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Vegetarian Traditions: Favorite Recipes From My Years at the Legendary Inn Season Cafe Hardcover – May 1, 2010


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Product Details

  • Hardcover: 200 pages
  • Publisher: George Vutetakis DBA The Vegetarian Guy; 2 edition (May 1, 2010)
  • Language: English
  • ISBN-10: 0615347673
  • ISBN-13: 978-0615347677
  • Product Dimensions: 11 x 8.8 x 1 inches
  • Shipping Weight: 2.9 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #1,071,511 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

George Vutetakis learned "the language of food" as a young boy in his Greek grandmother's kitchen. It was there that he was first exposed to the value of cultural traditions in cooking. His discoveries continued with travels to India, where he was taught philosophic and traditional food preparation methods. Today, using time-honored techniques as his guide, he weaves the Mediterranean and Indian flavors of his youth into many of his extraordinary dishes. His reputation as a leader in the creation of delicious, low-fat, and innovative vegetarian cuisine using fresh, unadulterated ingredients flourished as chef and owner of the award-winning Inn Season Cafe in Royal Oak, Michigan. He currently lives in San Diego and, as he has always done, has immersed himself in the community, working with the local organic farmers, whom he claims are the real heroes behind the creation of his world-class, sustainable, healthy, and exceptional cuisine.

More About the Author

Chef and author George Vutetakis learned "the language of food" as a young boy in his Greek grandmother's kitchen. It was there that he was first exposed to the value of cultural traditions in cooking. His discoveries continued with travels to India, where he learned traditional food preparation methods. Today, using time-honored techniques as his guide, he weaves the Mediterranean and Indian flavors of his youth into many of his extraordinary plant-based dishes.

His reputation as a leader in the creation of delicious, healthy and innovative vegetarian cuisine using fresh, unadulterated ingredients flourished as chef and owner of the award winning Inn Season Cafe in Royal Oak, Michigan. After nearly two decades, Chef George sold the restaurant and began writing and teaching. He shares his vast food knowledge and delicious vegan recipes on his popular blog www.thevegetarianguy.com and in his cookbook, Vegetarian Traditions.

After nearly eight years in San Diego, he returned to Michigan to work with Garden Fresh Gourmet as Director of Research and Development. In addition to working with one of the leading companies in the fresh food industry, he continues to immerse himself in the community, working with the local organic farmers, whom he regards as the real heroes behind the creation of his world-class cuisine.

Customer Reviews

4.8 out of 5 stars
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See all 12 customer reviews
The recipes are cleary written and simple to follow.
Jennifer Bloomquist
So far i have tried several of the soup recipes and one dessert and found they worked out very well.
Jennifer
I have eaten in the Inn Seasons Restaurant and love the food so this is the best cookbook I own.
Charlie2

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Amazon Customer on May 14, 2010
Format: Hardcover
This has become one of my favorite cookbooks and I'm not even vegetarian. The recipes are written in such a way that they are very easy to follow, and the author has included a brief description of each recipe that is both interesting and informative. The first recipe I tried was the Vegetable Barley Soup which is absolutely delicious. My husband raves about the Gazpacho, Pumpkin Walnut Baklava, and Chocolate Cheeseless Cake, to name a few. This beautifully photographed cookbook is one that both vegetarians and non-vegetarians would love to add to their collection.
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9 of 10 people found the following review helpful By C M on June 6, 2010
Format: Hardcover
I had the pleasure of meeting Mr. Vutetakis at a local farmers market stand... twice. There he sells signed copies of his book next to one of the local CSA's. My wife and I met him when we bought the book for ourselves, and then the next week when I returned to buy a copy for my sister as a gift. I'll likely purchase more copies as more birthdays come around. Through the years, I've watched the Food Network, I've followed many recipes in cookbooks and recipe websites and I worked in a restaurant for 6 years. My wife inherited much of her mother's huge talent for cooking. Between us both, we can hold our own in the kitchen. That was until this book took us to a whole new level. Granted I'm not a professional chef, nor do I spend 20+ hours/week studying the culinary arts. But I will say this is hands-down the best collection of recipes I've ever read to date. My wife is especially particular about what she eats in terms of great flavor, texture, and above all nutrition. She avoids wheat, dairy, meat, and soy for health reasons. Being a supportive husband, I've adopted her diet for the most part. It wasn't easy at first because cooking vegetarian is just not what we or our society are accustomed to. But the recipes in this book unlocked a new world of interesting flavors and ingredients. Nothing in here is overly exotic. If you have a Whole Foods, farmers market, or co-op nearby, you shouldn't have trouble finding the ingredients. If anything is unfamiliar, it's probably covered and referenced in the extensive glossary or his basic recipes for cooking beans, rice, and other staples. This book is packed with a great number of recipes which travel the globe including Mexico, Spain, China, Persia, India, and of course Greece.Read more ›
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4 of 4 people found the following review helpful By Jennifer Bloomquist on May 16, 2010
Format: Hardcover
He's holding up a beautiful fresh vegetable for you to admire, inspiring you to make the most of it in the recipe. He's sharing memories, history, and wonderful photographs, all so engaging that you'll read through it like a novel!
The layout of one recipe per page with the ingredients listed on the side, makes it user-friendly. The recipes are cleary written and simple to follow. The seasonings perfect. Move over Moosewood!
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1 of 1 people found the following review helpful By Beth on July 13, 2010
Format: Hardcover
As Detroit natives, my family and I had been Inn Season Cafe fans for years. Needless to say, we were ecstatic when a friend informed us that the cookbook had just come out. This is not just a book for Inn Season fans, it's a great cookbook for anyone who is vegan or looking to eat healthier -- or just looking to expand their culinary horizons, for that matter (many of the recipes feature international cuisines and flavors). I am also gluten-free and many of the recipes are gluten-free or easily adaptable. The brown rice salad (p. 73) was a huge hit with the whole fam (veg and non-veg alike). This is a wonderful all-around cookbook, and one that I'm sure I will cherish for years to come.
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1 of 1 people found the following review helpful By Jennifer Brillinger on August 1, 2010
Format: Hardcover
My friends and I decided to have a pot luck dinner using the recipes from Vegetarian Traditions. We each made a dish including: the beggar's banquet, maple baked beans, walnut spinach torte and the warm cherry napoleon. It was one of the best dinner parties I've ever had! The food was outstanding, the dessert was by far the best that I have ever made and with such artistry. We plan to have regular 'Vegetarian Traditions' parties working our way through the recipes.
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1 of 1 people found the following review helpful By Amie Taylor on October 1, 2010
Format: Hardcover
Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe
I've always wondered how great vegetarian cooks get their veggie dishes to taste SO good. Like, how do they layer the tastes so that the veggies don't taste so much like veggies, but, rather, taste like healthy luscious confections? Well, Chef George shows you how to do it. Take, for example, the potato & butternut squash salad. Cut the potatoes. Prepare the potato marinade. Mix and bake. Cut the squash. Prepare the squash marinade. Mix and bake. Combine the cooked potato and the cooked squash. Then put on the salad dressing and add fresh minced veggies. Talk about layers and layers of flavor. Much more sophisticated vegetarian cookbook than I have ever before discovered. Thank you, Chef George.
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