Vegetarian Books

This book was like watching a mystery movie. If you turned your head or missed a comment, you could miss vital information. It took me awhile to read and I'm usually a quick reader, but this is a great thing. There was obviously so much research done to complete this book, specifically Chapter 11 with random information on how animal parts are used in everyday items. It was almost depressing to find out that things that I would never even think of involving animals are used (ex. coffins and tennis rackets). I actually put that random fact on a message board about sports. The chapter on slaughterhouses turned my stomach so much that I had trouble not gagging on my way to work (when I was reading it). If I wasn't a vegetarian already, I sure would've been one now. I also understand where the vegetarians are coming from who won't eat food that is a little too much like meat. I used to eat food such as this to ease my way into vegetarianism, but now it makes me slightly uncomfortable. Information on dieting, animal cruelty, healthy living, the real definition of omnivore, and every single rebuttal you can think of for someone who attacks a vegetarian/vegan is covered in this book. Speaking of comebacks, while I was sitting under the hair dryer at my beauty salon, my beautician made the mistake of saying "God created animals for a reason." My brain started churning ready to hit her with every single fact that I've basically memorized in this book about animal cruelty. I dare somebody to challenge my diet now. Outstanding! I'm recommending it to everybody I know.

The author is a proponent of vegetarian foods. This work provides
sample menus of veggies at virtually every meal. For instance,
a typical dinner might consist of tofu, brown rice, mixed veggies and apple sauce. Protein may be a constituent part of
a diet high in legumes, tofu, cereal and eggs. Lastly, generous
use of herbs can add the all-important exotic taste to an
otherwise bland diet regimen. The book is worth the price for
serious students of vegetable diets and protocols.

Some of the recipes listed here are suitable for vegans. The other recipes can easily be adjusted to fit the vegan lifestyle. There is a good index in the back of the book if you can't find your recipe from the chapter headings.

Some of the recipes include: soups, appetizers & light meals, main meals, salads, tarts, pies, and pizzas, side dishes, desserts, breads, cakes, and cookies.

Every chapter and recipe has good color photographs, something important to visually oriented cooks. I plan on trying out most of the recipes listed here.

This is a great cookbook that has a lot of great recipes. It's great for the vegetarian tha doesn't like tofu!

Great quality cookbook. Slick paper, color photographs with
every recipe. The instructions are easy to follow and the ingredient list easy to acquire. Some recipes not suitable for strict vegetarians but the book does have something for everyone. Even if you're not vegetarian the dishes make wonderful sides to any meat. Sorry to see this book went out-of-print. Look for used copies. It's a great addition to any cookbook collection.

I love this book! These recipes are fast, healthy and easy. My roommate, who is a meat lover and generally dislikes anything to do with tofu, loves everything I have made from this book. It covers all the basics such as, what one should keep in the pantry - and how, preparation techniques and menu planning. The recipes have beautiful pictures showing the reader what the dish should look like through the stages of preparation. I'd recommend this book to any chef regardless of their eating preference not to veggies only!

I bought this book about a year ago after I decided I wanted to be a vegetarian, but had no clue how to prepare meals w/o meat. Hinman's book is definately full of great ideas. I have used so many of the recipes that the pages of the books are stained or torn from so much use.
The book is divided into several sections including: salads and dressings, grains, pastas, stove top dishes, casseroles, breads, fruits, vegetables, soups, desserts, and beverages. Definately full of recipes that have plenty of protein w/o tons of fat or calories. It is so easy to make some of these. Most recipes can be done in under 1/2 an hour. Even my texan, meat eating family has enjoyed the cooking from this recipe book. It is a MUST BUY!

I've recently become a vegetarian (within the last 2 months) and I cannot rave about this book enough! I've bought about 6-7 vegetarian cookbooks recently and this one takes the cake. It is definitely worth the investment. . . . and your carnivorous friends will like the recipes as well! Bobbie Hinman includes so many different types of recipes that you'll never get bored. The directions are very thorough and it's even notated on each recipe which type of vegetarian diet it falls under (i.e. V for vegan (no dairy), O for octo, etc.)

If you buy any vegetarian cookbook, let it be this one. It's great for a beginner like myself and the recipes are fantastic. . . . they really help bridge the gap for a new veggie.

Rumor has it Dr Walker lived to be 120 years old!!! If anyone can confirm this for me please do. You must read Dr Walker's complete set of 8 books - they could change your life - they did for me. Now I want to live to be 120 as well....

I understand that Norman W Walker died in 1984 at the ripe old age of 118. He was a Brit, and became a "raw foodist" early on in his life in response to his own medical ailments.

Outstanding and tantalizing cookbook, with really interesting flavors for once that seem both complex and authentic. The best feature is the great quality and reproducibility of the recipes, but I think very close behind it is the marvelous art direction. Photos are both helpful and atmospheric, and very beautiful. Enough to tempt anyone. How can this lovely little book be out of print?

Excellent book on the delicate cooking of India. We used it to plan recipes from our wedding. The chef used the recipes to make extraordinary dishes that had our guests tantalized. We have since used numerous recipes in our everyday cooking. Believe it or not, we are not originally from India.

I have a lot of cookbooks, both vegetarian and vegan, and I've found this to be one of the best. Not just because the recipes are easy to follow or because they taste delicious. Not even because every time I've made one of the dishes, my family has raved about it and not missed the meat.
This book really breaks things down for you. Even someone new to vegetarian cooking will be able to follow the recipes. They have a section showing you how to cut certain ways to get your tofu to look this way or that depending on how you want to prepare it.
This was the first book I'd read to recommend cutting, frying, and then marinating the tofu before cooking with it. It's made a huge difference! I use that method every time, now.
It's also got some of the only seitan recipes I enjoy.
It goes over measurements, making things from scratch, substituting, and even freezing and storing.
If you are new to vegetarian cooking or are just interested in trying to cook using less meat, this is definitely the book you want to try out first.

I have eaten at the Cheese factory Restaurant on many occasions and can honestly say that the food is the best I have tasted anywhere in the world.

The colors, textures and flavors create an utterly delectable experience that is accurately recreated in the cookbook recipes.

Both beginners and cullinary experts will find that "Vegetarian International Cuisine" offers only one argument for meatless cooking -- sensationally good, tasty food.

For true gastronomic delight easily achieved in your own kitchen, this cookbook is one you cannot afford to be without.

My bookshelf is full of vegetarian and vegan cookbooks, and I've tried many recipes -- discovered some winners, and quite a few tasteless duds that I'd never serve to friends. Often I try them and find myself wondering how the recipe made it in the collection. That just doesn't happen with Vegetarian Magic, where you know that every recipe in it has been tested under fire with a dining room of hungry people, over several years. The recipes are marked by their ease of use, readily available ingredients and helpful substitutions. This book should be on every vegan's, indeed every vegetarian's, bookshelf.

Vegetarian Magic is a wonderful collection of Chef Nowakowski's recipes from the Regency House Spa, a natural vegetarian resort based on holistic health principals. Vegetarian Magic has delicious, surprising creations that are designed to promote health and enjoyment as well. From Appetizers to Sauces to Entrees to Desserts, vegan concoctions and creations abound. Of special interest are the lovely salads and sauces and dressings, such as Teriyaki Glaze, Mock Bearnaise Sauce, Alfredo Sauce, and Tahini Dressing. The sauces are free of butter, margarine, and flour, and have less than 1 gram of fat per serving. This is quite a feat to accomplish and have taste intact too. An example of an entree is "Eggless Tofu Benedict," and also "Meatless Chili" and "Grilled Vegetable Paella," using vegetarian pepperoni and sausage links. A very interesting recipe for Scalloped Potatos uses tofu, miso, and soy or rice parmesan. For desserts, there is pumpkin pie, using soy milk, maple syrup, and egg replacer, plus whole wheat or rice piecrusts, tofu whipped cream, and my favorite, Pumpkin Cranberry Cookies. All recipes have full nutritional information per serving, and are clearly and simply organized and presented with a list of ingredients in the left column and numbered step by step instructions on the right. A shopping smart product list, full glossary, plus cooking tips and sample menus round out this treat of a healthy cook book.

Nancy Lorraine, Reviewer

This cookbook is great for vegetarians and nonvegetarians alike. I've tried almost all of the recipes and they're innovative, protein packed, and delicious. The majority of the recipes have full color pictures to tempt you as you flip through, and for the most part, the ingredients will be familiar and accessible (although Ms. Maxwell never explains why one should choose sunflower oil as a substitute for olive/vegetable oil). The book opens with a great explanation of pasta making for those with extra time on their hands (or those with the urge to try the delicious chocolate pasta recipes in the back of the book). The introduction also includes simple instructions for basic sauces that are very easily adaptable to any purpose.

This book is a great buy for a vegetarian looking to spice up their meals in new and unexpected ways.

Possibly the best vegetarian cookbook I've ever worked from. I've tried almost every recipe in here and each one is flavorful and attractive. You'll never miss meat if you cook these delicious dishes!

I have had this book for about a year now, purchased specifically to find Passover recipes, yet I have made many of the recipes over the year. The recipes are not too difficult and generally easy for someone with basic to intermediate cooking skills. Mostly I made them for veg potlucks where they were well received. My favorite receipe is the Multi-National Potato Casserole. The Stuffed Cabbage with Squash which did take some work was raved over. Neither of those recipes used matzoh products; the ingredients are what you can find at the grocery story. Most of the recipes stay away from Soy and Beans and mostly use NUTS* for protein which I find to be a pleasant change.

There are some typos in the book, but they are obvious enough for educated guessers.

Enjoy.

* If you or those you are cooking for have nut allergies, you may be better off with the "Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World" by Gil Marks for passover recipes.

Assembled by vegetarian Roberta Kalechofsky, The Vegetarian Pesach Cookbook: Feasts Of Freedom offers a superbly presented selection of delicious vegetarian recipes appropriate for a Jewish culinary celebration of Pesach week. Enhanced with new guidelines on kitnyot; informative commentary on the relationship between the diet, the environment, and energy; and a "user friendly" index, The Vegetarian Pesach Cookbook showcases recipes for soups, salads, vegetables, side dishes, main dishes, and desserts. From Lima Bean Roast; Vegetable Bake; Vegetable and Matzoh Casserole; and Cauliflower Soup; to Potato-Mushroom Kugel; Eggplant Caviar; Oriental Cabbage and Green Apple Slaw; and No Bake Chocolate Matzoh Roll; The Vegetarian Pesach Cookbook is an especially welcome addition vegetarian cookbook collections in general, and the culinary reference shelf for Jewish vegetarians in particular.