High-Flavor, Low-Fat Vegetarian Cooking [Paperback]

Steven Raichlen (Author)

Book Description

Publication Date: May 1, 1997

The 1996 James Beard Award winner for Best Vegetarian Cookbook is an intoxicating collection of flavorful meals, featuring ingredients from a variety of ethnic cuisines. Containing a complete nutritional analysis of each recipe, this book offers an exciting introduction to the world's healthiest foods. Full-color photos.

Editorial Reviews

From Publishers Weekly

Raichlen, whose Miami Spice won the 1993 I.A.C.P. Julia Child Award for Best Regional American Cookbook, admits that college vegetarianism of "soybeans and brown rice" turned him into a "committed carnivore." But age, health and experience caught up with him, and the result is this collection of 225 recipes relying on such "big-flavored" ingredients as herbs, spices and chiles and flavor-intensive cooking methods like smoking and grilling. Recipes, drawn from a wide range of culinary traditions, are occasionally straightforward translations (Vietnamese-Style Spring Rolls), but most are modified to lessen fat (the Fishless Ceasar Salad uses no-fat sour cream instead of eggs), and some reflect Raichlen's imagination (Pineapple Gazpacho). Appetizers, salads, soups, desserts et al. get their own chapters, while entrees are organized by main ingredient, e.g., pasta, beans, grains and vegetables. This may slightly frustrate the browser: Chiles Rellenos are found with vegetable dishes, Tamales with grains, Enchiladas with beans. Nevertheless, Raichlen is a helpful guide, dealing out tips (Florida avocados have less fat than the California variety) and trucs (turning a wok into a stovetop smoker) as he delivers on the promise of his title. Author tour.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Raichlen's last book was Miami Spice (LJ 11/15/93), a lively introduction to southern Florida's evolving cuisine; his latest is the follow-up to High-Flavor, Low-Fat Cooking (LJ 10/15/92). Like that title, his vegetarian cookbook is an extremely eclectic collection of recipes, international in inspiration, ranging from Korean Radish Salad to New Wave Kugel to Vegetable Burgers. Some combinations come across better than others (such as an appetizer/entree of Tofu, Prune, and Pineapple Kebabs with Apricot Glaze). For larger collections.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Paperback: 304 pages
• Publisher: Penguin (Non-Classics); First Printing edition (May 1, 1997)
• Language: English
• ISBN-10: 0140241248
• ISBN-13: 978-0140241242
• Product Dimensions: 10.8 x 7.2 x 0.5 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
• Amazon Best Sellers Rank: #197,860 in Books (See Top 100 in Books)

More About the Author

Steven Raichlen is America's "master griller" (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS's popular series Barbecue University at the Greenbrier, now out on DVD. Bon Appetit named him Cooking Teacher of the Year (2003). He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars Simply the best vegetarian cookbook, September 18, 1997

By 

"aw_books_and_cds" - See all my reviews

This review is from: High-Flavor, Low-Fat Vegetarian Cooking (Paperback)

As a long-time vegan, I own 30+ vegetarian/vegan cookbooks. This is without a doubt my favorite. I have made about 30-40 of the recipes and each have turned out exceptionally. Most recipes are either vegan or easily adaptible. I constantly recommend this to my meat-eating friends to show them that ommiting flesh from a diet need not be boring

19 of 21 people found the following review helpful:

4.0 out of 5 stars More Than Lives Up to the "High-Flavor" Claim, February 24, 1998

By A Customer

This review is from: High-Flavor, Low-Fat Vegetarian Cooking (Paperback)

Many of these dishes are unequivocal winners--particularly the roasted vegetable terrine, big chocolate cake with sour cream frosting and the bread with onion and cumin. However, I've found a high percentage of things I would never make, either because they go well beyond my tolerance for spiciness (obviously, this wouldn't be a problem for some people) or because they involve too much fuss and elaboration. Still, I recommend this book over Raichlen's early High-Flavor, Low-Fat non-vegetarian book. Maybe I'll never make the various filo-dough concoctions or the dacquoise, but I love the "three c's cavatelli," and there are plenty of tastes yet to sample that sound appealing. Unlike the non-vegetarian book, with which I have had a few disappointments in the kitchen, everything from this volume that I've made has turned out deliciously. And the photography is simply beautiful. Mr. Raichlen, you request feedback but do not give your e-mail address! If you e-mail me, I will happily go into more detail about my experiences cooking from your books, and with suggestions about the types of dishes I would like to see.

9 of 9 people found the following review helpful:

5.0 out of 5 stars One of the best vegetarian cookbooks I have ever come across!, September 19, 2005

By 

Nancy Greenbaum (Tallahassee, FL USA) - See all my reviews
(REAL NAME)   

This review is from: High-Flavor, Low-Fat Vegetarian Cooking (Paperback)

I have been a vegetarian for more than 25 years, and this is my favorite cookbook of the dozens I have acquired. The recipes are varied and come out very well -- the Veggie Paella (pictured on the cover), made with the Mediterranean stock (recipe is also in the book), is out of this world! There are also wonderful recipes with quinoa and other grains and beans that aren't found in most cookbooks (try the quinoa tabouli or quinoa caviar for a treat!). I recommend this book for anyone who enjoys good meatless meals!