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The Oats, Peas, Beans & Barley Cookbook Paperback – January, 2004


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Editorial Reviews

Review

An all-time classic cookbook updated and more timely than ever, with more than 157,000 in print.

A comprehensive vegetarian cookbook with nutritional tables for each recipe. Balanced nutrients from simple, inexpensive natural food sources.

More than 450 recipes, 100 main dishes, breads as protein food, high-protein waffles with as much protein as an 8-ounce steak, "meat-and-dairy-like" products from soybeans. Desserts without sugar, vegetables, food preservation, nutritional guidance.

USIA Showcase Selection -- From the Publisher --This text refers to an out of print or unavailable edition of this title.

About the Author

Edyth Young Cottrell, research nutritionist at Loma Linda University School of Health, presents outstanding recipes, nutritionally analyzed, and a dietary philosophy of pleasure and health with nature's most economical foods.

Author of The Oats, Peas, Beans & Barley Cookbook.

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Product Details

  • Paperback: 267 pages
  • Publisher: TEACH Services, Inc.; 2 edition (January 2004)
  • Language: English
  • ISBN-10: 1572582618
  • ISBN-13: 978-1572582613
  • Product Dimensions: 5.5 x 0.5 x 8.5 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,414,984 in Books (See Top 100 in Books)

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Customer Reviews

4.5 out of 5 stars
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See all 10 customer reviews
I bought my first copy of this book when I became vegetarian in the early seventies.
JK
The recipes call for ingredients that are easy to come by, the majority of which are in any local grocery store, and are quite easy to make.
Beariedin Books
This book is OLD SCHOOL where the roots are deep and fully documented with technical information on the VALUE of the food one is cooking.
Roger Rankin

Most Helpful Customer Reviews

41 of 43 people found the following review helpful By JK on October 23, 2001
Format: Paperback Verified Purchase
I bought my first copy of this book when I became vegetarian in the early seventies. At that time, the vegetarian world was still considered exotic, with many people in this country refusing to believe one could eschew meat and survive. We were heavily into protein combining; looking back on it now we can wonder what the problem was! So many of the vegetarian books and cookbooks at that time combined the vegetarian diet with a heavy dose of whatever philosophies and religious beliefs and practices the author believed. This drove many away from vegetarian practice.
Mrs. Cottrell's books are none of these. They provide simple and easy-to-follow vegetarian recipes without a lot of extra baggage. Being from Loma Linda University, I assume her basis for vegetarianism was religious, but as a nutritionist she also obviously had health reasons for vegetarianism also.
Also, a defect of so many of the earlier vegetarian cookbooks (and still found in some now!) was the inclusion and use of exotic ingredients that the average American either can't find locally or afford. Mrs. Cottrell's recipes use everyday ingredients that we can all find in our grocery stores. Coupled with that is the use of ordinary cooking methods, nothing strange to the average cook.
Another aspect of vegetarian cooking that Mrs. Cottrell stresses is its economy. I've known many vegetarians who spent more on unusual and atypical ingredients than they would have for meat. Not here. I was in college at the time I bought this book, and was watching every penny. This book is a great aid for economizing and still making healthy food.
This book has remained on my bookshelf for twenty-five years, and I'd recommend it for anyone interested in cutting down on their meat consumption, or becoming vegetarian. I'd also recommend it for anyone interested in lowering their food bill, yet still eating well.
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25 of 26 people found the following review helpful By A Customer on December 15, 1999
Format: Paperback
I grew up with the recipes from this book and am so happy to see that it is still in print. Try the garbanzo bean waffles (with some pure Vermont maple syrup, of course) -- they are unbelievable! All recipes are excellent and easy. My only complaint is that some are a bit on the bland side, but this can be easily remedied with a little creativity and an extra ingredient or two.
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13 of 13 people found the following review helpful By Beariedin Books on June 29, 2006
Format: Paperback
This book has been in my family since it came out in the early seventies. Though it does not contain many photos, it is an invaluable cookbook for anyone wanting an easy and nutritional resource of healthy and tasty recipes without meat or dairy. The recipes call for ingredients that are easy to come by, the majority of which are in any local grocery store, and are quite easy to make. It allows those who are not vegetarian to have a wonderful cookbook for healthy alternatives and is an absolute essential necessity for those who are vegetarian. I cook the majority of the time for friends who are not vegetarian and am therefore interested in recipes that can be enjoyed by many not a few who have become adjusted to plain and simple foods. Though some of these recipes are very simple, an easy adjustment or addition of herbs and spices can modify them for those who posses a zestier palate. From meals for our family, to holiday celebrations, and large get-togethers feeding hundreds, these recipes have been a stand-by and favorite for many beloved cooks in my large family for three generations. I hope it brings wonderful tastes and memories your family can savor for many happy healthy years to come. All the best!
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16 of 18 people found the following review helpful By Elizabeth HALL OF FAMETOP 1000 REVIEWERVINE VOICE on January 3, 2006
Format: Paperback Verified Purchase
First bought this book at an SDA bookstore in Fresno in 1975 and its one of the best non-meat cookbooks I own and recommend. The recipes are easy to follow, great tasting and something someone in some rural area can make because the items are found in the smallest of grocery stores. The book is copyrighted so I cant post a recipe, but encourage folks to find a used copy or see if your local library can get a copy.
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1 of 1 people found the following review helpful By Roger Rankin on November 12, 2013
Format: Paperback
This book is OLD SCHOOL where the roots are deep and fully documented with technical information on the VALUE of the food one is cooking. I grew up with vegetarians and their BASIS for value was that of nutritional tests done on the END RESULT with the receipe. When the AGES of WISDOM are passed on to the next generation, one would hope that this book is on the shelf and in one's hands to provide that ORIGINAL formula that allows us all to NOT HAVE TO DEAL WITH the poisons of today's quickie fast food "blends" that are "rubber stamped" as OK.....NO WAY. We now have GMO foods with new human and animal penalties of stomach lining problems, hoof problems and diabetes, toxins, autism and the like......GO BACK TO BASICS LIKE THIS BOOK PRESCRIBES AND PROVES, AND REMOVE THE MENACE OF THE NEW FORMULATIONS THAT DON'T EVEN REPRODUCE......HEAR THAT? THEY ARE SO WRONG THEY DON'T REPRODUCE. This book will always be on my TOP SHELF! This is a rare find and one should buy it to educate oneself beyond the tongue.
Thank you.
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