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Cooking with Seitan: The Complete Vegetarian "Wheat-Meat" Cookbook Paperback – October 15, 2008


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Frequently Bought Together

Cooking with Seitan: The Complete Vegetarian "Wheat-Meat" Cookbook + The TVP Cookbook: Using the Quick-Cooking Meat Substitute
Price for both: $24.45

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Product Details

  • Paperback: 248 pages
  • Publisher: Square One Publishers; First Edition edition (October 15, 2008)
  • Language: English
  • ISBN-10: 0757003044
  • ISBN-13: 978-0757003042
  • Product Dimensions: 10 x 8 x 0.5 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #782,991 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Barbara and Leonard Jacobs have studied culinary arts for over two decades, with an emphasis on natural vegetarian-based meals. They have managed restaurants, studied cooking with master chefs, and taught cooking to hundreds of students. Barbara Jacobs is involved in fine arts and design, and since 1983 has worked as an architectural color consultant in her own company. Leonard Jacobs is now the audio publisher of Shambhala Publications.



Barbara and Leonard Jacobs have studied culinary arts for over two decades, with an emphasis on natural vegetarian-based meals. They have managed restaurants, studied cooking with master chefs, and taught cooking to hundreds of students. Barbara Jacobs is involved in fine arts and design, and since 1983 has worked as an architectural color consultant in her own company. Leonard Jacobs is now the audio publisher of Shambhala Publications. 

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Customer Reviews

4.2 out of 5 stars
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See all 13 customer reviews
The Book of Seitan was instructional and interesting.
Ellymay82
Advice with new books to carefully stretch open the book with new binding.
Tracy A. Chinn
I highly reccomend this book to anyone who is NOT gluten intolerant.
Lisa M. Femrite

Most Helpful Customer Reviews

101 of 105 people found the following review helpful By A Customer on August 15, 2003
Format: Paperback Verified Purchase
Having made the change to Veganism recently, and discovering Seitan, I was expecting this cookbook to open the door to non-meat Paradise! The description of the book, and the reviews of others made it sound like the Holy Grail.
Bah.
I'd say 40-50% of the recipes using the prepared Seitan call for the "wheat-meat" to be battered and deep fried. So WHERE is the healthy cooking in THAT? I was looking for recipes for the actual Seitan preparation, using different seasonings and flavors, and then hoping to find a fake meatloaf recipe, or a fake turkey and stuffing for Thanksgiving.
I'm still looking.
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34 of 36 people found the following review helpful By A Customer on February 10, 1999
Format: Paperback
The first recipe I tried from the book left us with a 'meat-like' product that resembled and tasted like chicken fried steak. It was delicious and the whole family ate it like gang-busters. Storing vital wheat gluten in the cabinet is a much cheaper alternative than purchasing meat and then having to keep it under refrigeration. Strong BUY recommendation.
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20 of 23 people found the following review helpful By A Customer on August 10, 1996
Format: Paperback
The only book of its kind that shows you how to make this
amazing new food, seitan, from whole wheat. Also included
are recipes for preparing this food if bought already
prepared.

There are more than 200 recipes from appetizers and soups to
main dishes and desserts using this 100% vegetarian
delicious whole food.
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14 of 16 people found the following review helpful By CeecerPhila on March 27, 2006
Format: Paperback
I want to note that although this book says it's a vegetarian cookbook, it is not. It WOULD be an ovo-vegetarian cookbook but for the sea life recipe(s).
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16 of 19 people found the following review helpful By JK on December 3, 2000
Format: Paperback
Gluten has been a well-kept secret of certain religions and peoples of our society. It is finally coming into the light in today's health-conscious society.
With quality whole wheat available now to anyone with a postal address, the technique of cooking with gluten, either as a meat substitute or a meat filler, can be practiced by everyone. I first discovered gluten in the seventies in a Magic Mill Mormon cookbook. As the making of gluten is fairly time-consuming, I learned to make a lot at a time and storing it for future use.
I have made countless meat dishes with either only gluten or gluten and meat, and most people wouldn't realize any difference! I hope shoppers aren't deceived by the idea that most recipes available are Oriental; gluten can be used by everyone. Certainly, the making of gluten can be easier using a large mixer, but can actually be done by the strong of hand.
Highly recommended book, an excellent resource!
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6 of 6 people found the following review helpful By Lisa M. Femrite on December 20, 2009
Format: Paperback Verified Purchase
As a vegetarian I am always looking for cookbooks that will expand my cooking experience. This is a well written book with many well thought out recipes that are easy to follow. It is a keeper for my kitchen library and will be passed on to a "deserving" friend or family member only upon my death. I highly reccomend this book to anyone who is NOT gluten intolerant.
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3 of 3 people found the following review helpful By Diane Yaghoobian on October 3, 2013
Format: Paperback
Excellent book especially if you are looking to make seitan using whole wheat flour, and not wheat gluten. Most recipes focused on the rinsing, re-rinsing method of making seitan. For those with no access to vital wheat gluten or preferring to use whole wheat flour, this is hard to find, and so valuable. (I was only looking for vital wheat gluten seitan recipes, hence 3 stars.) Also, no photos. There are some illustrations but no pictures of dishes (at least in the edition I bought). This is no great loss, though photos do "sell" recipes. Less photos does mean more room for its huge quantity and variety of recipes using seitan and accompaniments (sauces, spice mixes, etc.).
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