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Cooking Light Way to Cook Vegetarian: The Complete Visual Guide to Healthy Vegetarian & Vegan Cooking Hardcover – October 19, 2010


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Product Details

  • Series: Cooking Light
  • Hardcover: 424 pages
  • Publisher: Oxmoor House (October 19, 2010)
  • Language: English
  • ISBN-10: 0848733665
  • ISBN-13: 978-0848733667
  • Product Dimensions: 9.3 x 7.8 x 1.3 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #154,408 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Cooking Light, America's leading epicurean magazine and authority on healthy cooking, is dedicated to helping its more than 12 million readers eat smart, be fit, and live well.

Customer Reviews

4.5 out of 5 stars
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See all 34 customer reviews
I got this book as a Christmas gift from a family friend.
None of your Business
I've made about four recipes out of this cookbook so far, and they have all been delicious!
R. Becknell
The recipes are easy to follow and the pictures are great.
Heather Barbee

Most Helpful Customer Reviews

53 of 57 people found the following review helpful By CRD on November 29, 2010
Format: Hardcover Verified Purchase
In the recipe for Polenta with Spinach, Black Beans and Goat Cheese, the instructions call for boiling the polenta for 3 minutes, but the fact that the ingredient list does not specify "instant" polenta would leave the novice cook with raw polenta if they purchased regular polenta which takes 20 to 30 minutes to cook.
I tried the recipe for corn dumplings made with masa harina. The recipe calls for a 3 minute cooking time. They were still raw inside after 15 minutes.
In the recipe for Baked Falafel Sandwiches with Yogurt-Tahini Sauce, under falafel ingredients is listed:
2(15.5-ounce)cans chickpeas(garbanzo beans)rinsed and drained
3 cups cooked chickpeas(garbanzo beans)
After these inconsistancies, I lost trust in this book. Too bad, because it is a beautifully laid-out book.
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15 of 15 people found the following review helpful By Hardcastle on November 30, 2010
Format: Hardcover Verified Purchase
This is a lovely laid out cookbook and has great step by step directions with photos on some of the dishes. I like that all the main meals are listed as such if they have over 9 grams of protein. I have made quite a few dishes and they have been delicious. If you are tired of racking your brain about what to have for dinner or to serve for a vegetarian guest then this is a great resource. I definitely trust this cookbook and love the Cooking Light team.
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11 of 11 people found the following review helpful By LeGrow on April 14, 2011
Format: Hardcover Verified Purchase
I have been a fan of the Cooking Light magazine for over 10 years and this cookbook is one of my favorites and probably my current most used book on my cookbook shelf (which numbers over 80 cookbooks). I was looking to add more vegetarian meals to my family's diet and this is one of the many books I purchased. Here's what I love about it:

1. Photos - This book is filled with photos. I love that - food is so visual. Most recipes have a photo of the finished dish plus special "Kitchen How-To" photos which demonstrate techniques such as the step-by-step process of cooking and assembling a frittata or the step-by-step photos of sautéing tofu cubes for a nice caramelized flavor.

2. Ease of Recipe - The recipes in this book are easy to make. The instructions are clear and the steps are straightforward. Most recipes have only 3-5 steps; these are not fussy or time-consuming meals to make. The addition of the step-by-step technique photos for most dishes makes cooking the recipes fun and stress-free. No need to guess whether you are twisting your breadsticks properly, just follow the photos!

3. Common Ingredients - I hate having to search all over town for an uncommon ingredient which may or may not make a difference to the finished dish. This book doesn't use hard to find ingredients. If you are new to vegetarianism, then some of the food listed may be new to you (such as Tempeh or Seitan) but actually can be found in your local supermarket.

4. Nutritional Information - Maybe not important to everyone but I look for this. Each recipe contains detailed nutritional information such as calories, total fat, saturated fat, monounsaturated fat, polyunsaturated fat, protein, carbohydrates, fiber, cholesterol, iron, sodium and calcium.

5.
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19 of 21 people found the following review helpful By ABoudreau18 on December 7, 2010
Format: Hardcover
I got this book about a month ago and was so excited to try the recipes! (I had previously purchased Cooking Light's Best Chicken Recipes Cookbook and loved it - but now I dont eat chicken :/) So far I have made the Szechwan Tofu with Peanuts (so yummy), the Tofu Fried Rice (very good, though I added mushrooms to make it more interesting), and the sushi (very tasty). I planned to make the tomato roasted pepper and corn soup, until I realized it requires grilling and its below freezing outside right now.

The book is set up really nice too. First off, it is diet conscience (so many vegetarians are so fat -jk - most of the ones I know need to eat more if anything) so it doesnt just insert cheese to make up for the lack of meat. And it certainly isnt full of recipes for what other people would consider side dishes, personally I find food so much more exciting now that I am not relying on the meat in my meal to satisfy me. It is also nice that the intro talks about what you need in your diet and how to get it elsewhere as a vegetarian or vegan. Also, each recipe calls out why certain things were included and how you benefit from them as a non-meat eater.

Overall I think the recipes are great - and I am very excited to try more of them!
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6 of 6 people found the following review helpful By Ricky B on December 14, 2010
Format: Hardcover
I like my cook books to have (a) lots of pictures and (b) to be easy to follow. This has both.
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4 of 4 people found the following review helpful By None of your Business on April 4, 2011
Format: Hardcover
I got this book as a Christmas gift from a family friend. I've been vegetarian since I was in diapers but recently I gave up dairy for health reasons. The person who gave me the book didn't know this, however I have zero problem making every recipe I've made so far dairy-free. I've made the following so far: Three Bean Vegetarian Chili, Mexican Tomato-Bean Soup with Corn Dumplings, Vegetable Soup with Pistou, Crispy Baked Fries, Southwest Pinto Bean Burgers with Chipotle Mayonnaise, Grilled Eggplant Sandwiches with Red Onion and Aioli, and Summer Squash Pizza. The only one that wasn't that great was the Vegetable Soup with Pistou, it lacked flavor, but had a ton of ingredients and preparation. The Pinto Bean Burgers, Mexican Soup, and Summer Squash Pizza were awesome! However I made my own pizza crust, because they wanted you to use store bought pizza crust which didn't appeal to me. I read a review about mistakes in recipes, I haven't seen any of that. Then again I'm not big on reading directions, I skim them. I cook daily, I'm always in the kitchen and this is one of my favorite cookbooks. My brother is a personal chef and he loved the Mexican Soup so much that he cooks it for customers.
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