New Vegetarian Cooking: 120 Fast, Fresh, and Fabulous Recipes (Paperback)

~ (Author), Michael Paul (Photographer)

Editorial Reviews

From Publishers Weekly

Elliot’s latest venture might almost be enough to convince dedicated carnivores to go vegetarian. The renowned vegetarian chef and prolific cookbook author offers over 100 delectable meat-free dishes, including classics like Vegetable Tempura, quick and easy pasta dishes like her Pappardelle with Eggplant and Artichokes and adventurous plates like Red Onion and Goat Cheese Flan. Vegan-friendly alternatives are provided with some of the recipes. While much of the book is devoted to soups, salads, appetizers and entrees, short recipes are given for snacks like Soy Yogurt, spreads like Lentil and Black Olive Pate and a number of zesty sauces. Elliot also hands out advice on vegetarian dinner parties, the advantages of particular grains and the healthiest way to raise a vegetarian child. Her multiethnic cuisine should appeal to many cooks, vegetarian or not.
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Product Description

Rose Elliot, one of the world's most popular and influential vegetarian cooks and cookbook authors, is known for her practical, easy-to-prepare, and innovative recipes. In this new collection, Elliot presents more than 120 of her favorite vegetarian and vegan dishes.

Drawing on cuisines from around the globe, Elliot combines an abundance of vegetables with fresh herbs, savory spices, beans, grains, and soy products to produce delicious, healthful, energizing dishes that rely on easy-to-follow techniques and exciting flavors. Family-pleasers like Noodles with Peanut and Ginger Sauce, Best-ever Chili, or Quick Broiled Mediterranean Vegetables accompanied by Light and Creamy Hummus make weekday meals a snap, while Mushroom Pâté en Croûte, Red Onion and Goat Cheese Flan, or Broiled Vegetable Lasagna would be at home at the most sophisticated dinner party. Looking for something lighter? Try the summery Bean Salad Niçoise or Griddled Tofu with Chili Peppers, Bok Choy, and Ginger. And if you're in the mood for a sweet finish to your meal, look no further than luscious Honey and Cinnamon-roasted Figs, intensely flavored Lemon Cake, or dense and gooey Chocolate Mousse Cake.

Elliot provides menu plans for quick after-work meals, dinner parties, and seasonal celebrations, as well as information on healthy vegetarian living, losing weight, and creating balanced meals for your children.

Beautifully illustrated with over 50 stunning color photographs of recipes and ingredients, New Vegetarian Cooking will inspire and delight vegetarians, vegans, and anyone who wants to cook a vegetarian meal for themselves, family, or friends.

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Product Details

• Paperback: 192 pages
• Publisher: Simon & Schuster; Original edition (June 22, 2004)
• Language: English
• ISBN-10: 0743262697
• ISBN-13: 978-0743262699
• Product Dimensions: 10.8 x 8.4 x 0.7 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #228,315 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

3.0 out of 5 stars Great photographs -- not-so-great directions, December 31, 2008

By	Lesley Hazleton (Seattle) - See all my reviews (REAL NAME)

Rose Elliot has a great photographer. The dishes photographed in this book, and there are lots of great photos, have none of that mushy brownish look of much vegetarian fare. They look and sound really appetizing -- brilliant, as the Brits say -- which is why I bought the book.
A quick glance through the book was promising. Lots of great ideas for combining flavors and ingredients.
BUT Elliot's directions turn out to be somewhat peculiar.
One instance: she consistently directs you to use two and a half cups of water to a cup of rice (or any other grain), where one and a half cups is more than enough. She must like her rice really really mushy.
Another instance: she tends to get, let's say, over-enthusiastic about throwing in lots of ingredients. There's something of the adolescent idea that the more good things you stick in there, the better it will be. As any good cook can tell you, this ain't necessarily so. The results look nothing like the photos, which are paragons of elegant restraint.
So if you use Elliot, be ready to adapt her recipes. I've made five dishes so far, each time noting the changes I'll have to make if I make them again. This is a pity: it would have saved a lot of time and avoided disappointment if someone (the author? the editor?) had test-cooked everything before going to print.

1 of 1 people found the following review helpful:

4.0 out of 5 stars Great veggie cookbook, February 10, 2009

By	Seren (Oakland, CA) - See all my reviews

I've had this cookbook for a while now and have managed to make tons of the recipes, there are always more I want to try.

Some have become favorites, I often get asked for the recipe of a dish from this book that I bring to a potluck, and I have generally had great results with the recipes I've tried.

There have been a few recipes that did not turn out so well. The Thai Bean Cakes turned out being kind of like home made falafel gone wrong. They just fell apart and didn't taste that great. The sauce was time consuming to make and not too delicious.

The downside in general would be that her time estimates are a bit off, sometimes it takes hours to make a dish, others are quick (especially once you get the hang of it).

All in all I totally recommend it. It's my favorite of the 5 or so veg cookbooks I have and it had some unique, delicious, and beautiful dishes. If I'm trying to cook to impress for parties, etc. I almost always turn to this book, though there are some dishes that are easy and quick enough to be regular dinner staples too.

Fav dishes from it include: chickpea flour cakes w/ fresh salsa, niçoise salad, and mushroom & nut pate en croute