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Vegetarian Cooking for Good Health
     

Vegetarian Cooking for Good Health

by Gary Null
 

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With more than 300 sumptuous vegetarian recipes, this cookbook proves that you don't have to sacrifice flavor to create low-fat, low-sodium, low-sugar, low-cholesterol, and high-fiber goodness. Start the day right with unforgettable breakfasts such as Apple-Cinnamon French Toast with Banana Sauce or Blueberry-Apricot Oatmeal. Pasta lovers can indulge in Capellini with

Overview

With more than 300 sumptuous vegetarian recipes, this cookbook proves that you don't have to sacrifice flavor to create low-fat, low-sodium, low-sugar, low-cholesterol, and high-fiber goodness. Start the day right with unforgettable breakfasts such as Apple-Cinnamon French Toast with Banana Sauce or Blueberry-Apricot Oatmeal. Pasta lovers can indulge in Capellini with Arugula and Pine Nuts or Risotto with Shiitake Mushrooms Parmesan. Other zesty main dishes include Hot and Spicy Baked Tofu, Broccoli Stir-Fry, and Tangy Lemon Tuna-Vegetable Kebobs. Mouthwatering desserts, such as Sweet Coconut Rice Pudding, make the perfect ending to any meal. Whether the cook is a vegetarian looking for fresh new ideas or one of the millions of Americans interested in reducing the amount of meat in their diet, this cookbook is a delicious step toward better health and well-being.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
False modesty is no problem for Null ( The New Vegetarian Cookbook ), who encourages readers to ``use this cookbook as a guide to help you make positive changes in all aspects of your life,'' although he doesn't explain how a cookbook can accomplish such a far-ranging goal. The collection comprises more than 300 mostly vegetarian recipes (there is a fish chapter), ranging from soups and salads through main courses and side dishes to desserts and sauces, adding some handy dishes to the meatless repertoire. Null states that several dishes are designed for people who have food allergies or who want to control cholesterol intake, but the book offers no clues as to which these are. A number of recipes, such as tempeh with arame (seaweed) and fresh ginger or lentil pea soup flavored with Herbimare (a vegetable seasoning salt), require ingredients from health food or oriental supply stores. Generally, the collection has a slightly dated feel, but when Null goes trendy, he does it with a vengeance; for example, he is lavish with extra-virgin olive oil, even when the delicate flavor of this pricey item clearly is overpowered by other ingredients (such as frying eggplant in it to prepare spaghetti with eggplant and garlic). (Aug.)
Library Journal - Library Journal
More healthful recipes from the author of The New Vegetarian Cookbook ( LJ 9/15/80) and The Vegetarian Handbook (St. Martin's, 1988). Null is a well-known radio/television personality and prolific writer on the topics of health and New Age living. His recipes, which include fish dishes, are fairly varied, but many are less simple than they first appear, and instructions sometimes seem overly brief or streamlined. Nevertheless, Null's popularity guarantees demand.

Product Details

ISBN-13:
9780020100508
Publisher:
Macmillan Publishing Company, Incorporated
Publication date:
08/28/1991
Pages:
320
Product dimensions:
6.10(w) x 9.22(h) x 0.87(d)

Related Subjects

Meet the Author


Gary Null, Ph.D., is a lifelong documentarian, radio host, author, and investigative journalist. He is the host of the radio show The Gary Null Show, and bestselling author of many health books, including Gary Null’s Ultimate Anti- Aging Program. Null lives in New York City.

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