Customer Reviews

100 Best Vegetarian Recipes (100 Best Recipes)

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Okay, once in a while, I wish she broke down the steps to some recipes a little more, but that's a small price to pay for these really good dishes that are, generally, quite easy to make. In a panic if you're having guests over? Chances are you can get at least 2 great courses from this book. 100 may not seem like a lot, but the big difference is... they're all winners. So many cookbooks have endless dishes I just don't feel like making or don't have time to make. The other thing I like about this book is she tends to try and keep to recipes that have a realistic number of ingredients. Some cookbook include recipes where you know you're going to have to buy 15 new ingredients! Who wants that? Thank you Carol Gelles, you've made my life easier and my picky 12-year old has even liked some of these.

I would recommended this book to any vegetarian. The recipes are simple and delicious. Every recipe I've made has come out
perfect and even the kids like it. There are no exotic or hard to find ingredients either which can be a huge plus.

Love this book and all the recipes. Just bought it and the first dish was yummy!!

Greatest cookbook I own. Use it all the time. Simple recipes, easy to follow. And, very tasty dishes. Gives options for vegan choices...very helpful.

100 Best
Vegetarian Recipes
(A Wiley hardback)

By Carol Gelles



A review by Marty Martindale

A few years back Carol Gelles wrote her highly acclaimed 1,000 Vegetarian Recipes. The cookbook won both the Julia Child and James Beard awards. Now Gelles brings you her top favorites in a more concise, handy-sized book.

On one handy page she defines the different degrees of vegetarianism - pesco-lacto-ovo, lacto-ovo, ovo and vegan or strict vegetarian. In another section she lines out menus and classifies them for the experiences they are. Probably, most helpful of all are her thoughtful headnotes. These can share a memory she has of the food, a tip for easier preparation or some variations you might wish to try.

Here is a summary of the summary recipes:

CREAMY MUSHROOM PATE:
Calls for butter, shallots, wild mushrooms, parsley, savory or thyme, cream cheese and heavy cream

POTATO SALAD:
Cooked potatoes, mayonnaise, yogurt, cider vinegar, onion and spice brown mustard

BUTTERMILK BROCCOLI SOUP:
Oil, leeks, broth, broccoli, fresh dill, white rice, buttermilk and fresh ground red pepper

FOUR-IN-ONE TOMATO SOUP:
Oil, onion, tart apples, curry powder, coriander, ginger, cardamom, turmeric, tomatoes, broth and brown sugar

LENTIL SPINACH SOUP:
Lentils, carrots, celery, onion, celery leaves, bay leaf, spinach, fresh basil, celery salt, garlic, poultry seasoning and vegetable bouillon powder

CURRIED CHICKPEAS AND KALE:
Ghee, onions, garlic, cumin, kale, curry powder, ginger, coriander, broth, chickpeas and chopped tomatoes

MACARONI AND THREE CHEESES:
Elbow macaroni, butter, flour, milk Cheddar cheese, Gouda, mozzarella, Worcestershire sauce (anchovy-free) and dry bread crumbs

PASTA PUTTANESCA:
Olive oil, onion, garlic, canned whole tomatoes, tomato paste, sugar, crushed red pepper, pitted black olives, parsley, capers and thin pasta

RISOTTO ALLA MILANESE:
Broth, Marsala, saffron, butter, onion, Arborio rice and Parmesan cheese

NOODLES WITH PEANUT SAUCE:
Lo Mein noodles, peanut butter, soy sauce, mirin, apple cider vinegar, sugar, chili oil, garlic and scallions

ASPARAGUS WITH WALNUTS AND BROWNED BUTTER:
Walnuts, asparagus, butter and lemon zest

LIME SAUTEED JICAMA WITH GRAPES:
Butter, jicama, lime juice, seedless grapes, cilantro, and lime zest

AUTUMN BROWN RICE:
Rice, butternut squash, chopped walnuts or pecans, dried cranberries and honey

At the back of Gelles book, she offers brush-up advice of cooking vegetables, potato basics, the variations found when cooking grains, rice and beans.

Marty Martindale's food site is: FOOD SITE OF THE DAY.