Customer Reviews

The New Vegetarian Gourmet

5 star:		(1)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Not long ago, I decided to eat less meat. That meant no more fast food on the way home and the need to locate my cookware. Not to mention the frustration of spending two hours on a recipe that said it would take 45 minutes for a dish that was "just okay." But that's not this book.

I've tried "Yam Quesadillas," "Spaghettini with Capers," "Polenta with Fried Tomato," and "Mushroom Risotto" and loved them all. The recipes are simple and the explanations easy to follow. This means that I'm able to chop, cook and eat in two hours or less; the Spaghettini was less than an hour and it was the best.

The most "exotic" ingredients have been fennel, goat cheese, and Arborio rice which my local Publix or Kroger carried. And the taste of the dishes is excellent, even though I'm not wild about the goat cheese in a couple of them.

It would be reassuring to have a picture of every dish, just to see if I'm doing things right, but as long as it tastes good, I'm okay without them. The notes that accompany each recipe are interesting additions. Another plus is the Vegan Index in case I'm ever cooking for a friend of mine.

Even if you're not a vegetarian, I would recommend this book and if you are, then I would definitely pick up a copy.

I am not a vegetarian but I appreciate all vegetables and I enjoy meals centered on vegetables and pasta on occasion. What I don't like is "fake" foods. This cookbook has some fantastic recipes in it. They are geared to vegetarians but they are wonderful for people who eat all foods, too. It's just good, healthy, cooking. I love the Lentil Soup (Page 36). All of the side dishes are wonderful. This is a terrific book for vegetarians and omnivores alike!