From Library Journal
Emmons's trendy Boston restaurant, the Delux Cafe, is not vegetarian, but she herself eats meat only occasionally, and her cookbook presents 350 recipes for the vegetarian food she likes best. She's a personable writer and a knowledgeable, accomplished cook. Although she shies away from "fusion cuisine," she likes to put her own spin on dishes from many different cuisines: Green Grape and Tomatillo Gazpacho, Caesar Revamped, Gruyere Potato Rosti. Emmons's friendly style and tasty recipes should make this popular with vegetarians and nonvegetarians alike. Recommended. Claessens isn't anti-tofu, but she knows that the idea of tofu burgers and cheesecake turns off many would-be vegetarians, so she concentrates on easily prepared recipes using familiar ingredients: Garlic-Lover's Vegetable Soup, Pasta with Vegetable Cheese Sauce. The recipes are okay but not always particularly exciting, and they will probably have more appeal to those who are already vegetarian rather than to potential "converts." Diana Shaw's Almost Vegetarian (LJ 9/15/94) is better suited to those thinking about embracing a vegetarian diet, and Sarah Fritschner's Vegetarian Express Lane Cookbook (LJ 6/15/96) is more helpful for those looking for quick vegetarian meals that will appeal to the whole family.
Copyright 1997 Reed Business Information, Inc.
With virtually every eater eager to reduce the amount of cholesterol and other saturated fats in everyday diets, vegetarian cooking is gaining new adherents. Emmons' vegetarian cookbook distinguishes itself from other similar current offerings by presenting recipes for complex creations that make vegetarianism more attractive than cooking found in customary tofu-and-tamari tomes. Emmons delights in variations on lasagna, and she has plenty of Mexican-inspired items to attract pepper lovers. Thoughtful attention to spices and herbs will help win converts to vegetarianism from meat-centered diners. An entire chapter on "burgers" aims to woo the younger set, but long ingredient lists and time-consuming techniques make these burgers more complicated for the time-pressed cook than their fast-food cousins. Experienced home chefs looking for alternatives to meat-based cuisine will find plenty here to delight vegetarian family members and dinner guests. Mark Knoblauch
--This text refers to an out of print or unavailable edition of this title.