Food Books

This is a great reference book. We have used it many times and I have purchased many copies for gifts. My son just got married and he and his wife are requesting it on their gift registry.

This book not only gives you every ingredient you would ever use in cooking, but every single ingredient has a picture. I would highly recommend this book if you can get your hands on it!!!

We have lots of books about the economics of food and its
place in the world's economy. There are books about the dietetics
of food and its relation to individual health and a healthy
life. There are, of course, a million cookbooks and a dozen or
so good books about the chemistry and physics of food and
cooking. We even have a handful of good books about the
history of food (has everybody read EATING RIGHT IN THE
RENAISSANCE?).

What has been in short supply has been books that deal
the sheer beauty of what we eat. We are missing a
credible erotics of food. One book that has stepped up
to the plate is INGREDIENTS, a gorgeous picture book
about, well-ingredients-the simple stuffs from which
we make our food.

INGREDIENTS is a picture book. Almost 400 pages of
luscious, sexy photos of food in all of its bewildering
diversity. The page devoted to plums has a plum called
'Tragedy' as well as the more prosaic santa rosas and
gaviotes and greengages. The fish page should drive you
out to the fishmonger with drool on your chin and the
page on greens is so good you can almost smell it.

The book has no recipes. It's also short on real infor-
mation-the photo spread on potatoes gives no hint
of the differences in starch type that cause all
the variation in use. But let's not quibble, this
is pure food porn, the sort of book that we use
to remind ourselves of our appetites at the same
time that it stimulates them.

Yum.

Lynn Hoffman, author of The New Short Course in Wine
and the forthcoming novel bang-BANG from kunati.

This book is OUTSTANDING. As a future chef and culinary enthusiast I find it absolutely necessary to have a variety of great references. This book is one of those great references. This book lists thousands of ingredients which are coupled with colorful and clear pictures that allow you to fully understand what each ingredient is. I have often found myself running to this book after hearing someone mention an ingredient in class or in general conversatoin that I am not completely sure of. This book never lets me down, and always had the ingredient I am looking for along with a description listed under the picture. This book breaks down each ingredient and tells of all of the different varieties. I did not know there were so many types of grapes for example. I have noticed an increase in my own knowledge of ingredients in the few years that I have had this book. I found this book for about 7 dollars a few years ago, and have been looking for more ever since then to pass out to friends who are in the business. If you can get your hands on a copy, it would be to your advantage to invest in this great reference. I wish I could personally thank the authors, photographers and all who were involved in the production of this book, they did a GREAT job!!!

We have lots of books about the economics of food and its
place in the world economy. There are books about the dietetics
of food and its relation to individual health and a healthy
life. There are, of course, a million cookbooks and a dozen or
so good books about the chemistry and physics of food and
cooking. We even have a handful of good books about the
history of food (has everybody read EATING RIGHT IN THE
RENAISSANCE?).

What has been in short supply has been books that deal
the sheer beauty of what we eat. We are missing a
credible erotics of food. One book that has stepped up
to the plate is INGREDIENTS, a gorgeous picture book
about, well-ingredients-the simple stuffs from which
we make our food.

INGREDIENTS is a picture book. Almost 400 pages of
luscious, sexy photos of food in all of its bewildering
diversity. The page devoted to plums has a plum called
'Tragedy' as well as the more prosaic santa rosas and
gaviotes and greengages. The fish page should drive you
out to the fishmonger with drool on your chin and the
page on greens is so good you can almost smell it.

The book has no recipes. It's also short on real infor-
mation-the photo spread on potatoes gives no hint
of the differences in starch type that cause all
the variation in use. But let's not quibble, this
is pure food porn, the sort of book that we use
to remind ourselves of our appetites at the same
time that it stimulates them.

Yum.

Lynn Hoffman, author of The New Short Course in Wine
and the forthcoming novel bang-BANG from kunati.

This is a truly wonderful exposition of the IW breed. It is lamentable that it is now out of print and therefore so expensive to own. Even so, it is such a thorough compendium of Irish Wolfhound knowledge and lore that it is worth having.

In my opinion, this is the best book ever produced on the Irish Wolfhound. In depth information which is easily understood by the novice as well as totally absorbing for the more experienced owner. Mary McBryde has done the Irish Wolfhound proud. A must for anyone with interest in this very special breed.

Bought this book yesterday and it's worth every penny that was spend. Since I dont own a Wolfhound and wanted to know more about them before I got one, this is the perfect book. It has everything you need to know. Not just all the boring Kennel, champion part were most other books go into great detail for those who are interested in showing and breeding. Since I'm not,other things are more important like the character,the history,the feeding of puppy's and adults and all the other things that dog owners find important for everyday life. Thank you very much for writing such a great and informitive book with so many great pictures.

I paid an enormous amount of money for this book. Every breeder I spoke with acknowledged it as the premier source of information extant for Irish Wolfhounds. (One breeder said they'd never heard of it, and that raised my eye considerably.)

It was worth every last penny, but for the life of me I don't understand why it's not still in print. There isn't a single book on Irish Wolfhounds that stands up to this, and when you compare this book with others, it's similar to comparing an Irish Wolfhound to a gerbil. No comparison.

The pictures are worth a million words. It's often difficult to get an idea of how immense this beautiful and gentle dog truly is, but there are eye turning pictures in this book that make you wonder if it's a dog or a bear. Aside from its enormity, it's also a stunningly beautiful dog (although many consider it wiry and ugly - their loss), and again, the photographs and drawings capture the true essence of this most magnificent dog perfectly. If all you want is a picture book, this is the book for you. However, I wouldn't advise spending $300 on a picture book if that's all you want. Look on the web, there are great photographs of this leonine canine everywhere.

The author covers so many topics, and she does so with a sure, knowledgeable hand. She begins with what it's like to live with Wolfhounds, and that is an important chapter for anyone considering taking this dog into their home. It's not like buying a German Shepherd, or a Labrador, or even a Mastiff. This dog requires *space*, not to mention room to run. Lots of it.

There is an excellent chapter, that was my personal favorite, on the history of the Irish Wolfhound. You'll find many writings on the internet that say this or that about the Wolfhounds ancestry, but this is the authority.

From there forward the book moves from choosing a Wolfhound (companion or show dog?; what color?; first contact with the puppy) to rearing; adult care; feeding; basic training; breed standards; how the different colors are produced; showing the wolfhound; coursing; breeding; whelping a litter; caring for the litter; health care; and finally discussions on Irish Wolfhounds in the UK, Ireland, North America, and worldwide.

If you have a question about an Irish Wolfhound after reading this book, then rethink your question - you're probably asking the wrong question. It's all here, and it's as magnificent as the dog itself.

This was a great investment. I took another's advice and spent the extra money to buy this book versus a smaller, cheaper Wolfhound book. I am so glad that I did. It has a great in depth history of the breed including the efforts of those who worked so hard to keep the Wolfhounds from becoming extinct. It covers puppyhood, breeding, health care, training feeding. It has it all. I went ahead and bought it new to avoid the waiting list. Definitely worth the money!!!

I burrowed this book from a public library and have loved the book, i actually had to purchase this book thru Amazon. Glad that it came back~
Has a wealth of information and very easy to understand and follow up on it

Excellent book to add to your bookshelf for breeding information. A must have for the reputable breeder or a newbie just starting out.

I have no down fall opinions of this book at all. "Excellent" ratings~

Excellent book a must have if you plan on breeding.Covers everything you need to know on breeding. I will always keep this book around.

This book is put in simpler terms than a text book & makes it easier to understand for the novice. Very informative.

This is an excellent book for basic canine genetics and picking a breeding partner as well as other aspects of Breeding for quality show puppies.

The absolute best information for breeders on breeding and caring for pups and mom. Written by a legend in dogs and her knowledge is extensive. I would not be without this book ~ I credit it with my being able to save many a pup & avoid many problems.

This book contains up to date information in relation to the ketogenic diet and other seizure control options that is also easy to read and understand by non professional people.

A great book for healthcare professionals and parents who are planning to use this diet for epilepsy treatment.

I'm interested in unusual therapies, and know someone who has a child with multiple disabilities including a seizure disorder. I found a videotape about this diet at a rummage sale a few years ago, and while it makes the diet sound relatively simple, this book says otherwise and goes into detail about people who are good candidates for the diet and those who are not. Many testimonials and case studies are presented as well.

The woman I know was given this option and said, "We don't want to starve our child." After reading this book, I can see where she was coming from. The restricted calories don't concern me as much as the fluid restriction, which could potentially be very dangerous and the book addresses this problem as well.

For the proper person, this diet could potentially be a lifesaver and it's worth trying if all factors are appropriate.

I bought this book for my daughter who has a child with epilepsy. It was very imformative and helpful. Reading the case histories and the mistakes that were inadvertently made, diet-wise, helped us lookout for the same pitfalls. I would highly recommend this book.

If you have or know a child with epilepsy, THE KETOGENIC DIET: A TREATMENT FOR CHILDREN AND OTHERS WITH EPILEPSY is a 'must' for your consideration: it offers a solution beyond medication which provides a doctor-supervised diet high in fat and low in carbs and proteins, which limits calories - and is proven to control seizures. There've been many advances in the field, so this updated 4th edition is essential even for library holdings with prior editions. Besides the latest research, this book includes a new section on the Atkins diet and other alternative nutritional therapies. Very highly recommended as a top alternative to medication for kids with epilepsy.

Diane C. Donovan
California Bookwatch

Growing up with my grandmother, who always baked homemade rolls and pastries, I loved watching her mixing the dough and kneading the mixture.
I wanted to duplicate it, somehow it never turned out right. So in reading the book, it showed me many reasons where I could of went wrong. I was enlighten on the poofing, the yeast and so many other areas in bread making, that I am sure that when I do start making the breads and roll again, it's sure to be a success.

Here, Daniel Leader explains starters that can be done in the home without tons of flour. Beautiful stuff. Beyond recipes. Exceptional formulas plus a narrative about fermentation, flours, yeasts. Applause, applause.

I have a collection of BREAD books, including those from France and Italy in their original languages -- because I love bread.

This is one of the best bread books: clear, accurate, and
remarkably easy to understand.
When I originally made bread in France, it took about 6-8 days to get a good loaf. I usually had to make a huge amount to get good results. Here, the home-scale versions are very true to the originals, and you can see the details in the formula ratios.

Customers that are looking for 101 bread recepies, based on quick yeast, suitable for bread machine should look elsewhere. I would recomend this book to anyone that would like to start baking bread by using sourdough or biga.

Daniel Leaders book is great collection of authentic French, Italian, and other European recepies, based upon sourdough, polish, biga and yeast.
There are clear instruction, how to handle different types of levains.

There are two sections dedicated to French breads. First one using liquid levain like conpemporary baker e.g. Eric Kayser, other one using stiff levain. I like wholewheat miche recepie.

Following is section covering different Italian breads, and section covering different rye breads.

Before each chapter, there is story, explaining background for particular region. Also different techniques and ingrediens are introduced. There are suggestions for local substitutes, for example, what to use instead of 'doppio zero' flour.

Besides that recepies are great, I apreciate authentic note.

I have always felt that Bread Alone was the best bread primer on the market both because of the simplicity of the recipes and Mr. Leaders description of his journey to great, simple breads. This book is far simpler in many ways but his love and respect for bakers, their tools, and their craft still comes thru. This is a much better book for a beginning baker, much broader and deeper explanations then in other books. He has also expanded his repertoire with the addition of Italian breads, Biga based recipes, and many of the other non-French recipes.

If you are a "sourdough" baker this is the book. If the section on starters and theirproblems and fixes had been around 10 years ago when I started baking life would have been a lot easier, he has all of the hard lessons that I have learned over the years.

All in all a good first bread cookbook, and a great addition to the bookshelf

I've been making sourdough bread for 5 years with two cultures I've sustained. I have numerious bread books which all are good. The sourdough books I had were very informative. While it's important to understand the science behind sourdough bread, I feel it's equally important to understand the techniques and styles. That's something other books don't emphasize. They basically provide a recipe with directions. With Local Breads, I've learned so much more!! I never realized all the different techniques for making the various types of bread, ranging from the moisture of the bread (and tips to handle it) to the various ways of kneading the breads. Some breads need more kneading.. others need less. It's all fully explained in his book. While it may not cover every country in Europe, I don't thing that was his scope for this book. I think you'd need volumes of books to cover that!! But it does give you a flavor of the various regions of bread making in Europe, with each one being distinctly different. It's a book well worth the money!!

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.

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.

When my son was three, he made me read this book to him so many times that even now, 22 years later, I know the entire thing by heart.

Kids love this book. Parents do, too, at least the first 10 or 12 thousand times they read it to the kids!

I adored this book as a kid (I'm in my 30s now). I haven't gotten my new copy yet, but I think there is a lesson about temperance at the end, but that's not what I recall: I just remember the sheer joy of more, more, more. With books that use so few and such simple words, it's often hard for an adult to distinguish the adequate from the great. Speaking for my very young self, I can tell you that this book is great.

This is my favorite children's book - it is especially fun to read out loud. It has a cute level of humor and I've even had a class of 3-year-olds laughing at it. A good learn to read book - but also a good story in general.

I love reading this book to my daughter (2 1/2). I got it when i was a small child and have held onto it as one of my favorites. It is quickly becoming her favorite as well...the story flows so well its really fun to read...my daughter likes to see how fast I can read it without messing up.

I love this book. It lends itself to many activities with monkeys or spaghetti.

I bought this book for my husband who was one of those rare men who can't grill! He has used several of the recipes in the book and hasn't failed yet! The book contains all the info that a novice needs to know about grilling, whether it be a charcoal grill, a gas grill, a smoker, or an indoor grill (like a George Foreman). The grilling recipes give instructions for both gas and charcoal- something you usually don't find. I would recommend this book to anyone who grills!

The friend I bought this for told me that the recipes she tried turned out to be succulently delicious.

Plastic spiral binding with spine lettering lends to both lay-flat handy use and easy location in a cookbook collection, enhancing the appeal of a new 2nd, updated edition packing in over 800 recipes and well over a hundred color photos to support them. This combination makes NEW GRILLING BOOK exceptional - as does the attention to different types of grills and methods, from charcoal and gas to smokers and indoor grills. From Lamb with Spinach Pesto or Gingered Tuna Kebabs to Raspberry-Sesame TriTip Roast, NEW GRILLING BOOK is a top pick any home griller must have - especially audiences seeking new recipes and innovative ideas.

I can't wait for grilling season. There are so many great recipes I want to try. This was a great purchase.

I bought this book for my Dad for Father's Day and he LOVES it! Of course, I wouldn't expect anything less from Better Homes and Gardens! I love my red plaid book!

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!