Vegetarian and Vegetable Cooking

This is one of my most frequently used general vegetarian cookbooks. Most of the recipes I've made have turned out well and some of them are good enough to make repeatedly. I also like the photographs that accompany each recipe. Some of the dishes are a bit bland and they do tend to be heavy on the fats, so it's not the best book if you are strictly watching your calorie or fat intake. For someone new to vegetarian cooking this would be a good first cookbook. If you already own one or two general vegetarian cookbooks, this isn't likely to offer much that is new.

This is my go-to cookbook any time I'm trying to figure out how to make something new or how to use an unfamiliar vegetable I got in my CSA box. I've never been disapointed by anything I've made from this book. The recipes are straigh forward and the pictures are very helpful. This is my favorite cookbook.

I got this from a bargain bin at my local bookstore. Best $5.99 I ever spent! The recipes are simple yet elegant, cooking terms and ingredients are explained, and the full-color appetizing photos that illustrate not only each recipe but also most of the steps are very helpful. Recipes in this book average 4 steps and range from 2 to 8. Ingredients used are mainly fresh produce and healthy grains. I haven't made one dud from this book - my favorites are All the Reds soup & the scrumptuous Tomato and Basil Tart. There's even a minor "Virtually Vegetarian" section which features seafood, perfect for my acto-ovo-pesco tendencies. Seriously great book. The only cookbook I ever use. Recommended for beginner cooks, farmers market enthusiasts and anyone who prefers to spend more time eating than cooking!

I got this from a bargain bin at my local bookstore. Best $5.99 I ever spent! The recipes are simple yet elegant, cooking terms and ingredients are explained, and the full-color appetizing photos that illustrate not only each recipe but also most of the steps are very helpful. Recipes in this book average 4 steps and range from 2 to 8. Ingredients used are mainly fresh produce and healthy grains. I haven't made one dud from this book - my favorites are All the Reds soup & the scrumptuous Tomato and Basil Tart. There's even a minor "Virtually Vegetarian" section which features seafood, perfect for my acto-ovo-pesco tendencies. Seriously great book. The only cookbook I ever use. Recommended for beginner cooks, farmers market enthusiasts and anyone who prefers to spend more time eating than cookin

A passionate home cook that has been honing her cooking skills for the last 25 years writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. This book is a wonderful addition to any cookbook library for those that are interested in vegetarian cooking. This book is a vegetarian cookbook but does include vegan recipes as well. The book is subdivided as follows: THE VEGETABLES Onions and Leeks Shoots and Stems Roots Greens Bean, Peas and Seeds Squashes Fruit Salad Vegetables Mushrooms THE RECIPES Soups and Appetizers Light Lunches and Suppers Main Courses Salad and Vegetable Dishes Parties and Picnics Virtually Vegetarian Desserts and Breads This cookbook provides recipes from many different cuisines. There are Indian, Indonesian, Irish, English, American, Italian, Greek, Russian, Thai and French to mention a few. If you are a looking for a cookbook that offers a wide variety of vegetarian recipes this is a nice book. Each recipe has a full color photo provided on the page opposite the recipe. The authors also include smaller photos of some of the intermediate steps in the recipes. Some of the measures are imprecise. For example "grate a small piece of ginger." However, since I always season to taste this is not a big issue for me. The specific recipes that I have found to be very good are: The Chunky Vegetable Paella (vegan), Multi-mushroom Stroganoff, Persian Rice and Lentils with a Tahdeeg, Ratatouille Tart (vegan when you leave out the Mozzarella), and Red Onions Stuffed with Feta and Pine Nuts. Overall I would recommend this book to anyone that wants to add more meatless meals into their life, or anyone that is considering becoming a vegetarian. The dishes are varied enough that you will not miss the meat.