Vegetarian Books

A very thoughtful friend (who is a vegetarian) recommended this book to me. Though a meat-eater for nearly 30 years, I decided to give this book a try. I was pleasantly surprised.

First, Young writes in a cool, level-headed fashion that doesn't come across as angry or accusatory. Unlike other books on the subject, this feels more scholarly and balanced.

Second, Young takes you through the Bible with remarkable insight. It is a deeply Christian work throughout. His arguments mainly depend on understanding the whole story, and what he calls "directional markers." This is a very powerful idea that I think really illuminates many modern ethical issues. To his credit, he does not try to argue that Jesus and the apostles were vegetarians, and that this message was somehow corrupted later on. He brilliantly argues that the situations of modern slaughterhouses did not exist in biblical times, and that the fundamental values of Christianity are in opposition to them. He does point out that human history in the bible is bracketed by vegetarian behavior (cf Genesis 1-2 and the Isaiah description of the "peaceable kingdom"). Why then should we not move toward this goal?

My one cavil with the book is that it is not written for the evangelical Christian (which I am). His view of Scripture would certainly make many evangelicals uncomfortable (for example his understanding of several authors writing the Pentateuch, his sometimes fuzzy statements on the nature of Jesus ministry, etc.). Occassionally I thought he cited verses out of context such that their true meaning was obscured by his intentions. Despite these flaws, I think overall his biblical exegesis is sound (Professor Young is a professor of New Testament, so this is no surprise).

I do appreciate his numerous statements along the lines of "I'm not saying everyone must stopping eating all meat in all circumstances." Instead, he thoughtfully and gently tries to challenge the reader to reconsider their own practices. I know that my own meat consumption has gone way down and am contemplating becoming a vegetarian. He encourages the reader to make slow changes, such as finding one meatless main dish per week to add into your diet. Who cannot do that? I also think much more deeply about the conditions that animals are kept in today and how they should live. Would you eat that piece of chicken or beef if you could see the animal's death? What is gluttony if not eating on more than you need? These and more questions are powerful thoughts that will challenge you throughout the book.

Young's purpose in "Is God a Vegetarian?" is simple: to explore the biblical foundations for Christian vegetarianism. Young chooses to listen to "the entire story" of Scripture to make a case for Christian vegetarianism rather than relying on certain "proof-texts".

The core of Young's argument is that the story of Scripture reveals that God is moving humans and animals towards a "peaceable kingdom" where they live together in harmony. Considering this, Christians should structure their lives and daily practices (including their diet) in such a way that it reflects this ultimate destiny.

As a Christian who is exploring the theological and ethical issues of vegetarianism, I found this book to be extremely helpful and informative. Young manages to be balanced, and not biased; simple, and yet not simplistic.

I highly recommend this book to anyone who is searching for more information on the biblical basis for Christian vegetarianism.

The title of this book scared me. I thought it would be one of those fanatic books about how Jesus could possibly be a vegetarian, etc. However once I started reading this book I found myself laughing at the chapter titles: "Was God the First Tanner", "will there be slaughterhouses in heaven."

Young thoroughly answers questions that vegetarians and nonvegetarians alike grapple with in using the Bible as guide for life. While at times I felt he took passages out of context, the overall meaning behind his words seemed to speak the biblical truth. Young concludes that vegetarianism cannot be a universal moral truth, yet it is closer to God's vision. I highly reccomend this book for those questioning how Christians are to respond to todays treatment of animals.

I agree with the author's overarching view of biblical hermeneutics -- searching for "directional markers" that build an internally consistent perspective, rather than (non-contextual) "proof texting," a generally paroxysmal and frivolous approach to scriptural study and application. But it seems unfortunate that, given this broadly impacting issue of meat production and consumption, Young has 'hung his hat' so specifically on the concept of 'cruelty' against animals, and of their 'rights', as these issues are, at best, an aside to the far larger moral/ethical, logical, economic, ecological, health related, theological, and human stewardship considerations attached to flesh-foundering. The real ethical questions cannot be reduced sloppily to 'was Jesus a vegetarian?' or 'did Noah eat meat?' (Young sees this much). The deeper ethical issues of today relate to the 21st century world we live in, and should not be reduced to 'muskrat love', they are larger than that, and ask to be considered with 'the wisdom of serpents' (Matt 10:16).

Many in wealthy western culture, uneducated in the science and ethics of meat, think most easily of vegetarians as being equally soft hearted and soft headed; that vegetarians are teary-eyed cow huggers. But the 'animal rights' approach to the meat market culture is the least relevant and persuasive tack toward dealing with the truer, larger picture. In terms of Christian ethics urging the world toward a proactive "peaceable kingdom" (I have no argument against this), the 'animal rights' focus is rather like 'the tail wagging the dog.' More significant moral/ethical issues, relative to vegetarianism, are:

1.) Environmental degradation concomitant to the modern animal-based diet may be the most significant (and popularly overlooked) global assault on nature; an assault featuring deforestation for the production of commercial livestock, loss of biodiversity (plant and animal, terrestrial and aquatic), unnecessary burning of fossil fuels, air and water pollution, loss of topsoil and arable land, desertification, the list goes on. A single east coast factory hog farm constantly produces more raw sewage than the city of Los Angeles, sewage containing harmful bacteria and disease that is simply introduced to ground water (the related ecological and public health problems were briefly presented on the television news magazine 60 Minutes). Neither laws demanding nicer treatment of little piggies nor regulations on the treatment of pig pee are going to alleviate the problem. The only solution is for Americans to rethink their diet of bacon double cheeseburgers and pork sausage. The ecological issues of modern meat are far too large to discuss adequately here, they stretch from the factory farm to the open ocean to the upper atmosphere.

2.) The moral/ethical problems of meat eating are not only environmental, they are economic. Pandering to the palette of the wealthy beefeater demands [anti-human] misdirection of economic assets. Generally speaking, it takes 16 pounds of vegetable protein to produce 1 pound of animal protein. With that comes much more than 16 times the water and fuel! At the height of the 1984-85 Ethiopian famine, while more than a million people were dying of hunger, European meat producers were buying feed grains from -- Ethiopia! Will humanity's natural, agricultural, and economic assets serve humanity, or will they serve the gluttony of the wealthy? Along these same lines, the respected Christian author Richard J Foster touched very briefly on important aspects of the meat focused diet in his book Freedom of Simplicity (1981): "A million hogs in Indiana have superior housing to a billion humans on this planet." And those "million hogs" are degrading ground water, proliferating disease and ultimately creating cancers and premature human deaths (see below). Lest you think there'd be a net deficit of jobs if we eliminated meat packers and cowboys' livelihoods in favor of a plant based diet, assuredly that is not the case. No industry provides fewer jobs per unit of land used than does cattle ranching; a nation with a vegetable based diet would have the potential to create more net jobs while actually reducing costs for the consumer. That may sound contradictory, but federal meat industry subsidies prop up this meat-mad system. Here's one maddening example of these subsidies: If I go for a hike in nearby Cleveland National Forest, I won't see any of the once native pronghorn antelope, instead I'll probably see cows, ranching long ago extirpated the antelope. And guess who pays for these cattle grazing on public lands. As an American taxpayer, I do! The US government builds access roads, digs wells, pipes water, and provides other products and services for the cattle industry that uses public lands. Ranchers theoretically "lease" these land accesses, but the "leases" are laughable, do not cover the public expenditure that underwrites them, and amount to government giveaways. I may not eat beef, but as a US taxpayer, I pay for wealthy beefeaters to eat beef!

3.) The animal based diet is finally a disease and death centered diet. Billions of Chinese have a long tradition of a vegetable based diet, and they have virtually no incidence of obesity, heart disease, GI tract cancers, osteoporosis, or scores of other meat-related maladies -- UNLESS they move to the west and take up the animal based diet. Several excellent medical studies make the point clearly, meat kills (not just cute little lambs, meat kills people!). The health-related issues of the animal based diet are obviously bound to the economic issues as well (for example, health care asset allocation). Will we feed starving people or spend our financial assets first supplementing and then trying to deal with fat people's self-inflicted meat-based sicknesses? The human health issue looms as large as the ecological and economic issues, and is too great to be treated adequately here. These are all highly moral and ethical Christian stewardship questions. How can Christians turn a blind eye?

There are still other ethical issues tied to the animal based diet, and "animal rights" MAY be one of them. But this is not so clear. Is it rational or meaningful to suggest that because animals sense pain that they have any sense of "cruelty"? That they have any sense of their "rights" being violated or of some "injustice" being imposed on them? These are surly sentient concepts well beyond the ken of the animal mind, whatever it may be. The "animal rights" approach to the question of meat appeals to 'warm fuzzy' ideas but what is needed is a serious, hardheaded treatment (by the way, if we begin to do the right things, for the right reasons, the "animal rights" question will begin to go away!). Excepting perhaps Adventists, most Christians have been sadly silent on the matter of meat-mongering (some have even embarrassed themselves with goofy "proof texting" attempts to define vegetarianism as a biblical heresy!).

Young's thesis aspires to a robust view of biblical hermeneutics, which is a good thing. It aspires to treat an important topic. But the "animal rights" focus is misplaced. An outstanding book on the moral/ethical and health issues surrounding the animal based diet is Howard F. Lyman's 'Mad Cowboy'. Christians should have been publishing books like Lyman's decades ago; being shining beacons of conscience in the material darkness, not hiding in that darkness in blissful ignorance and self-indulgence. It's not too late to start doing the right thing.

I must say that I was initially put off by the title of this book. I assumed from the title that this must be another one of "those" Christian arguments for vegetarianism--you know, the ones that use out of context prooftexts to argue that Jesus really was a vegetarian. However, one of my colleagues did his Ph.D. work with Richard Alan Young, and he told me that Young was not only an excellent scholar, but a person who lived his convictions. So I decided to give the book a try, in spite of the title.

I am so glad I did. Young deals with the major issues and texts which arise when the question of vegetarianism is posed. Each chapter heading is a question which leads the author into a discussion of the relevant texts and historical background. He addresses questions like "Was Jesus a Vegetarian?" "Didn't God Permit Us to Eat Meat?" and "Didn't Paul Condemn Vegetarianism as Heresy?" with honesty and theological integrity. He does not try to force intepretations out of the texts, but lets them speak for themselves, offering a balanced and evenhanded treatment.

Most importantly, Young offers one of the best arguments for Christian vegetarianism I've read to date. He does not resort to prooftexting or spurious arguments based on scant biblical evidence. Instead he builds the case for vegetarianism upon a much broader biblical perspective--the peaceable kingdom. In sum, Genesis 1 and 2 offer the ideal view of human existence: humans and animals are vegetarians, humans are the caregivers of God's creation, the world and all creation are at peace. Unfortunately, all that is shattered in Genesis 3. However, the biblical material looks forward to a reinstatement of that original harmony. Examining the prophets vision of the peaceable kingdom, Young concludes that the role of Christians is to do God's will on earth as it is in heaven. In other words, Jesus' vision of the kingdom of heaven is a here and now concept, not a concept that will occur only in heaven. "The peaceable kingdom encompasses the full range of human moral aspirations, depicts peaceful coexistence between humans and nonhumans, and represents the goal toward which God is guiding history" (150).

Our job as Christians is to envision the peaceable kingdom and work to bring it about. Christ's act on the cross was an act of restoration, not just between humans and God, but between humans and other humans, and humans and all creation. Thus, Christians are to be actively involved in that restorative vision. If the peaceable kingdom is to be established, one fundamental step toward that outcome is refraining from eating meat. There can be no peace between animals and humans if we continue consuming animals.

Additional touches set this book apart as well: each chapter concludes with a wholesome vegetarian recipe; the last chapter offers a basic discussion of how to "go vegetarian;" and Young provides a bibliography for further reading.

Don't be put off by the title of the book--I found out that the publisher insisted upon it to make the book more "provocative." This book is a must read for any Christian who desires to investigate Christianity's relationship to animal rights and vegetarianism. It is well written, thoroughly researched, and easily accessible to anyone interested in the subject.

As a longstanding and rather hefty vegetarian, I also firmly felt that my aversion to killing animals, birds and fish for food was rooted in reverence for God's creatures. Richard Schwartz bolstered my spirituality with this compelling and irrefutable book. Genesis One clearly asserted that man was created vegetarian before our fall from grace and plunge into strife. Fortunately, the Prophet Isaiah envisions Messianic times to be an idyllic era wherein men and all creatures will live in peaceful coexistence devoid of bloodshed. Schwartz answers his detractors and accentuates the ecological, moral and human rights benefits of a meatless diet. He also salutes vegetarian advocates including Rav Kook, Rabbi David Rosen and Isaac Singer. If you love this book it will be imperative to purchase and read David Sears' brilliant "Vision Of Eden".

This book is excellent. It is beautifully written, exceptionally complete, and very fair-minded in its tone. The arguments are compelling and clear. I expected a diatribe, but that was not the case at all. Even though I will continue to eat meat, the author raised many pertinent questions and answered them in a thoughtful, well-reasoned way.

Schwartz's treatment of vegetarianism and Judaism is remarkabley thorough. He approaches the topic from the multifaceted avenues of Jewish thinking: Torah, halakhah, values... it's all there. This book is a complete compendium on all the issues and argument pertaining to vegetarianism, concerning for animals, the environment, and more. Schwartz's style is highly readable. He is passionate about his topic, but not emotional. I highly recommend the book to everyone, and certainly for Jews who take our traditions seriously.

I wrote a review on this book for the newsletter for the winter 2001 newsletter for the animal rights group, Last Chance for Animals. I am including my review here:

Richard H. Schwartz's Judaism and Vegetarianism is a useful reference for refuting claims that humans and animals do not deserve equal consideration. It effectively explains and elaborates upon the Bible's stance on vegetarianism and explores other moral and societal issues with which non-religious people can identify; Schwartz even includes a section on how vegetarianism can promote awareness and ultimately resolve these issues. The book also contains answers to common questions, nutritional suggestions, discussions of Jewish vegetarian groups and their activities, biographies of famous Jewish vegetarians, an annotated bibliography, ideas for promoting vegetarianism, and a detailed index. In sum, Schwartz has produced a well-documented, well-reasoned, and very convincing work which ends with a query to Jews who plan to continue eating meat: "In view of strong Jewish mandates to be compassionate to animals, preserve our health, help feed the hungry, preserve and protect the environment, conserve resources, and seek and pursue peace, and the very negative effects animal-centered diets have in each of these areas, will you now become a vegetarian, or at least sharply reduce your consumption of animal products?".

I have read this book thoroughly, and I think it is the most informative, most complete and most readable book about vegetarianism I have ever read. The book is very well structured, the information given is presented clearly and is up to date. Since I am a vegan, I have paid extra attention to what is being said about veganism, and I found the author is objective, accurate and gives sound advice. The B12 issue is dealt with in a responsible manner and I think it is very wise to present the transition to vegetarianism and from there to veganism as a process of growth, where every step counts. The author gives many practical suggestions on how to make changes in your lifestyle without losing touch with family or friends and manages to be firm and friendly at the same time. These things alone make the book a purchase well worth the investment. For me, however, the particular merit of the book lies in the spiritual values that have inspired it. Reading the book from a non-Jewish perspective, what struck me most was that the author has chosen focal points which are relevant to people from all kinds of different backgrounds, Jews, Muslims, Christians, Hindus, Buddhists and people who are not religious in the 'traditional' sense. In short, all those who are concerned about the way we relate to our environment from a spiritual point of view. The first focal point is that ethical considerations are more important than habit, convenience, or tradition, and the second is that there will be a price to pay if we chose to ignore the ethical imperative to change our ways. There are many books explaining why it is better for your body to become a vegetarian; there are not many books explaining why it is better for your soul. Richard Schwartz makes the reader see how the themes of inclusion and compassion towards animals are woven all through the Torah. Having read theology at a fairly orthodox Christian college, I have often heard the argument that `since Man was created in the image of God, he was given dominion over all creation' as an excuse for the maltreatment of animals and their reduction to `meat-producing units'. Guided by Richard Schwartz, we are shown that according to the Torah both man and beast are creatures of God, and that our being created in the image of God is not a given, but rather a potential; something to be brought into manifestation by following the pattern God has laid out for us, and that one of the qualities we must manifest is compassion. Instead of feeling very proud of ourselves and thinking that we are like God already, we should realise that we are asked to imitate God in love and concern for all living beings. Instead of 'dominion' we should read 'compassionate stewardship', and that is something else entirely. From the idea of our potential for goodness and compassion, the theme of responsibility is developed. The author shows us how we are responsible, in the sense of being accountable for the wrongs we do not try to stop. By means of the voice of Amos and other prophets he poignantly asks how we can be content and comfortable while others are in great distress, humans or non-humans. I feel that now Europe has recently been plagued by BSE and foot-and-mouth disease, and we have watched the horrors of what is happening every night on television, this question is more pressing than ever. How are we to answer for these things? That is one side of responsibility. The other side is that human beings are called to do justice, to liberate the oppressed, to care for every living being and that it is the way we act in this world, the choices we make and the goals we chose, which form our answer, our response, to God. For me, our human capacity to answer to this call is the basis of faith in a better future for all beings and Richard Schwartz's book has given me every reason not to give up believing. Human beings have the potential to be compassionate and just, and they can learn how to express these qualities. And they will learn more willingly if they are given the facts about oppression and hunger and are shown ways how to change. This is exactly what Richard Schwartz has done. Like the good teacher he is, he shows people what their calling is, where they go wrong, and what they can do to change for the better. This calling is not just for Jews; many people feel that they have a responsibility for the planet and for all that lives there; they just don't know what exactly is going wrong and how to make it better. By enumerating the facts, by showing the consequences of present practices, and by showing the way out, Richard Schwartz makes a very strong case for the vegetarian imperative, no matter what the reader's religion is. I sincerely recommend the book.

This book totally rocks. I have a truck-load of vegan and vegetarian cookbooks and this one is my current favorite. Lorna Sass is a master at creating memorable recipes but this one really takes the 'instant polenta' (so to speak!). These recipes are speedy and soooo soooo yummy. I teach 'plant-centered' cooking classes in Northeast Florida and highly recommend this for my busy, health-conscious students.

The recipes are delicious, healthy and easy to make. I bought this book almost 10 years ago and still make many of the recipes on a regular basis.

I've been very happy with all of Lorna Sass' cookbooks (she even got me into using a pressure cooker!). This one is no exception - lots of neat quick soups, salads, stews and other dishes that don't require a lot of work to prepare or (especially nice) clean up since they're done mostly in one pot/pan. Lots of variety - dips/spreads, curries, stirfry, grain/pasta dishes, and straight vegetables too. Really a good cookbook to have onhand for when you don't feel like cooking up a big deal but want something satisfying.

I really liked this cookbook. It has some good recipes and I really like the sections on how to prepare vegetables, or what to always keep in your kitchen. Essential for someone with not a lot of time in the kitchen.

This little book is AWESOME. I recommend it for anyone with little time to cook (college students, working moms, anybody else!). The recipes are great - easy and fast (be sure to read the side bars as they provide simple ideas to vary the basic recipes). But, I think the best part of this book is that it really teaches you how to cook fast, healthy food. I find myself applying her time-saving methods to other recipes or to creations of my own. This is the book that I turn to when I want a nice meal in 30 minutes or less.

I love all the recipes, and the simple and clear directions. A fabulous book for both the novice and professional chef.

In my busy day and quest for a health-conscious diet, innovation and creativity are sometimes hard to muster. Jennifer's book does a wonderful job of not only giving great ideas for great tasting snacks, meals, and more, but takes traditional recipes and gives them a "raw" makeover. If you find yourself trapped in the same processed-food world but don't know how to make the transition to a raw-foods/vegetarian diet, Jennifer's book is a great start!!

You can tell this recipe book was truly made with love when you open it and read the Introduction and the Blessing before the Meal. Jennifer Lynn has obviously thought this out. Unique, fresh and easy to follow recipes.

I am looking forward to making some of these recipes for my family. It will be nice to present colorful, healthy, non-processed dishes at the dinner table.

The recipes in this book are tried and true. I've prepared the pesto, deep green garden soup, and pumpkin cookies--All wonderful. Thanks Jennifer Lynn for sharing your recipes.

Mediterranean Harvest offers an incredible variety of recipes and ways to cook virtually every vegetable. Looking for artichoke recipes, I think I found at least 10, compared to the usual 1-2 in most cookbooks. And many cuisines covered, from Italian to Greek to Spanish to everything else. Inventive and imaginative. I guess the one drawback for some people would be that there are no pics but with food this incredible the recipes can stand on their own. Just got this book so I have yet to really get into it but as a longtime cook I can tell from reading that these will all taste delicious. If you are looking to switch to more of a healthy Mediterranean diet based on vegetables, this book will make you very happy. Some breads and wholesome (yet totally tofu- and wheat-germ free!) desserts, too. It's healthy food that tastes wonderful. Brava Martha Rose.

Trying to cut our food bills, we have recently cut out most meat from our diets. What to make? This cookbook answers that question beautifully. No illustrations, but the recipes are well defined, without being too prosaic. A beginner can master the recipes as well as the sidebars that explain little tidbits of info handy to even an experienced cook. The recipes are wonderful - you wont miss the meat. They are not vegan, tho I imagine some may be, using a lot of dairy products instead. I've made several recipes already and wasn't disappointed at all in any of them. They dont need "tweaking" and my meat eating husband loved them too. Recommend for vegetarians and non- vegetarians alike.

We are trying to get more fresh veggies into our diet and this cookbook is just the ticket. The recipes are wonderful and the ingredients are readily available at most well stocked markets and farmers markets. Everything that I have made so far has gotten rave reviews from my family. The recipes are interesting and easy to follow, using good fresh ingredients. The recipes come from all over the Mediterranean region such as Turkey, Morocco, the Middle Eest, Spain, France, not just Italy and Greece. This is quickly becoming one of my favorites!

Martha Rose Shulman's Mediterranean Harvest owes a large debt to many who have gone before her, including Diane Kochilas, noted expert on Greek cuisine, and Clifford Wright, James Beard award-winning Mediterranean cookbook author. Shulman is quick to give credit where credit is due, and borrows widely from other culinary experts such as Carol Field (The Italian Baker) in areas of local expertise.

With a glut of Mediterranean vegetarian cookbooks on the shelves such as The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece (Diane Kochilas), Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Gil Marks), and The The Mediterranean Vegan Kitchen and Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy by Donna Klein, why should you choose the pricey Mediterranean Harvest?

One word: love. Shulman's love of local culture, hidden culinary gems, geography, and regional tastes, her lovely travelogues disguised as recipe introductions, and diary entries from memorable stops along her Mediterranean odyssey, both personal vacations and working in Mediterranean kitchens while researching other cookbooks such as Provencal Light and Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine(Shulman is author of over 25 books). Also, she touches on some less-commonly-discussed cuisines such as Bosnia, Croatia, and Bulgaria, Turkey, Iran, and North Africa (Morocco, Tunisia). There is also a handy index arranged by region.

Shulman's rundown of kitchen equipment and the Mediterranean Pantry (spices, olives and olive oil, cheeses, yogurt, wine, herbs, spice blends, nuts and seeds) is a miracle of compactness, yet provides ample information for the home cook without overwhelming. After a brief section on aperitifs, the all-important topic of breads, pizza, and panini is covered first, since bread serves as the base for many common Mediterranean delicacies such as fattoush (Lebanese bread salad), panzanella (Italian tomato and bread salad), and Castilian garlic soup. Most households couldn't afford to waste stale bread (Tuscan bread was traditionally made without salt), so it was given new life as a base for soups, strata, and vegetable salads (the juices would soften the bread).

The list of sauces and dressings includes such favorites as Salsa Romesco from Spain (almonds, bread, spices, and tomatoes), aioli (garlic mayonnaise) several variations of Italian pesto (basil, olive oil, cheese, and nuts), and yogurt-based sauces common in Greece and the Middle East (tzatziki, skordalia, tahini dressing, chermoula, harissa, and preserved lemons). Tapas / meze (finger food) are given a respectable spread befitting their social importance in the Mediterranean, including Tunisian carrot salad, tabbouleh, several variations of marinated cold veggies, hummus, bean and legume salads, and greens.

The eggs and cheese section captured my heart from its introduction; Shulman recalls a Velazquez painting from 1618 of an old woman cooking eggs, with the simple garnish of onion and olive oil, melon, and wine. Such staples as frittata, Spanish tortilla, omelets, strata, and several varieties of scrambled eggs delight, along with a recipe for homemade ricotta cheese.

The "small catalogue of pasta" (if this is the small catalogue, I'd love to see the large one!) is a chef's dream, and there are numerous sidebars to aid you in properly cooking pasta, making homemade pasta dough, and shaping homemade ravioli and garganelli.

The rest of the book is dedicated to savory pies, gratins, vegetables and beans (stews, sauteed/ pan-fried veggies, potatoes), rice, couscous, and grains (risotto, polenta, pilaf) and topped off on a sweet note with sweets and desserts (biscotti, clafouti, granitas, fruit compotes, ricotta cheesecake, baklava, and dessert couscous). A brief page of online resources for Mediterranean ingredients is included, as well as a select bibliography. Thankfully, sidebars are also included in the index as they are numerous and enlightening.

Overall, this may be the most complete look at Mediterranean cuisine that I've had the pleasure to read, vegetarian or not. Shulman's obvious respect and love for the region and its varied, healthful cuisine shines through every page, and her down-to-earth instructions and informative sidebars add to the experience. The visual design is simple and uncluttered (no photos or line drawings), with the focus appropriately on the magical recipes that transport you around the globe. The recipes are generally straightforward and simple, take advantage of fresh produce (although some shortcuts such as canned tomatoes and canned beans are used), and are delicious. If you're looking for one cookbook that combines the charms of Italian, French, Spanish, Greek, and Middle Eastern cuisine along with delightful commentaries on local culture and dining, Mediterranean Harvest is the book for you.

This is one of the best vegetarian cookbooks I've tried. I've even purchased a copy for my son and his wife. My husband, who's not a vegetarian enjoys the meals I make using these recipes. Most are low in fat and tasty. Highly recommend this one.

For reasons of improved health, animal protection, and spiritual harmony with Mother Earth, more and more people are becoming vegetarian. Not Just For Vegetarians: Delicious Homestyle Cooking The Meatless Way is the ideal compendium of delightful, delicious, and easy-to-prepare dishes that will inspire vegetarians, whether novice or experienced, to have wonderful meals that they can share with vegetarians and non-vegetarians alike. This 172 page cornucopia of recipes is nicely illustrated with color photography, a "Glossary of Terms", and the diverse dishes are organized into chapters dedicated to "Muffins, Scones, Breads & More"; "Family Snacks & Appetizers"; "Soups"; "Salads, Dressings, Sauces, Salsa & Spreads"; "Main Dishes with a Difference"; "There's Not Taste Like Home - Family-Favorite Redos"; and "The Wow Finish - Desserts". From Auntie Blanches' Cottage-Cheese Scones; Tahini Terrific No-Bake Energy Bars; and Meal-in-a-Bowl Cabbage Soup; to Deep-Dish Potato Pie; Mushroom Stroganoff with Herbed Pasta; and Easy Chocolate Hazelnut Clusters, Now Just For Vegetarians will appeal to any kitchen cook for any dining occasion whether or not everyone sitting at the table is vegetarian.

NOT JUST FOR VEGETARIANS by Geraldine Hartman is a book for people who enjoy good, healthy food. What impressed me most when I first read it was that the recipes for main dishes do indeed contain complete proteins, which had always been an issue for me when considering vegetarian meals. Not to worry. These recipes will keep your body finely tuned ... and wanting more.

The book covers all culinary areas: muffins and breads, snacks and appetizers, soups and salads, main dishes, and desserts. Whether you're looking to change your diet completely or simply add some variety to your cooking, this book has it all.

My favorite dishes are "The Best Scalloped Potatoes," "Winter's Day Soup," "Marinated Bean Salad," and "One-Pot Veggie-Pasta Dinner." But this is indeed "the short list." Whatever the season, there's a recipe to match the weather. And if you think that there are only so many ways to combine non-meat products, then this book is a "must read."

One of the greatest strengths of this cookbook is that it is written in a straightforward, easy to understand style. You won't be stumbling around the kitchen, wondering if you are preparing the dishes correctly. Ms. Hartman also includes much anecdotal information about vegetarian cooking and its benefits. But remember: it's NOT just for vegetarians. It's for people who like to enjoy a good meal. Bon apetite!

I like this recipe book because I can read through it and I know what every ingredient is, the weirdest thing in there is TVP which is something I have always wanted to try out anyway. Lots of easy recipes full of familiar flavors -- on one hand, it could be a good thing, on the other hand I noticed that there is a heavy reliance on cheese-based recipes. There's more to vegetarian cooking than cheese, but I guess for quick, easy, tasty recipes it is an easy way to add a lot of flavor. A few of these recipes such as the "Italian Cabbage One-dish Dinner" have become favorites around my house, for that alone this recipe book is worth it.

I am not a vegetarian, but am always looking for alternate ways to include healthy choices in my diet. Not Just For Vegetarians is an excellent resource for someone such as myself! The foods are flavorful and the recipes are easy to follow. And if, like me, you are limited to the grocery store for meeting your shopping needs, you will find that all the ingredients are readily available! The scones are to die for and the Tahini Terrific No-Bake Energy bars are a favorite of mine on those days when I need on-the-go snacks. And the Savory Cheddar Cheese Muffins? Don't even get me started! Too yummy!!

I highly recommend this book to all cooks, non-vegetarians included. You'll find some old favorites beautifully recreated in a healthier way and some new recipes that are destined to become staples in your meal planning!

It is very hard to be a vegetarian when your family is not. Do you cook seperate meals for everyone? With this book, Geraldine has created some great recipes that even the meat lovers in your family will love.
I tried the Mexican Burrito Dinner last night and my whole family enjoyed it and had seconds and thirds. I have 2 teenage boys so that is a big deal.I plan on trying more of the recpes which are in a very easy to read format. The preperation instructions are short and to the point, it are very easy. I think you will be pleasantly surprised with the recipes in this book, and if you are like me and trying to have a healthier diet, this is a book you should buy. I highly recommend it and my family asked me to make the Burrito Dinner recipe again! Kudos!

Unfortunately, I'm not that creative. I have loved most of the sauces I've tried, but I would like to have seen more complete recipes as far as how to serve the sauce. While the author makes recommendations, there are no measurements or instructions on how to prepare the main dish that the sauce will accompany.

However, I have to say that I especially like the tofu sauces. I sneak them to my non-veg, anti-tofu roommates all the time and they have no idea until after they've eaten and commented on how good the sauce is!

I'm a vegan with a gluten intolerance who hates to cook. Rather than starve to death, I bought The Saucy Vegetarian! This book allows me to create really great-tasting meals without slaving over the stove. The sauces require no cooking, so they are ready in less than five minutes. I prepare a grain, like quinoa or brown rice, a protein like beans or tofu, and one of the sauces in the book, mix them together, and voila! I have a yummy, healthy, meal! Many of the sauces in the book make good salad dressings, too. In the margins of the book are suggestions of what each sauce might taste good with. I use the suggestions as a springboard to try all kinds of combinations. If you own a wire whisk and a bowl, this book is for you!

I have several shelves full of vegan and vegan-friendly cookbooks. The Saucy Vegetarian is one of my favorites, not just for the delicious 100% vegan recipes, but for the creativity it inspires. The recipes generally involve processing about 6 to 8 no-cook (with occasional stove-top roasting) ingredients in the blender, and in some cases a food processor. Using this simple technique, I've made many awesome sauces and dressings, both Jo Stepaniak's recipes, and variations based on her recipes. A couple of ingredient substitutions I make that work well are 1 tablespoon chopped onion for each teaspoon powdered onion, and 1 teaspoon maple syrup for each teaspoon sugar. Unlike Jo's earlier works, some of these recipes call for sugar rather than a more natural, lower glycemic index sweetener. Fortunately, this isn't a problem as the maple syrup works fine, and there is a section listing recommended sweeteners and describing how they work in recipes.

My favorite recipes from the book include:
* Instant Alfredo Sauce - Very cheesy and smooth. And you would never know it contains only 13 calories per tablespoon and 0 grams of fat!
* Walnut Pesto Sauce - Delicious and very quick to make. No need to chop the walnuts first, just pile them high in the measuring cup. Works well with 1 to 2 teaspoons of Bragg Liquid Aminos (similar to soy sauce) in lieu of the salt and water.
* Carrot-Dill Sauce - I add a secret ingredient of celery seed and cut down on the water a bit for a thicker sauce. Delicious over rice and vegetables.
* Tahini, Tamari & Onion Dressing - I was afraid when I first made this raw onion dressing it would be overpowering, but the tahini and olive oil combine with the onion to make a mild oniony dressing that won't make your eyes tear. I always double this one and cut down on the water a bit to thicken it. I imagine that with mint or dill, it would make a great falafel sauce.
* Herb and Onion Vinaigrette - Makes a restaurant-quality house dressing. I double this one and substitute an equal quantity maple syrup for the sugar. Works great with balsamic vinegar in lieu of the wine vinegar.
* Sunflower Seed Dressing - This makes an interesting ranch-style salad dressing or dipping sauce. But it excels as a sandwich spread or pita bread filling with vegetables.

Of the dozen or so recipes I've tried in the book, there's only one I didn't like--the Miso Citrus Sauce. Tasted like salty orange juice.

Two helpful features with each recipe are the nutrient listing (calories, protein, fat, and carbohydrates) and the listing of foods in the margin to try the sauce on. But, this cookbook contains an amazingly helpful feature rarely found in cookbooks: In addition to merely giving you her recipes, Jo teaches you how to put together the six basic tastes (sweet, salty, bitter, sour, pungent and astringent) to develop recipes of your own. She goes into a lot of detail about these tastes, which raw ingredients to use, styles of no-cook sauces and dressings, and even how to correct flavors if you don't like the concoction you invented. She also provides information on planning vegetarian menus, along with sample menus. Whether you're a novice or experienced vegetarian or vegan, it's worth reading the nearly 40-page educational section to get the creative juices flowing. Then follow Jo's advice to be innovative and consider her recipes as a starting point, altering as you see fit. That's what I do, and receive a lot of compliments in the kitchen. :-)

My partner has started asking me _not_ to use this cookbook because I have been making so many recipes we are getting bogged down in leftovers!

In contrast to most cookbooks, the recipes are just as quick to follow as they look; the focus is kept tightly on simple uncooked sauces and you will learn how to make all of them. Preparation time is pretty minimal for most recipes so it really is possible to whip up something to put over quinoa, potatoes, spaghetti squash, crusty bread, etc. etc. in ten minutes or so. And it tastes good. If the thought of a cold sauce turns you off, just microwave it for a couple of minutes and you will never know the difference.

The author does a good job of both explaining the principles you need to improvise sauces without following a recipe, and supplying plenty of good recipes to try while you are getting there.

I would highly recommend this book to anyone who wants a quick and straightforward guide to adding flavorful sauces, dressings, spreads, and dips to their food, vegetarian or not. You probably will need to buy some foods you would not likely have in the kitchen otherwise (unusual nut butters, specialty vinegars, etc.) but most of these keep well and are good values.

A word on blending - a food processor is not likely to be enough. At first I was hesitant to make anything for fear of the cleanup involved in a full-size blender full of sticky goop. Then I realized that a hand blender with a tall, narrow blender cup works excellently: nothing splatters if the cup matches the blender properly, there is no issue over cleaning food out from around the blades (just lift the hand blender out, _unplug_, and lick it off!), and it is easy to store leftovers by just capping the blender cup and tossing in the refrigerator. My Osterizer blender just broke recently but I will look for a new, sturdier one.

I have used this cookbook for years, and have found it delightful. Many other veggie cookbooks offer run-of-the-mill fare - we've all seen chili, tabbouli, hummus, and macaroni-and-cheese more times than we can count. In contrast, this cookbook offers something new and delicious on nearly every page. The recipes are creative and unique, and very easy to make. Generally, I can turn out a meal in the time it takes to boil a pot of rice. The author has good taste - her flavour combinations are reliably tasty, for carnivore and vegetarian alike.

Brendan tells his story & is very inspirational. He offers ideas and recipes. A good book to give to any one into sports. If Tiger Woods read this he'd win even more!

A truly inspiring read that won't end up on the bookshelf but remains handy every day!
I completely restructured my pantry and more so my thinking about what I put where my mouth is.
Supplements are just that, the true benefit comes from whole fruits and vegetables. I've been a lacto-ovo vegan for about 18 months and still going strong. My biggest challenge was the proper intake of protein. After reading Brendan's book I'm closer to an inner and outer nutritional balance than ever.
Astrid Kratzat, RN, 42, avid runner, Las Vegas, NV

First, let me comment on all the criticism that the author is selling his own product (Vega)... how can you complain when he gives you the recipe to make it?? The recipe "Nutrient-rich shake" is on page 87. You don't have to buy his product, you can make it yourself. Personally I did this for a while and found it too time-consuming (just as the author says). I ended up ordering his product, but have no regrets. I really like Vega and will continue to purchase it - it's expensive, but you can tell when you use it what high quality it is.

Now about the book... For such a short book, it's PACKED with information! This book deserves a lot of credit for providing such a complete picture of stress - what it is, where it comes from, how it affects your body, and how to deal with it. Stress is stress, regardless of the source. Although this book is mainly concerned with stress from physical exertion, the information will help with whatever kind of stress you have.

The recipe section in this book, though short, is excellent. Several of these recipes have become regulars in my diet and are committed to memory. One unique thing about the recipes is they show which nutrients each ingredient is adding. For example, a banana adds electrolytes, a half tbsp hemp oil adds Essential Fatty Acids, pumpkin seeds add iron and zinc, and so on. I really enjoy this feature; it helps me better understand the nutrition (rather than just following a recipe). It's probably my favorite part of the book, next to the information on stress.

I've read at least a dozen different raw food health books and they all have their merits, but I have to say that this book is unique. I am so glad to have it in my collection. I'm giving copies to some of my health-conscious friends for Christmas this year.

If you want to be a super athlete and stay healthy, or you want endless stamina, ever-increasing strength, and a healthy body, or you are vegan and want to lift weights or other intense workouts, then Brendan Brazier has designed a diet plan for you! If you are already vegan, have food sensitivities, and love whole foods but just haven't been able to put it together so everything works, then this diet plan is for you.

If any of these descriptions fits, then skip this book and go directly to Brendan's Thrive Diet. It incorporates most of the material here and adds recipes. The Thrive Diet

If you're not sure, go ahead and get this book to check it out first. Brendan is amazing!

I've been a struggling lacto-ovo vegetarian for 16 years. Busy career/life made me take the easy route...whatever you can lay your hands on to eat that was meat free. PU! This book helped me in my search for a better way to eat, especially on the run.

The recipes are probably fine but so far I haven't tried them. I have ordered quite a few vegetarian books lately and this is one I was a bit disappointed in. I grew up in NY and do miss deli food!

I grew up with NYC style deli style foods, and this book is great! Most of the recipes are so easy, too!

I tried the Red Pepper "Lox" first, and my whole family loved it!
*Tip: we sprinkled nori granules (flakes of seaweed) on it for a subtle, fishy flavor!

I'm going to be preparing a lot of the salads often (especially the marinated veggie salads, salads with grains added (like bulgur), and the delicious Chick Pea "Tuna" Salad and White Bean "Salmon" Spread! :)

If you love NYC style deli salads/dairy type dishes/vegan cuisine, this is a wonderful cookbook for you, too!

To see the words Vegan and Deli in the same sentence makes you do a double-take. Relax, it's true! Jo Stepaniak has taken the delicious, comforting world of deli foods and managed to make something wholesome and healthy out of it. When I think deli food, healthy doesn't exactly spring to mind. Enter Vegan Deli. This book has THE most amazing span of deli salads I have ever seen. "Cold Mushroom Salad with Cilantro and Cumin", "Fried Pepper and Tomato Salad", and the ever delectable "Caponata". Caponata is a cold Italian eggplant salad...an Italian salsa if you will. It is delicious eaten on its own out of a dish...but my preferred method of eating and presenting Caponata is topping some fresh crusty bread with it! Those are above and beyond the array of potato salads in this book such as "New Potato Salad With Olives and Capers". What first prompted me to buy this book was the "Pickled & Marinated Vegetables" section with it's many recipes such as "Mixed Vegetable Pickles" and "Pickled Eggplant 'Herring'"...Yum! For an amazingly simple dish that's sure to impress, I recommend the "Noodles in Peanut Sauce". I like to serve that with a simple salad and "Asian-Style Dressing". "Better Than Chicken Noodle Soup" is exactly what it's title suggests...my grandma never came close...Sorry Grandma! Another reader had mentioned the "Lemony Lentil Soup With Noodles and Mint" and I have to agree. Lentil soup has always been a favorite of mine, but I had never had it with this minty twist. It is to die for! "Classic Onion Soup" is another favorite. I like to make a batch of this, top with a recipe of Mostarella Cheese (from The Uncheese Cookbook, Jo Stepaniak), place in a tureen and bake. Just like the real thing. I am stuffed just writing about this delicious food, but could always save room for "Hot Apples" or "Ambrosia". Ambrosia is literally "food of the gods" and I must agree...it is simple yet exotic and truly exquisite. Well reader, I hope this review has helped sway you...You won't be disappointed with Vegan Deli!

Vegan Deli is an amazing cookbook! Every recipe that I have ever made from it has been delicious, and absolutely ingenious. Not only am I in awe of the recipes from Vegan Deli, but my guests who have also dined on these recipes have shared the same sentiments. I am continuously asked by friends for the mouthwatering recipes that this book holds. Joanne Stepaniak continues to amaze me every time I bring her recipes to my table.

Some of my favorites so far include the black bean hummus, which has such a rich and wonderful flavor to it, yet it is not loaded with fat. Also the white bean salmon spread is always a party favorite when I bring it to gatherings. The lemony lentil soup literally had my guests moaning with delight. It brings the perfect combination of flavors together-red lentils and lemons. At the same time, Joanne adds a new twist to the lovely mixture by adding mint and noodles to the recipe. It truly is unique and delectable. The luscious cashew sesame bean "cheese" is a delightful spread for bagels. It reminds me slightly of cream cheese, but I find it much tastier than the cream cheese I remember from childhood. I love the tang of the lemon and the rich taste of the cashew butter mixed together with the bitterness of tahini. If I have not raved enough about the previous recipes, then perhaps this one might tempt you. The lentil walnut "chopped liver" is hands down one of the best foods I have ever eaten. It is wonderful on crackers, in sandwiches, or even just straight up with a spoon! It is worth buying the book for this recipe alone.

Not only do the recipes in Vegan Deli taste good, but they are also very healthful, easy to prepare, and light on the checkbook-making this cookbook one you do not want to miss out on having.

You can't go wrong with anything from Joanne Stepaniak. She's the best vegan cook around. This book is excellent for any vegan or someone just looking into it.

The best book on vegetable cooking I have ever owned, am on to my third copy.All dishes are easy and delicious, her relaxed
approach to food is one we should all embrace.

I am a huge fan of Viana La Place, I have several of her books...Verdura is another fantastic addition to the foodie's library. I have prepared a number of the recipes in this book and they have all been winners. Her descriptions are spot on, and her cooking advice is always appreciated. I'm a little annoyed to see people complaining about this not being a "true vegetarian" cookbook. Guess what, folks, it's not supposed to be!

After having the eggplant torta from this book at a friends house, I immediately went home and ordered the book. I'm working my way through it slowly since I'm not a consistent maker of dinner, but I have used several recipes repeatedly for home and entertaining. The praise has been universal. Having experimented with lots of recipes, it is such a thrill to make something that people rave about and tastes as good as it "sounded." The pasta with fennel (a fresh sauce perfect for summer) is gourmet in quality and my husband raves! The ricotta torta is another delicious treat. You have to have time to slice and dice, of course, but when the results are this good, I don't mind. I highly recommend this book for amateur cooks like myself who will suprise themselves and increase their confidence through the splendid results!

I received this book as a gift from my father because I kept checking it out from the library. This past weekend I used the Risotto with Swiss Chard and Winter Herbs as a stuffing for winter squash and Rapini with Garlic Bread Crumbs as the main course for a fund-raising dinner for 60 at my daughter's high school. The diners absolutely raved about it! The recipes are simple and straightforward and sooooooooooo good. It's one of my favorite cookbooks.

There's some of everything in this cookbook but if you're vegetarian or vegan be prepared to alter the recipes here and there. There's a recipe for chicken broth and another for beef broth and they're used in a bunch of the recipes -not a big deal - I just substitite a nice vegetable broth and all is well. Anchovies are used here and there too. For the vegan - you'll need to do your own substititues where cheeses are called for and there are a few egg recipes.

Anyway, that said, there are lots of great recipes in here. Here's a quick view of the table of contents and a few of my favorites:

- Antipasti (vegetables, fruits, cheeses, marinated vegetables, hot antipasti) - Artichokes Griti Style is really tasty - it has olive oil and parm. cheese; also some really easy recipes for things like raw vegetables with olive oil, marinated eggplant, spicy carrots, etc

- Salads (leafy, little, and salads as main courses) -lots of nice, mostly simple salads. I made the one called Warm Cannellini Bean and Herb Salad and served it at our Christmas dinner alongside raviolis etc and it was a hit

- Grilled bread and sandwiches - haven't tried any of these but they look tasty

- Soups for every season (minnestrone soup with rice was excellent - I did it in the slow cooker - yum! There's also an escarole soup similar to what my grandmother used to make - it was good but not as good as hers :)

- Pasta Sauces (excellent, fresh ideas straight from the garden. pasta with 10 herbs was great. I haven't tried it yet but there's a recipe that uses tomoatoes and avocados that sounds really good. These sauces are pretty much all things you can whip up fast, no cooking for hours on the stove - its focus is fresh and almost raw - really good - and good for you :)

- Rice and Polenta dishes (I haven't tried any of the polenta dishes - had some bad experiences with that so far)

- A sampler of Main Dishes (many interesting recipes here like zucchini stuffed wit mushrooms, gnocchi, ftittatas.)

- Side vegetables (I love side dishes and there are some good ones in here that I've tried and were great. The ones I've tried are: artichokes w. sundried tomatoes, artichokes braised with thyme, broccoli w. garlic and red chili pepper, etc. There are some tasty sounding bean dishes that I haven't tried yet but plan to)

Overall great cookbook - I've tried a sampling of recipes and they've all been good, just need to modify ever so slightly to make them vegetarian.

I'd buy it again!