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Cookin' Southern Vegetarian Style Paperback – January 1, 2000
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More About the Author
I have one childrens book Rags The Recycled Doll
I was born in Johnson City, Tenn. on May-18th-1950
I live on a farm in Snow Camp NC- with my husband and animals.
Top Customer Reviews
It's hardly the healthiest cookbook available--many things are fried or have tons of oil, like much traditional Southern cooking, but I've found I can reduce the fat/oil without any problems in the results (ie, The cobbler called for 2 cups of margarine (yeah, really!) but I only used 1/2 cup and it was still fabulous. Most (or all?) of the recipes are vegan. I'm not vegan, so sometimes I substitute eggs or milk, but I've also learned about new alternatives which has been fun. I adore this cookbook. Now I'm just afraid I'll never find another one I like as well!
The recipe for Greens is a testament to its merits. Somehow Jackson manages to recreate the rich taste of salt pork that is normally used in traditional Southern greens recipes. Other standout recipes are Flawless Cornbread, Wild Woman's Bar-Be-Que Sauce and Big Bubba's Tofu. Another treat that makes the book worthwhile is the section on household hints, from how to season a cast-iron pan to how to ripen an avocado.
ps - my grandmother taught me how to make stickies when I was 5, but I never knew what to call them before.
Here are just a few examples of the incongruencies I encountered while using this book:
Cajun Red Beans and Rice
The ingredient list says to use "Several stalks of celery" which is vague. It also lists "1 bunch parsley, chopped," but the cooking instructions fail to say what to do with it.
The only spice listed for this recipe is cayenne. The outcome would be bland and not very cajun without cajun seasoning.
Fried Chicken Tofu
"Heat oil in skillet. (I think an electric skillet works best with the temperature set at about 300F)" What about those of us (most cooks who need to use a cookbook) who do not use an electric skillet?
Great Smoky Mountains Green Beans
The ingredient list requires beans, mustard, sesame oil, cloves, miso, and plums. The cooking instructions require beans, miso, tomato, and onions. What was I supposed to do with the mustard, sesame oil, cloves and plums, and why weren't tomato and onions listed in the ingredient list?
Aunt Sukie's Collard Greens
Calls for Lemon juice or vinegar, doesn't say how much or what to do with it!
Also note this: Out of 19 five-star ratings this book currently has on Amazon, 8 of those reviews were submitted by individuals have reviewed only this book. Fishy!
Most Recent Customer Reviews
The "Fried Chicken" Tofu recipe is worth all five stars by itself. I have been a vegetarian for twenty-seven years, and I am no stranger to tofu cookery, but this recipe... Read morePublished 16 months ago by Jennifer Lynell
The recipes are simple, however, the flavors are right on point with their "meat" counterpart. Read morePublished on December 27, 2013 by Knuckles
This is a great cookbook easy to fix not a lot of running around to get it prepared, tasty foods.
A go to cookbook to fix meals in a hurry and for guest will like them ral... Read more
This cookbook is the best vegetarian cookbook I have found in while (and I have been vegetarian for 20 years), by far the best recipe in the book is for Chicken Fried Tofu Steak -... Read morePublished on October 9, 2010 by Kristina Hogg
Just purchased this cookbook and all I could say was WOW. All the recipes I have been looking for done in a neat and simple format. Read morePublished on September 22, 2010 by vbergus
I sat down and read this book through from start to finish. It has inspired me to embrace southern food culture, and to start cooking more. Read morePublished on April 16, 2010 by Amazon Customer
If you want southern cooking without the cholesterol or meat, this is the cookbook for you. Most of the recipes have easy to find ingredients and the resulting dishes are great. Read morePublished on January 26, 2010 by Eclectic Dreamer
This is probably the best vegetarian cookbook I've ever had. The recipes are simple, Jackson's tone is conversational, and every time I pick up the book, I see something new. Read morePublished on November 30, 2009 by Carrie Price