Cooking with Seitan: The Complete Vegetarian "Wheat-Meat" Cookbook [Paperback]

Barbara Jacobs (Author), Aveline Kushi (Author), Leonard Jacobs (Author)

Book Description

Publication Date: May 1, 1994

Introduces seitan, a tofu-like food made from wheat, and shares a variety of recipes featuring it.

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.  --This text refers to an alternate Paperback edition.

Product Details

• Paperback: 185 pages
• Publisher: Avery (May 1, 1994)
• Language: English
• ISBN-10: 0895295997
• ISBN-13: 978-0895295996
• Product Dimensions: 10 x 8 x 0.5 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.3 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #294,048 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

75 of 78 people found the following review helpful:

1.0 out of 5 stars A disappointment!, August 15, 2003

By A Customer

This review is from: Cooking with Seitan: The Complete Vegetarian "Wheat-Meat" Cookbook (Paperback)

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.

32 of 33 people found the following review helpful:

5.0 out of 5 stars First recipe tried was MOST EXCELLENT!, February 10, 1999

By A Customer

This review is from: Cooking with Seitan: The Complete Vegetarian "Wheat-Meat" Cookbook (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.

12 of 13 people found the following review helpful:

3.0 out of 5 stars Preliminary Review, March 27, 2006

By 

Cherie J. Anderson - See all my reviews
(REAL NAME)   

This review is from: Cooking with Seitan: The Complete Vegetarian "Wheat-Meat" Cookbook (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).