Oats, Peas, Beans and Barley Cookbook

An excellent book. Many good ideas on perserving foods.It also has recipes on lesser known grains.

This book has been in my family since it came out in the early seventies. Though it does not contain many photos, it is an invaluable cookbook for anyone wanting an easy and nutritional resource of healthy and tasty recipes without meat or dairy. The recipes call for ingredients that are easy to come by, the majority of which are in any local grocery store, and are quite easy to make. It allows those who are not vegetarian to have a wonderful cookbook for healthy alternatives and is an absolute essential necessity for those who are vegetarian. I cook the majority of the time for friends who are not vegetarian and am therefore interested in recipes that can be enjoyed by many not a few who have become adjusted to plain and simple foods. Though some of these recipes are very simple, an easy adjustment or addition of herbs and spices can modify them for those who posses a zestier palate. From meals for our family, to holiday celebrations, and large get-togethers feeding hundreds, these recipes have been a stand-by and favorite for many beloved cooks in my large family for three generations. I hope it brings wonderful tastes and memories your family can savor for many happy healthy years to come. All the best!

First bought this book at an SDA bookstore in Fresno in 1975 and its one of the best non-meat cookbooks I own and recommend. The recipes are easy to follow, great tasting and something someone in some rural area can make because the items are found in the smallest of grocery stores. The book is copyrighted so I cant post a recipe, but encourage folks to find a used copy or see if your local library can get a copy.

I bought my first copy of this book when I became vegetarian in the early seventies. At that time, the vegetarian world was still considered exotic, with many people in this country refusing to believe one could eschew meat and survive. We were heavily into protein combining; looking back on it now we can wonder what the problem was! So many of the vegetarian books and cookbooks at that time combined the vegetarian diet with a heavy dose of whatever philosophies and religious beliefs and practices the author believed. This drove many away from vegetarian practice.Mrs. Cottrell's books are none of these. They provide simple and easy-to-follow vegetarian recipes without a lot of extra baggage. Being from Loma Linda University, I assume her basis for vegetarianism was religious, but as a nutritionist she also obviously had health reasons for vegetarianism also.Also, a defect of so many of the earlier vegetarian cookbooks (and still found in some now!) was the inclusion and use of exotic ingredients that the average American either can't find locally or afford. Mrs. Cottrell's recipes use everyday ingredients that we can all find in our grocery stores. Coupled with that is the use of ordinary cooking methods, nothing strange to the average cook. Another aspect of vegetarian cooking that Mrs. Cottrell stresses is its economy. I've known many vegetarians who spent more on unusual and atypical ingredients than they would have for meat. Not here. I was in college at the time I bought this book, and was watching every penny. This book is a great aid for economizing and still making healthy food. This book has remained on my bookshelf for twenty-five years, and I'd recommend it for anyone interested in cutting down on their meat consumption, or becoming vegetarian. I'd also recommend it for anyone interested in lowering their food bill, yet still eating well.