Vegetarian Cooking for Good Health [Paperback]

Gary Null (Author), Shelly Null (Author)

Book Description

Publication Date: August 1991

Gary Null's Vegetarian Cooking for Good Health, with more than 300 new low-sugar, low-sodium and high-fiber dishes, is the long-awaited follow-up to The New Vegetarian Cookbook. There are chapters on fish, dairy, breakfast foods, soups, and much more. Includes ethnic and international recipes.

Editorial Reviews

From Publishers Weekly

False modesty is no problem for Null ( The New Vegetarian Cookbook ), who encourages readers to "use this cookbook as a guide to help you make positive changes in all aspects of your life," although he doesn't explain how a cookbook can accomplish such a far-ranging goal. The collection comprises more than 300 mostly vegetarian recipes (there is a fish chapter), ranging from soups and salads through main courses and side dishes to desserts and sauces, adding some handy dishes to the meatless repertoire. Null states that several dishes are designed for people who have food allergies or who want to control cholesterol intake, but the book offers no clues as to which these are. A number of recipes, such as tempeh with arame (seaweed) and fresh ginger or lentil pea soup flavored with Herbimare (a vegetable seasoning salt), require ingredients from health food or oriental supply stores. Generally, the collection has a slightly dated feel, but when Null goes trendy, he does it with a vengeance; for example, he is lavish with extra-virgin olive oil, even when the delicate flavor of this pricey item clearly is overpowered by other ingredients (such as frying eggplant in it to prepare spaghetti with eggplant and garlic).
Copyright 1991 Reed Business Information, Inc.

From Library Journal

More healthful recipes from the author of The New Vegetarian Cookbook ( LJ 9/15/80) and The Vegetarian Handbook (St. Martin's, 1988). Null is a well-known radio/television personality and prolific writer on the topics of health and New Age living. His recipes, which include fish dishes, are fairly varied, but many are less simple than they first appear, and instructions sometimes seem overly brief or streamlined. Nevertheless, Null's popularity guarantees demand.
Copyright 1991 Reed Business Information, Inc.

Product Details

• Paperback: 320 pages
• Publisher: Macmillan General Reference (August 1991)
• Language: English
• ISBN-10: 0020100507
• ISBN-13: 978-0020100508
• Product Dimensions: 9.2 x 6.1 x 1 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 2.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #3,709,456 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

71 of 73 people found the following review helpful:

5.0 out of 5 stars This cookbook gives vegetables a good name - and taste., January 3, 1999

By A Customer

This review is from: Vegetarian Cooking for Good Health (Paperback)

I heartily recommend Gary Null's "Vegetarian Cooking for Good Health" for anyone who, like me, looks for recipes for tempeh (6); sea vegetables (8); mushrooms (13, 6 with shiitake); "other" grains - e.g. amaranth (3); millet (3); "other" vegetables - e.g. okra (3); green; lentils and beans, and tofu, of course, that are tasty enough to tempt to conversion any confirmed meat-eating guests. Another virtue: all the recipes appeal to the Western palate, without resorting to slavish imitation of meat dishes (Coconut Chickpea Burgers are their own thing). The Western palate also has learned to enjoy Chinese, Japanese and Indian cuisines, among others, and these flavors and ingredients are included. What's missing is ye old traditional vegetarian dullness. Best of all: the recipes, besides being delicious, are easy to prepare, there being an absolute minimum of fuss. I have not tried all the offerings, since, once sampled, I keep returning to the same hits over and over: Spicy Guacamole; Arame Cabbage Salad; Tart Wakame-Cucumber Salad (with lotus root); Wild Rice with Spinach and Cream (soy milk); Grandma's Green Beans; Butternut Squash with Toasted Sesame Sauce; Sauteed Dandelion Greens with Corn and Red Peppers; Fettucine with a Creamy Asparagus Sauce (soy milk); Sweet Autumn Casserole (squashes, sweet potatoes, turnips, applesauce, pear nectar); Spaghetti Squash Italiano; Tempeh with Arame and Fresh Ginger; Sicilian String Beans; Indonesian Kale; Okra Curry; Hot and Spicy Baked Tofu and Broccoli Stir-Fry; Bok Choy with Crushed Garlic and Kombu; Swiss Chard with Scallions and Fresh Ginger - you get the idea. These titles, of course, do not tell you all the magic ingredients (though common), and only reflect a handful of my choices out of the many in this, the most-used cookbook on my shelf (where it rarely sits). For fish-eaters, there are excellent recipes for filet of sole, sea bass, salmon and tune (10 total). Dessert freaks will, likewise, be satisfied.

An added plus: I will guarantee you that children will learn to love greens, and vegetables in general, if served dishes from this book.

This Null cookbook is a one-stop shop which begins, appropriately, with Breakfasts (15, including how to make a healthy orange marmalade and my favorite, Cinnamon-Pear Pancakes, using soy milk and barley flour), and moves through all the necessary cookbook categories: Drinks; Appetizers; Soups; Salads; Rice and Grains; Side Dishes; Pasta and Noodles; Main Dishes; Fish; Dressings, Sauces, Glazes, and Frostings; Fruit Desserts; Cakes, Pies, and Other Delights; Custards and Puddings; finishing with a Vegetarian's Vocabulary, and Index (cross-referenced by category and ingredients).

Every recipe I have tried in the book has "delivered." Enjoy, in good health.

4.0 out of 5 stars Delicious Healthy Cooking, November 3, 2004

By 

Readaholic Rex - See all my reviews

This review is from: Vegetarian Cooking for Good Health (Hardcover)

While I can't argue that fish do not fit into most vegetarian's definition of vegetarianism, it is not uncommon for both health advocates and the general public to make this "mistake." The fact is that this book provides quick, easy, healthful, and incredibly delicious recipes. It is particularly suited to individuals or couples as it doesn't yield giant portions. I have found that every receipe I make from this book makes me look like a gourmet, while still helping me maintain a healthy eating lifestyle.

3 of 5 people found the following review helpful:

1.0 out of 5 stars A misleading title!, October 25, 2003

By A Customer

This review is from: Vegetarian Cooking for Good Health (Paperback)

I feel bad giving a book a one star rating, but the title of this book is completely misleading. A vegetarian does not eat animals, and this includes fish, yet the cookbook has a whole section on fish. I did try a few of the non fish recipes, trying to give the book a chance, and they just didn't do anything for me. Fortunately, There are tons of excellent vegetarian cookbooks out there (sans fish!)