Animals are my Friends and I don't eat my Friends -
George Bernard Shaw
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Midwest Book Review
Over 300 recipes compiled from ethnic traditions around the world feature vegetarian main courses and side dishes which are a gourmet's delight. The heart of any solid vegetarian cookbook lies not in its dessert or bread section, but in its main dishes: with such fare as Wild Mushroom Stew with Herbed Dumplings, Nutty Enchiladas with Spicy Chile Sauce or a grilled Green Apple and Brie Sandwiches with Quick Onion Chutney, this is loaded with unusual appeal.
From Booklist
With virtually every eater eager to reduce the amount of cholesterol and other saturated fats in everyday diets, vegetarian cooking is gaining new adherents. Emmons' vegetarian cookbook distinguishes itself from other similar current offerings by presenting recipes for complex creations that make vegetarianism more attractive than cooking found in customary tofu-and-tamari tomes. Emmons delights in variations on lasagna, and she has plenty of Mexican-inspired items to attract pepper lovers.... read more
From Independent Publisher
Just skimming through this imaginative volume of vegetarian cuisine - fresh ingredients, creative recipes, interesting menus - whetted my appetite. As chef, Didi Emmons put the non-vegetarian Delux Cafe on Boston's restaurant map with a reputation for honest, worldly cooking that she reaffirms in this book. Her recipes for some of the cafe's popular vegetarian dishes and condiments - Shiitake Spring Rolls with Peanut Dipping Sauce, quesadillas, rice cakes, chutneys - are included here. Hearty... read more Asbury Park Press You will want to be cooking her food, too. Healthy without trying hard, easy because Emmonss cuisine relies on bold-tasting ingredients, not advanced culinary skills to provide flavor, and engaging, thanks to the authors inherent good humor and buoyant spirit, the recipes in this book can put you on the right dietary course with minimal effort. Its what world-class cuisine should be about.
Amazon.com
The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts.
Martha Rose Shulman, author of Mexican Light, Provengal Light, and Mediterranean Light
"Deborah Madison is one of our country's finest cooks. Her recipes bring so much flavor, beauty, and excitement to the plate, but with so little fuss. The book is aptly named, for everybody, whether beginner, occasional, or passionate cook, meat eater or vegetarian or somewhere in between, will love this food. But Vegetarian Cooking for Everyone is not only a cookbook. It's the standard text we've been waiting for, and I'm so glad Deborah Madison was the one to write it. By putting so much... read more
Mollie Katzen, host of public television's Mollie Katzen's Cooking Show, and author of The Moosewood Cookbook and Mollie Katzen's Vegetarian Heaven
"Deborah Madison is an intuitive, intelligent, and passionate cook who presents her broad knowledge in a lovely, lyrical writing style. She has clearly poured all of these gifts into this impressive book, which I know will be an inspiration to experienced cooks and beginners alike.
" Marion Cunningham, author of The Fannie Farmer Cookbook
"If I could have only one book on the subject of vegetables, Vegetarian Cooking for Everyone would be it. Deborah Madison has produced an impressive collection of information, instruction, and recipes. This is a major work that reflects all of her talents."
Book Description
Not just for vegetarians, there's never been a better time for this award-winning book! Carol Gelles, one of the best-known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soyfoods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products), or vegan (made without dairy or meat products).
Synopsis
One of the best authorities on vegetarianism offers a collection of hundreds of recipes for vegetarian soups, salads, entrees, appetizers, and more which prove that vegetarian cuisine is anything but boring. Every recipe is coded as lacto-vegetarian, ovo-vegetarian, or vegan.
Synopsis
The first title in a new recipe series offers hundreds of appetizer, entree, soup, and salad ideas that are accompanied by nutritional information and special listings for lacto- and ovo-vegetarians as well as vegans.
About the Author
Carol Gelles has a master's degree in food and nutrition from New York University and has contributed to Weight Watchers, Parents, Woman's World, and Mademoiselle. She lives in New York City, where she frequently works as a food stylist and recipe taster.
Book Description
"One of the best natural foods cookbooks written to date."
East-West Journal
Annemarie Colbin, founder of the Natural Gourmet Cookery School in New York City, offers a whole year's worth of her popular classes. THE BOOK OF WHOLE MEALS provides a sound holistic nutritional philosophy on which to base your food choices, gives thorough instructions on how to set up a kitchen, offers varied and delicious menus for each season . . . and more! From the Back Cover
"A pleasure to read."--Vegetarian Times
Book Description
A classic book of soy-based recipes from some of the best cooks on "The Farm," an intentional community in rural Tennessee. Features over 250 cholesterol-free recipes for family favorites. Also included are detailed instructions for making tofu and other soyfoods at home, plus comprehensive nutritional information for a vegan diet.
The publisher , July 18, 1997
This book, originally published in 1975, was one of the first in the country to offer soy-based recipes using tofu, tempeh, nutritional yeast and tvp. The New Farm Vegetarian Cookbook has sold more than 200,000 copies.
Midwest Book Review
Plenty of vegetarian cookbooks are on the market: so what sets this pictureless guide apart? Newcomers to vegetarian cooking and eating will find this loaded with recipes, information, and instructions on how to customize each dish to suit personal preferences. The emphasis on putting healthy foods together to make a complete meal will provide all readers with clear nutritional guides.
Book Description
The author of Almost Vegetarian presents the one book that full-time and part-time vegetarians need on their shelves--a book that contains more than 600 contemporary low-fat recipes and invaluable nutritional and culinary information about the vegetarian way of life. 500 line drawings.
Synopsis
More than six hundred low-fat, vegetarian recipes are accompanied by hundreds of illustrations, menu suggestions to suit a variety of dietary needs, advice on reading nutritional labels, storage and shopping tips, and a guide to kitchen equipment and utensils. 35,000 first printing.
Synopsis
The author of the very popular ALMOST VEGETARIAN presents the one book that full-time and part-time vegetarians need on their shelves--both for its more than 600 contemporary low-fat recipes and for its invaluable nutritional and culinary information about the vegetarian way of life. The book is bursting with menu suggestions for different dietary needs, charts, advice, hints, shopping tips and mail-order sources, and much more. 500 line drawings.
