well, it's not, though there are a few slow cooker recipes in the book. I also got it because I'm always on the search for a good, easy, new vegetarian recipe. 

    Well, unfortunately, there's no real "new" recipes here. Most of them are pretty easy, though when the book starts with a complicated recipe, you start to wonder just how much you can "fix it and forget it". All in all, the book falls short on its premise, and falls shorter with the recipes. One of the few slow cooker recipes, for example, is a basic mac & cheese recipe - gee, I've never seen that before (insert sarcasm) - I mean, who really needs a recipe for that?

    I think the book would be good for a beginner cook - say, a college student - or someone who either doesn't have access to the internet or doesn't want to print out recipes from the internet.

    I received a review copy of this book for free from netgalley in exchange for my honest review.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted July 25, 2013

    I thought this would be a slow cooker recipe book, but its not.

    I thought this would be a slow cooker recipe book, but its not. There are several pasta recipes. There are many recipes in this book that I want to try. An estimation of preparation and cooking times, a clear ingredients list, simply-written instructions and even many suggested variations on a theme.

    Was this review helpful? Yes  No   Report this review
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