Vegetarian Times Complete Cookbook (Hardcover)

~ Lucy Moll (Author), Vegetarian Times (Editor) "THE VEGETARIAN STYLE OF EATING IS A CULINARY ADVENTURE..." (more)
Key Phrases: hopped fresh parsley, vegetarian times complete cookbook, cup sliced white button mushrooms, Oing Chol, United States, Middle Eastern (more...)

Editorial Reviews

From Publishers Weekly

Since the mid-1970s, Vegetarian Times?where Moll was executive editor?has grown from a simple newsletter to a four-color magazine. This all-purpose, appealing collection of 750 recipes is drawn mainly from the magazine's pages and caters to the vegetarian spectrum, from complete vegetarians to those who eat eggs and cheese. Introductory chapters explain differences between ovo-lacto vegetarians, lacto vegetarians and vegans, and tout the animal-free diet as healthy (most recipes derive only 20 to 25 percent of their calories from fat) and environmentally sensible (feeding a meat-eater requires 3.25 acres a year; an ovo-lacto vegetarian needs half an acre). But the real question is whether a vegetarian meal can be as tasty as a meat-, fish-or poultry-based meal. The proof here is in the pudding (a Spiced Pumpkin Custard or Spiced Carrot Pudding) and in appetizers, soups, main courses, sandwiches and breakfast foods. Recipes range from standard meat-replacement dishes (Nutty Lentil Loaf) to the imaginative (Chile-Mole Popcorn; Spaghetti Squash Salad), with nods to ethnic cuisine (African Peanut Soup). Included are plentiful recipes using less common ingredients such as soy-based tempeh and seitan, derived from wheat. Menu suggestions are also listed.
Copyright 1995 Reed Business Information, Inc.

From Library Journal

Vegetarianism has gone mainstream, and so has Vegetarian Times, with a fast-rising circulation now close to 400,000. This hefty cookbook features more than 700 recipes. The 100-page introduction includes, not surprisingly, a strong sell for the vegetarian way, as well as sections on menu planning, ingredients, and techniques. The diversity of the recipes demonstrates the evolution of the vegetarian diet from the unappetizing millet stews of the 1960s. There are lots of beans and grains, along with soy-based dishes and what the authors refer to as "taste-alikes," such as tofu "egg salad," but the majority are much more sophisticated and inspired by a wide range of cuisines, from Snow Peas with Radish Cream to Green Coconut Curry; it's too bad so many have such long ingredients lists. Recommended for most collections.
Copyright 1995 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 512 pages
• Publisher: Wiley (September 27, 1995)
• Language: English
• ISBN-10: 0026217457
• ISBN-13: 978-0026217453
• Product Dimensions: 9.2 x 8 x 1.3 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 3.4 out of 5 stars  See all reviews (28 customer reviews)
• Amazon.com Sales Rank: #268,504 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful:

1.0 out of 5 stars Don't buy this book!, May 6, 2002

By	K. Schleick "lady_k" - See all my reviews (REAL NAME)

I wouldn't recommend this book to anyone who is just starting on a vegetarian way of life, and would not, in fact, recommend it to anyone unless you are an accomplished chef who can fix bad recipes. I have made a few recipes in each section - appetizers, soup, main course, etc. - and found the results to be complete disasters 80% of the time. Usually the food is underspiced, overcooked, or just a terrible mix of ingredients. The few recipes in this book that have worked, like the Couscous stuffed Squash, are marred by typos. A really awful cookbook considering its source and promise. While the introductions and other information are good, the recipes do not deliver.

15 of 15 people found the following review helpful:

5.0 out of 5 stars The best vegetarian cookbook I own!, January 28, 1999

By A Customer

I must own 30 vegetarian cookbooks and this is the best one of them all. I often reccomend this cookbook to vegetarians and meat-eaters alike. I find that it is the best resource for everything from meal planning to fast meals to finding a recipe to use up some vegetable or another. I could not reccomend it any more highly. It has more than paid for itself.

10 of 10 people found the following review helpful:

2.0 out of 5 stars skip this book, July 7, 2000

By	Kerry Griffin (Verona, Wi USA) - See all my reviews

I've just finished making the third recipe from this book, and once again it turned out yuck. Each has had the wrong amounts( the vegetable samosas had 3 times the ammount of filling for the wrappers), or neglects key instructions (such as don't let the pumpkin ravioli touch or they will stick together horribly). Once you spend alot of time, even if it magically turns out ok, the finished product is only so-so. Stick with the Moosewood books for beginner vegetarian cooking.