Vegetarianism Books

This is one of the best cookbooks I know of. And it's also one of the healthiest - there's no dairy in it. It's a shame the book's out of print because the recipes are simple and delicious. Worth tracking down a copy.

One of the most authentic thai cookbooks I've used. English and Thai names of the recipes are included as well as great pictures that inspire. Lots of tasty curries which I love (have only tried a couple so far but all have been tasy). Ingedients are all things we can find in the store or easily online for something like kaffir lime leaves. Highly recommend this one.

I wish I had found this book a long time ago. It would have saved me much $$. This book has all the classic Thai recipes you would want (and for some reason many Thai cookbooks aren't all inclusive) - Pad Thai, Pad Si Ew, Mee Krob, Laad Nah, Curry Pastes, etc., etc. And, judging from past experience and other books I've read, the recipes look genuine, practical, and delicious. I'm vegetarian; however, you could easily add meat into these dishes if you'd like. If you only looking to get one Thai cookbook this is it.

For people who long for a taste of true Thai cuisine, this cookbook offers recipes for many well- and little-known authentic Thai dishes. For example, my mother used to make the "White Radish Cake with Beansprouts" for me when I was growing up, but I've never seen it on any menu in the States. Now I can make it myself!

A few of my friends have bought this cookbook, and without exception, each one loves it. A couple of my favorites are the hot and sour vermicelli salad and chickpea curry.

These recipes are the genuine thing and even if you're not a vegetarian, you will enjoy the recipes. If you are a vegetarian, you will be delighted with the variety of tastes and textures to discover.

I tried 4 recipes from this cookbook today and there wasn't one that I didn't want to eat straight from the pan! They were flavorful and delicious. I've always enjoyed resturaunt Thai primarily because i'm nuts about basil but I wanted to expand my repitoire. As explained in the book these aren't dishes with the meat left out, these are recipes that were created from scratch without meat even being a consideration. The ingrediants are easy to find (with the exception of Bitter gourd I NEVER can find that) with enough variety that you won't become bored. I was also pleasantly suprised that the dishes I tried weren't volcanically hot. They were pleasantly spicy much on par with Indian food but won't upset your stomach. I highly recommend this book.

This is a cookbook that is easy to read. Not only that, but I have found that a high percentage of the recipes are useable and appealing. That says a lot about a cookbook in my estimation. A real pleasure. Though each of these dishes contain tofu of some type, you wouldn't know it by sight or taste. Try the hot apples with cashew cream!

The author of this book does a great job of sneaking tofu into dishes so that you can't really tell it's there -- perfect for someone who's a vegetarian, but has to cook for meat-eaters that are afraid of big blocks of tofu.

I've been a vegetarian most of life, but have unsuccessfully found a good, simple tofu cookbook - until now. I've made numerous recipes from this book and every recipe is easy, quick and delicious. It is gourmet without the elusive ingredients. If you like to cook, you'll most likely have all of the ingredients in your pantry. The first recipe I made was the tofu chocolate mousse (go light on the almond extract) for my semi-vegetarian husband. He couldn't even tell it was tofu. I HIGHLY recommend this cookbook.

This is such a great book. I have yet to make a recipe that is not tasty. The great thing is that the recipes are easy, fast and taste great! If you are trying to learn to cook with tofu, this is the best book!

Great food easy to make. Recipes are very clear and the ingredients are familiar. It has become a family favorite.

This lucidly written book corrects, in the US context, a serious flaw in most histories: the trivialization or omission of vegetarianism, a healthy, compassionate and environmentally sustainable way of life that has been adopted since ancient times by people of highly diverse beliefs and cultures around the world. Karen & Michael Iaccobo make this overlooked history come alive through well-documented details. The book shows repeatedly the longstanding ties between vegetarianism and social justice causes such as women's rights. As a vegetarian myself, I felt glad and proud to learn that I am a part, even though a small one, of this large and still-unfolding story. Even nonvegetarians may find it interesting and informative.

Vegetarian America: A History is a most entertaining history of the practice of vegetarianism in the United States, from the late 1700s to the present. Defying the notion that American vegetariasm sprang solely from the 1960's radical counterculture, Vegetarian America examines movements from a wide variety of eras, and the physicians, socialites, feminists and other prominent figures who embraced it, from Johnny Appleseed and the Bible Christians to John Harvey Kellogg and the People for the Ethical Treatment of Animals. Exploring motives that ranged from religious movements to concern about animal rights to nutritional discoveries, Vegetarian America is a truly amazing, deftly researched and succinctly presented tour of the side of America that is not so commonly seen amid the thousands of turkey, beef, and ham commercials.

The Iacobbos' book is an excellent introduction to the vegetarian movement in the United States. The authors adroitly blend a sociological approach to vegetarianism with colorful, informative sketches of the lives of major historical figures in the movement from William Alcott, Sylvester Graham and John Harvey Kellogg to contemporary advocates of vegan and raw food dietetic practices and animal rights crusaders. The authors weave together various threads of health-related social reformism of the 19th Century such as natural hygiene, anti-tobacco and temperance movements along side vegetarianism in an intriguing and well-researched book. Students, culinary historians, and general readers alike will be well served by this source.

Karen and Michael Iacobbo are brilliant writers, tenacious
researchers, scribes of compassion whose pens are magic wands
touching all hearts by enlivening the vegetarian past of America. They describe the Bible Christian Church whose pastors Metcalfe and Cowherd had names which perhaps sparked their consciousness, the poetry of John Harvey Kellogg, MD, the dedicated life of Sylvester
Graham (after whom Graham crackers are named), the feminist
activism of Connie Salamone for female chickens and cows
who are in prison, the passion of Ellen G White and other
Seventh Day Adventists, the power of Srila Prabhupad whose
Hare Krishna movement has given out trillions of free vegetarian
meals around the world.

They delineate ethical, health, energy, environment, esthetic
and other reasons to take the plunge into a nonviolent diet.
Vegetarians now receive life insurance discounts as the average
abstainer from flesh lives 7 years longer.

The Iacobbo's cover Alex Hershaft, founder of the Great American Meatout,
PETA activists, Dudley Giehl, author and founder of Animal
Liberation in NYC, raw vegetarian meals for Congress, and
thousands more activists.

This poster has one point of separation, believing that
vegetarian diet began not with Pythagoras and the Greeks
but with Rama, considered by a billion Hindus to be the
first Avatar, about whose Spirit of which vegetarianism
was a part, the Ramayana was written 20,000 years ago.

Famous vegetarians include Buddha, Krishna, Jesus, Susan B
Anthony, Van Gogh, Da Vinci (a fruitarian), Tolstoy,
Einstein, Ramanujan. The vegetarian community, some estimate,
is now a billion souls in the world.

This poster put 2 books in her vacation satchel. This was one
of them.

This book is facinating. What a treasure!
If you are a vegetarian you will love this book.You will be surprised and in awe of those who have ventured the path before you.
Not a vegetarian but have a love for history especially presented in an entertaing and informative manner? If so, you will find this book rich with facinating information that can not be found anywhere in one volume. The first chapter for example, grabs the reader by describing the vegetarian path of our dear and beloved Ben Franklin.
This book is a must for both vegetarians and lovers of history.

I have the original, published in 1984, and not only is it a fabulous cookbook - it also makes for interesting reading. The illustrations are wonderfully witty. Nava Atlas is simply the best. If you love to cook and enjoy reading cookbooks you won't find a better one that this.

This was my second veggie cookbook and I use it all the time. Simple, easy to find ingredients, most recipies are about 30 minutes to make. Has both menu plans and individual recipies. nice illustrations too. thanks!

From The Back Cover-

Vegetariana is a spirited celebration of vegetarianism - a unique compendium of imaginative recipes, witty illustrations, and literary anecdotes on the delights of vegetarian cookery. Originally published in 1984, Vegetariana is now available in a completely revised and updated edition, featuring more than 80 brand-new recipes.

Nava Atlas, whose illustrations embellish the book has put together an international collection of recipes from soups to desserts, including Chili Lentil and Rice Pilaf, Scallioned Potato Bake, Zucchini Pancakes Parmesan, Sun-Dried Tomato Focaccia Bread, and Fresh Peach Crumb Cake. Vegetariana is an essential cookbook for anyone who cares about healthful and delicious food.

From The Introduction-

My maiin intent when first producing the book was to put vegetarian cooking in a lighthearted context, so that the broad range of delicious foods and flavors would be showcased in an inviting, nonintimidating way. Why a new edition? Since the book was first written, many fascinating and healthful foods have become better known or more widely available. I wanted to include new recipes for foods such as tempeh, quinoa, seltan and others. More tofu recipes are here, too, since this versatile food is practically a supermarket staple and I'm constantly asked for ideas for its use.

Some of the original recipes have been slightly defatted in accordance with the current trend of keeping fat content low. While there are still some rich, special-occasion dishes here, most of the recipes will serve a basic, everyday fare for anyone who wants tasty and uncomplicated meals that are healthful as well as fun to make and eat. Nondairy soy alternatives have been suggested in many of the recipes. Those who use no dairy, as well as vegans, will find a wider range of recipes that they can use in this edition. Above all, this new edition of Vegetariana is the continuation of the celebration of vegetarianism and the vegetarian cookery that so many are embracing as a healthful and satisfying way of life.

This was my first vegetarian cookbook, and it was a great introduction to this style of cooking. Nava Atlas is a funny, talented writer and the recipes work. Not too complicated, but not bare bones either, I will always have a copy of this book around.

The minute I opened this book I was hooked: Great recipes, fabulous illustrations and a joy to read. It's been my favorite for years; you'll never find another one like this.

I thought this was a great book. I am a pollo-vegetarian, and I have been concerned about the health issues. This really helped me understand this is healthier and why. It also introduced me to new foods. I didn't really know much about about tofu, hummus, etc., but it breaks everything down for you. Great book!

I recommend this book for those who are following vegetarian or vegan diets, or thoe who are thinking about changing their eating habits.

Its reassuring tone made me feel that I CAN stick with a healthy, vegetarian diet.

Chapters on nutrition were informative and easy to read, but didn't answer questions such as: WHY do I need this nutrient? If you're looking for more specifics on nutrition, you may need to look elsewhere.

The book provides simple, logical tips for vegetarian survival while eating out.

There are a variety of sample menus (but no recipes), and a good list of other resources such as organizations, books, and web sites.

This book is a wonderful source of information for the beginning or intermediate vegetarian or vegan (I was happily suprised by the amount of vegan information included in the book).

This book helps answer all of the questions vegetarians are bound to face on a daily basis. How do you get enough protein? Iron? Calcium? Etc.... It also has specific sections on vegetarian diets for pregnant women, children, teens, athletes, and older people. As well as helpful info on easing the transition to a vegetarian diet.

I would also recommend this book for non-vegetarians who have friends or family members who folllow a vegetarian diet. It explains in easy-to-understand detail the different kinds of vegetarian diets, and things to keep in mind when one or more of your dinner guests are (or will be) vegetarian.

I went browsing for a book on the vegetarian lifestyle when I started considering the option. I picked it out because it was the smallest book. Wise choice. It's small, but it's packed with useful information and it's straight to the point. It explained the types of vegetarians and how to obtain all the nutrition that you need in each lifestyle. It's a small book, but packed with information and can be used as a quick and easy reference after reading. I highly recommend this little book!

Very pleased with the book and extrenely pleased with Amazon and the service they offered in replacing a damaged copy.

This certainly not the be all and end all of vegetarian cooking (I am an omnivore) - indeed many things Delia sees as suitable for vegetarians apparently must all contain cheese of some sort; that can get a little tedious at times I must admit! And what about vegans?

That said, for dealing with basic vegetables and some interesting accompaniments for meats or for enjoying alone, I think nobody should be without this book in their library. Wonderfully illustrated with clear, concise instructions. Highly recommended, as are all of Delia Smith's cookery books.

This is the one that you should really own above all others. Being of English stock, I was brought up with Delia all my life. to be short and sweet, the recipes are inspiring easy and very tatsty. I am not a vegetarian but would be more than happy to make most of these recipes for myself.
If you really want to cook something that is different from your average American recipes, this is the one to buy.

Well worth paying the extra money for.

While this was not my first vegetarian cookbook, it does rate among my favourites - for those nights when I have a bit of spare time on my hands.

The book itself is beautiful, with a solid hardbound cover, thick smooth pages, and absolutely gorgeous photography. The pages are crisp and vibrant, and the design is elegant and reader-friendly. The makers of this edition had an eye for quality and for readability.

The food is in keeping with the care put into designing this book. I've prepared quite a few of the recipes therein and have had fantastic results - and I'm no gourmet chef. The food is incredible. The only cautions I would give are as follows: (a) it's not an everyday cookbook... some recipes are complex, and some take quite a bit of time and patience to prepare; (b) some of the ingredients are a bit rare, or don't translate well from UK to Canadian terms; and (c) there is no nutritional information accompanying the recipes - but looking at the ingredients suggests an overall moderate to high fat content.

That said, the recipes are more than worth the time and effort. And we all need a little sweet in our diets. You do, however, have to enjoy cooking to fully appreciate this book.

A final disclaimer: this book is ovo-lacto-vegetarian, and uses eggs, milk and cheese in a good number of its recipes.

We got a copy of this book in the early '90's, and it has some excellent, tasty, easy-to-prepare recipes. I'm buying another copy to replace the original, because we've literally worn it out from use. An excellent resource.

First, Thank You Amazon for your speedy delivery. I had this book in 3 days.
I purchased this book not to become a vegetarian but to learn to cook healthier foods. I must say that after reading and trying the recipes Lyndsay and Ariane did a wonderful job. This book actually informs the reader on the health benefits of a more natural diet using whole grains and more fruits and vegetables. They do not say you have to be a vegetarian they just give you information and guidelines for a healthier lifestyle.
If anyone has tried Vegetarian cookbooks before (as I have), and thrown them out because they were complicated with ingredients you can't find, try this book, I had almost everything in my kitchen already, there are no funky things to go out and find, and my sons (9 and 11) have decided they like soy milk better than regular milk. Best book I have ever purchase. Thanks goes to Lyndsay and Ariane.

I was pleasantly surprised at how the information was presented in this cookbook. The authors expressed their desire to create a cookbook that contained not only great recipes but also useful information presented in an interesting manner. They have succeeded. Although I am not a strict vegetarian, I can say that I am not much of a meat eater. This book has helped me with ideas on how to use meat substitutes in a way that is tempting even for my meat-eater husband. All I can say is Bon Appetit!

I have tried many of the recipes in this book and have enjoyed almost all of them. The writers seem as thou they enjoy cooking and eating the food they create, which makes it easy to follow. I have started using this recipe book more and more....wish all cookbooks were this easy for those of us who are terrible in the kitchen.

I was quite surprised how much very interesting information was in this book. I highly recommend this to anyone who has no idea how much goes on in the world of slaughtering animals, creating pollution and also how eating meat is really bad for us. Enlighten yourself and read this book. This will definatley make you think about becoming a vegetarian.

I dare you to read this book and NOT seriously question your eating habits. As a happy meat-eater for 40 years, rarely thinking about where my food actually comes from, this little book was the source of an epiphany for me. Read it, and learn how to truly have an impact on our environment, the amount of compassion in our universe, and your own health.

Please Don't Eat the Animals: All the Reasons You Need to Be a Vegetarian provides an impassioned explanation for the movement toward a planet-based diet in sections addressing issues of health, environment, animal welfare and spirituality alike. Given this four-point argument it's hard to refute the value of a guide which will hold appeal to a wide audience, especially those already following vegetarian path. Public libraries will thus find it a popular lend.

This is a excellent book! Anyone who is thinking about become a vegetarian or if your not this is for you. I dare you, read this book and put meat into your mouth. You will never be able to again!!!

I've been looking forward to the publication of this book ever since I heard it was in the works two years ago. It was worth every bit of the wait. It's an excellent companion to Walters and Portmess Ethical Vegetarianism, but it's also a fine book by itself. It discusses religious justifications of vegetarianism from a number of religious traditions. I was especially intrigued by the discussions of Xtian and Jewish vegetarianism. I always thought that there was no spiritual support in these two traditions for vegetarianism, but now I see that this is plain wrong. In fact, Both Xtianity and Judaism have a long tradition of compassion for animals. You just have to do a little reading between the lines. If you're looking for a spiritual grounding for your vegetarianism, get this book. It's great!

This book is a breath of fresh air. All we hear about today when it comes to religions is how they breed intolerance and violence. That may be so for the most part, but Religious Vegetarianism shows the other side. All the major world traditions also have a core of peacefulness and love that extends to humans, animals, and the earth itself. This book shows one way that this core works itself out in practical terms--through what the authors call religious vegetarianism. I give it four starts instead of five because it doesn't discuss paganism, which is the most eco-sensitive of all the world's religions. But it's still a very good read.

For those of us who think that killing animals for food is a violation of deep spiritual laws, this book is a Godsend. At this time, when war and destruction seems right around the corner, beginning to practice nonviolence in our daily lives seems like a good idea. This book helps us along the way. It's a very good partner to Portmess and Walter's earlier book, Ethical Vegetarianism.

This book is an eyeopener. For the vegetarian as well as the nonvegetarian. It gives a good account of how different religious faiths around the world and across time have preached a meatless diet. It's pretty well known that buddhists and hindus preach vegetarianism, but I was particularly interested to learn there is a strong tradition of vegetarianism in the Jewish and Christian traditions.

This is a wonderful vegetarian cookbook. The recipes are pretty simple and easy to follow, but absolutely delicious and mostly call for fairly ordinary ingredients. The recipes are also reasonable -- you don't need to devote a whole day to cooking a tasty meal without meat. I have had and loved this book for about 10 years now, and it's so splattered and worn that I've decided I need a new copy. This is one of my favorite cookbooks ever.

Other than Crescent Dragonwagon's work, this is undoubtedly among the best vegetarian cookbooks ever produced, and a must-have.

As a kid, I was fortunate enough to be able to eat at the Tao and occasionally get my hands on a piece of cake from Rudi's... Fortunately, they live on in any kitchen with this cookbook and an even moderately competent cook. :-)

I have had to buy this book three times - it gets worn out quickly because out of all the cookbooks I own (and I do have a lot), this one gets the MOST use. There is a marvelous variety of recipes - everything from pastas, soups and salads to ethnic fare such as Mexican and Japanese.

I especially like the soup recipes - often you'll find a pot boiling in my house. And usually, the recipe will come from Tao of Cooking. The Cuban Black Bean Soup is divine! You'll also enjoy the Split Pea, Lentil, Czechoslovakian Mushroom and the Barley Mushroom Soups as well.

I feel that the Tao of Cooking exposes even an experienced cook to a variety of interesting food. This book taught me how to make gnocchi, chocolate babka and ratatouille as well as other yummy things. I often feel that this book never got the attention that it deserved - it seems as if other vegetarian books got a lot more praise. Which is a tragedy, since this is the only vegetarian book that I feel is not only without gimmicks but is truly full of life. Not redundant at all like some of the others out there.

This fabulous vegetarian cookbook has, unfortunately, been overshadowed by better known ones coming out of Moosewood, Greens, etc., but anyone who loves food, vegetarian or not, will probably adore this book. It's absolutely terrific. Unlike a lot a vegetarian recipes, these are very finely tuned, even subtle. They aren't the easiest meals to put together, but the work is well worth it. The recipes are constructed with a wonderful eye to fresh ingredients complexly combined, and it covers everything from breakfast to desserts. The cornmeal pancakes remain the best I've ever had; salads are excellent; and the soups just as good. I really love this book and would never be without it.