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Vegetarian Cooking at Home with The Culinary Institute of America Hardcover – May 8, 2012


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Vegetarian Cooking at Home with The Culinary Institute of America + Meatless: More Than 200 of the Very Best Vegetarian Recipes + Fresh & Fast Vegetarian: Recipes That Make a Meal
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Product Details

  • Series: at Home with The Culinary Institute of America (Book 5)
  • Hardcover: 336 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (May 8, 2012)
  • Language: English
  • ISBN-10: 0470421371
  • ISBN-13: 978-0470421376
  • Product Dimensions: 10.6 x 9.5 x 1.2 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #419,049 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

vegetarian cooking AT HOME with the culinary institute of america

Whether you live a vegetarian lifestyle, cook for a family member who does, or just want great meat-free options to add to your family dinner mix, this is the perfect vegetarian cookbook for you. Vegetarian Cooking at Home with The Culinary Institute of America delivers 200 delicious meat-free recipes of the quality and sophistication you expect from The Culinary Institute of America.

You'll find everything you need here to create incredibly flavorful vegetarian meals, including starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes. All recipes are bolstered by detailed information on health and nutrition, while full-color photographs and helpful line drawings make this cookbook ideal for novice and experienced cooks alike.

Inside this gorgeously illustrated book, you'll find everything you need to prepare satisfying and sophisticated meat-free meals at home. Chapters include:

Introduction: Detailed guidance on balanced diets and healthy eating, as well as essential kitchen equipment and notes on seasonal produce and the basics of cooking.

Starters and Sides: Appetizers and side dishes featuring grains, starches, and vegetables with simple and fundamental cooking tips.

Soups: Vegetarian soups and stews from traditional to modern, with general guidelines for preparation, including advice on broths, thickening techniques, purées, and more.

Salads and Sandwiches: Delicious salads and hearty sandwiches made with nutritious ingredients like healthy grains, meatless proteins, and fresh vegetables.

Beans, Tofu, Tempeh, Seitan, and Eggs: Main dishes packed with healthy proteins and served with handy cooking tips on making them every bit as flavorful as the meats they replace.

Grains, Pasta, Noodles, and Dumplings: Staple vegetarian dishes with guidance on making your own fresh pasta and risotto, cooking grains properly, and more.

Vegetables: Vegetable main dishes with general guidelines for steaming, boiling, roasting, baking, sautéing, stir-frying, and grilling, as well as a breakdown of each primary vegetable group.

Breads and Baked Goods: Sweet and savory baked goods including breads, tortillas, muffins, roti, pizza dough, Indian naan, scones, and more.

Pantry: Expert guidance on the must-have items every meat-free kitchen should be stocked with, helping you cut down on trips to the market.

Giving up meat doesn't mean giving up great-tasting meals. With step-by-step techniques, down-to-earth advice, and expertly tested recipes, Vegetarian Cooking at Home with The Culinary Institute of America makes delicious meat-free meals accessible for everyone.

From the Back Cover

The only book you need to prepare delicious and healthy vegetarian meals at home

These creative, delectable vegetarian recipes will please every palate—whether you're a vegetarian, have a vegetarian family member, or just want to add more healthy vegetables to your diet. In addition, you'll learn how to make your favorite recipes vegetarian and use your imagination to create your own flavorful, healthy, and homemade vegetarian meals.


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Customer Reviews

3.9 out of 5 stars
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Most Helpful Customer Reviews

20 of 20 people found the following review helpful By Brian H. on October 29, 2012
Format: Hardcover
Over the past two years I have read, researched and purchased many cookbooks both vegan and vegetarian. I had checked this book out of the library, but I liked it so much, I purchased it. It is well organized, recipes are such that the ingredients are on the left, and directions in the body of the page. Other than an introduction and glossary, it is ALL recipes. The colorful pictures add to the appeal. I am vegan and the recipes that have dairy or eggs are easily modified. This is one book you will want in your possession!
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22 of 25 people found the following review helpful By debra moegelin on June 23, 2012
Format: Hardcover
I have been looking at several vegetarian cookbooks over the last few months and have not found quite what I was looking for. I came across this book at my local library and was pleasantly surprised. It has answered to quite a few questions I had about vegetarian cooking and ingredients used by vegetarians. It has a wonderful layout with easy to follow directions, the photos are great.
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8 of 8 people found the following review helpful By Epicure on March 31, 2013
Format: Hardcover
I've taken many courses at the Institute and have learned great techniques for making palatable vegetarian dishes. I bought this book for the Tempeh and egg recipes and my two meat eaters love them. I'm still working my way through the book, but after making half of them, I can say there has not been a dud in the bunch. Easy to follow, with recipes that are both flavorful and healthful--what more can you ask for in a cookbook?
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6 of 6 people found the following review helpful By Walter E. Obrien on May 20, 2013
Format: Hardcover Verified Purchase
I consider myself a very capable cook. When entertaining friends, I am considered one of the best cooks in our group. (I also work in the industrial side of the food industry.)

We have two friends who recently became vegetarians for health reasons. For this reason I was looking for something above and beyond the typical vegetarian cookbook. I consider most of them very poor at developing interesting layers of flavors. But the grains with the veggies and then throw on some spices would be how I would characterize most vegetarian cookbooks.

This book has taken vegetarian cookbooks way beyond that type of cooking.

Butternut sage filling for a ravioli, then cook the ravioli, then cook the ravioli in a butter sage mix to finish it off.
Mushroom strudel with a gravy.

The photos would make a great book by themself.

For the non-vegetarians. How many times do you add a vegetable dish where it truly is just a simple cooking method for the veggies and the protein is the star attraction? This book will give you some ideas on how to add another element to your meals.

Highly recommended!
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7 of 8 people found the following review helpful By Jerseybellechelle on March 15, 2013
Format: Hardcover Verified Purchase
I am weaning myself off meat and I was looking for some tasty recipe subsitutes. This book is easy to follow and the recipes are delicious. Yes, the book is a little pricier than some of the others, but it's worth it. The pictures are beautiful, too.
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4 of 5 people found the following review helpful By Marissa on January 11, 2013
Format: Hardcover Verified Purchase
I bought this book as a gift for my vegetarian friend who loves to cook. She's already got a few veggie cookbooks, but this one had really good reviews, and it's always nice to try new things. After looking through it, there's a lot of pictures and the instructions are pretty clear. There are also good cooking tips and definitions of different terms and techniques. She was really happy about it and has already used it. So I think it was great!
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