Main-Course Vegetarian Pleasures (Paperback)

~ (Author)

Editorial Reviews

From Publishers Weekly

Lemlin (Vegetarian Pleasures), winner of a James Beard Cookbook Award, serves up 125 meatless main-course recipes to which speed of preparation is the key. Most of the recipes require only 30 minutes of prep time, and many can be prepared ahead in stages. While arguably asserting that frozen vegetables can be substituted for fresh "without sacrificing flavor or texture," Lemlin also observes, rather sensibly, that if she used only freshly cooked beans rather than canned she would eat fewer beans. She suggests keeping on hand certain non-perishable staples and rotates them in and out of her recipes. Although there are few lightning bursts of imagination and her spicing tends to the minimalist, Lemlin does offer recipes of flavor and heartiness in helping sizes meant to satisfy, which they do. A recipe for Baked Vegetables with Garlic, White Beans and Olives that seems on paper likely to be a bit bland is, on the plate, just right.
Copyright 1995 Reed Business Information, Inc.

From Library Journal

Here are two good books for the increasing number of vegetarians or "almost" vegetarians among us. Lemlin, author of Vegetarian Pleasures: A Menu Cookbook (Knopf, 1986) and Quick Vegetarian Pleasures (LJ 2/15/92), realized that it's always hardest to come up with the centerpiece of a vegetarian meal, and she provides more than 100 recipes for meatless entrees. Quick recipes are highlighted, and there is also a chapter devoted to more elaborate dishes especially for entertaining. For most collections. Lee is a New York City caterer, cooking teacher, and author of several other cookbooks, including Chinese Cooking for the American Kitchen (1980). Her latest offers a wide variety of sophisticated but generally uncomplicated recipes, along with dozens of helpful sidebars and suggested menus. Like Diane Shaw's Almost Vegetarian (LJ 9/15/94), Lee's book is directed to those who haven't necessarily given up meat but who are no longer eating it every day; although stricter vegetarians will certainly enjoy her recipes, many include suggestions for nonvegetarian variations or accompaniments. An attractive collection from an enthusiastic and accomplished cook, this is highly recommended. [HomeStyle main selection and BOMC alternate.]
Copyright 1995 Reed Business Information, Inc.

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Product Details

• Paperback: 240 pages
• Publisher: William Morrow Cookbooks; 1st edition (March 31, 1995)
• Language: English
• ISBN-10: 0060950226
• ISBN-13: 978-0060950224
• Product Dimensions: 9.1 x 7.2 x 0.7 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #167,287 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars and this is how we fed ourselves, February 8, 2001

By	Gift Card Recipient "utterflybay" (New York, NY) - See all my reviews (REAL NAME)

I didn't buy this book...rather, I "inherited" it when a flatmate moved out and left it behind. Being someone who doesn't eat much meat and loves to cook, I kept it, reading it at times to see if any of the recipes intrigued me.

Well, I finally decided to go shopping and try this book out. I was floored and am delighted with it! Jeanne Lemlin's recipes are easy to follow, taste wonderful, and call for ingredients that require only minimal searching. Between the regular supermarket, natural foods store and Asian market I was able to get everything I needed.

So far, I've tried the Soba Soup with Tofu (delicious!), the Curried Red Lentil Soup with Vegetables (I happily ate this for about three days), the Sourdough Pancakes (heavenly with or without syrup), and just tonight I made Baked Tofu, Schezuan Style, which came out beautifully even though I had to substitute regular peanut butter instead of natural style or tahini. I must also add that the pizza dough recipe on page 132 has changed my life in the kitchen forever. Wonderful recipe that works perfectly for thin crust *and* deep-dish style pizzas. *yum*

This cookbook has gotten me to spend a little more time and thought on my meals, and has expanded my tastes a bit more in the process. Nothing too earth-shattering in the way of ingredients, but for someone who loves to cook and doesn't really know how...it is indispensable.

I can't wait to buy the rest of her books!

8 of 8 people found the following review helpful:

4.0 out of 5 stars Good, fast recipes, October 14, 2005

By	Sarah R. Stockwell (Ithaca, NY USA) - See all my reviews (REAL NAME)

I normally cook on weekends and prepare "fancier" things than this cookbook provides, but sometimes I just need to make a satisfying dinner and I don't want to spend time on it. That's when I pick this cookbook up. Most of the recipes I've tried are easy, and while the results won't wow your gourmet friends (canned beans, frozen vegetables), they're tasty, and make good use of the ingredients. One note of caution: if you don't care for olives, you'll be restricted in what you can cook from this book. She includes olives in many recipes.

4 of 4 people found the following review helpful:

5.0 out of 5 stars and this is how we fed ourselves, February 8, 2001

By	Gift Card Recipient "utterflybay" (New York, NY) - See all my reviews (REAL NAME)

I didn't buy this book...rather, I "inherited" it when a flatmate moved out and left it behind. Being someone who doesn't eat much meat and loves to cook, I kept it, reading it at times to see if any of the recipes intrigued me.

Well, I finally decided to go shopping and try this book out. I was floored and am delighted with it! Jeanne Lemlin's recipes are easy to follow, taste wonderful, and call for ingredients that require only minimal searching. Between the regular supermarket, natural foods store and Asian market I was able to get everything I needed.

So far, I've tried the Soba Soup with Tofu (delicious!), the Curried Red Lentil Soup with Vegetables (I happily ate this for about three days), the Sourdough Pancakes (heavenly with or without syrup), and just tonight I made Baked Tofu, Schezuan Style, which came out beautifully even though I had to substitute regular peanut butter instead of natural style or tahini. I must also add that the pizza dough recipe on page 132 has changed my life in the kitchen forever. Wonderful recipe that works perfectly for thin crust *and* deep-dish style pizzas. *yum*

This cookbook has gotten me to spend a little more time and thought on my meals, and has expanded my tastes a bit more in the process. Nothing too earth-shattering in the way of ingredients, but for someone who loves to cook and doesn't really know how...it is indispensable.

I can't wait to buy the rest of her books!