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Meatless All Day: Recipes for Inspired Vegetarian Meals Paperback – March 4, 2014


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Meatless All Day: Recipes for Inspired Vegetarian Meals + Year-Round Slow Cooker: 100 Favorite Recipes for Every Season
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Editorial Reviews

Review

“A veritable veggie bible…whether you are a full-time vegetarian or just starting to try some meatless meals.”

(Self.com)

"Cheney’s latest cookbook...include[s] innovative, fun meal ideas to get home cooks out of a rut...[A] well-rounded guide to vegetarian cooking....the title covers mouth-watering selections great for weekday and weekend cooking." 

(Publishers Weekly)

"Dina Cheney's Meatless All Day is an undisputable reminder that Meatless Mondays can, and shall, be awesome"

(FoodRepublic.com)

About the Author

Dina Cheney, a graduate of the Institute of Culinary Educqation, is the author of Meatless All Day, Year-Round Slow Cooker, Tasting Club, and Wiliams-Sonoma New Flavors for Salads. She is a regular contributor to Clean Eating and Specialty Food. For more than three years, Dina was the "Taste Test" columnist for Every Day with Rachael Ray. Dina also has written for Parents, Fine Cooking, Prevention.com, Dr. Oz The Good Life, Coastal Living, Cooking Light, The Huffington Post, and more.

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Product Details

  • Paperback: 208 pages
  • Publisher: Taunton Press (March 4, 2014)
  • Language: English
  • ISBN-10: 1621137767
  • ISBN-13: 978-1621137764
  • Product Dimensions: 0.5 x 8 x 10 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #338,184 in Books (See Top 100 in Books)

More About the Author

I'm the author of the forthcoming The New Milks (Atria/Simon & Schuster, Spring 2016) and Mug Meals (The Taunton Press, Spring 2015), as well as Meatless All Day (The Taunton Press, 2014), Year-Round Slow Cooker (The Taunton Press, 2013), Williams-Sonoma; New Flavors for Salads (Oxmoor House, 2009), and Tasting Club (DK, 2006).

In addition, I contribute recipes and text regularly to Clean Eating and Specialty Food. For more than three years, I was the "Taste Test" columnist for Every Day with Rachael Ray. I have also written articles or developed or tested recipes for Parents, Fine Cooking, Prevention.com, Dr. Oz The Good Life, Coastal Living, Cooking Light, The Huffington Post, and more.

My passion for food is also expressed through my art work and lectures: I paint still lifes of fruit, vegetables, and flowers, and have conducted over 45 tastings and talks nationwide. Previously, I taught over 100 cooking classes through my culinary instruction business, Cooking by Heart.

More than 200 media outlets have covered my work. Just a few include Redbook, Real Simple, Every Day with Rachael Ray, The New York Times, Philadelphia Inquirer, New York Post, "Fox" News in Boston and New York, NBC News, NPR, and Wisconsin Public Radio.

Before embarking on my career in writing and teaching, I graduated from Columbia College, Columbia University (Anthropology/English Literature) and the Institute of Culinary Education Career program. I studied art at the Rhode Island School of Design and The Yellow Barn Studio and Gallery.

Customer Reviews

4.5 out of 5 stars
5 star
58%
4 star
35%
3 star
8%
2 star
0%
1 star
0%
See all 26 customer reviews
The recipes all have very clear, step by step directions.
Amazon Customer
I'm a vegetarian, and my husband and kids are not, but we've all enjoyed the recipes in this book.
AVMom
After making up the Roasted Two-Potato Hash with Poached Eggs, I sat down to finish the book.
katie

Most Helpful Customer Reviews

19 of 20 people found the following review helpful By I Do the Speed Limit TOP 500 REVIEWERVINE VOICE on March 4, 2014
Format: Paperback
This author uses what she calls "Power Ingredients" and umami-rich ingredients to build up flavor and meatiness in her recipes. In the 85 entrees that she has included in her collection, she also incorporates home-made condiments, salsas, spreads, sauces and more to create some very interesting and tasty dishes. For the most part, her recipes work very well. They are scrumptious!

I would like to rate this cookbook 4.5 stars, but the Amazon system doesn't allow me to.

Take a peek at the recipes in the "Look Inside" feature on this product page. Those recipes from the Breakfast/Brunch chapter are a good representation of recipe complexity, length of ingredient lists, recipe introductions, cooking instructions and page layout throughout the book.

I think this cookbook is very well put together. Ms. Cheney is creative in her ingredient combinations; she has given thought to flavor, texture and color combinations in her dishes. These recipes will inspire you.

There is a great representation of all kinds of veggies, herbs, spices and cheeses, but you'll find an abundance of beets, chick peas, lentils, tofu, Indian and Italian spices and herbs, mushrooms, goat cheese, potatoes, white, black beans. (Plenty more great variety of ingredients, but that is what sticks in my mind.) Unfortunately, quinoa is missing.

Eggs are important in her recipes, too. And as we raise chickens for eggs, I'm always happy to see them used in recipes. A lot of her recipes that include eggs are variations on recipes I already have in my files, but it is inspiring to see what twists she incorporates.
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4 of 4 people found the following review helpful By Jackie Mills on March 8, 2014
Format: Paperback Verified Purchase
With creative dishes such as ALT Sandwiches with Frico (the A is for avocado) where crispy baked Parmesan cheese stands in for bacon and Polenta Lasagna with Puttanesca Sauce and Herbed Ricotta where salty olives give big flavor, the recipes in this book are far from bland and boring. Mac and Cheese? Dina's take on it is Four-Cheese Mac and Cheese with Smoked Paprika and Garlic-Thyme Breadcrumbs. Truly creative dishes and recipes so well written it's like she's right there in the kitchen with you, this is a book worth buying for anyone who is a full time vegetarian or who wants to eat meatless (without sacrifice) a couple times a week.
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3 of 3 people found the following review helpful By Home Cook on March 18, 2014
Format: Paperback Verified Purchase
This book arrived yesterday and I was able to make one of the recipes for dinner last night (the pea jibn, which is like an oven frittata) because it was simple enough that I had everything on hand--five stars for realistic recipes! I really like the tone of this book--friendly and conversational--and the fact that substitutions and variations are offered (for example, I didn't have Aleppo pepper, so I used the recommended substitution of crushed red pepper flakes). I'm not a vegetarian (this is the first vegetarian cookbook I've owned), but I have a lot of vegetarian friends and these recipes are straightforward while still being interesting enough to serve for guests (and delicious enough for everyone to enjoy). Looking forward to trying more from this book!
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2 of 2 people found the following review helpful By William M Choat on April 1, 2014
Format: Paperback
This is a thoroughly enjoyable well-written cookbook which contains hundreds of vegetarian recipes. The recipes are presented in chapters based on meal types: Breakfast & Brunch, Lunch & Light Entrees, and Dinner. I also especially enjoyed the opening chapter titled Mouthwatering Meatless Meals - Really! Not only does the author present an introduction to the recipes and their respective categories. There is also a section titled "Tips for Perfect Vegetables," filled with some general preparation for all vegetables. This is followed by a section titled "The Art of Cooking Eggs," where the author provides specific instructions for preparing scrambled eggs, hard-cooked eggs, fried eggs, and poached eggs. It was interesting to read suggestions which match the way I've been cooking eggs for years, in addition to many new tips for making even better egg dishes.

The next section (titled "Tips for a Golden Brown, Crispy Exterior") is very helpful in learning basic chef techniques for presenting foods in a more pleasing and appealing manner. What follows is a section on enhancing vegetarian dishes to appear more meaty ("Tips for Enhancing 'Meatiness'"), something which might be desired for vegetarians preparing meals for non-vegetarians. This sections contains tips for making tofu brown and crisp, caramelizing onions, toasting nuts & seeds, incorporating miso paste into liquids, roasting tomatoes and bell peppers, cooking whole grains, and rehydrating dried fruit. These tips are helpful for any cooks, vegetarian or not.

Finally, before presenting the recipes, the author presents a list of Power Ingredients, foods which add a "meaty" flavor to dishes. This list would be very handy to have in the kitchen for general and continued use.
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2 of 2 people found the following review helpful By Amazon Customer on January 4, 2015
Format: Paperback
I was given this cookbook as a gift and am just delighted with it. So far, I have made the granola parfait, which received rave reviews by our guests. Pretty and delicious. I've never before been a fan of granola but it has now become a staple in the house. It calls for dried cherries and once I tried using raisins, instead, but Ms Cheney knows what she's doing. Raisins didn't make it! I also made the cheese latkes and that, too, was just fabulous. It was kind of grilled cheese sandwich meets the potato pancake. It has a melt in the middle yummy flavor. The recipes all have very clear, step by step directions. Some of the recipes seem to have long ingredient list or long instructions, but I suspect I will work my way through them, as well. The results are just too good not to!
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Meatless All Day: Recipes for Inspired Vegetarian Meals
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