Rebar: Modern Food Cookbook [Paperback]

Audrey Alsterburg (Author), Wanda Urbanowicz (Author)

Book Description

Publication Date: November 1, 2001

Since 1988, Rebar Modern Food has been Victoria's favorite restaurant and juice bar, featuring fresh, healthy, predominantly vegetarian fare. The upbeat atmosphere and vibrant, tasty food have led critics to describe Rebar as "inventive," "hip," and "visionary." The Rebar Modern Food Cookbook can be used by everyone-strict vegans, vegetarians (full and part-time!), and anyone looking for delicious ideas with a funky twist. Recipes range from salads to pastas, entrées, lunch and brunch ideas, soups, sandwiches, side dishes, sweets, and juices. The book also offers handy tips, menu ideas, seasonal substitutions, and suggestions for transforming dishes into low-fat or vegan alternatives. Everyone who loves to cook and eat delicious, healthy, fun food will welcome this much-anticipated book!

Product Details

• Paperback: 272 pages
• Publisher: Big Ideas Publishing (November 1, 2001)
• Language: English
• ISBN-10: 0968862306
• ISBN-13: 978-0968862308
• Product Dimensions: 9.6 x 7.6 x 0.7 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (47 customer reviews)
• Amazon Best Sellers Rank: #116,862 in Books (See Top 100 in Books)
  • #6 in Books > Cookbooks, Food & Wine > Regional & International > Canadian

Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars Rebar: some of the best food you'll ever eat., May 8, 2004

By 

Sleeping Brewty (Champaign, Illinois United States) - See all my reviews

This review is from: Rebar: Modern Food Cookbook (Paperback)

I bought this cookbook on a whim, hoping that the food would be as good as it sounded. I first tried the bagel with brie, toasted almonds, and a smidgen of honey, and I added a dried apricots and tried it on bread and crackers instead of a bagel--divine!

The wild mushroom ravioli (with squash and leeks in a citrus, white wine, sage and cranberry sauce) wowed all my roomates and we spent hours at this meal savoring every bite. We tried the Greek Red Lentil Soup with Feta, and it was savory but we made it with a bit too much water. I have had better red lentil soups.

Finally, the best recipe of all is the Roasted Yam and Garlic Soup. Yams, tomatoes, garlic and peppers are roasted in the oven for the base of the soup, and it was made heavenly by the chipotle puree, maple syrup and lime juice. This soup has made everyone who has tried it drop their jaw in amazement.

The recipes can be time consuming; the soup took a few hours to prepare (because all the veggies had to be roasted), but everything is well worth it. Using the freshest ingredients will make the meals even better.

This cookbook is such a gem and is my absolute favorite.

10 of 10 people found the following review helpful:

5.0 out of 5 stars I LOVE this book!, July 17, 2003

By A Customer

This review is from: Rebar: Modern Food Cookbook (Paperback)

I missed Rebar when I left Victoria, having eaten there since it was a small counter on lower Johnston street. Imagine my delight when my mother mailed me this cookbook.

Now everyone who eats at our house eats from the Rebar cookbook. I've managed to impress even those who find potatoes a little too exotic, as well as those who couldn't imagine a meal without a big hunk of flesh on their plates.

With only a few exceptions I've been able to find almost every ingredient (and I live in a tiny town). They are also good about substituting for more common items.

And delicious vegan brownies that aren't an oxymoron? Need I say more....

9 of 9 people found the following review helpful:

5.0 out of 5 stars An excellent book for the serious cook, September 4, 2002

By 

Regular Reader (Vancouver, BC, Canada) - See all my reviews

This review is from: Rebar: Modern Food Cookbook (Paperback)

This book is filled with recipes drawn from the restaurant (of the same name) menu. They appear to have been extensively tested - not one has failed me - and I'm not the greatest cook. The more exotic ingredients can easily be found in major centres - often in my local supermarket. I have eaten at the restaurant many times - it's a very popular one in Victoria, BC. The book captures the atmosphere of the place - unique, funky, and friendly. I have a 2nd edition, and have not found any errors; those noted by others must have been fixed. I highly recommend this book for those wanting to make sophisticated, healthy food.