Vegetarian Books

As a converted vegetarian I found this book very useful to gather facts to defend myself when people disagreed with me. I found the answers to common questions very useful as well as funny. The book as a whole was lighthearted but shocking at the same time. If a meat eater were to read it, I would think that it would persuade them to turn vegetarian. So be warned! If you do want to be vegetarian, but need persuading- read this book! But if you don't- stay clear!

There is a lot of information about animal rights issues and how to deal with parents and friends. It helps answer the who, what, when, where, and why's of a cruelty free lifestyle.

Learn how to prepare raw and living food with a book which covers fresh foods 'still growing'. This can be as fresh as a handful of berries eaten soon after picking, or uncooked vegetables. Within 24-48 hours after picking food loses much of its freshness: LIVING IN THE RAW GOURMET tells how to set up a living and raw food kitchen and work with recipes which maximize the kitchen's emphasis on preserving living food qualities.

Living In The Raw Gourmet is a cookbook whose recipes truly live up to the promise of its cover photography. This compendium of raw food recipes by Rose Lee Calabro is a truly multiethnic selection of truly innovative and healthy dining from salads to desserts. From breakfast cereals and porridges, to nut milks and fruit smoothies, to breads, crackers and scones, to appetizers, soups and pates, featuring more than forty salads and a dozen salad dressings, as well as showcasing cakes, candies, cookies, pies, tortes, brownies and puddings, Living In The Raw Gourmet will enable even the most novice kitchen cook to prepare safe, nutritious, palate pleasing, appetite satisfying, "kitchen preparation friendly" meals for all dining occasions. Enhanced with tips about setting up a living and raw food kitchen, the basics of soaking and sprouting, food dehydration, and maintaining a raw food diet, Calabro also provides an extended recommendation reading and resource guide that will prove invaluable. Living In The Raw Gourmet is a unique and highly prized addition to any kitchen cookbook collection!

I love this cookbook. It's so important to eat and cook seasonally, yet there are few macrobiotic books (at least yummy ones) that help in this way. This book is just as lovely as his first cookbook, but with main meals included. Also has many desserts.

I recently made the grilled nectarine recipe for brunch and it was a huge hit. I first skimmed this cookbook at M Cafe on Melrose and was thrilled to get it and find it was as easy to use, the the food as delicious to eat as the images made me believe. The images and recipes make this a useful book that can be used regularly in your kitchen.

You must buy this cookbook. In addition to the cookbook having great recipes and great pictures and great tips it also has the nutrition information on the bottom of each page. I'm amazed that there are so many delicious recipes that have less than 10grams of fat per serving.

I LOVE this cookbook. I checked it out from the library, renewed it 3 times and then decided that I just couldn't live without it. There is a picture of each recipe plus pictures of the preparation process. The recipes that I've made from it have turned out great!

I borrowed this book from the library and liked so many recipes, I had to buy the book even though I had vowed to stop buying cookbooks. I have cooked and loved Mary's Spiced Red Lentils with Cabbage, Spicy Bean Hot Pot, Spiced Garbanzo Beans and Spinach, Vegetable Risotto, Vegetable Biryani (a fav), and Egg and Cauliflower Curry. But, I have not managed to complete any of them in under 30 minutes. Regardless, the recipes are tasty and worth every minute...of my time.

My husband I first borrowed this book from the library. We are both vegetarians (Indian) and all I could cook was Indian food. This book introduced us to different cuisines. It has a good blend of vegetarian recipes from all over the world. I have tried out many online vegetarian recipes and most of them were disasters. But each and every recipe from here is delicious. The instructions are clear and the author also gives alternate ingredients if the ones listed are not available. Also, the recipes we have tried out yet have indeed taken not more than 30 minutes to prepare. Thanks Mary :)

I wanted to send this cookbook to all of my sisters and sisters in law for Mother's Day and find here ... This is the best vegetable cookbook I've ever seen, with recipes categorized into groups according to the parts of the world that they come from... eastern Europe, western Europe, Italy, the Middle East, India, the Far East, the Caribbean, and Mexico. Every dish I've made has turned out to be absolutely delicious!

It's not only for the vegetarian, these recipes are great for main and side dishes, buffets, potlucks, and appeal to people with all tastes and backgrounds. I've never made a dish from this book where I haven't been asked for the recipe... A+

This is the best cookbook I have ever used. I never use any other cookbooks anymore! All of the meals are really easy to make, cost effective and totally delicious with a LOT of flavor, which is sometimes unusual for vegitarian meals. I think everyone, even those not vegitarian, should have this book!

This is a great cook book! Very readable with an excellent introduction on miso and its medicinal qualities. For the miso beginner, this book is a must. I particularly enjoyed the authors's introductory paragraphs that proceed each recipe. They offer a personal touch and often set the stage for the recipe to follow. Good stuff. I've used miso to treat my high cholesterol with great success, and I'm always looking for new recipes. Other miso cook books I've seen are full of complicated recipes with exotic ingredients not found on the average person's shelf. The Miso Book is refreshingly diferent. Most of the ingredients can be found in any cook's pantry. I've tried a few recipes, and so far, my favorites are Brother Steve's Zesty Crimson Dressing (pg 66), and Broiled Catch of the Day with Salsa Verde (pg 166). The Salsa Verde is a knock-out punch. Excellent, with a variety of flavors that assault your taste buds in rapid succession. But, don't limit the sauce to fish. We tried it on pasta. It was yummy. The Belleme's have done it again. You gotta to get this book.

Great book! Explains all the different kinds of miso, how each is used in cooking. A good book for anyone.
Thanks

It's called "a gardening book for cooks and a cookbook for gardeners." David Hirsch has updated and revised this different and terrific cookbook. The subtitle ("Creative Gardening for the Adventurous Cook"), encapsulates quite nicely why this is a cookbook far beyond the norm. Written specifically to help in growing vegetables so that we can cook with them, each flower, herb or vegetable is accompanied by tips for its best use in the kitchen.

Published originally in 1992, the 2004 update includes more information, resources and recipes. The text is simple yet thorough, and is chock-full of tips, ideas, illustrations and charming anecdotes. In simple, straightforward text, Hirsch gives instructions for growing, harvesting, and cooking with over 75 vegetables and herbs.

The cookbook is accessible for beginners, while being complex and satisfying enough for more experienced gardeners. Chapters are devoted to gardening techniques, crop rotation, seed starting, and natural ways to defend against insects. Another chapter covers various kinds of gardens, from hillside, to walled patio, to container gardening, while the 70+ recipes will showcase the fruits of your labor and help transform them to the the pleasures of the table.

The recipes are delicious and comprehensive, from soups, dips and salads to appetizers and main dishes. Hirsch also includes information on cooking times and techniques, as well as the effective use of herbs (with advice for planting, compatibility and cooking). It is hard to pick favorites, but the Vegetable "Pasta", Summer Rolls, and Portuguese Kale Soup are among my favorites so far.

The recipes are not all vegan (although of course they are vegetarian), but vegan options can be substituted (soy cheese for non-soy, etc). A must have cookbook for gardeners and cooks alike.--By Lisa Steele

This is an easy-to-use and easy to read book with helpful tips on not only selecting and growing, but cooking with your veggies, edible flowers and herbs. There is also a great list of mail-order sources with descriptions of supplies. I especially liked the design section for its simple and straightforward approach to considerations and approaches towards my garden layout.

I have over fifty cookbooks and yet this is one I turn to most consistently. This cookbook is for everyone who believes that vegetarian cooking lacks flavor. The recipes all rely on whole, natural foods instead of canned or processed foods. The variety is outstanding and I have yet to make a dish that disappoints. The authors tend to build on a repertoire of sauces, fillings etc., so the ingredients you made for Sun. night dinner can also lend themselves to Wed. night dinner. The meals are easy, and most can be assembled quickly. Most importantly, the recipes allow your tastebuds to truly discern each ingredient and enjoy it for its contribution. Take a look at the authors' pictures on the back - these folks are very much senior citizens, yet, they are the epitome of health. Buy this cookbook, enjoy flavorful vegetarian food that will also contribute to your well-being.

This book has become my favorite cookbook over the years. Everything I have made from this book has been delicious and there are staple recipes from here that I make every week. Most impressive to me is the fact that the recipes are ultra healthy in addition to being delicious. There are many raw salad and cole slaw recipes that have no added oil. By far, the best vegetarian cookbook I've ever used.

I had never heard of this cookbook until I stumbled across it at my local library. Having read it, I'm surprised that isn't more widely known and used. Every recipe I tried worked as promised (that doesn't happen too often) and was delicious (that's even rarer). Even better, she doesn't focus on one course- soups, dinner, desserts- or even just the food you're going to eat. She offers recipes for everything from breakfast to dinner, desserts to vegan kitchen staples.

Because of this book, I was inspired to make soy yogurt- no problem. And once you have soy yogurt, you have the making for soy sour cream- strain the yogurt as you would dairy yogurt. Save the whey, and then use it for your breads. Because of this book, I have also been using agar to make custards I've missed since giving uo dairy and eggs, and they are so delicious. This book inspired me to make tofu cheese (tofu fermented in miso), and while it doesn't work as a cheese replacement for everything, the flavor has been a welcome addition to my table. Finally, and most importantly, this book inspired me to make my own soy milk and okara, the left overs from the soymilk process. Okara is amazing in your baked goods- they add so much fiber, but they also give a delicious nutty taste. You could buy soy flour, but okara is so much cheaper. It can also be used in vegan patties or vittles- so delicious and moist.

Here's the thing- I've seen recipes for all of these ingredients in other cookbooks. However, other cookbooks make it sound like there is a deep dark mystery surrounding their preparation and that you have to observe the utmost care- blah blah blah. The author seems to be aware of that attitude, but she's also shaking her head while she tells you how easy it is to do. And if you follow her instructions, it is.

If you're a vegan, this can expand your capabilities in the kitchen.

This is one of the very best vegan/vegetarian cookbooks I own, and I have well over 20. I've made a number of recipes from it, and all have come out superbly. The dishes are imaginative, and some, like the tofu bourguignon, are good enough facsimiles of the traditional version to satisfy carnivores. I'm especially fond of the roasted red pepper soup and alwys try to keep some of the cashew-tofu-based sour "cream" on hand. Best of all, most of the recipes aren't fussy, requiring hours of preparation. If you're an established vegan, just starting out or simply want to incorporate more vegan dishes into your diet, I can't think of a better book to begin with.