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Vegetarian Classics: 300 Essential and Easy Recipes for Every Meal Paperback – July 8, 2003

4.5 out of 5 stars 17 customer reviews

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  • Vegetarian Classics: 300 Essential and Easy Recipes for Every Meal
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Editorial Reviews

About the Author

Jeanne Lemlin has been writing about great vegetarian food for more than a decade. Her many books include MainCourse Vegetarian Pleasures, Simple Vegetarian Pleasures, and Quick Vegetarian Pleasures, for which she won a prestigious James Beard Cookbook Award. A cooking instructor and food writer, she is a columnist for Cooking Ligbt and a contributor to Gourmet and Country Journal. Jeanne lives in Great Barrington, Massachusetts.
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Product Details

  • Paperback: 304 pages
  • Publisher: William Morrow Cookbooks; Quill ed. edition (July 8, 2003)
  • Language: English
  • ISBN-10: 0060932732
  • ISBN-13: 978-0060932732
  • Product Dimensions: 7.4 x 0.8 x 9.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #868,658 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Hermine L. Weston on December 16, 2005
Format: Paperback
Using mostly kitchen shelf ingredients, Ms. Lemlin's book has provided our family with wonderful breakfast lunch and dinner recipes. Honestly, there is not one bad recipe in the bunch. I first took this book out of the library, paid lots of late fines and eventually, reluctantly, took the book back. My daughter bought it for me, and now I am buying her and her sister a copy of the book. The techniques are simple, the ingredients easily available and the outcome is consistent every time. I highly recommend this for either vegetarians or those who simply enjoy wonderful interesting food.
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Format: Paperback
I am a huge fan of all of Jeanne Lemlin cookbooks, and this is just another addition to my collection. I am not a vegetarian, but don't eat much meat. I like simple recipes, easy to find ingredients, a good balance of nutrition, and most of all, delicious recipes. Oh, and I really like it when just one dish fulfills all these needs and you don't need side dishes (keeping it simple). Jeanne Lemlin cookbooks all meet my criteria. Some of my favorite recipes from this particular book are: Braised White Beans with Tomatoes, Zucchini, and Garlic; Classic Vegetarian Enchiladas (actually, those are in the oven right now), cooked tomato-chipotle salsa, and the Mock Meatloaf (I made this for Christmas, along with the mushroom gravy and some mashed potatoes- I made meatloaf sandwiches with the leftovers and my husband raved. The funny thing is, I HATE meatloaf made with real meat). There are many others I love, and many I haven't tried yet.
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Format: Paperback
I've been collecting vegetarian cookbooks for years. Some I seldom use except for a favorite recipe or two. But Jeanne Lemlin's cookbooks are on my favorites list and I use them often. Her recipes are delicious, easy to prepare and satisfying to vegetarians and non-vegetarians alike. I own all of her cookbooks and would rejoice if she were to publish another one.
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Format: Paperback
I'm always on the hunt for "bachelor recipes"..quick, easy, and tasty recipes for us folks who are kitchen-challenged. When I picked up this book, I was a terrible cook...I barely knew how to make a grilled cheese sandwich, and I mostly ate out. Jeanne Lemlin's was the perfect book for me. It's has a lot of really easy-to-make, clearly explained recipes for the beginner or intermediate cook. Several of her recipes have become my standard, "go-to" dishes for when I'm too lazy to think about cooking and want to whip up something fast...such as the feta and greens quiche, the garlic and spinach penne, and the butternut coconut curry soup. All of these dishes look complicated, but they're super easy to throw together.

Having said that, my copy of Vegetarian Classics is totally marked up with my adjustments to her recipes. You'll notice that Lemlin is terrified of spicing it up, and she occasionally over-salts and over-butter/heavy whipping cream some of her dishes. Through trial and error, I've "improved" some of her dishes to make them lighter and spicier. I'm guessing these recipes are made for family cooks who have to satisfy their brood, so Lemlin's proportions tend to be more "family conservative" (more heavy whipping cream, fewer hot peppers).

Still, I would highly recommend this book for the lazy or beginning cook who wants to put together that will impress their friends, but isn't interested in enrolling in Le Cordon Bleu. Lemlin's instructions are easy to follow and don't automatically assume you know how to boil potatoes or prepare tofu. (I didn't). Once you grow more comfortable with your favorite recipes, you might find yourself making adjustments here and there, but it's all good. I give credit to Jeanne Lemlin for helping me get over my fear of the kitchen.
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Format: Kindle Edition Verified Purchase
I love all her cookbooks. These were the first cookbooks I bought once becoming a vegetarian and after 10 years, I still use them regularly. They are simple and contain ingredients I can locate without making a trek to Whole Foods. I especially love her roasted tofu, lentil salad recipes and her eggplant dip. I highly recommend this book!
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As stated before, there is not a bad recipe in this book. They are mostly simply, easy-to-prepare dishes and cater to the vegetarians in our family. Everything I've prepared so far has been a hit with meat-eaters, too.
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This is a really good basic vegetarian cookbook. The first part of the book gives good information about ingredients a beginning cook would really appreciate. There is a lot of dairy in her recipes, but in the introduction she mentions choosing dairy a few days a week and other lighter meals for other days. This is a good balanced vegetarian book, though vegans beware, there are a lot of recipes that will have to be adapted in significant ways.
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Format: Paperback
I love Jeanne Lemlin's cookbooks. Not everyone in my family is a vegetarian, but these recipes please all of us. A lot of my family's favorites are in here. I have yet to make a recipe from here that didn't turn out well; lots of the casseroles, pastas, and appetizers are now staples for us, and we love her method of marinating and roasting tofu -- yum. I recommend this especially to those who are new to cooking vegetarian meals; these recipes are de-lish, easy-to-follow, and mostly made with ingredients that you can find anywhere.
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