In this revision of her classic vegetarian cookbook, Katzen introduces many new ideas which reflect current cooking trends and offers a wealth of revised recipes. She includes changes that will simplify steps, additions and combinations, always keeping in mind her continuing attention to fat and cholesterol content. Illustrations.In this revision of her classic vegetarian cookbook, Katzen introduces many new ideas which reflect current cooking trends and offers a wealth of revised recipes. She includes changes that will simplify steps, additions and combinations, always keeping in mind her continuing attention to fat and cholesterol content. Illustrations.Read Less
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Fair. Good copy for reading, may have heavy page wear with writing textual notes highlighting or be an heavily used ex library copy with library markings, stickers or stamps. Dust jacket or accessories may not be included.
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The book I received was in better shape than the cookbook I had viewed at a vacation rental house. I received the book in less than two days from when I placed my order. It was a delight to receive it so quickly and in almost new condition!
Oct 29, 2007
This cookbook is fun to read and full of recipes with surprises. Ingredients are not exotic and the taste is divine for the seasoned vegetarian. It's obvious that flavor was important in the recipe planning. Anyone who wants to eat healthy without giving up flavor should try these recipes. The book is even fun to read as it seems to be "handwritten".
Jun 23, 2007
Not just for vegetarians
Yes, it's a vegetarian cookbook, but most non-vegetarians have been known to dabble in creative vegetables now and then. In fact, making vegetables more interesting might make a whole dinner more interesting. The title recipe, The Enchanted Broccoli Forest. is a case in point. It takes a bit of fussing to get the presentation right, but it's quite a memorable dish. Not many dinners include forests, and enchanted ones at that. Even kids who say they hate broccoli might concede that this dish is interesting. Of course, there are a lot of dishes that we don't really consider vegetarian, because they're so common -- like breads, salads, pastas, desserts. They don't have meat, but we don't expect them to. Those sorts of recipes are included in this book, along with vegetarian entrees, some of which might even pass muster on occasion in a meat-eating household. The real value of this book, to me, is making vegetables more of a star in meals instead of being a limp afterthought. Rather than just microwaving some frozen mixed veggies, some of these dishes -- even the ones labeled as vegetarian entrees -- could serve as very interesting sides. Some are a bit complicated for everyday use, but if you're just grilling a chop, maybe the veggies deserve a little extra time.
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