Joy of Cooking: All About Vegetarian (Hardcover)

by Irma S. Rombauer (Author), Ethan Becker (Author), Marion Rombauer Becker (Author)

Editorial Reviews

Amazon.com Review
Is it possible to improve upon perfection? Apparently, the answer is yes! Joy of Cooking reaches new heights with this series of illustrated volumes. All About Vegetarian Cooking begins with a short section on organic ingredients and nutrition for vegetarians and then plunges into a collection of more than 100 of Joy's best-loved vegetarian recipes. With the addition of cooking tips, serving suggestions, and more than 150 stunning photographs of finished dishes and cooking techniques, this is truly a joy.

After more than 60 years, we've learned to trust America's favorite cookbook to provide clear, well-written recipes that always work for dishes as diverse as falafel, spanakopita, and succotash. Perusing its pages, however, used to be a very plain experience. Now it's just plain mouthwatering! The full-page photograph of the Grilled Eggplant and Roasted Red Pepper Panini dish--focaccia with tapenade and fresh mozzarella--is a showstopper and leaves nothing to the imagination. The big earthenware bowl of Winter Vegetable Couscous redefines comfort food. And the golden, crispy crust on the Persian Rice, made with basmati rice, saffron, onions, and dried apricots, will leave you breathless and starving. Somehow, we never noticed these gems buried deep in the big Joy. Mixed together in the vegetables section, we didn't realize until now how many of them are dishes that can stand alone as entrées.

Joy has always been a good bet for kitchen novices, but these volumes go the extra step by illustrating the finished dish (always reassuring for a beginner) and suggesting many useful techniques, such as how to separate eggs, press tofu, and prepare artichokes. For those of us who already own a copy (or two) of the original tome, this adaptation is simply inspirational and a great addition to anyone's cookbook library. The presentation is so beautiful and stimulating, you'll hardly recognize that the recipes are the good old reliables, all dressed up and ready to go. --Leora Y. Bloom

Product Description

The book that taught America how to cook,
now illustrated with glorious color photography

ALL ABOUT
VEGETARIAN COOKING

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.

Organized by subject, including stocks and soups, salads, beans and tofu, pasta and grains, and more

More than 100 of Joy's recipes, including Grilled Ratatouille Salad, Tuscan-Style Stuffed Artichokes, and Winter Root Vegetable Braise

Invaluable tips and techniques for buying, storing, and preparing vegetables Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.

All About Vegetarian Cooking upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Vegetarian Cooking is organized by ingredient and type of dish. Chapters include stocks and soups, salads, vegetables, beans and tofu, pastas and grains, and eggs, and incorporate more than 100 of Joy's bestloved vegetarian recipes, from Roasted Vegetable Lasagne to Greek Spinach and Cheese Pie. You'll also find information on nutrition for vegetarians, planning menus, and rules for serving sizes, as well as tips and techniques for buying, storing, and preparing fresh vegetables. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.

Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Vegetarian Cooking is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.

The Indispensable Kitchen Resource...
All-New, All-Purpose, and now All-in-Color

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Product Details

• Hardcover: 128 pages
• Publisher: Scribner (October 25, 2000)
• Language: English
• ISBN-10: 0743202090
• ISBN-13: 978-0743202091
• Product Dimensions: 9.9 x 7.8 x 0.7 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #37,269 in Books (See Bestsellers in Books)

• This item is part of The Joy of Cooking Series.

Customer Reviews

Most Helpful Customer Reviews

36 of 37 people found the following review helpful:

5.0 out of 5 stars Excellent vegetarian recipes . . ., December 2, 2000

By	L. Mountford (Bellingham, WA United States) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

The first cookbook I ever used was a 1954 edition of Irma Rombauer's "The Joy of Cooking." The updated version of this classic is still one of my primary sources.

This new edition repackages the vegetarian recipes already contained in "The Joy of Cooking" into a useful smaller volume. The extras include shopping and cooking techniques and full color photos of many of the dishes. The photography is excellent, and will tempt you to drop everything and head for the kitchen.

The same "never-fail" standard of the original is preserved here. The recipes are well written, and include easy-to-locate ingredients. If you're a vegetarian and have been avoiding getting the original all-inclusive "Joy of Cooking" because you'll never use most of the recipes, then this is definitely the book for you. While a large number of the recipes are for ovo-lactos, there are a substantial number that are suitable for vegans as well.

And even if you're not vegetarian, you'll still find tempting treats in this volume.

33 of 34 people found the following review helpful:

5.0 out of 5 stars Cheap and easy cooking - perfect for college kids., January 25, 2001

By	Maggie the Lizard Tamer (NY, NY) - See all my reviews

I am only a college student whose cooking skills are almost nonexistent, yet this particular book made me the chef of the day. The first thing I cooked out of this book was the cheese stuffed eggplant - at first I was terrified how it was going to come out, but the recipe was delicious, meat free (meat's expensive, so meat free is a great plus for a poor college kid), and with pictures to compare whether what I have made is actually what was supposed to be made. My roommates liked it very much, nobody complained, and I didn't blow up the kitchen or anything :).

I highly recommend it to anyone whose major concern is the ability to cook cheaply and effectively. Most of the recipes include things which can be stored for a couple of days prior to final preparation. It also includes a basic overview of dietary needs of a meat eater and vegetarians, explaining the alternatives for both. But the best thing about it, that since it is so beautiful and classy looking, it gives you confidence to cook and doesn't make you feel like a total moron in the kitchen.

30 of 31 people found the following review helpful:

5.0 out of 5 stars Classic vegetarian recipes., December 4, 2000

By A Customer

Most households including mine had a copy of Joy of Cooking. It was quite a tome, but this selection of vegetarian recipes in Joy of Cooking: All About Vegetarian Cooking is contained in a slim volume, easy to handle in the kitchen, and with great color pictures. I think these recipes are all in the latest Joy of Cooking, but to have them all in one place, with pictures and tips for beginning chefs, is very useful. The book is priced to fit a student budget, but contains recipes which range from casual dining to fancy enough for entertaining friends. The recipes also include a variety of courses. A good summary of the variety of vegetarian diets is included in the beginning, as well as an alternate food pyramid for vegetarians. A section of Egg recipes is included, for those who eat eggs along with their vegetables. This is one of those cookbooks which you can just pick up and read, and it really lives up to its name, and should be a useful holiday present for anybody.