Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Great American Vegetarian: Traditional and Regional Recipes for the Enlightened Cook Paperback – May 28, 2002

See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
"Please retry"
$9.65 $3.00


Introducing the New Paderno 4-Blade Slicer Paderno Four Blade Spiral Slicer

Product Details

  • Paperback: 281 pages
  • Publisher: M. Evans and Company, Inc.; 3 edition (May 28, 2002)
  • Language: English
  • ISBN-10: 0871319780
  • ISBN-13: 978-0871319784
  • Product Dimensions: 9.2 x 7.5 x 0.8 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #3,204,757 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Great American Vegetarian is the revised edition of Atlas's American Harvest (1987). In the decade since, many more fresh fruits and vegetables and once-exotic ingredients have become available. Atlas has revised her text to reflect the expanding marketplace, and she has also added more than 50 new recipes. With the ever-increasing interest in vegetarian cooking, most libraries could use Atlas's updated collection of regional specialties. Giobbi and Wolff's first edition of Eat Right, Eat Well (1985), something of a groundbreaker at the time, was widely praised. The authors have revised their book to reflect both the fact that although a low-fat diet may be healthful, one in which fat is severely restricted is not particularly beneficial, and that, instead of being harmful, olive oil can actually be good for you (the first time around, they tried to avoid olive oil, rather difficult to do when writing an authentic Italian cookbook). With more than 500 recipes?and Giobbi's charming line drawings as illustrations?this revision is well worth acquiring. [According to the publisher, an introductory note in the original text regarding fat content?"The total fat listed in the nutritional data includes other classes, e.g. phospholipids, and there is usually more than the sum of the saturated and unsaturated fats"?was inadvertently omitted from the new edition; it will be corrected in new printings.?Ed.]
Copyright 1998 Reed Business Information, Inc. --This text refers to the Hardcover edition.

More About the Author

Nava Atlas is the author and illustrator of many vegetarian and vegan cookbooks, most recently Wild About Greens, Vegan Holiday Kitchen, Vegan Express, and Vegan Soups and Hearty Stews for All Seasons. Her earlier books include Vegetarian Family Cookbook and The Vegetarian 5-Ingredient Gourmet.

In addition to cookbooks, Nava also produces visual nonfiction books including The Literary Ladies' Guide to the Writing Life (2011; http://www.literaryladiesguide.com), exploring first-person narratives on the writing lives of twelve classic women authors, and commenting on the universal relevance of their experiences to all women who love to write. Secret Recipes for the Modern Wife (2009) is a satiric look at contemporary marriage and motherhood through the lens of a faux 1950s cookbook.

Nava is also an active fine artist specializing in limited edition artist's books and text-driven objects. Her work is shown and collected by museums and universities across the U.S. You can see her work at http://navaatlasart.com. Her home is in the Hudson Valley region of New York State, where she lives with her husband and two sons.

Customer Reviews

4.8 out of 5 stars
5 star
4 star
3 star
2 star
1 star
See all 4 customer reviews
Share your thoughts with other customers

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Cassandra Barnes on May 3, 2001
Format: Hardcover
Nava Atlas has updated her original American Harvest cookbook and renamed it The Great American Vegetarian: Traditional Regional Recipes for the Enlightened Cook. She has added more than 50 new recipes and expanded the section of suggested menus.
Each recipe includes a complete nutritional analysis.
Atlas says "the criterion for choosing the recipes in this book was that they fit in with today's emphasis on healthy, lighter eating. . .." She has included regional cuisine from New England, the Pennsylvania Dutch, the South, Creole and Cajun, and the Southwest.
Cooks can spend the day with Atlas, starting with her special breakfast muffins and eggs, lunching on breads and soups, and finishing with salads, rice, beans, corn, or vegetable specialties. She didn't forget to include plenty of mouth-watering deserts.
Atlas's humor shows in the charming illustrations gracing nearly every page. She also sprinkled quotations from old books, such as "the cook who can do without onions has yet to be born," throughout her cookbook.
Married, and the mother of two, Atlas has written and illustrated several other cookbooks, and published numerous healthful food articles, as well as writing humor.
The Great American Vegetarian cookbook is not for vegans, as many recipes include dairy and/or eggs. Others will enjoy Nava Atlas's adaptions of their favorite regional recipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By merrymousies on February 21, 2005
Format: Paperback
A big book of comfort foods. The first thirty pages of recipes in here are different breads and biscuits. I don't really make these so I haven't tried them but I wanted to mention it since there really is a great selection here. I've been enjoying the soups and chowders the most. They're written for the stove top but I love to use the slow cooker and the recipes have been really great for that too. There are lots of creole derived recipes like the red bean and black bean soups and the eggplant soup. I had never tried these before but both were great. The eggplant soup was particularly unique. I'm usually one to increases the spices in recipes or play with amounts but these were quite to my liking. Beyond this chapter I've tried a few of the salads and the guacamole is delicious in that it has a little green pepper and tomatillo added as well which I hadn't done before. I haven't tried the jambalaya yet but it looks great - using brown rice.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 5 people found the following review helpful By msjhunt@aol.com (Mary Hunt) on March 17, 1999
Format: Hardcover
After checking this book out of our local library, I quickly realized that I would use it more than many other vegetarian cookbooks. Her choice of recipes is very interesting - simple, with different combinations of foods from across the country. Did you know that when you're "on the red and white" in New Orleans, you're low on money and eating a tasty kidney bean and rice casserole?
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 17 people found the following review helpful By Dianne Foster HALL OF FAME on May 26, 2001
Format: Hardcover
GREAT AMERICAN VEGETARIAN by Nava Atlas isn't the most comprehensive or best vegetarian cookbook I've ever used but it is a good cook book, and a good place to start if you're thinking of taking up the vegetarian lifestyle or you've just been read the riot act by your heart specialist. If you're an ovo-lacto kind of vegetarian, you'll apprectiate it more than if your pure vegan. Many of Atlas' receipes include eggs and cheeses.
I find too many of the receipes in VEGETARIAN include peppers (green, yellow, and red) and I am not fond of peppers but if you are then that won't be a negative factor for you. From my perspective, there are not enough receipes with eggplant(2). She has included a number of bean dishes, including a luscious one for Beer-Stewed-Pinto-Beans, which unfortunately for my gastrointestinal problems includes Jalepeno peppers, but I leave out the peppers. She highlights the squash-bean-maize connection and includes a lovely receipe for patty-pan squash.
There are any number of vegetable dishes from the south she might have included, but I suppose they fail the fat test. She includes a coleslaw recipe from North Carolina that must have been imported by a yankee cook after I moved away. The best coleslaw I ever ate was made in North Carolina by my mother-in-law Rachel who served it with barbeque. Rachel's secret ingredient was sugar. If it don't have sugar in it, it ain't Southern.
Though Ms. Atlas has made a heroic attempt to compile a cookbook that reflects traditional Southern and other regional dishes, she has included southern recipes that appeal to New England tastes (if they're Southern at all). That's okay if you have New England tastes, but the real taste test for a Southerner is based on the GASS factor -- Grease, Alcohol, Sugar and Salt. Ms.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again