Book Description
This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.
Customer Reviews:
A nice simple cook book.......2007-08-23
I've cooked five or six recipes out of the book and found them to be as advertised, simple but with delicious results.
Best cookbook!.......2007-03-08
I recently moved to Italy and decided to get this book to bring with me so as not to get stuck in a vegetarian food rut and also to be able to eat good Italian food without always having to go out to a restaurant. I have made something different almost everynight for a month so far. Not one recipe has disappointed me. They are all very easy to follow and super tasty. My boyfriend is loveing my new found love of cooking, and especially la cucina italiana! I'd also like to add that I used to be vegan so I always look at recipes from an "Is it possible to make this vegan?" standpoint. MANY MANY of these are already vegan on their own and even more of them are if you have the right soy products and a little imagination so I reccomend this book to vegans as well.
family cook.......2007-02-09
We have used many recipes out of this book and have not found a bad one. Very very tasty. My eldest daughter also bought one after trying some of the recipes while visiting us over the holidays.I recommend it to every one.
Yummy for Vegetarians!.......2007-01-10
Love this book! Recipes are simple and delicious. I gave this to my daughter for Christmas, and she is loving it! I would love a photo on every recipe for the next book to entice us to try it!
Wonderful!.......2006-07-05
The recipes in this cookbook are easy, delicious and wonderful! I use this cookbook more than I use any other book and this is the only one that stays on my counter year round. Try it and you will just love it!
Amazon.com
Forget about the word vegetarian in the title, and don't think inspired is just hype. The Vegetarian Grill features a host of unexpected dishes that should interest almost everyone. Have you ever thought, for example, of grilling quesadillas or falafel; of making lasagna laced with grilled, chopped vegetables; or of using grilled vegetables to infuse a meatless split-pea soup with deep flavor? In the chapters on Flame-Kissed Pastas and Grilled Fruit and Desserts, check out the Roasted Garlic and Pepper Linguine, where grilling garlic, tomatoes, and sweet peppers caramelizes their natural sugars and adds smoky savor, and be sure to try the Grilled Pears with Chocolate Sauce, made extra-rich tasting with brown sugar.
If you decide to buy a grill on the strength of Andrea Chesman's recipes, read her clear discussion of the differences between gas and charcoal models. You will probably be inspired to buy what she calls a "vegetable grill rack" and a grill-wok, too, so you can enjoy grilling pizzas and making the chopped vegetables used in some recipes. Not only can The Vegetarian Grill help you enjoy eating more vegetables more often, but it is also likely to make you keep the grill fired up all year 'round. --Dana Jacobi
Book Description
From the garden to the grill, these veggies are hot!
Customer Reviews:
Veggie BBQ!.......2005-09-14
My husband and I have been vegetarians for about twenty years and are raising our kids vegetarian too. For years I've always brought veggie burgers and tofu pups to other people's barbeque parties every summer. I thought we needn't bother owning a grill of our own because all we could make on it would be garden burgers anyway (how exciting is that? not very!) Anyway, this book has shown me how wrong I was. We recently acquired a very nice gas grill and I have been cooking up a storm on it! I've been using this cookbook and everything has been delicious. Not one bad recipe so far. I had a BBQ party of my own finally for my sons first Birthday recently and it was a totally hit. I made veggie pizzas (with the recipe from this book, although I used my own pizza dough recipe.)I grilled up all the veggies and than had everyone fix their own pizzas which I grilled for them. It was a lot of fun. Everyone gobbled them them up, raving about how delicious they were. Plus it was nice for people to see that a BBQ doesn't have to revolve around meat.
As for the comment below about the chicken stock, there is one recipe that says you can use either veggie or chicken stock. (I haven't noticed any others.) I agree it shouldn't be in the book. Vegetarian means no meat at all. I didn't see any mention about adding meat to the recipes, though I haven't read every page of this book, so maybe I just haven't seen it. I haven't seen any recipes that actually call for meat or anything. (No mention in the index either.)
So far I've made about 6 recipes from this book and they have been totally great. Plus, despite the fact that I'd say I know my way around a kitchen, I'd never grilled before and there was a useful chapter just talking about tools. (A vegetable grill rack is a *must* have for veggie grilling. I use mine constantly and would have been very frustrated had I not known about it.) To me, a newbie vegetarian griller this book has been indispensable. My husband keeps commenting on how fun it is to sit out on our deck and eat yummy food from the grill.
Yet another book that doesn't get it!.......2005-06-27
Let me start by saying that I enjoy reading cookbooks as much as I enjoy using them, and from the first read, I am not very impressed. I really wanted a vegetarian grilling book, what I got was a book that calls for chicken stock in at least one recipe, tells me what kind of meat I could throw in to the mix and tells me that I won't even miss the meat. While there may be pros and cons to the cheese question, how can anyone justify chicken broth in a vegetarian cook book?
Vegetarians: say "hello" to the Barbie!.......2004-01-02
Two things made this a great book for me.
1. I've been a vegetarian for 16 years.
2. I've been living in Sydney, Australia for 6 of those and we were given a huge gas Barbeque as a wedding present.
Since I moved to Sydney I drag a bag of veggie burgers to every BBQ. There's only so many types of veggie burger you can try before eating at the next BBQ is a real chore.
Since I got it, this book has opened up a whole new world of BBQ enjoyment to me. I've had it a week; we've had three BBQ's and I have tried a half dozen recipes. All of them worked out really well. We are talking red pepper Quesedilas, herb-grilled potatoes, veggie skewers in Tandoori sauce, char-grilled vegetables with cous cous. Yummmm. The (normally carnivorous) guests were all well impressed too.
Recipes are from around the world as you might have gathered and are not overly complex or time-consuming. They are well described, but this is not a glossy book. There are no photos bar the cover. Illustrations are hand-drawn but clear. The layout is easy to read and pleasing to the eye. This is a food-lovers book, not a coffee-table decoration.
The only slight limitation is many of the recipes require a special vegetable grill pan. I've never seen one of these things and reckon they aren't commonly available down here. So a few of the recipes will result in much loss of your vegetables to the coals below. But you learn the work-arounds fast. For me half the fun of cooking is adapting recipes to what you have, so if a few of the ingredients are not available, it's just fun making a new recipe.
I thought I had too many vegetarian cook books in my library. This one proved me wrong! If only I could find a way to get this in the hands of a few more people in Sydney, I wouldn't have to do all the cooking. How about an Australian edition?
Great book.......2002-08-11
This is a great addition to the collection - I have two other grill books and this compliments them well. Interesting recipes, mouth watering pictures to inspire, straight forward instructions. Some interesting cheese dishes, great dips, and I love the sate recipes. Definitely makes it so you're not missing out on delicious grilled foods.
From my review in "The National Barbecue News".......2002-06-04
My good friend Sam is a great barbecuer. As a matter of fact, he instantly became my good friend about two seconds after I tried his ribs for the first time. My good friend Diane is Sam's wife. Despite being married to Sam for many years now, she has never tried Sam's ribs or any of his other barbecue creations. Why? Well, Diane is a vegetarian.
Now don't ask me how they've made their bond work so well with such drastic differences, but sometimes I liken their relationship to Willie Nelson marrying a deaf woman (hypothetically speaking, that is). This still presents a quandry for having Sam and Diane over for a barbecue. Let's face it - how many of us give as much thought to the non-meat components of the menu as we do to the meat?
But now my problems have been solved, courtesy of Andrea Chesman and her book, "The Vegetarian Grill". With over 200 recipes, plus lot's of key tips for grilling vegetables, Chesman has helped me to see there's more to throw on the grill than just the meat du jour.
Within the first paragraph of the introductory chapter, Chesman urges the reader to make their key investment for grilling vegetables - an enamel-coated metal grill rack. This is advice you'll want to heed. I found a 9" x 12" rack at the local outlet of a large, Arkansas-based discount chain store that was the same price as this book.
The 11 chapters of the book progress from simple grilled vegetables and salads to pizzas. There's a chapter on vegetarian burgers and another on pasta dishes. Grilled fruits make their way into the book in the chapter on desserts. All in all, it makes for a very comprehensive look at vegetarian grilling and the recipes are laid out in a pretty straightforward fashion.After re-r eading the basic recommendations for grilling vegetables (i.e., they contain no fat so don't forget to brush with some oil or toss with a marinade to prevent them from sticking to the grill), I was ready to road test some recipes.
Since I decided to do my experiments at a barbecue contest, I would have an ample number of taste testers as well as my friend Diane (I swear the woman must be a saint - she accompanies Sam to most competitions and cheerfully looks on as pounds and pounds of meat are cooked in his smokers while the vegetable dish is usually beans). I chose four fairly simple recipes, lit the fire on an available catering grill and boldly begun my tests.
The first item was "Simple Grilled Beets". The recipe lived up to its name: simply slice your cleaned beets about one-quarter inch thick, brush them with oil and place them on the grill. The recipe said to cook 15-20 minutes over a medium fire, but I quickly discovered that beets are a very dense vegetable and the recommended time stretched to nearly 45 minutes. Eventually the beets showed signs of doneness (slightly charred and flexible), but not before I'd subjected Diane to some samples that were less than done (she would kindly suggest they "might need a few more minutes"). In the end, grilled beets taste like...well...beets. But they were really good beets.
The next recipe was "Marinated Cauliflower". This was also easily concocted - I pieced out a head of cauliflower, put it in a Ziploc bag and added a bottle of a favorite marinade (teriyaki in this case). Like the beets, the cauliflower took a bit longer than I expected but after 20 minutes the marinade began to nicely carmelize and the cauliflower became tender but still firm. This recipe worked well as the flavor of the marinade greatly complemented the cauliflower.
With the easy recipes completed, it was time to move on to ones that involved a least a few more ingredients. Next up, "Honey Mustard Sweet Potatoes". The sweet potatoes are prepared much like the beets, in quarter-inch slices. These are tossed with a honey mustard dressing (add canola oil, fresh lemon juice, thyme and salt and pepper to prepared honey mustard) and cooked over a medium-low fire. After about 20 minutes, the slices began to blister, a sign that they were close to being finished. A couple of samples later, the slices were tender enough to pull off the grill and allowed to cool. Be forewarned - grilled sweet potatoes form a nice crust on the outside and a have creamy inside that reminds one of molten lava when they first come off the grill.
My last experiment was "Sherry-Marinated Mushrooms". A marinade of extra-virgin olive oil, thyme, pepper, fresh minced garlic cloves and sherry vinegar was prepared and allowed to sit at room temperature for one hour. The mushrooms hold the marinade well and made a great aroma when they were put on the grill. They browned quickly and were ready in about 10 minutes.
So what was the feedback? I think Diane was being kind when she gave her approval to all four dishes. But then again, I was the only person cooking vegetables at what is pretty much a meat-cooking contest. Most passers-by did stop to see what I was grilling and several even tried some. The mushrooms and cauliflower disappeared quickly and the sweet potatoes didn't last much longer (however, I should point out that four sweet potatoes makes alot). The beets were the last to go. The consensus? Surprisingly positive. Most people found it refreshing to see vegetable (besides ears of corn) on the grill and one person even insisted on getting the recipe for the mushrooms (I made her promise to still buy the book).
So now I'm a changed man. Have I become a vegetarian, you ask? Not a chance! Meat is still the first priority for me. But now at least I have new enlightenment on vegetarian grilling. And I've got to invite Sam and Diane over for a barbecue soon.
Amazon.com
In Ithaca, the villagers so revere the olive that they give names to the olive trees that bear them. We're not talking upstate New York here, but Greece, the land that gave us rosy-fingered dawns and spanakopita. Diane Kochilas gives us the Greek way with vegetables in The Greek Vegetarian, and she should be given some kind of humanitarian award for the effort. For anyone fussing over increasing greens, vegetables, and grains while reducing the place of meat in the usual American diet, The Greek Vegetarian is a place of comfort and repose, a place to settle back in the sun and flip through the pages and let the deliciousness of all these wonderful food ideas lap over your life like warm waves from the Aegean Sea.
There are 100 recipes herein, and they come from the traditions of Greek cuisine. No one is stretching just to make a dish vegetarian (oh, OK: there's one recipe for vegetarian souvlaki). Only recently have Greeks gained the dubious title of biggest meat eaters in Europe, and even then all they did, according to the author, was make their plates bigger for the added meat. They still eat a diet rich in vegetables. Always have; always will.
But some specifics. Kochilas divides her book into Meze, the little dishes of Greece, and Main Meals, the pastas, soups, stews, casseroles, savory pies and breads, the egg dishes. There's Beet and Apple Salad with a Yogurt Dressing, for starters. How about Roasted Eggplant and Chickpea Salad? Or Arugula Salad with Wrinkled Olives and Orange Slices? The Classic Greek Bean Soup is included. So too is a dish of Potatoes Stewed with Kalamata Olives. The possibilities build, one upon the other. This book bursts with flavor the same way a vine-ripened, sun-warmed tomato bursts at the first bite. It will dribble down your chin if you're not careful. --Schuyler Ingle
Book Description
Greek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the seasons and regional specialties like none other. In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pastas and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soups, savory pies and basic breads, and dishes that feature eggs. Brimming with classic dishes, regional favorites, and inspired innovations, The Greek Vegetarian pays tribute to one of the world's most venerable and healthful cuisines.
Customer Reviews:
Marvelous recipes!.......2007-01-09
Unlike many Greek cookbooks that I have bought, this one is actually GREEK. Kochilas has brought forth excellent recipes redolent of my years living in Greece. Bravo, Diana!
The Greek Vegetarian.......2006-07-11
I am leaning more and more toward becoming a total vegetarian because of health issues. This book is making life enjoyable again.
Delicious.......2005-11-20
This is full of great and substantial dishes. It is very clearly written and includes a great variety of recipes. I especially love the recipe for White Beans with Honey and Dill. I have made similar recipes, but this was the best version of this classic Greek dish that I have found. The recipes are clearly written.
Fabulous!.......2002-06-18
This book is the most used vegetarian cookbook in my collection. I cook from it at least twice a week, and the recipes are terrific. Clear instructions make Greek cooking a breeze. Thank you Diane Kochilas!
i prefer Kremezi's Greek Island cooking book instead.......2002-01-10
Diane Kochilas says and I quote,
"There is a certain elemental quality to all the cooking of Greece that seperates it from the cooking to the east and to the west, that is from the cooking of Turkey on one side and of Italy on the other."
I am a gourmet cook and I don't know what Kochilas is talking about in terms of Turkish cooking. The Greek foods are heavily influenced by the Turkish cooking in fact it is hard to find dishes that are NOT shared by these 2 countries on either side of the Aegean. Many recipes in this book have Ottoman Turkish origins. Yet the author denies any Turkish influence. Sour grapes, Diane????? I think so.
Average customer rating:
- Visually and sensually appetizing- not a dull moment.
- The fare is table-worthy, and the book bed-worthy.
|
The Inspired Vegetarian
Louise Pickford
Manufacturer: Stewart, Tabori, & Chang
ProductGroup: Book
Binding: Hardcover
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1556702302 |
Customer Reviews:
Visually and sensually appetizing- not a dull moment........1998-12-03
Incredible taste sensations. The soups are amazing due mainly to the delectable Veg. Soup Stock that listed on page 45. The French onion soup and the Leek and pea soup with mint are astounding. The photographs elegantly frame each dish and just inspire you to try it yourself.
The fare is table-worthy, and the book bed-worthy........1998-06-03
I would have bought the book for its photos alone. Now, I wonder what could have inspired that photographer, hmmm? I prepared a couple of the recipes and they were great successes, and then gave the book away thinking I could get another one for myself, but alas, it is out of print! Now, all I can do is covet my friend's copy. Bummer.
Average customer rating:
- title doesn't disappoint
- Unique Cookbook
- My favorite cook-book
- An International Taste Treat
- Kirchner is a Flavor Philosopher
|
The Bold Vegetarian: 150 Inspired International Recipes
B. Kirchner
Manufacturer: Morrow Cookbooks
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
International
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
Natural Foods
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0060950560 |
Amazon.com
This is true fusion cooking, mixing elements of Vietnamese, Portuguese, Turkish, Italian, French, Chinese, Indian, and American cuisines. Italian tortellini is tossed with Thai curry paste and coconut milk. Kale-Apple Soup brings together earthy Chinese and tart American ingredients. Sweet-and-Sour Cabbage seems German, but features an Indian Peanut Sauce. Greek orzo is mixed with raisins, onions, and garlic and stuffed into a New England maple squash.
Book Description
Filled with more than 150 recipes, this vegetarian cookbook integrates a variety of ethnic influences to provide an exciting array of innovative dishes.
Customer Reviews:
title doesn't disappoint.......2006-05-03
Here's the true test for the quality of a vegetable recipe: transcendance. You're looking for nothing less. Cabbage should taste like cabbage but also like something divine, and unimaginably delicious.
Don't like cabbage? Oh, you will. Try the Cool-Hot Cabbage (a thai green curry type dish with coconut milk). The best Napa Cabbage in the world is waiting for you. And Beans with Fancy Toppings are delicious too...
Unique Cookbook.......2003-01-04
This cookbook is for people who want to mix and match food from around the world. It will guide people who are interested in experimentation but need some guidance for what foods to combine. My family's favorites are the German-Thai peanut cabbage, the baked couscous with saffron, the Iranian tofu stew, and the kale-apple soup (among others). I would highly recommend it to vegetarians (especially those who are bored with the same old same old) and to anyone who is interested in truly international food.
The recipes are clear and well written, and will add another level of creativity to your cooking--even when not making a recipe from the book. One thing I appreciate most is the variations at the end of each recipe; there are both vegan and meat-eating suggestions. She also does a good job suggesting menus, if you need help deciding which dishes to combine. Best of all, most of the recipes are very healthy and will help work protein, fiber, and veggies into your food.
This is my favorite cookbook in terms of innovation and ideas. It will change the way you cook.
My favorite cook-book.......2002-08-05
I use this cookbook everyday. It is hands down my favorite. Interesing yummy recepies, low fat.. everything I want in a cook book. I'd give it 6 stars if you had them!
marie
An International Taste Treat.......2001-06-01
Bharti Kirchner has the right credentials for this kind of book: she is extremely talented in the cuisine of her native Bengal (see THE HEALTHY CUISINE OF INDIA), as well as a cookbook author who has traveled widely and grained widely from her travels (see INDIAN INSPIRED). As she did with her two earlier cookbooks, Kirchner goes to great lengths to explain her ingredients and methods to an American audience. Her food is innovative, interesting, reasonably easy to make, and great fun to eat. For vegetarians tired of "the same old thing," this book is just the ticket to new culinary adventures!
Kirchner is a Flavor Philosopher.......2000-01-05
I buy and read a lot of cookbooks. When you read a lot about food many recipes can seem obvious and uninteresting. Bharti Kirchner manages to combine and recombine flavors in so many interesting and new ways that it is almost impossible not to become excited and start running for the spice cabinet while you are reading. Her willingness to experiment with fusion cuisine cannot help but infect and inspire your own cooking. Some of the recipes are long and involved but i find that you can refine the flavor concepts down to their essential elements and make these recipes quicker and easier.
Book Description
Yours for the making are Seitan Salami, Vegan Lox and Bagels, Swiss Fondue, Classic Quiche and more. Renowned vegan cookbook author Joanne Stepaniak teams up with Farm Sanctuary founders Lorri and Gene Bauston to present a plethora of delicious dishes for you to enjoy without meat, eggs or dairy products. Included are sections on veganism, what to substitute for animal products, information on factory farming and the history and mission of Farm Sanctuary. Nutritional information provided by Suzanne Havala, primary author of the American Dietetic Association's position paper on vegetarian diets.
Customer Reviews:
Deee-lish fast and surprisingly simple vegan cooking.......2007-01-03
This is one of my favorite everyday vegan cookbooks. It has great 'oh I never thought of making that vegan-style' recipes that taste fantastic, are quick to make and use ingredients that you more than likely already have in your pantry.
If you're new to the vegan world, Vegan Vittles has some great vegan primer info touching on everything from vegan ethics to a breakdown on basic vegan cooking ingredients.
The book itself is well-written and well-organized, which are both ridiculously important to me (typos in cookbooks make me want to pull my hair out). This is definitely a book for vegan chefs of all levels and perfect for those that just want to eat a little bit healthier. Love it!
Fun, informative, inspiring........2006-11-23
This is a wonderful cookbook. A must-read for all vegans, especially beginners who aren't entirely familiar with using vegan ingredients.
Exquisite vegan fare.......2006-08-04
This is my absolute favorite vegan cookbook, and I make several of the recipes repeatedly. Jo's tried and tested recipes are so tasty, I've never been disappointed. Most dishes call for simple and easy-to-find ingredients, making it handy for every day use. From fabulous puddings to savory soups and sumptuous main dishes, I've shared many of these creations with family and friends, with rave reviews. You will not be disappointed with this book, for sure and for certain!
Delicious vegan recipes.......2006-06-13
I love this book, from the recipes to the farm animal pictures to the little phrases changed to avoid animal cruelty. Almost every recipe I made from this book has rocked. I wasn't crazy about the grilled cheese, and the oatmeal cookies were pretty dry, but most of the recipes were awesome. The pumpkin pie, potato-kale soup, macaroni salad, carrot cake, basic seitan recipe, nut milk recipes, etc. were great. And I love that all those little cooking details (blending hot liquids, grinding nuts, properly heating pans, etc.) are included.
My only problem with the book is that so many of the recipes rely on tofu. Like using silken tofu for almost any dessert or sauce. This makes the food taste good and gives it a great texture, and I love tofu...but I'm not convinved it's the super food we say it is, and for variety's sake I don't think it should be added to so many foods. So I guess this book is a little tofu-heavy, but beyond that, it's the best. I'd definitely recommend it to any vegan.
Great vegan recipes - tasty and simple.......2006-01-22
This is a great cookbook. The recipes are easy to follow, and most use common ingredients. The chickpea a la king is one of my favorites!
Average customer rating:
- Not for the person who doesn't like to cook alot
- Options for a family
- A fantastic cook book for all palates
- Peter Berley Knows how to teach!
- Thank you Peter Berley!
|
The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone inBetween
Peter Berley , and
Zoe Singer
Manufacturer: Houghton Mifflin
ProductGroup: Book
Binding: Hardcover
Meats
| Meat, Poultry & Seafood
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
-
The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts
-
Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour
-
Modern Vegetarian Kitchen, The
-
VEGETABLE DISHES I CAN'T LIVE WITHOUT, THE
-
Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking
ASIN: 0618658653 |
Book Description
Flex•i•tar•i•an (n) 1. A person who consumes mainly vegetarian food but occasionally eats chicken or fish. Today a single family can include strict vegetarians and passionate meat lovers. When company shows up, the situation gets even more complicated. How can one meal please everybody without driving the cook crazy? The award-winning author, caterer, and personal chef to the stars Peter Berley has the answer: flexible, exciting menus designed to satisfy vegetarians and nonvegetarians simultaneously. Composed of two or three simple dishes, the forty seasonally arranged menus are of several kinds. All of the 150 dishes in the book can be mixed and matched. • “Convertible” meals that can be prepared with a vegetable and/or meat protein: Crispy Pressed Chicken/Tofu with Garlic and Mint • Hearty vegetarian meals to please the staunchest meat lover: Saffron Lasagna with Vegetables and Gruyère • Meals featuring fish, poultry or, occasionally, red meat, with ample vegetable sides that can double as mains: Grilled Harissa Shrimp with Fresh Corn Polenta
Customer Reviews:
Not for the person who doesn't like to cook alot.......2007-10-11
I didn't really find any recipes that leapt off the page at me. Frankly I had this for a couple of months and haven't even used it yet. I was hoping for more common recipes that could be converted to vegan and vice versa. Disappointed
Options for a family.......2007-09-28
The Flexitarian Table is a beautiful cookbook with photos, clear directions, preparation tips and recipes grouped as menus according to seasons. With options for cooking vegetarian, with meat, or both, in one recipe, it has been easy to please the palates at my table. Approach the recipes with a sense of adventure and enjoy healthy, tasty meals.
A fantastic cook book for all palates.......2007-09-05
Peter Berley's new book "The Flexitarian Table" is terrific! Its the perfect cook book for those of us who struggle with satisfying both vegetarians and meat eaters at the same dinner party! The recipes are user friendly, easy to follow, and most importantly, delicious!!
I highly recommend this book to any one who enjoys a good, healthy meal! Its a necessary addition to anyone's cook book library!!
Peter Berley Knows how to teach!.......2007-07-30
I owed his other book before and this one is so beautiful. I love cooking and I don't buy the domestic goddess thing...
I have been a vegetarian for 14 years and started to eat meat evetually in the last 4yrs.
This book is about healty cooking, using fresh ingrediants, balancing taste and pleasure and health and peace cooking.
Vegetarians and meat lovers will enjoy the quality of his recipies and his way of organizing the book.
The idea of "work plan" is fantastic. With that we are able to organize wht to do first from each dish according to backing times etc.
Everything works and is delicious and healthy.
Thanks Berley. I am your biggest fan.
Thank you Peter Berley!.......2007-07-17
The mans a genious.
My whole life I have been a meat eating vegeterian. Sounds like an oxy moron, right? Let me explain. I eat meat, grass fed, organic meat, and that doesnt mean just chicken. However, I get very exited about a refreshing grilled tofu salad, or roasted tempeh. Granola, Brussel Sprouts, rice and beans, bring it on! I'm the middle man when it comes between veg heads and carnivores, and Peter Berley wrote a book about it. He understands the beauty of food to the fullest, you can have your meat, and seaweed too. Now I can cook a meal and invite my radical raw foodist friends, as well as my mid western pals who love meatloaf. I'm just happy a chef was able to grasp the concept the there is no "better" way to eat.
P.S. his recipes pan out very well, try the lamb/tempeh kebabs in his summer section!
Amazon.com
Drawing on the vibrant flavors of India, Yamuna Devi has given us a cookbook that reflects her commitment to high-flavor, low-fat, easy-but-elegant vegetarian dishes such as Smoky Eggplant Caviar, Black Bean Chili with Orange-Pepper Sauce, Fresh Figs with Mint Cream, and Melon Sorbet with Sweet Jalapeno Sauce. Winner of the International Cookbook of the Year Award from the James Beard Foundation.
Customer Reviews:
The dishes come out just mouth watering.......2005-06-30
With over 200 vegetarian recipes, "Yamuna's Table" combines the flavors of India with our contemporary need for light, healthy, vibrantly flavored foods. This book combines an original culinary vision with a tremendous knowledge of food to create a cuisine that is truly a flavor celebration.
Yamuna has won awards for this and previous cookbooks, and is considered a specialist and authority in Indian vegetarian cooking.
tasty!.......2003-01-20
One thing I really like about this book is the seasonal menu suggestions at the back. There's one for summer, winter, fall, spring. In addition to that though the recipes are great - some really good bean dishes and some new approaches to some old dishes - like the brown basmati moussaka. Lots of fun twists but nothing that woulkd make you question whether the dish will taste good once it's done or not.
Great tasting, healthy vegetarian receipes........1998-10-18
A very good book, especially for making quick, healthy and great tasting vegetarian food. Recipes in her other book, 'Lord Krishna's Cuisine' I thought was not as healthy, they called for too much of ghee (fat).
Product Description
An American approach to the fascinating and delicious cuisine of Ethiopia. Here you will find complete instructions for nine of the most popular Ethiopian vegetarian dishes, along with recipes for spiced oil and Injera flatbread. All recipes use easy-to-find ingredients and are designed for the home chef. Never before has preparing this wonderful cuisine been so easy to do from home. A short, sweet cookbook with incredibly flavorful dishes.
Customer Reviews:
New flavors.......2007-10-02
I had heard about Ian's cooking before I met him, and I've been pleased to own a compilitaion of his recipes. The key to most of the recipes is the spiced oil, which can be prepared and saved, but doubles the work load the first time you cook. I have tried two of the lentil recipes, which I found to be pleasant combinations of spices to create the East African flavoring. The seasoning is subtle, so I would suggest increasing all the spices if your palate can handle it. But it's an unintimidating introduction to add some ethnic cuisine to your dinner table.
tasty treats if inspired.......2007-08-31
Great recipes if you have the time to dedicate to cooking up some Ethiopian cuisine. Helps if you have access to high quality ingredients. The few recipes are accessible, create some deliciously interesting tastes, and the book is a great resource to have if you live in a town with minimal ethnic options.
Average customer rating:
- Not only for the vegetarian
- creative and great tasting
|
The Inspired Vegetarian
Christine Ingram
Manufacturer: Anness Publishing
ProductGroup: Book
Binding: Hardcover
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1840381841 |
Customer Reviews:
Not only for the vegetarian.......2000-11-12
This is an absolutely wonderful cookbook, "veggie" or not. Give it as a gift to your veggie friends to expand their horizons.
creative and great tasting.......2000-08-17
Here you will find appetizers, soups, light luches, suppers, and salads & side dishes. Recipes range from Hot Broccoli tartlets to radicchio pizza. There are beautiful color photos of all the recipes, and the step by step photo instructions are very clear. We have tried many of the recipes, and have been impressed with all of them. A great vegetarian cookbook for those who want more than tofu and pasta.
Books:
- The Diabetic Gourmet Cookbook: More Than 200 Healthy Recipes from Homestyle Favorites to Restaurant Classics
- The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients
- The Feasts Of The Lord God's Prophetic Calendar From Calvary To The Kingdom
- The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages
- The Great Salsa Book
- The Heart of Burgundy: A Portrait of French Wine Country
- The London Ritz Book of Afternoon Tea
- The Low-Carb Comfort Food Cookbook
- The Naturally Sweet Baker : 150 Decadent Desserts Made With Honey, Maple Syrup, and Other Delicious Alternatives to Refined Sugar
- The Peacegiver: How Christ Offers to Heal Hearts and Homes
Books Index
Books Home
Recommended Books
- Ugly Americans: The True Story of the Ivy League Cowboys Who Raided the Asian Markets for Millions
- Small Animal Surgery Textbook
- From the Farm to the Fleet: The Naval Career of Robert Leroy Thorson 1943-1974
- India: Emerging Power
- Johannes Brahms: A Biography
- The Ayn Rand Cult
- Mind over Matter: The Images of Pink Floyd
- Designing the Perfect Resume: A Unique "Idea" Book Filled With Hundreds of Sample Resumes Created Us
- In a Sunburned Country
- Visions and Visionaries: The Art and Artists of the Santa Fe Railway
A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends
A Beautiful Bowl of Soup: The Best Vegetarian Recipes
Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes
Vegetarian Cooking for Everyone
