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New Vegetarian Paperback – October 28, 2009

3.7 out of 5 stars 52 customer reviews

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About the Author

 Robin Asbell  is the author of three books about cooking with whole, natural foods. Her first book, The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain. Her second book, The New Vegetarian Cookbook, explores delicious meatless cuisine that even meat lovers will enjoy. The follow up is Big Vegan: Over 350 meat-free and dairy-free recipes from the author of New Vegetarian and New Whole Grains (Chronicle Books Fall 2011).She also writes for many national magazines, such as Clean Eating, Better Homes and Gardens, Taunton's Fine Cooking, Vegetarian Times, and Real Food.

Asbell has many years of experience creating fabulous food in restaurants, and in the homes of private clients. Specializing in natural, healthy food, she works with special diets of all kinds, from gluten free to omnivorous, vegan to over-the top decadent. All those experiences feed into the books she writes and make her food exceptional. She keeps busy traveling the continent, teaching to spread the word about delicious real food.

Yvonne Duivenvoorden is a Toronto-based food, garden, and lifestyle photographer.

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Product Details

  • Paperback: 144 pages
  • Publisher: Chronicle Books (October 28, 2009)
  • Language: English
  • ISBN-10: 0811865797
  • ISBN-13: 978-0811865791
  • Product Dimensions: 8.8 x 0.5 x 8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #1,926,265 in Books (See Top 100 in Books)

More About the Author

Robin Asbell has been immersed in whole, real foods cooking for most of her life, and has made a vocation of crafting delicious, healthy recipes and writing about it.

Her latest book, The Whole Grain Promise; Over 100 Whole Grain Recipes to Jump Start a Healthier Diet (Running Press, October 2015) is an accessible, family-friendly collection of great recipes.
She has published six cookbooks prior to this one:
* Juice It! (2014, Chronicle Books) and Gluten Free Pasta (2014, Running Press) hit bookstore shelves, giving people recipes and inspiration to eat better.
*Sweet and Easy Vegan, Treats Made with Whole Grains and Natural Sweeteners (Chronicle Books) is the culmination of many years of baking for vegans.
*Big Vegan, Over 350 Recipes, No Meat, No Dairy, All Delicious, is a celebration of just how satisfying and alluring plant based cuisine can be.
*The New Vegetarian Cookbook, brims with her creative and fresh takes on meatless cuisine.
*The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain.

Robin has been cooking and creating recipes in the Natural foods business since the mid 80's. What began as a side job in college turned out to be a lifelong career, when she realized that her true passion lay in helping people discover healthy, organic food. After baking and cooking with whole foods in restaurants, delis and Coops for many years, she started working as a Private Chef in the mid-90's, creating fabulous food for the fabulous.
She also writes for magazines and websites like Yoga Journal, Real Food, Vegetarian Times, Experience Life, Taunton's Fine Cooking, Mother Earth News, strongertogether.com, and others. She posts recipes and blogs at robinasbell.com. Robin also teaches popular cooking classes in Minnesota and around the country. www.robinasbell.com,her website, is the place to go to find out if she is coming to a place near you!

Customer Reviews

Top Customer Reviews

Format: Paperback Vine Customer Review of Free Product ( What's this? )
New Vegetarian is the real deal, a book of 75 global recipes, some of them vegan, that are delicious and inviting. If your motto is "Try something new every day," this book will keep you sated and happy. Practically speaking, I would classify this as a special-occasion vegetarian cookbook for a couple of reasons:

a) many ingredients (mock abalone, goji berries, kamut, coconut cream) require an extra stop to an ethnic or health food store...or, at the very least, some advance planning if ordering via the internet.

b) many, but not all, recipes are more time or labor intensive than most people can manage Monday through Friday

Still, this book has its place on my bookshelf because the recipes are delicious and the food presents well. It's what I'd reach for when I'm tired of the same 30 or so ingredients I tend to use over and over. It's also perfect for impressing guests. The book is divided into the following sections:

1. Appetizers/small plates - full of beautifully presented dishes that will impress any guest.

2. Salads - one of my favorite sections of the book, because the combinations of fruit, vegetables, nuts and cheeses are unique and mouth-watering

3. Soups - another favorite section, because she understands the importance of good soup making...which always starts with a good homemade broth.

4. Main Courses - I was less impressed with the main courses here, if only because there is a slight emphasis on "mock" meat dishes, a pet peeve of mine, since vegetarian eating shouldn't be construed as a way of pretending to eat meat. Many would argue otherwise and I see their point. I just enjoy honoring wholesome ingredients as they are.

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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I love to get new vegetarian cookbooks, I usually experiment with them for weeks until I've tried many of the recipes. As background, I've been a vegetarian for the past 30 years and own more than 150 vegetarian cookbooks.

I received New Vegetarian as part of the Amazon Vine program and I must say, I'm glad that I didn't spend any money on it.

If I had seen this book in a bookstore, I would have put it back on the shelf after glancing at it briefly. For me, cookbooks are tools that I use again and again. There are certain design aspects that are important. First and foremost, legibility. This book reminds me very much of a visit to the optometrist when they ask you to read the line with the smallest print that you're capable of seeing. I think that most of the print is in a size 9 font with the italicized items and the index in a size 8 font(it might be even smaller - a size 4 or 6). The book is very difficult to read and you certainly wouldn't be able to glance at it casually while preparing a recipe. For this reason alone, I would never buy this book or give it as a gift.

Another reason that I am not interested in using this book is that almost every recipe has a very LONG list of ingredients. Each recipe will inevitably require the reader to purchase one or more exotic items, that will probably then sit unused in the pantry. I live within a mile of a Whole Foods Market so I have access to a variety of interesting vegetarian ingredients. However, I live in a city with a very limited selection of ethnic foods, so that it would be difficult to obtain many of the ingredients in this book. The author does not offer suggestions for substitutions for these ingredients.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
This is the most user unfriendly cookbook I've seen in a long time. What's wrong? For starters, the tiny, tiny font size, the refusal of the book to lay open, the large list of ingredients required for almost every recipe, the frequency of unusual ingredients and the lack of photos (23 for the 77 recipes.) I needed a magnifying glass to read the fractions - and as has been noted, forget trying to read the index, not that it matters, because the page numbers are also too small to decipher.

The benefit of cooking vegetarian dishes is that, in general, they are delicious, healthy and economical. I own many vegetarian cookbooks including those named and recommended by other reviewers, and frequently cook from them, but out of the 77 recipes I could only prepare a small number of the dishes without making numerous purchases of items I would use infrequently at best, and in some cases, never again. And if another reviewer could prepare three separate recipes and be disappointed with the results of all of them, why bother to potentially waste the time and money when it appears the recipes were not properly tested.

This book simply isn't for me. I don't want to eat duck, so why would I want to eat Mock Duck? I don't want prune oatmeal baby food in my brownies and I don't want to add 3/4 of a cup of pure maple syrup to a small batch of chocolate chip cookies increasing the cost ten-fold.

The book needed a good editor, tested recipes, photographs for each recipe and a more practical approach because cookbooks, although creative endeavors, are also tools used to accomplish a task, and they need to be constructed with that in mind.
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