By now, the most curious of home chefs are well-versed in the how-tos of whipping up cupfuls of amaranth, fava beans, and quinoa. Lest any cooking fan has been closeted in a dark pantry for five or more years, health food advocate Chesman educates and adds to the vegetarian repertoire. Many of the recipes represent rather innovative first-of-their-kind dishes or almost infinite (and unusual) variations on a standard. Rice pudding, for instance, gets at least six new faces (vanilla yogurt and pina colada are two options). And fans of Japanese sushi will find it far easier to emulate chirashi sushi (vegetable-topped vinegared rice) than the original oriental meal. Nutritional analysis and attention paid to low-fat ingredients make this less of a carbohydrate-stuffing party. Barbara Jacobs
Andrea Chesman is a graduate of Cornell University and the author of several books, including Yankee Magazine's Church & Potluck Dinners Cookbook, Simply Healthful Skillet Suppers, and Simply Healthful Past Salads.
Looks interesting. I briefly looked at it and then set it aside. Lots of recipes.Published 3 months ago by Ti
While I enjoyed this book for its ideas, I realized that I need to read through the whole recipe before beginning to cook something as there were several typos and ingredients... Read morePublished 6 months ago by drmaldonado
Lots of good recipes in here. Although I would have loved to see more pictures in the book, I can't take stars off for it because of the wealth of knowledge and ideas. Read morePublished 6 months ago by macsnikki
Have tried several recipes and found them user friendly. Oh and tasty too.
I am actually interested in beans now.