Vegetarian Times Complete Cookbook

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Whether you're a vegetarian, a vegan, or simply a cook who wants to try new dishes and discover ideas for meatless menus, this book will be a mainstay in your kitchen. From appetizers to desserts, informal lunches to holiday feasts, 30-minute recipes to sure kid-pleasers, it has it all. Chapters on the vegetarian diet, nutrition, and kitchen wisdom feature interesting tips and tidbits that add flavor to the information the way cilantro and basil flavor the recipes. Sixteen full-color photographs present the food ...
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Overview

Whether you're a vegetarian, a vegan, or simply a cook who wants to try new dishes and discover ideas for meatless menus, this book will be a mainstay in your kitchen. From appetizers to desserts, informal lunches to holiday feasts, 30-minute recipes to sure kid-pleasers, it has it all. Chapters on the vegetarian diet, nutrition, and kitchen wisdom feature interesting tips and tidbits that add flavor to the information the way cilantro and basil flavor the recipes. Sixteen full-color photographs present the food in a tantalizing and appealing way.

Millions of Americans are eating meatless meals a few times a week for healthconcerns. Vegetarian Times takes advantage of this important trend to providea collection of over 750 recipes which includes vegetarian classics, meatlessvariations of American favorites, flavorful international dishes, all-naturaldesserts, and more. Glossary.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Since the mid-1970s, Vegetarian Times-where Moll was executive editor-has grown from a simple newsletter to a four-color magazine. This all-purpose, appealing collection of 750 recipes is drawn mainly from the magazine's pages and caters to the vegetarian spectrum, from complete vegetarians to those who eat eggs and cheese. Introductory chapters explain differences between ovo-lacto vegetarians, lacto vegetarians and vegans, and tout the animal-free diet as healthy (most recipes derive only 20 to 25 percent of their calories from fat) and environmentally sensible (feeding a meat-eater requires 3.25 acres a year; an ovo-lacto vegetarian needs half an acre). But the real question is whether a vegetarian meal can be as tasty as a meat-, fish-or poultry-based meal. The proof here is in the pudding (a Spiced Pumpkin Custard or Spiced Carrot Pudding) and in appetizers, soups, main courses, sandwiches and breakfast foods. Recipes range from standard meat-replacement dishes (Nutty Lentil Loaf) to the imaginative (Chile-Mole Popcorn; Spaghetti Squash Salad), with nods to ethnic cuisine (African Peanut Soup). Included are plentiful recipes using less common ingredients such as soy-based tempeh and seitan, derived from wheat. Menu suggestions are also listed. (Nov.)
Library Journal
Vegetarianism has gone mainstream, and so has Vegetarian Times, with a fast-rising circulation now close to 400,000. This hefty cookbook features more than 700 recipes. The 100-page introduction includes, not surprisingly, a strong sell for the vegetarian way, as well as sections on menu planning, ingredients, and techniques. The diversity of the recipes demonstrates the evolution of the vegetarian diet from the unappetizing millet stews of the 1960s. There are lots of beans and grains, along with soy-based dishes and what the authors refer to as "taste-alikes," such as tofu "egg salad," but the majority are much more sophisticated and inspired by a wide range of cuisines, from Snow Peas with Radish Cream to Green Coconut Curry; it's too bad so many have such long ingredients lists. Recommended for most collections.
Donna Seaman
Moll, the former executive editor of "Vegetarian Times", and the current editors have pooled their considerable resources and put together what may well become the standard vegetarian cookbook. With more than 600 recipes, this outstanding volume provides vegetarians, or part-time vegetarian cooks and homemakers, with answers to myriad questions. The introductory sections delineate the many reasons people choose to be vegetarian and explain how to lower your fat intake, plan meatless menus, shop for vegetarian ingredients, and excel at key kitchen techniques. The easy-to-prepare recipes themselves cover the entire array from appetizers to soups, salads, main dishes for breakfast, lunch, and dinner, drinks, and desserts. Add to that an inviting page design, and a nutritional breakdown of each recipe, and you have a winner.
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Product Details

  • ISBN-13: 9780026217453
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 11/1/1995
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 512
  • Product dimensions: 8.30 (w) x 9.48 (h) x 1.42 (d)

Meet the Author

VEGETARIAN TIMES magazine, hailed as "the bible of vegetarianism" by Newsweek, was founded in 1974 and has more than a million readers worldwide. Vegetarian Times is trusted by the New York Times, Time, and CNN as their authority on vegetarian issues.

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Table of Contents

Introduction.

1. What Is the Vegetarian Diet Anyway?

2. The Healthy Choice.

3. More Reasons to Go Vegetarian.

4. Meatless Menu Planning.

5. Let's Shop!

6. Ready-Made Menus.

7. Kitchen Techniques.

8. How to Lower Your Fat Intake.

The Recipes.

9. Appetizers and Snacks.

10. Drinks.

11. Soups.

12. Salads.

13. Salad Dressings.

14. Vegetable Main Dishes.

15. Legumes.

16. Grains.

17. Pasta.

18. Soy-Based Dishes.

19. Under Thirty Minutes.

20. Side Dishes.

21. Desserts.

22. Cakes, Tarts and Pies.

23. Baked Goods.

24. Breakfast.

25. Sandwiches.

26. Sauces and Such.

Appendices.

A. Yields, Weights and Measures.

B. Mail-Order Sources.

Index.

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