Vegetarian Books

Thank you for your quick shipment. Book is in great shape, as you stated.

This book is easy to read and follow. I definitely won't be making all these cheeses but there are basic favorites.

This book was recommend in a class I took on cheesemaking at Whole Foods. It's a great reference. I haven't made anything yet but it seems easy to follow and not too complicated.

Easy to follow directions, lots of recipes that a busy person can do too. Love the Muenster recipe!

As a novice at making cheese this book has given me the confidence I needed to give it a try. My daughter and I had a wonderful Saturday afternoon making Mozerella and Ricotta cheeses. The book is great.

I was titillated by the title of Moosewood Sundaes, as I had never heard of Moosewood on the West Coast: I am just another ignorant Westerner. I set out to find out what Moosewood is, and I found out some people apparently expect that it is all about vegetarians and vegans. (I thought perhaps they just did not know how to spell and I wasn't interested in their sex lives.) After pondering their messages for a while, I perused my TV and found there are many programs which absolutely do not interest me, so I discarded my TV. Then, I perused my newspaper and found there were many articles which did not match my politics, so I cancelled my subscription. I went into a bookstore and after looking at many of the books therein, I decided that I was being inconvenienced by the choices I was having to make based upon my interests, and I decided never to go back into another bookstore. After returning home completely disillusioned and disappointed in the world around me, I washed my face and I didn't like that, either: so I cut off my nose to spite my face. Now, I am left only to complain of my tribulations. Too late someone told me to light a candle instead of cursing the darkness. Best Wishes for their happiness; I hope they find it somewhere.

In the mean time, I am still titillated, whatever that means, and I mean to order this book based upon ALL Reviews because I have the means, and it sounds as though I might find it to be a valuable information resource in my tolerant lifestyle and in my meal-planning. Leland

This is a classic and as appropriate for today's cooks as when it was written. I wanted to learn how to make foods with an international flair and this has it---Plus commentary.

I first got this cookbook when I was in college back in the early 90's in Rochester, NY. I made several recipes for my roommates and they loved them! I have never made anything from this book that turned out less than delicious. I seldom post reviews on anything, but I think this cookbook warrants my review. My favorites are the Cape Verde Vegetable Soup, Groundnut Stew, Moroccan Stew and the Rusks (with a cup of chocolate chips thrown in). I have a whole legion of rusk followers now who have asked for the recipe : ). I just called one of my old roommates and she told me that she wanted to make a batch of choc. chip rusks so bad last year and she lost the xerox, that she went to her public library and found the book in the stacks and made a new xerox! That's love : )

This cookbook is INCREDIBLE! I got it for my birthday 10 years ago and have tried at least half of the recipes in it -- and my copy is battered enough to prove it. I especially recommend the Tapenade, Turkish Spinach & Lentil Soup, Sayra's Greens, Pasta e Fagioli, Pepperpot Soup, Mocha Pecan Pie, Galletas de Nueces, Polvorones de Canela, Mexican Hot Chocolate, Pulla, Ukrainian Almond Crescents (OK, so I have a sweet tooth). The best gift I've ever gotten!!

I purchased this cookbook about 15 years ago - - a little while before I moved out on my own. I purchased "The Joy of Cooking" and "The Silver Palate" at the same time. This is an excellent cookbook.

-Every single recipe turns out well and as it should. A rarity in any cookbook.

-It is well laid-out. One recipe per page, ingredients separate from method, limited cross referencing required, easy measurements.

-simple techniques.

-informs you ahead what can be made in advance.

-excellent index; a necessity in a cookbook so often overlooked.

I now own about 40 cookbooks or so, am married with children and have entertained many guests. This book taught me how to cook gently and easily. I highly recommend it to anyone just starting out whether they are vegetarian or not. I still use it and (although you may not believe me) some of the recipes are much, much better than those in fancier cookbooks for the same items. And easier too. Oh and did I mention? Everything made from it tastes good.

My husband and I have been vegetarians for 10 years and I am always ont he lookout for new recipes. This is one of my favorite cookbooks. The recipes are good, but I also appreciate the thought that was put in to writing in. Eventually I will try his method of capturing wild yeast and making my own sour dough. In the meantime, it is nice to see a cookbook that provides this much detail.

Everything we've made from this book is amazing. Simple, easy to read instructions, nothing too fussy and still end up with great food at the end. Try the chili. I've never had anything so good.

Okay, so he's gone over to the dark side lately (flexitarian? I'm sorry), but I agree, Peter Berley is a genius. This is the best cookbook I've ever seen--vegan or otherwise (and it is almost entirely vegan except for some of the desserts). Simple, subtle, and clean. When I make this food, my friends think _I'm_ a genius. My meat-loving relatives want the recipes. You won't be sorry.

This book is a find in a world of mediocre and redundant vegan cookbooks. Berley embellishes old vegetarian standbys- seitan, tempeh and tofu - and turns them into complete, appetizing, diverse and professional dishes that you might find at a restaurant: for example, Spicy Stir-Fried Broccoli Rabe with Lemon-Basil Tofu, Apple-Mustard Baked Tempeh Sandwich Filling, and Savory Seitan-Stuffed Summer Squash Provencal. I've finally graduated from vegan chili and vegan french toast! The author comes up with many creative dishes, salads, spreads (try Pumpkin-Walnut Pate), casseroles, pasta and homemade breads. To someone whose concept of vegetable sides ends with boiled carrots, the author's recipes for Caramelized Fennel, Braised Red Cabbage with Apples, and Stuffed Collards Baked in Zesty Tomato Sauce opened up a whole new world. Berley doesn't neglect the desserts, either; his Lemon Tart with Toasted Almond Crust was delicious, easy, and cholesterol-free. Also, I appreciate the fact that the author does not use soy in his cake ingredients; he uses alternative binders to replace eggs. Before each chapter the author includes helpful tips on how to use and prepare each type of food, whether it be quinoa, beans or yeast. Most of the recipes in this book are vegan, but, more importantly, they are original and take vegetarian cooking to another level. The author doesn't attempt to recreate beloved meat and dairy dishes; he simply creates delicious, meatless cuisine that anyone will like.

As 2 other reviewers have pointed out, he has said, "For me vegetarianism is very adolescent and very sentimental." The may be fine for those who want to add some (not so modern actually) vegetarian dishes to their diet, but he's needlessly insulting to vegetarians.

As a polarity practitioner encompassing Ayurveda nutrition and yoga, this book both educates anyone on Ayurveda and its healing philosophy in a clear, fun way! So exciting! I have used this book in my practice with clients, friends, and family whom have all enjoyed understanding their dosha type and then trying the foods that support them. A powerful way for people to understand and use Ayurveda in there everyday life. A gift of vitality! The dishes are fabulous, lively tastes and full of colors! Thank you to Thomas Yarema, MD, Daniel Rhoda and Chef Johnny Brannigan!

This is a beautifully crafted, comprehensive guide to the ancient science of ayurveda. You can tell that a lot of care went into the creation of this book. It makes a perfect introduction to those new to Ayurveda, and a great resource for those already immersed. It explains, in an easy to understand format, all you need to know to determine your ayurvedic constitution and what foods/ recipes are best for you. The recipes are great, with many vegan and gluten free variations possible. The food photography is world class and stunning. I highly recommend this book.

I am usually not so easily impressed, but this Ayurvedic cookbook is simply the best! Beautiful to look at with a very well-written easy to understand Ayurvedic theory part, the recipes are mouthwatering and simply delicious using only the healthiest ingredients. New and unusual combinations make this book a must-have not only for people on an Ayurvedic regimen, but for anyone who loves healthy gourmet food! I own probably every Ayurvedic cookbook out there, since I am an Ayurvedic practitioner myself, and I find most other Ayurvedic cookbooks boring, but not this one!

The first recipe I made from this cookbook was awful. I mean downright inedible. After trying it twice, I determined that there must be two typos. I amended the recipe and it is edible but not great. I tried a few others and they also left me quite underwhelmed. Makes me not all that excited to try any more recipes and this cookbook has been relegated to the St. Vinny's basket. There are so many great cookbooks out there that this one seems a waste of time. The Ayervedic information in the front of the book is easily gotten elsewhere (it was nothing new).

I get the feeling that this book gives you a good start in regards to Ayurveda. This book has a lot of information and great recipes that are broken down into Vata, Pitta & Kapha. If you're looking at a recipe for Pitta and you're a Kapha, it tells you at the end of the recipe what you can substitute OR if you should avoid it. This book also gives you Dual-Dosha recommendations.

It's easy to read and the beginning gives you a good overview of what you should know. I tend to be easily overwhelmed by too much information when starting something new. This book doesn't have that effect on me. I also like pictures in my cookbooks. I like to know how it should look if I've not made it before. I'm starting off with this book knowing there's a lot more to get into if I want.

Food writer, food stylist, and traveling culinary teacher Louise Hagler now offers her classic Tofu Cookery in a revised 25th anniversary edition; all recipes are updated for modern nutritional standards, with reduced quantities of more healthful fats and less salt. New recipes have been added to complement old favorites. From Walnut-Olive Dip to Barbecued Tofu, Focaccia with Tofu, Chinese Sweet-and-Sour Balls, and much more, these tofu dishes are undeniably appetizing - just seeing the full-color photography is enough to make one's mouth water! Highly recommended for tofu connoisseurs everywhere.

This is a great cookbook. I have all of Louise Hagler's cookbooks and she never lets us down. I do recommend that you buy the previous edition as well as this edition. This edition has some new recipes, but the previous version has nutritional information for each recipe. Also, the pictures in this version are smaller than in the previous version. Both books are purchases that you will not regret.

I am a vegetarian and this is the perfect book for anyone else who is. It's more veggie friendly rather than vegan friendly, but I'm sure you can substitute a lot of the ingredients. This is a great cookbook that has resulted in numerous wonderful meals for me. I would say that there was only one recipe in this book that I tried and didn't love.

The ingredients and instructions are presented in a clear and concise manner. This book may be a bit older, but I've used several cookbooks and this is the one that I always keep coming back to. I only wish that it would indicate difficulty level and prep time amounts.

This is a great American tofu cookbook, though that is not to say that there are only tofu recipes. A lot of vegetarian cookbooks require weird, hard to find ingredients. The weirdest thing in here is wheat germ. It is true that her recipes are somewhat bland, but they are easy to spice up and i think it is better that way so they can be personalized. Everything I've made has been a huge hit with my family. The servings are appropriate and the recipes are very easy and mostly quick. It is easy to read and well-organized. Although she doesn't advertise this (and should), ALL the recipes are VEGAN!! You really won't miss the dairy or eggs in most recipes. Although the meatloaf, meatballs, and potato pancakes require eggs to really stick, it's not necessary. And these vegan recipes do NOT taste vegan (speaking as a former vegan). The comfort food is great as is the asian and mexican food.

I HIGHLY recommend this cook book. It is the most used of all in my repertoire including both Vegetarian Epicures, Moosewood, Julia Child, Joy of Cooking, and several other vegetarian cookbooks.

I have been exploring tofu and other meat alternatives since my gastric bypass surgery over a year ago. I still have not been able to stomach meat. I bought several tofu books and vegetarian books and this was by far the superior one I've purchased. What I like about the book:
1. The large easy to read fonts.

2. Each recipe is layed out in steps for preparing the meal.

3. I love that the nutritional values per serving are given!!! There are so many books that do not include that information and its extrememly helpful for persons who are trying to track what they eat.

4. The recipes are appealing and simple and so far all have been mmm! mmm! good to grrreat!!

5. The recipes are broken up into segments like Dips & Spreads; Soups; Side dishes: etc. Then at the begining of each segment is an alphebetical list of the recipes in that section. So you don't always have to go to the index in the back of the book. You can turn to the segment and glance down the list of recipes to find the one you are looking for.

Because I know I will be using the book often, I took it to Fed-ExKinko's and had it spiral bound. I can't imagine anyone being disappointed in this book. Remember its a tofu cookbook, not necessarily a vegetarian cookbook although most recipes in it are vegetarian or can easily be adjusted to fit the vegetarian fare.

I bought this cookbook about a year ago, and we have made very many of the recipes. Everything we've made has turned out wonderfully. Instructions are clear and concise. I feel like the author wrote this book because she wants to make it easier to feed a family healthfully, and acknowledges the time constraints that come with being a parent of small children, and the need to get healthy food on the table - quickly! I also appreciate that she includes ingredient substitutions for people with allergies or intolerances. The one and only disappointment I have had with this book is its emphasis on hemp seed nut butter and other hemp-derived ingredients. I haven't been able to find any of these hemp ingredients in any of the stores where we usually shop, including our local health food store and food co-op. For that reason, there are quite a few recipes I haven't been able to try, because I just can't find the hemp ingredient(s), and I've been afraid to substitute other nut butters for fear the end product wouldn't turn out right. But, if not for the unexplainable emphasis on hemp ingredients in many recipes, we love this book. It's full of healthy recipes that are easily prepared, and that my family enjoys. Besides the hemp stuff, all the ingredients have been familiar and easy to find. I would suggest for future editions, to perhaps include possible ingredient substitutions for those who don't have access to hemp nuts, hemp butter, etc.

I have not loved absolutely everything I've made from this book, but I think it definitely deserves 5 stars. Firstly, it is a staple on my shelf. When I move back and forth for school between my two homes, it always comes with me. Also, two of my favourite recipes come from this book. And "favourite" is saying a lot when you're someone who owns over 20 vegan cookbooks. The Broccoli-Mushroom Phyllo Pie and the Sweet Potato Curry alone would make the book worth it. While I am not allergic to wheat, and while I don't have a child, I liked both these aspects of the book. I now have a better idea of what to feed my wheat-free friends. When I don't have spelt flour around, I have had no problems substituting all-purpose and whole-wheat pastry flour in these recipes. This book did, however, make my friend think that wheat-free meant gluten-free, which is not the case. Maybe this could have been made more clear.

Vive Le Vegan! was the first vegan cookbook that I bought after becoming a vegan and although I have bought several others since then, the recipes in this book are a staple in my house. One of the most important things about the recipes in Dreena's book are that they range from moderately labor-intensive to get-it-on-the-table-now! The Cannellini bean yam hummus and creamy hummus are regulars at family gatherings now, requested by omnivores no less! The Moroccan chickpea patties and sunflower-lentil pie are outstanding as are the curries and any dessert in the book. I highly recommend this book!

I have many vegan cookbooks and, even though I often enjoy making elaborate, elegant meals with lots of ingredients, I find myself coming back to Dreena's recipes when I want something easy to prepare and yet delicious. Dreena has a knack for combining flavors to get the most out of minimal ingredients. I've made the Lemon-Herb Tofu countless times when I needed a quick dinner with minimal effort and the results are always excellent. Other favorites include the Creamy Hummus (easily my favorite homemade hummus recipe), Sweet Curry Chickpea Casserole, Lemon Rosemary Potatoes, and the Chickpea Ratatouille.

Dreena especially shines with her desserts. They are quick yet do not sacrifice flavor. She offers many alternatives to wheat-based baking (but keep in mind that it's always possible to substitute regular flour for the wheat flour alternatives she recommends); I made the gluten-free Chocolate P-nut Butter Squares for a friend who avoids wheat and they were wonderful. Her dessert recipes are "healthy" in the sense that they do not rely on processed food products like margarine, but Dreena does not shy away from using an appropriate amount of fat (in the form of canola oil) in the recipes to maximize flavor. Her Homestyle Chocolate Chip cookies are probably the best chocolate chip cookies I've had in my 11+ years as a vegan. Her Fudgy Brownies are the only vegan brownies I've had that replicate the dense, crackly-top (and not cake-like) brownies I remember from my pre-vegan days. And as someone who lives alone, I also love that the dessert recipes don't make a huge serving (although with the cookies, esp., it's easy to increase the recipe size).

Dreena also deserves credit for bringing hemp products into the vegan culinary spotlight, as hemp food products are incredibly healthful, and yet many vegans may not be familiar with them. I just made the Chocolate Hemp Squares, which were addictively delicious, and have been incorporating more hemp products into my diet as a result Vive Le Vegan.

Vive Le Vegan provides a great introduction to vegan cooking, one that will not intimidate even new cooks, and proves how delicious vegan food (especially desserts!) can be.

This is my new favorite cookbook! I've used lots of the recipes and found only 1 I didn't care to much for. I love all the wheat free options, as I have a friend who is wheat free. Lots of kid friendly recipes. The recipe for the fudgy brownies is worth the price of the book!!

I wouldnt say that this is a favorite of mines but it has a few recipes in it I like nothing you can find off the internet for free. But lets say you are the type like me who likes to have cookbooks then buy, Im sure you will find something in here you like. I havent tried all of the recipes yet, Im going to get around to it one day though.

easy recipes. this book is small and easy to pass along to family members who need a little understanding on how to cook vegan and the reasons to do so. i just passed this book along to my sister, as the recipes are not outlandish or intimidating to a non-vegan.

This is my favorite cook book. My favorite recipe is the super easy vegan fudge (no candy thermometer needed, even chocolate connisseurs can't taste the difference.) There's a good selection of main courses, dessert, snacks, and breads - it isn't one of those fake vegan cookbooks that are really just side dishes of vegetables or carbs or cheese dishes. Also, it doesn't rely too heavily on "weird" ingredients like egg replacers, tofu, or tempeh, though there are some recipes in there for those looking to experiment, so it's perfect for beginning vegetarians or if those ingredients aren't available, and all the recipes are vegan, so you're not relying on cheese to make the food taste good - you're actually tasting the food! My copy is stained because I use it so often. I wish I had more vegetarian friends to give a copy to!

This was the second cook book I haver purchased and one of the most used(its held together with packing tape after a good 10 years of use. The banana bread alone makes it worthwhile.

I know that when trying to fine a good cookbook you read a billion reviews, so i'll make this short.

I'm seventeen years old and a brand new vegan, so i started out knowing nothing. This is the first cookbook i bought, it was simple and easy to follow, and it's recipes have "normal" ingredients. Once you learn what your staples will be: nutritional yeast, tofu, TVP, beans... it's easy to keep them on hand no matter where you live. Believe me, i live in rural north dakota, i know the value of "down to earth" ingredients. This book is an inexpensive must-buy, very beginner-friendly.

This is one of the BEST books I have read on nutrition and living healthy. The other BEST book I have read in the same regard is Eat To Live by same author Dr. Joel Fuhrman. Both books are a "must read". Dr. Fuhrman offers practical, straightforward informantion and anyone can comprehend and apply to their daily lives. His plan is simple and makes complete sense as we are faced with daily pressure to eat fast food,junk food and foods loaded with sugar, fat and preservatives. Some nutritous food may not always be as convienient as fast food but nutritous food won't kill you, fast food and junk food (empty calories) will. I plan to read all Dr. Fuhrman's books and apply his plan to my daily living.

You wouldn't leave home with your child not in a seatbelt but we are not as compulsive about the foods our children eat. This is the perfect book to build your child's immune system and carve the way for a disease free future. This also offers great recipes

I cannot recommend this and all of Dr. Fuhrman's books highly enough. If you want to be healthy, and you want your children to be healthy all their lives, you owe it to yourself and to them to read this book and take it to heart. Stand up for your family and yourself, stand up to big food interests who exist only to make profits and don't care about you or your kids, arm yourself with knowledge and protect your kids!

At first I liked this book. And then I was thrown a loop in life and my toddler developed intolerances to gluten, casein, and soy. It forced me to reconsider what healthy eating is.

I will start by reviewing the recipes in the book. I have only tried a handful and have met with little to no success. Either the recipe didn't work or my unpicky children would not eat it. For my family the meals were not balanced enough. I'm sure he would be unhappy to know that I had to add "meat" to his recipes for them to work.

He does give many truths in the book. For example, red meat causes cancer. He does not give the whole truth however. It is undigested red meat. Rather than suggesting you fully cook your meat and eat it in moderation he goes to an extreme. Every person is different. My family needs a lot more meat and substance in our diet to be happy and healthy. We are not bad people for it and not unhealthy as he would lead you to believe.

There are several extremist diets out there. This is the opposite extreme as Atkins but an extreme none the less. I would suggest reading Michael Pollan instead. This diet will work for a few I'm sure. But it will leave many unsatisfied.

Every mom knows in her heart what is best for her family. You do not need Dr. Joel Fuhrman to tell you. Listen to your heart and, to quote Pollan, "eat food, not too much, mostly vegetables."

The information is good but the authors writing style is terrible. He repeats the same thing over and over in what seems to be in an attempt to make the book longer. This book could have been half the size it is if he didn't repeat himself. It also makes you feel as if you are screwed being the adult if you didn't eat perfectly your whole life. Wouldn't recommend this book.

i'm not a full-fledged vegetarian, because every so often i get a hankerin' for a cheeseburger or some popcorn chicken (it's rare, but by god it happens!) but i choose not to cook meat in my home. i've tossed out many sub-par vegetarian cookbooks due to bland dishes and uninspired flavor combinations. boring food is a crime against humanity! i like to cook tasty dishes, and i'm willing to spend extra time making dinner as long as i feel sure that the end result will be worth it.
i like this cookbook because it has lots of purdy pictures and lots of tasty recipes. often times i have found that many veggie cookbooks full of pictures have god-awful recipes in them. that isn't the case with this cookbook.
if you are looking for quick recipes, you may want to search elsewhere though, because many of the recipes in here are on the lengthy side.

This book was in great condition. It has a culturally diverse selection of vegetarian dishes.

This was my first vegetarian cookbook so I have had it for about 6 years now. There's probably a couple hundred recipes from appetizers to beverages, but most of the ingredients are just not practicle so I barely prepare anything from this book. I also find many of the recipes to be more of the same w/ maybe just slightly different spices.I won't get rid of it as there are about 5 recipes I do make that I really like, but this is really a wasted book considering how many recipes there are and how many are basically useless.

If food is your passion, if you sit at work like me and dream about what you're going to have for dinner, then this is your cookbook!

Good balance of quick/easy recipes, and traditional recipes. I would buy this for a novice or seasoned cook. Any vegetarian should own this.

The recipes are delicious and flavorful. I've been vegetarian for ~10 years and I REFUSE to eat bland food. I reach for this cookbook when I want a guaranteed delicious meal. I haven't had a single bad recipe yet, and I've been using it for years.

Favorite recipes: 1)almond & broccoli stir fry (great with cold sesame noodles), and 2)mixed herbed tabouli. These two recipes alone will justify your purchase.

Note: aubergines=eggplant, capsicum=bell pepper, scallions=green onions. That's all you need to know.

P.S. I own both 'Essential Vegetarian' cookbooks: this one, and the one by Diana Shaw. Ms. Shaw's cookbook is wonderful too, but I use it less ONLY because the recipes are a bit more time consuming. It is still on my "top 4" list. Buy both.

Happy Eating!

I accidentally picked up this book looking for "The Essential Vegetarian Cookbook" by Diana Shaw (ASIN 051788268X). It initially looks very good, but we've found it somewhat difficult to use.

The photographs of the prepared meals are excellent and probably the book's strongest suit. While browsing, you'll forget that you're eating healthy.

Layout is like most cookbooks: soups, snacks, pies, pastas, salads, side-vegetables, sauces and desserts. What would be really helpful is a meal planner, or something suggesting sides that would complement entrees.

Each recipe has a rating, one to three stars, relating to its complexity. The breadth of complexity is pretty wide. For example, baby baked potatos and vegetable pot pies are both "one star," despite the latter taking many more steps and ingredients. Pumpkin and herb ravioli would be a two-star (medium difficulty) while roasted vegetable lasagne is a three-star (the hardest).

There's no correlation between the complexity and the time to prepare & cook. For example, the pot pies, ravioli and lasagne recipes (above) all take about two and a half hours from start to serve.

Thus, it's practical only for the weekend chef.

Finally, the mix of metric and imperial units is distracting. For example, one recipe might read:

500g (1 lb) fettucini
2 tablespoons chopped fresh parsley

while another might read:

60g (2 oz) butter
1 cup (250ml/8 fl oz) olive oil

On a couple of occasions I've misread the change in units. I would be much easier if they stuck with one system.

There are some redeeming features, but you can do much better with other books.

Jeanne Lemlin is one of my favorite cookbook authors. Her recipes ALWAYS succeed. They are well-written and friendly and contain a nice diversity of dishes. If she says a recipe is "simple" or "quick" to prepare it will be. The dishes ALWAYS taste good. Vegetarians and non-vegetarians alike will enjoy any of her books. Quick Vegetarian Pleasures is full of winners!

The recipes are luscious and I'm going to try to incorporate them into our not-so-vegetarian lives.

This is one of our favorite cookbooks (our others from Moosewood, Jane Brody, and Tara Duggan). I think every recipe we've tried so far has been a winner. One of our staples is the lasagna recipe, which lets you skip the boiling the noodles step. Easy, fast, delicious.

This is a great book for someone who is not necessarily a strict vegetarian, but would like to try eating more vegetables.

I've used a number of recipes from this cookbook and have been mostly pleased. There are some nice deviations from the typical ingredients, including a few vegetables and grains I hadn't used before. The green bean and red pepper dish has become a staple in my home, and some of the other recipes inspired me to try different casserole dishes. Overall, I think it's a nice addition to my little cookbook collection.

However, most of the recipes in this book are very high in calories and fat. The author uses a LOT of butter and cheese--practically every recipe calls for a tablespoon or more of butter and mounds of cheese. Yes, you can cut back on these high fat additions and substitute oil in some places, but overall I would not call these recipes particularly healthy. I use most of the recipes only occasionally because of this.