Vegetarian Books

I am cooking my way though this book. The recipes are simple, balanced, delicious and healthy. A great way to eat more veges.

I am leaning more and more toward becoming a total vegetarian because of health issues. This book is making life enjoyable again.

Unlike many Greek cookbooks that I have bought, this one is actually GREEK. Kochilas has brought forth excellent recipes redolent of my years living in Greece. Bravo, Diana!

This is full of great and substantial dishes. It is very clearly written and includes a great variety of recipes. I especially love the recipe for White Beans with Honey and Dill. I have made similar recipes, but this was the best version of this classic Greek dish that I have found. The recipes are clearly written.

For those not in the know, my title is from "My Big Fat Greek Wedding," in which John Corbett plays Ian Miller, a vegetarian high school teacher. His fiancee Toula's Greek family doesn't understand the meat-free concept. Thankfully, Diane Kochilas, author of several definitive cookbooks on Greek cuisine, does.

Although your first impression of Greek food might be the flaming cheese appetizer saganaki or greasy lamb or chicken gyros, many Greek recipes were meatless, particularly those that coincided with the fasting required by the Greek Orthodox calendar (48 days before Easter, 40 days before Christmas, and lesser fasting periods throughout the year in which meat and animal products were not allowed). The Lenten dishes in particular, called Lathera ("oiled"), consist of hearty bean stews, stewed eggplants, and other braised dishes with loads of olive oil as flavoring agent.

In addition to a brief cultural and culinary history of the Greek Islands, Kochilas also provides primers on various varieties of Greek olives (kalamata, conservolia, halkidiki, megaritiki, thrubolea), cheeses (feta, teleme, sfela, batsos, touloumotiri, galotiri, kopanisti, kasseri, graviera, kefalotiri, etc.), and a section devoted to bread (after such luscious descriptions of Greek bread, the book is noticeably lacking in bread recipes; a sore oversight). Greek flavor combinations of lemon, dill, olive oil, eggs, oregano and garlic, tomatoes and cinnamon, and others are also discussed in the introduction.

The book is dominated by vegetable and grain dishes, including a simple variation on the ubiquitous Greek salad. The recipes open with meze, or Greek appetizers similar to tapas. Some of the more unusual offerings include eggplant puree with walnuts, potato-garlic dip with walnuts, harvest pumpkin-chestnut puree, and spicy lentil and wild rice salad.

Main dishes are usually a grain-veggie combo, including numerous recipes for orzo (a rice-shaped pasta), bulgur, rice pilafs, and polenta. Soups include potatoes stewed with kalamata olives, tomato and rice, and artichokes stewed with potatoes, tomatoes, and mint. There is an entire chapter devoted to stuffed vegetables, and another to savory pies and homemade phyllo dough, including spanakopita, savory pumpkin pie in a phyllo coil, and onion pie with raisins, dill, and nutmeg.

The final chapter covers egg dishes perfect for a light brunch, including a baked omelet with chestnuts and feta, asparagus frittata, and scrambled eggs with fresh tomato and parsley.

This is a wonderful addition to any kitchen, particularly vegetarian / vegan ones, as many recipes are meat-and-cheese free. A classic variant of the much-touted Mediterranean diet, it places great emphasis on seasonal produce, whole grains (bulgur, wild rice) and dried beans, and olive oil (if you're watching your fat intake, you'll want to drastically decrease the oil called for in recipes, which many times can be 1/2 cup or more). The recipes are clearly written, and each chapter offers the cook a background on traditional Greek cuisine and regional cooking.

The only downside is that it may be difficult to locate the myriad of Greek cheeses (and olives) that Kochilas lovingly describes, particularly if you live in a small town that's not close to a Greektown. Also, I generally stick to a very-low-fat diet with no added oils, so I scaled back on the 1/2 cup or more of olive oil called for, but that's more a matter of personal taste (I recently read where Greeks have the highest per capita consumption of olive oil at 26 *liters* a year!!).

This is simply the best vegan cookbook I have ever bought. I learned about this book when I visited their resturant in Orange County, CA, I live an hour and a half from them and I still manage to eat there twice a month! I was so excited to see that they had a cookbook. Not only are the recipes amazing, but the education about vegan product is very helpful. There is no preaching and even my meat eater husband loves everything I have prepared from the book. Wonderful book!!!!
-Jessica Candelaria

I own a broad and varied range of cookbooks, but this one absolutely rates as my #1 Five-Star favorite.
You may not think of a cookbook as being a 'good read', but I thoroughly enjoyed reading this one front to back. The author, Tanya Petrovna, writes with an engaging style that is truly gracious and respectful toward the subject of healthful cookery, while also imparting a charming wit and humor throughout.
Her recipes are, in my opinion, fan(that's me)tastic. Seriously great! They are presented with simplicity and are easy to read, while her anecdotes are neatly placed off to the side where they won't interfere or distract you while cooking.
My advice is - Buy it, You'll like it.

I haven't tried many of the recipes yet but it did bring me to the actual restaurant in Palm Springs! I had a very enjoyable meal and will try some of the recipes, but have to leave out any oils...I specially want to try her seitan recipe after eating some there in the sandwich!

Reviewed by Juanita Watson for Reader Views (8/06)

Ana Nez Heatherley comes from a long family line of herbalists. She is a registered nurse, speaks regularly on the topic of traditional herbal medicine, and has written for the highly credited magazine Mother Earth News.

Her book "Healing Plants: A Medicinal Guide to Native North American Plants and Herbs" is an excellent addition to any library, but especially for anyone interested in traditional and herbal medicine. Heatherley explores approximately one hundred plants and herbs common to North America. Though some information here may be redundant to a seasoned herbalist, there is a number of herbs that you don't see in the typical books of this genre - such as Buttonbush, Catalpa, and Prairie tea. I actually don't remember seeing Prairie tea mentioned anywhere else, let alone with a picture as included in Heatherley's book. Impressive!

Heatherley includes distribution maps, bullet-point side bars, and photo section containing a picture for every plant. This combined with practical applications, interesting folklore, tips, cautions, recipes, and more, round out this informative and interesting book.

I have a very large library of herbal books and it takes a lot to impress me these day - unfortunately, many simply repeat the same information. "Healing Plants" was an unsuspected surprise! Heatherley provides a slightly new perspective on the commonly known medicinal plants, and an impressive account of many not-so-well-known plants that deserve their day in the spotlight.

If you've been a vegetarian or vegan for a while this is probably a good resource. For a beginner, however, it's just too much and the recipes are too involved. Also, many of the recipes require the use of other recipes in the book, and we simply don't have three hours to prepare a meal every night.

My recommendation would be to check it out at a local bookstore (like Barnes & Noble) before you buy it. Had I done this, I wouldn't have bought it.

This is one of the cookbooks I pull out every few days, and have no hesitation in cooking from it
even for the first time for guests -- Ingredient lists are simple, so you will have an idea of the tastes to expect from just reading the recipes. And yes, that means you use top quality fresh ingredients as another reviewer mentioned because there are no rich sauces etc usually to hide mediocre produce. Its great everyday healthy fare, that you don't mind repeating, and truly kid pleasing as well.

Because its arranged seasonally, I usually realize that I've picked up some ingredient which stars in a nearby recipe that week at the farm market and thats a great way to combine menus when we have extra folks at the table and also to please picky eaters who may not like a particular flavor...

And his salads have such lovely unique flavors, everyone at the table is asking for seconds and recipes to take home.

I also love his menu combinations listed at the beginning which are a fool-proof way to combine for entertaining friends. I find that I turn to his cookbooks the most because the base ingredients like olive oil are heart friendly. I used to love Mollie Katzen and then Deborah Madison, but while I still turn to Deborah Madison for the truly wow cooking occasions, I stick to this for everyday because of the light, family friendly approach and the fact that you can usually put a meal on the table in a couple of hours.

It's not that hard to find a cookbook that has one or two of the following:
* vegetarian food
* not overly-reliant on tofu/meat substitutes
* seasonal ingredients
* slow-food/from scratch cooking
* doable recipes for beginner/intermediate cooks, where you still might learn something

But it is hard to find all these things in one book!

It's very intimidating to try to learn to cook and eat seasonally/locally at the same time, since as a beginner I'm totally reliant on recipes. "A Year in a Vegetarian Kitchen" has become my go-to cookbook for figuring out what to do with that CSA share/all that stuff at the Farmer's Market.

Most importantly, the recipes taste good - ranging from satisfying weeknight meal good (B) to I can't wait to serve this to dinner guests (A++).

Many of the recipes do take a bit more time, though they vary quite a bit. The dishes I've made have taken anywhere from 30 mins to 2 hours - then again, I'm really slow in the kitchen. I think Bishop mostly aims for about the hour mark.

The recipes are a nice mix of cooking styles from all around the world, with a smattering of traditional American favourites, like grilled cheese sandwiches with garlicky mushrooms & creamy tomato soup (yum!).

This is a book that makes me want to head to the kitchen on a weeknight - and I highly recommend it!

I am not a vegetarian, although I try to eat lots of fresh fruits and vegetables and like the idea of reducing saturated fat (meat) in our diets. This book is written in the characteristic Cook's Illustrated style of giving information along with measurements and cooking times. The recipes here are delicious, as well as accessible to someone who doesn't mind a small cooking challenge. I especially enjoyed some of the salads in this book, and his recommendations on which of the recipes his young children enjoyed.

I really like everything that I have cooked from this cookbook. But, for some of the recipes, the ingredients are difficult to find (for example, zucchini blossoms) The ones I can find are the ingredients to are delicious and not difficult to make.

Outstanding recipes that are very approachable, without compromising complexity or complementarity of flavours. Will purchase every book by Jack Bishop. Seasonal recommendations/recipes are great for the environmentally-conscious who wants to purchase seasonal and regional produce (which also happen to have the best flavours) that do not require cross-country shipment!!! The book is a necessity for all cooks!

This is the book for you if you want quick veggie foods without sacrificing taste. The recipes really work, not a lot of prep time, useful alternatives given with each recipe, great time-saving tips. We have tried most of the recipes, some becoming repeat family favorites!

I've cooked over 40 of these recipes and they have all been easy to make and most of all delicious! I've been a vegetarian for 20 years, and one thing I've often hated about many vegetarian cookbooks is that a) the recipes take forever to cook; b) they call for a million ingredients, and often just one Tablespoon of something you'll never use again c) after all that effort, the meal is simply flavorless.

Well, there's GOOD NEWS TONIGHT with "The 15-Minute Gourmet"!
- Fast prep and cooking times
- Short ingredient lists with Things You Have in Your Kitchen Right Now!
- Tasty, Delicious Results that Your Family WILL EAT!

I can say that because while I am a vegetarian, my family does eat at least some meat. This cookbook is making it easier for him to "swallow" vegetarian cooking.

Highly recommended! Good food fast!

This book provides a nice mix of tofu and non-tofu dishes that are easy to make with very few ingredients. The other plus of the book is that easy doesn't mean just combining two canned foods to make a meal, but rather emphasizes fresh (usually healthy) ingredients.

If you already know how to cook, I wouldn't suggest this cookbook. Here's why:
1) many recipes were bland and uninspired (nothing was bad, but many needed intervention to improve/add flavor)
2) geared towards novice - not for the seasoned cook, and certainly not gourmet
3) recipes call for dried herbs - why not use frozen fresh herbs? Just as fast and WAY better taste. I buy fresh herbs and freeze them in water in ice cube trays, then store the ice cubes in labeled ziplock bags in freezer, and always have fresh herbs available when I need them. Now THAT's fast (and cheap) gourmet.
4) not enough diversity in recipes - many seem like variations of each other
MY TASTES - I've been vegetarian for ~10 years, and I prefer Mediterranean, SE Asian, Indian, English, French, and Soul food. (Read: lots of flavor, not afraid of fats or seasonings) So you should judge my opinion in context.

Perhaps not in 15 but at 30 minutes max you can dish up some fabulous vegetarian recipes with this book. I have loved every dish that I've tried and she keeps the shopping list at a managable length. I hope she writes a sequel.

"... over 400 pages of useful information. The next time you're traveling, follow the Artichoke Trail, follow the Artichoke Trail, follow, follow, follow, follow the Artichoke Trail." Arthur Frommer's Budget Travel Online

"... an excellent gift choice for the vegetarian traveler... " The Bookwatch

As said above, even though the book is dated 2000, I found a restaurant in our area that closed approximately 5 years PRIOR to 2000. Come on!

I was highly pleased with the content and organization of this book. I travel a lot so I have so far been able to visit at least 5 of these restaurants and have been quite pleased and not too surprised with the service, atmosphere, and food, that I received. My favorite part of the book however is how it really marks our culture and brings out such an important and often overlooked factor: hunger! Vegetarianism in the United States is growing and is truly transforming us--teaching us to look at food differently which is so needed where still so many people go hungry because of such impoverished food politics. At any rate, the book to me is likened to a good movie review-it doubles the excitement of a film which can be experienced on so many levels--yes i'm an aesthete. Good book! I'll look for more from Frost.

I found this book to be much below my expectations. The listings were very oudated, and way too many of the restaurants reviewed or listed were not vegetarian restaurants, but what the author considered "natural". The listings did not indicate if a restaurant was vegan, vegetarian, or if it served Meat of Fish, and the natural food stores listings was very incomplete,with no directions or indications of facilities offered as in The Tofu Tollbooth by Dar Williams. I retuned the book.

I found this book to be well written and clear. As someone who is new to Ayurveda with a healing need, I have been looking for several books dealing with the same topics...in this case, how to modify one's diet to reach better balance physically, emotionally and spiritually. The content expanded and re-inforced principles I found in other Ayurvedic cookbooks. I felt I have gotten a better sense of how to use various types of foods and seasonings through this book. Highly recommended!

I love this cookbook! The instructions are specific and simple. Out of all my Ayurvedic cookbooks, I use this one the most. I've made almost every recipe in the book. Dr. and Mrs. Lad are living examples of the benefits of the Ayurvedic life style.

Another great book from Dr. Lad. His books are so informative and helpful and really produce dramatic results. Although mostly foods that are not usual, the recipes are simple and the soups and the rice dishes are tasty.

I am a serious student of ayurveda with one lifelong problem. I CAN'T COOK!! This book is easy enough to follow to tell you what to eaet and how to get there. It's so easy to follow and I made the most yummy Kitchari right off the bat! I love it and I'm so inspired that I'm going to get more Ayurveda cookbooks and make MORE yummm food after a lifetime of bad cooking. LOL

I was so impressed by Vasant Lad's "Complete Ayurvedic Home Remedies" book, I wanted to check out this book to incorporate Ayurvedic cooking. I was disappointed after I received and reviewed the book. This is a standard south Indian vegetarian cook book with an introduction to Ayurveda. So, if you are an Indian you might know most if not all of the recipes already. Even if you are not from India and want to learn ayurvedic style Indian vegetarian cooking, there are a dozen other cooking books which might be better than this. The recipes are not in detail, they are all very short. You have to go through some trial and error to perfect these recipes in my opinion.

This is a comprehensive overview of the issues that a person who is considering living a Vegan lifestyle must think about. The information is not presented through the use of scare tactics but with facts and philosophical debates and queries.The Complete Idiot's Guide to Vegan Living (The Complete Idiot's Guide)

I was vegetarian for 3 months and woke one morning with an epiphany- I should go vegan. I researched many issues online, such as the AR reasons to go completely vegan and dietary needs. This book filled in the gaps.
I disagree with the reviewer who mentioned that this book should list specific ethical reasons for veganism. Most people transitioning, aside from the "Skinny Bitch" phenomenon, are doing so because they know the horrors of factory farms. There is a small discussion on wool, but I felt even that was superfluous. I also disagree with the notion of the tone being haughty. This book is not about persuasion, but simply an instruction manual of sorts. There is nothing wrong with it seeming authoritarian when the "complete idiot" is looking for a firm resource.
There are some questionable chapters, as previously mentioned, but the value of the other sections out weighs the misinformation. The authors probably believe these things in their hearts, and it is up to the reader to decide whether or not to vaccinate or eat raw or what have you. I have found many vegan and vegetarian books to have strange ideas or "facts" that weren't cited, which is one reason why I went vege only 2 years ago. The authors have listed other sources, so the reader can research and get straight facts or make up their minds.
I found this book to be excellent. I've cooked several of the recipes, which were delicious and easy enough for a so-so cook to create. I often refer back to the guide, even a year later. If you're even considering living vegan this book is invaluable.

Overall, this book is a pretty good beginning resource for the new vegan, or for those like I am, in the process of experimenting with and transitioning to veganism. It covers common types of vegan staples (such as tofu, tempeh, soy cheeses, milk substitutes, and legumes), hidden animal ingredients to look for (such as carmine red and "natural flavorings"), good ideas for all of the daily meals, non-food-related vegan issues (such as wardrobe, household cleaners, and candles), rebuttals of common myths about veganism, the myriad of health benefits associated with a vegan diet, how to handle eating out, and how to cope with the non-vegans in one's midst. And the book doesn't seem really preachy, holier than thou, or guilt-tripping. The authors stress that such a big sea change in both diet and lifestyle can't happen overnight, and should take place at one's own pace. It's also great how they acknowledge that it's probably impossible to be 100% vegan, no matter how seriously one takes the commitment. There will probably still be some foods, clothing, and household products with unknown non-vegan ingredients that slip through the cracks. The most important thing is to do the best one can.

As wonderful of a resource as the book otherwise is, though, I wished there had been a chapter covering the ethical reasons behind going vegan, not just the health benefits. Granted, the issue of factory farming was covered in depth in 'The Idiot's Guide to Vegetarianism' and they might not wanted to have significant overlap between these two similar books in the series, but it can never hurt to repeat and reword such important information, particularly since it seems to be the main reason most people go vegan. And while they did say that higher prices mean the food is higher quality (one always does get what one pays for), buying only or mostly organic isn't always an automatic guarantor of getting the best food available. Not everyone can afford the grocery bills that go along with buying the more expensive organic versions of normal foods, and there isn't always a huge difference between organic and regular. A number of the recipes (and they are great recipes) thus call for ingredients that are going to be rather expensive and/or hard (if not downright impossible, depending upon where one lives) to find. In spite of what the ultra-health-conscious crowd might say, I really don't think it's going to be jeopardizing my health if I use white flour and wheat grains instead of making a total switch to whole grains only. One can easily be a successful vegan without having a pantry and fridge stocked full of organic foods and hard-to-find products like oat flour and amaranth.

My other major issue with the book was the anti-vaccination section in the chapter on raising vegan kids and having a healthy vegan pregnancy. I kind of think that saving a life takes precedence over all else, even if it means having to violate one's ordinary beliefs and lifestyle. Better a baby get non-vegan vaccines and thus be able to live a full healthy life as a vegan than be at risk for being killed, maimed, or disabled by a scary disease like measles, polio, rubella, whooping cough, or diphtheria. A lot of the "information" in this section was just plain false, like claiming that vaccines cause autism (that ridiculous claim has been debunked by all of the reputable medical and scientific sources), that vaccines cause more harm than good and aren't usually effective (was this section written by the anti-vaccine radicals at Mothering magazine or something?!), that there are a lot of bad side effects (not mentioning that that's only true in a small minority of cases!), and that some vaccines contain mercury (only the flu vaccine still contains mercury, and only trace amounts). Reading blatantly false propaganda like this really raises my blood pressure, and it had no place in an otherwise very sound and researched book!

In spite of some questionable portions, I would recommend the book to someone who's just become a vegan or who is interested in becoming one, but only to be used as a supplement with other vegan-related books that cover some of these issues in more depth.

`The Complete Idiot's Guide to Vegan Living' by Beverly Lynn Bennett and Ray Sammartano, `Vegan Freak' by Bob Torres and Jenna Torres, and `Vegan Planet' by Robin Robertson are three books my godson purchases, believing they were oriented primarily toward what most of us would consider a vegetarian diet adopted for simple health reasons. The primary objective of this review is to warn those who may be interested in these books for the same purpose. And, to make a strong distinction between the first two and the third.
The vegan lifestyle, at its heart, is far more than a dietary regimen. It is a combination of a system of spiritual values, culinary choices for health, and economic values allied with `green' doctrines of helping to preserve resources. Surprisingly, the first is by far the most important of these three, especially to those like the authors of the `Vegan Freak' book. One need read only a few pages of this book to realize veganism may in some senses be considered a Hindu sect, as it shares many of the same values of this religion, including many approaches to animal products which are as extremely anti-scientific as the rejection of some scientific theories by those who espouse creationism. As someone who has some reasonably sound background in Christian and Jewish doctrines, I can say with some certainty that vegan values are NOT shared by either Christian, Jewish, or Muslim value systems. In fact, the Judeo-Christian scriptures are often cited as justifications for using animal products. I will also venture the thought that the vegan doctrines are not consistent with secular ethical theory. By the definition assumed by every ethical value system, including those based on Judaism and Christianity, moral principles are those principals related specifically to behavior toward other humans. Thus, the vegan apologists are truly stretching the meaning of `ethical' or `moral' in order to add cachet to their preaching, which it does not deserve. That doesn't mean these values are baseless. It just means they need some justification which is independent of moral theories.
Now that is not to say many vegan values are not shared by the non-vegan population at large. Most civilized people, and even cultures which may be considered pre-civilized savages, place a value on `humane' treatment of animals. Thus, we have dedicated a fair amount of resources to SPCA organizations and other animal rescue organizations. It is also due more to ignorance than to inhumanity that we indulge in animal products which are raised in an inhumane manner. And, the rationale that these animals would never have lived if it were not for our raising them specifically for food is scant excuse.
As sound as the basic vegan value system is, to some peoples' minds, it seems to cross some line from humane principles to surprising extremes when it raises its ban against literally every animal product, no matter how remotely removed from cruel commercial animal husbandry. Two of the most extreme examples are bans against vaccines because they are incubated in eggs and many beers and wines, because they are clarified using animal products. Less extreme, but similarly questionable are the prohibitions against milk and eggs, especially if one makes the effort to purchase products raised according to humane husbandry techniques. Here, one encounters many of the health concerns of vegans, and for many people, milk and eggs have health problems. But not for everyone. And, eggs and milk products are the basis of some of the most nutritious and delicious food products.
`Vegan Freaks', as one may assume from the title, is the most extremely doctrinaire of the three books. As with the `freaks' of the 60's and later, they revel in their differentness, making that a fourth leg of their vegan lifestyle. `...Vegan Living' is less strident, but, it is no less doctrinally `pure'. It is somewhat easier to read, as it does not have the attitude of poking a stick in the eyes of non-vegans. Both are excellent starting points and both have very good bibliographies for obtaining additional information. But, neither contains any major sections on recipes! And this is where a purchaser may be most surprised, believing that these are `cookbooks'.
`Vegan Planet' is substantially different, as it is a cookbook from start to finish. In fact, it is not even doctrinally pure vegan, as it joyfully includes bread recipes which use yeast! As I write this, I realize that it has been a very long time since I took high school biology, and I'm no longer sure whether yeasts are related to the animal protozoans or the `vegetable' fungi. Except for this somewhat gray area, the book is otherwise true vegan, except that it never leaves the kitchen in order to climb on its soapbox and preach its gospel of avoiding animal products in every form.
In the end, if you have health concerns which bring you to the vegan diet, `Vegan Planet' is certainly the book you want. It will give you hundreds of recipes which simulate dishes traditionally cooked with milk, plus lots of great recipes for the staple vegan protein replacements such as beans, pulses, and grains. The other two books may only be of value if you are interested in the vegan value system. And, although these books mention the raw `cooking' style, neither deals with it in any depth. For that, I suggest `RAW, The UnCook Book' by Juliano.

As a vegetarian going vegan, the table of contents promised to answer a lot of my questions, such as will I be able to keep my weight and what is a good vegan diet for physical excercise.
To my disappointment, many of the headlines covered only chit-chatty chapters on the subjects, revealing the authors' lack of authority on the basic nutrition.
What's even worse is, I found the general tone quite self rightious, which in my oppinion is a very poor way of advocating vegan living.

This is a very informative book, both spiritually and factually. A must read for anybody who wants to start eating healthier. When it comes to healthy eating I would have to say the must haves are, Eating in the Light by Doreen Virtue and Skinny Bitch (I don't remember the authors of hand).

I've been trying to change my diet to vegetarian diet.And of course,I've hitting some difficulties in the daily life. This book helped me to know more and know how to overcome the situation that I had through out the journey. I am really grateful for Doreen's devotion to this book and her other books which light up my spiritual path brighter than ever. :)

Well written and informative but lacks substance. Book does give you good data but leaves you wanting more. I guess I always expect more from Doreen and this book just left me wanting more information. But it is a good start.

I love the work of Doreen Virtue so I was grateful to read this short but informative book.

Bought the book with trepidation, because my experience with most veggie authors has been preachy. This was refreshing in that it allows folks to be where they are . . and make gradual choices. Even one story where relationship and connecting at a friends meal was more important than being a purist vegetarian. Refreshing, well written and a great primer for those wanting to know how to eat correctly making the switch.

another winner from the Greens group. So far every recipe we've tried has been excellent.

I have purchased this book for several of my vegetarian clients. I love it. The recipes have been simplified and the results are gourmet.

After eating in the restaurant in San Francisco, I ordered the book and love the recipes---even a non-vegetarian will love the wonderful pastas and salads, especially the yummy desserts.

This is a beautifully produced book, and I couldn't resist buying it to complete my Greens collection, but there isn't a whole lot that's new or different, as far as I can tell.

This was my first purchase of books related to Greens, and I love their food! Remember, this is not always going to be quick, but if you love flavorful food, the techniques and tips here can enhance your cooking abilities even when you're working with other foods. Ingredients are discussed in great detail.
After I bought this book, I bought almost every book related to the Greens restaurant chefs and I love them all. This one is very nicely done and the layout is very pleasing to the eye.

I received the book in plenty of time for Christmas and it was in top notch condition. I have no complaints.

Thank you for your prompt delivery of my order. I'm eager to start cooking vegetarian meals for my family, and this book is just what I need.

Though included in this book were recipies for many, many differeny vegetables, none were very creative or inspiring. Just basic stuff.

As recent arrivals in the vegetarian world, we are very pleased with this informative and well-written book.
We look forward to many healthy meals, without the gnawing feeling that some animal was killed to feed our carnivore tastes.
Well done, and thanks.

i just started my vegetarian venture so this is a cookbook i picked up. the book gives really good side tips about food that are not common knowledge. i have tried a few of the recipes and they turned out fabulous. so no damage there. the only down side is there are absolutely no pictures of any of the recipes. so if your ok with cooking blindly then this is one for you.