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The Veggie Queen: Vegetables Get the Royal Treatment Paperback – May 26, 2005


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Product Details

  • Paperback: 152 pages
  • Publisher: Vegetarian Connection Press; First Edition edition (May 26, 2005)
  • Language: English
  • ISBN-10: 0976708507
  • ISBN-13: 978-0976708506
  • Product Dimensions: 9.8 x 6.9 x 0.5 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #1,385,435 in Books (See Top 100 in Books)

Editorial Reviews

Review

Finally! Vegetables get the respect they deserve. Let the Veggie Queen grace your table with these inspiring recipes. --David Joachim, author of Fresh Choices and Brilliant Food Tips and Cooking Tricks, March 2005

Jill's seasonal recipes give us cause to celebrate what's ripe. --Lorna Sass, author of The New Vegan Cookbook, March 2005

Jill knows more about vegetables than any other chef or dietitian that we've met. --John McDougall, M.D.,, author , The McDougall Plan, March 2005

About the Author

Jill Nussinow is a culinary educator, Registered Dietitian, and freelance writer who has had a lifelong love affair with vegetables. Her writing has appeared in magazines such as Cooking Light, Vegetarian Times and Vegetarian Journal. She is a culinary instructor at Santa Rosa Junior College in California. Jill loves teaching people about vegetables and how to eat more of them in a tasty way.

More About the Author

Jill Nussinow was born in Brooklyn, New York and currently resides in Northern California. She is a Registered Dietitian, freelance writer, speaker and cooking teacher. Her latest book is The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes. She is also the author of She is the author of The Veggie Queen: Vegetables Get the Royal Treatment cookbook and stars in the DVD, Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes.

As a young girl she loved red peppers so her mother grew them for her. Unfortunately they turned out to be hot peppers and although they made her sick, she still eats red ripe, both sweet and hot, peppers to this day. Her mother didn't need to ask her to eat her vegetables, as she has always been a vegetable lover.

Her interest in nutrition began when she was in high school and continued throughout school, even as she got a degree in business. When she realized that her father's dream for her to go to law school didn't speak to her heart, she changed course and got a Master's Degree in Dietetics and Nutrition. Her real love was the food part of nutrition. To that end she has been teaching cooking for more than 25 years.

Customer Reviews

4.9 out of 5 stars
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See all 11 customer reviews
No vegetarian cookbook collection would be complete without the inclusion of The Veggie Queen!
Midwest Book Review
Jill, a registered dietician; an expert, has managed to make a great deal of in-depth information clear and interesting.
Fran Costigan
If you can't imagine eating this many, much less the 5-9 servings that are now suggested, this is the book for you.
Melanie

Most Helpful Customer Reviews

Format: Paperback
The Veggie Queen: Vegetables Get The Royal Treatment showcases more than a hundred seasonal recipes for healthy, appetite satisfying, palate pleasing, vegetarian dining for all occasions. A culinary educator, a Registered Dietitian, and a dedicated expert in vegetarian cuisine, Jill Nussinow divides her recipes into chapters for Spring, Summer, Fall, and Winter. Then continues with two more recipe chapters for "Anytime at All", "Pressure's On - In a Good Way". Featuring terrific dishes that range from Potato and Watercress Soup with Sorrel Cream; Italian Bread Salad; and Red Peppers Stuffed with Quinoa, Squash and Sunflower Seeds; to Spicy Greens Salad with Baked Tofu and Roasted Shiitake Mushrooms; Orange Scented Beet Salad; Garlic Parsley Mashed Potatoes; and Chickpeas Italiano, The Veggie Queen is also enhanced for the kitchen cook with a Glossary of Food Times, a list of Sources, and a "user friendly" Index. No vegetarian cookbook collection would be complete without the inclusion of The Veggie Queen!
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16 of 19 people found the following review helpful By Melanie on December 19, 2005
Format: Paperback
It's all about vegetables in this new cookbook written by a true vegetable-lover and the author of Vegetarian Cooking for Everyone. If you are one of those vegetarians who truly doesn't like veggies - in fact, any vegetarian - you need this book. The truth is you can make any veggie taste good, and it doesn't require loads of butter or cheese, I promise. There is something for everyone here, from salads to sautes and sauces to soups.

The book is divided into six sections: Spring, Summer, Fall, Winter, Anytime at All, and Pressure's On - In a Good Way (all about pressure cooking). Perhaps my favorite part of this book is The Veggie Queen's Morsels and Tidbits sprinkled throughout. After reading this cookbook (which I did from cover to cover), I not only had some terrific ideas for vegetables, including ones I rarely eat or have never tried, I also felt that I knew the author. These short essays based on childhood memories, conversations with friends and fun experiences like growing mushrooms in the bathtub are witty, informative, and above all, fun to read.

Here are some of the recipes that will be gracing my holiday table this year: Spinach Salad with Warm Sesame Dressing; Lentil, Mushroom and Walnut Pate, and Shepherd's Pie (a new family favorite around here).

Did you know that only a quarter of Americans manage to eat the five recommended daily minimum servings of fruits and veggies each day. If you can't imagine eating this many, much less the 5-9 servings that are now suggested, this is the book for you. Give your vegetables the royal treatment, and you'll learn to worship them like the kings and queens of nutrition that they are! -- Melanie Wilson
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8 of 9 people found the following review helpful By Annie B. Kay on March 2, 2007
Format: Paperback
Great cookbook. Jill Nussinow is dedicated to both the health of incorporating veggies into your diet, and the passion for making truely delicious food. I love food and love to cook, and I found some new ideas here - The Veggie Queen had some new ways of working with healthy but sometimes puzzling ingredients like nutritional yeast, and after reading this book, I'm going to pull out my pressure cooker (a gift I've never used), and armed with her book, I'm looking forward to trying some 20-minute (or less) healthy soups and stews.
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7 of 8 people found the following review helpful By Fran Costigan on November 7, 2006
Format: Paperback
Everything about this book rates 5 stars. The cover and the graphics are lovely but the academy award goes to the recipes. I cannot imagine anyone reading this book and not wanting to eat more than 5 (veggies) a day. Jill, a registered dietician; an expert, has managed to make a great deal of in-depth information clear and interesting. I will be making many of the recipes in this book, for Thanksgiving and all through the year and plan to give this book as a gift to many of my veg challenged friends. Yum, thanks Jill.
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Format: Paperback
Culinary educator and registered dietitian Jill Nussinow presents The Veggie Queen: Vegetables Get the Royal Treatment, and compilation of more than 100 seasonal recipes that will teach the reader to prepare vegetables in a wide variety of scrumptious ways, from Smoky Gazpacho to Roasted Red Pepper and Tomato Soup to Winter Squash Enchiladas and much more. All recipes are delineated with extensive, crystal-clear step-by-step instructions. A mouth-watering way to enrich one's diet with of healthy vegetable dishes, The Veggie Queen is an enthusiastically welcome addition to cookbook shelves, especially in the modern era full of fried, fatty and junk foods. Highly recommended.
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5 of 6 people found the following review helpful By Alisa Marie Fleming on November 22, 2008
Format: Paperback
I recently tried another "seasonal produce" cookbook called Local Bounty. Both cookbooks have chapters of recipes broken down by season and both are vegan, but really the similarities end there. Perhaps it is the more generous use of seasonings, it could be the intriguing recipe titles, or it could be as simple as the fonts! ... but this cookbook had a more of a gourmet feel about it. It is also a better choice if you are seeking a full cookbook of vegan recipes that includes everything from desserts to sides to full main dishes.

The book's introduction section is brief, jumping right into Spring and the first chapter of recipes. Though you don't read a lot upfront, the author does include sizable stories, anecdotes, cooking tips, and suggestions in relevant spots throughout the entire cookbook. At the end of the cookbook there is a brief Glossary of Food Items and a neat and tidy index, both of which I found quite useful. Yet, I was surprised that there wasn't a quick guide as to what produce is in-season during what time of year. I think it would help in varying recipes (and in coming up with some of my own ideas) when I crave something slightly different. If I could make any suggestions for the author's second edition, this would be it. For now, I will reference another book or online for this information.

While I can hardly wait for Spring to trial the Asparagus with Black Bean Sauce (made from scratch rather than a jar!), there are certainly plenty of enticing Fall and Winter recipes to keep me busy in the mean time ... Curried White and Sweet Potato Pancakes, Herb Roasted Root Vegetables, Stuffed Swiss Chard, Maple Vinegar Sauteed Parsnips, Rice Paper Rolls with Spicy Citrus Sauce .... Okay, I will stop now as this is making me hungry!
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