Two hundred low-fat, low-cholesterol, low-salt, sugar-free vegetarian recipes that include entrees, soups, salads, breads, and desserts.
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Editorial Reviews
From Publishers Weekly
At first glance, the reader wonders why anyone would publish yet another vegetarian cookbook, even a putatively gourmet one, but this collection of recipes does have unusual satisfactions among the more predictable fare. The Bienenfelds avoid salt and refined sugar, but unlike many vegetarian chefs, they also avoid egg yolks. Still they venture into puddings, cookies and even the heart of egg cookerythe omelette. Cottage cheese is a frequent substitute, but that doesn't mean the food is bland. Many of the more enticing dishes have spicy accents, such as the baked papaya with Indian flavorings, the tofu jalapeno salad and a variety of bean dishes. Despite the gourmet pretensions, the recipes are generally easy to execute and there is little fussing about shoping: the authors call for few truly exotic or pricey ingredients.
Copyright 1987 Reed Business Information, Inc.
Copyright 1987 Reed Business Information, Inc.
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1 of 1 people found the following review helpful:
4.0 out of 5 stars
extremely healthy,nutritios & flavorfull,
By A Customer
This review is from: The Vegetarian Gourmet (Paperback)
trying to change the way my family and I eat a friend of mine lend me a book called the vegetarian gourmet, I have reviewed and found it really interesting, because it is very compatible with the diet sugar busters, that means you can use this delicius gourmet recipes and still lose weight and feel healthier, main key keeping sugar levels and insuline stable, I like it and found different ways and fun ways to combine whole wheat products with vegetables. easy to cook and still keep the gourmet side. I LOVE THE BOOK
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