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Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day

Overview

All the best flavors from all the Earth come to life in a soulful celebration of tasty and inventive food. From Didi Emmons, a terrific young cook who combines a passion for culinary adventure with a love for the honest pleasures of home cooking, these 350 recipes—with more than 150 main dishes—spell an end to boring and bland meatless meals. Full of farm-fresh produce ripe for the eating, hearty grains that warm the soul, and a whole world of new spices and flavors, they promise boundless pleasures for the ...

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Overview

All the best flavors from all the Earth come to life in a soulful celebration of tasty and inventive food. From Didi Emmons, a terrific young cook who combines a passion for culinary adventure with a love for the honest pleasures of home cooking, these 350 recipes—with more than 150 main dishes—spell an end to boring and bland meatless meals. Full of farm-fresh produce ripe for the eating, hearty grains that warm the soul, and a whole world of new spices and flavors, they promise boundless pleasures for the everyday table.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Emmons, chef at Boston's ultra-hip Delux Cafe, makes a bid for the new generation of vegetarians with this tightly packed and somewhat overwhelming cookbook. Describing her style as "twists on traditional concepts and dishes" rather than fusion of various ethnic cuisines, Emmons has loads of good ideas and exuberantly insists on using all of them. Often, this yields brilliant results: Dried Cranberry-Pecan Coffeecake is enlivened with ginger, and Gun Smoke Slaw jumps with chipotle peppers. On the other hand, while some may welcome the addition of quinoa to Soft Polenta with Spicy Tomato Sauce as a way to raise the dish's protein level, others may consider it needless fiddling with a classic. Emmons has a fondness for exotic ingredients, but her genial headnotes explain both where to find them and what to use as substitutes (e.g., brown rice for the spelt in Whole Spelt with Choy and Sesame). The sections on various burgers (Portobello Burgers, Curried Carrot-Walnut Burgers, Yucatan Burgers) and salad dressings (Chile-Cumin Dressing; Creamy Three-Herb Dressing) are particularly strong. Suggested menus, lists and descriptions of, for example, peppers and greens, and informational boxeson everything from Guanabana, a tropical fruit,to purchasing a spice grinderadd to the fun.
Library Journal
Emmons's trendy Boston restaurant, the Delux Cafe, is not vegetarian, but she herself eats meat only occasionally, and her cookbook presents 350 recipes for the vegetarian food she likes best. She's a personable writer and a knowledgeable, accomplished cook. Although she shies away from "fusion cuisine," she likes to put her own spin on dishes from many different cuisines: Green Grape and Tomatillo Gazpacho, Caesar Revamped, Gruyere Potato Rosti. Emmons's friendly style and tasty recipes should make this popular with vegetarians and nonvegetarians alike. Recommended. Claessens isn't anti-tofu, but she knows that the idea of tofu burgers and cheesecake turns off many would-be vegetarians, so she concentrates on easily prepared recipes using familiar ingredients: Garlic-Lover's Vegetable Soup, Pasta with Vegetable Cheese Sauce. The recipes are okay but not always particularly exciting, and they will probably have more appeal to those who are already vegetarian rather than to potential "converts." Diana Shaw's Almost Vegetarian (LJ 9/15/94) is better suited to those thinking about embracing a vegetarian diet, and Sarah Fritschner's Vegetarian Express Lane Cookbook (LJ 6/15/96) is more helpful for those looking for quick vegetarian meals that will appeal to the whole family.
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Product Details

  • ISBN-13: 9781558321151
  • Publisher: Harvard Common Press, The
  • Publication date: 5/28/1997
  • Pages: 576
  • Sales rank: 771,056
  • Product dimensions: 7.25 (w) x 9.13 (h) x 1.60 (d)

Meet the Author


DIDI EMMONS is author of Vegetarian Planet. She is the chef at Veggie Planet in Cambridge, Massachusetts.
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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted December 14, 2013

    this is my very favorite vegetarian cookbook. I've owned it for

    this is my very favorite vegetarian cookbook. I've owned it for at least 10 years, and I'm still trying things from it and loving it. I especially like her commentary and the meal suggestions in the back. Can not go wrong with this one. 

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  • Anonymous

    Posted December 17, 2007

    I Think It's a Great Book

    I picked this book up at a book sale in college and thought I might like a few recipes. It quickly became the most used book in my kitchen, and I've tried A LOT of recipes. Most of them I love, there are a few I would never recommend. But more than anything I really appreciate how inventive Didi Emmons is and how she takes a new twist on old favorites. She also has great sections where she gives the history of a food or additional ways of using it. Quick response to another comment about this book...I don't feel like you should have to BE vegetarian to write a cook book. I'm not vegetarian, but I love this book.

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  • Anonymous

    Posted August 10, 2007

    Layout not ideal

    There are many things at fault with this cookbook: (1) in the introduction the author still claims to eat meat a few times a month, (2) the table of contents is unsatisfactory. Because the book is so large, it would have been extremely helpful to have a list of every recipe within each chapter, (3) the font is forest green with magenta font recipe titles, (4) I didn't find too many recipes I would want to try, (5) informational pages about tofu, cooking beans, other vegetarian info should have all been in the introduction. Often an information page or two would split up recipes and make the book hard to follow.

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  • Anonymous

    Posted February 1, 2012

    No text was provided for this review.

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