365 Ways to Cook Vegetarian [Hardcover]

Kitty Morse (Author)

Book Description

Publication Date: April 1994

This international collection offers dishes made with fresh vegetables including appetizers such as watercress asparagus roll-ups; soups and stews such as Moroccan vegetable tagine and green-on-green gumbo; and main courses such as corn-on-chili pie, egg-plant enchiladas, mushroom ravioli divan, and moo shu vegetables. Beans, pasta, rice and grains are also featured in combinations: Indian garbanzo beans with fried garlic and peanuts, egg noodles with artichokes and whiskey saffron sauce, wild rice with butternut squash and blackened pecans, and barley cabbage rolls.

Editorial Reviews

From the Publisher

Another entry in the remarkably successful series that has sold more than 2 million copies. This cookbook offers simple, delicious, and healthy recipes for meatless meals every day of the year.

Product Details

• Hardcover: 288 pages
• Publisher: Harper Collins Publishers (April 1994)
• Language: English
• ISBN-10: 0060169583
• ISBN-13: 978-0060169589
• Product Dimensions: 8.9 x 7.1 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #2,585,426 in Books (See Top 100 in Books)

More About the Author

Kitty Morse hails from the "real "kasbah" in Morocco. She was born in Casablanca of a French mother and British father, and emigrated to the United States in 1964.

She is the author of nine cookbooks, five of them on the cuisine of Morocco and North Africa. They include Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books), The Scent of Orange Blossoms (Ten Speed Press), and The California Farm Cookbook (Pelican Publishing).

Kitty's career as a food writer, cooking teacher, and lecturer, spans more than twenty-five years. More recently, she became the author/publisher of the second edition of A Biblical Feast: Ancient Mediterranean Diet for Today's Table.

Her next book bears the working title of Mint Tea and Minarets: A Memoir of Morocco with Recipes.

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

4.0 out of 5 stars Great recipes for vegetarians and carnivores, June 2, 2003

By 

K. Bourn "bohemiangirlpdx" (Portland, OR United States) - See all my reviews
(REAL NAME)   

This review is from: 365 Ways to Cook Vegetarian (Hardcover)

When I first bought this book some 10 years ago, when I was a student with lots of "at home" time to stir pots and putter in the kitchen, I was fairly disappointed in the "envelope of this, packet of that, bottle of this, can of that" approach, and didn't use it much, preferring my very dog-earred copy of vegetarian classic "The Enchanted Broccoli Forest Cookbook." Now that I consider running to the grocery store to be a chore rather than a study break, I absolutely love this cookbook, and use it much more than frequently. Why? The "envelope of this, packet of that..." approach enables me to prepare delicious vegetarian meals with many non-perishable items that I can keep stocked in my pantry plus a few fresh veggies. "365 Ways" also contains many quick-to-fix recipes. The prep and cooking time estimates are particularly helpful in meal planning, and generally are right on the money.

Recipes are organized in chapters focusing on hors d'oeuvres, soups & stews, bean-based dishes, "meatless main courses," pasta, "pizzas, pies & vegetable tarts," salads, grains, "stuffed, wrapped & rolled" items, eggs, sandwiches, vegetable side dishes and dips and sauces to spice up a meal. Many excellent ethnic recipes are featured, including Gado Gado with a very tasty peanut sauce, a variety of Tex-Mex and Italian-inspired dishes. The Asparague Flans with Blue Cheese Vinaigrette were delicious enough to convince a impress a former boyfriend who moonlighted as a chef but simple enough to not screw up. While I generally do not like vegetarian recipes that mimic a meat-based dish, the creamy East-West Meatless Stroganoff, made with walnut balls instead of meatballs, has satisfied vegaterians and meat-eaters alike. My junk food-only stepchildren were halfway through Charlie's Pizza before they realized that they had just eaten pizza topped with pears, spinach and pecans instead of pepperoni--and what's more, they liked it.

Since I'm not a vegetarian, just someone who enjoys a variety of food and meals that aren't planned around a meat dish, I was unconcerned about recipes calling for chicken stock or Worcestershire sauce. I can't speak for the calorie level either, since I am not good about counting those nasty things. All in all, despite a few recipes that I decided to modify to make a bit spicier, I haven't been disappointed. Instructions were easy to follow, and everything turned out extremely well. The spiral bound spine makes the book easier to use, since it lays flat and pages don't flip on their own while you cook.

3 of 3 people found the following review helpful:

5.0 out of 5 stars meat-eaters love this book too!!!, October 18, 1999

By A Customer

This review is from: 365 Ways to Cook Vegetarian (Hardcover)

I have owned this book for over four years, and I still surprise meat-eating gueasts with the wonderful and filling foods it offers. It has a variety of courses, as well as many ethnically different foods (Indian, Afrian, Polish, and Greek to name a few). An added bonus is that the author tells you appoximatly how long it will take to make the recipes. Vegetarians will love the variety and meat-eaters will love the taste of vegetairian cooking.

3 of 3 people found the following review helpful:

2.0 out of 5 stars Only an OKAY cookbook, January 10, 2007

By 

Ann Marie Kardos "Annie" (Boston, MA) - See all my reviews
(REAL NAME)   

This review is from: 365 ways to cook vegetarian (Hardcover)

Some of the recipes are okay. Unfortunately, almost every recipe in this book needs to be reworked somehow. Though generally veggie-friendly, the recipes are completely UNHEALTHY! Lots of heavy cream, eggs, whole-fat cheese, mayonnaise, etc., are featured in this book. Many of the recipes, if you lighten them or substitute, are fantastic. However, if you are not a seasoned vegetarian and not used to doing this for every other cookbook you own, this book is not for you. If you are a new vegetarian, start somewhere else!