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The Meat-Lover's Vegetarian Cookbook Paperback


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Product Details

  • Paperback: 176 pages
  • Publisher: Jain Pub Co (July 1, 1997)
  • Language: English
  • ISBN-10: 0875730701
  • ISBN-13: 978-0875730707
  • Product Dimensions: 9 x 6 x 0.5 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,372,955 in Books (See Top 100 in Books)

More About the Author

There's a lot that has been written in this world, and some of it by Steven Ferry.

He has a command of the language that can be laid squarely at the door of the English schools that did their best to suffer his presence, and the forthrightness learned in the Americas in which he has lived most of his adult life.

The result: about twenty books and hundreds of articles on no matter what subject or genre, although most of it intended to educate and enlighten entertainingly, rather than entertain alone.

He travels much but is now based in New Mexico with his wife of many years, where he continues to bang away on his MacBook Pro.

Customer Reviews

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Most Helpful Customer Reviews

54 of 55 people found the following review helpful By A Customer on February 3, 2004
Format: Paperback
I haven't been experimenting in vegetarian/vegan cooking for more than a few months and I didn't find anything helpful in this book. Most of the recipes are just traditional recipes that call for a substitute for meat. For example: any semi-experienced cook knows to substitute store bought soy meatballs in a spaghetti and meatballs recipe. The recipe for macaroni and cheese is quite pointless. Anyone can substitute soy cheese in a traditional recipe like that; it's not rocket science.
There are no recipes for seitan, only broths in which to cook it. In fact, almost every recipe calls for a pre-manufactured meat substitute. This is a very common problem in vegetarian cookbooks. In the beginning of the book the author pokes fun at other vegetarian cooks who use hard to find ingredients but yet every recipe requiring sweetner calls for "FruitSource" sugar which is very hard to find, and very expensive compared to beat or cane sugars.
I really want to give this book 1 star but it does have a lot of variety and there are a few recipes that are quite good. It would be useful to someone who doesn't know quite how to start eating a vegetarian diet, but experienced cooks should try another book.
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28 of 31 people found the following review helpful By A Customer on October 10, 1999
Format: Paperback
I recently moved to Palm Springs California and was reccommended to a unique restaurant concept here called "Native Foods." It was there that I experienced as a non-vegetarian really some unbelieveable full flavored cuisine, all vegetarian! I noticed the book on display, the owner of the restaurant, Tanya Petrovna is also the co-author of this book. I took the book home and haven't been disappointed by a recipe yet! It's great to have the restaurant nearby as well! Their website is fun too. It's all great!
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8 of 12 people found the following review helpful By A Customer on July 16, 2001
Format: Paperback
I was very pleased with this innovative book! Lots of great recipes to please the vegetarian...especially if you are cooking for those who are still meat-eaters! They will be fooled! I have made the Spring Rolls more than once and they are always a hit! I wish I could visit Tanya's restaurant...
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