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16 Healthy & Fast Vegetarian Pasta Recipes (Fast, Easy and Delicious Vegetarian Cookbooks) by [Williams, Lisa]
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16 Healthy & Fast Vegetarian Pasta Recipes (Fast, Easy and Delicious Vegetarian Cookbooks) Kindle Edition

1.6 out of 5 stars 7 customer reviews

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Length: 35 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Product Details

  • File Size: 125 KB
  • Print Length: 35 pages
  • Simultaneous Device Usage: Unlimited
  • Publication Date: January 26, 2012
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00729GESE
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #2,186,764 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Kindle Edition Verified Purchase
There is a hyperlinked table of contents and it does interface with the Kindle for PC navigation menu.

Ingredient lists are numbered, which really isn't a good idea. They also show multiple measurement standards referenced with inconsistent spacing and punctuation, such as:
600g/21oz broccoli florets and leaves
300-350g/10.5-12oz orecchiette pasta
120ml/4fl oz/ ½ cup dry white wine
6fl oz ¾ cup warm water

I was browsing through the book and here's where I balked
Pasta Fagioli includes in the ingredient list:
Sodium and pepper
2 modest hangs up of celery
Grated parmesan mozzarella dairy product

In the instructions:
when the garlic starts to turn a little brown, go the pan and turn off the warmth and shed in the tomato vegetables (and elective celery).
after a minute or two, the tomato vegetables will soften
so squash these toms into pieces using a spoon and offer it all a great stir.
Let the beans cook dinner for a great newlywed of minutes,

Sicilian Vegetable Pasta
fresh tomato fruits (mint or normal measured)
If using normal measured tomato fruits, peel them first and stand them in a bowl of kettle-boiled drinking water for 2 minutes. Afterwards, drain the drinking water and cautiously peel away the skins. Afterwards, chop these old gobblers into little 1cm chunks. If using little mint tomato fruits, don't peel these.
in the zucchini and fifty percent a teaspoon of salt.
until the zucchini is quite gentle (almost molten); let separating 15 and 20 minutes for this.

I've seen this before, and it usually means the author is substituting synonyms willy-nilly to make copied recipes "unique.
Read more ›
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Format: Kindle Edition Verified Purchase
There is nothing terribly wrong with this book - 16 recipes, all kind of basic. I suppose I was looking for more interesting and creative ways to make vegetarian pastas. But, for what it offers, it is an OK book.
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Format: Kindle Edition Verified Purchase
First off, I'm very glad i got this for free, and didn't waste my money.

The recipes don't make sense in the ingredient list and especially not in the instructions. My mother in law and I laughed over exhausting the beans, fresh floor pepper, and extensive pan. That was a small sampling of errors. With so many errors and hard to understand insructions, I felt it wasn't worth the risk to even attempt making these.

A shame as I was really excited about this recipe book. It might make money under the comedy section instead.
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Format: Kindle Edition Verified Purchase
Alas, in the section "About Author" at the end of the book, we are told that this author, has attended "several cooking classes," and that she "has a writing job." With phrases like "add an overwhelming amount of salt" and "frivolously flour," and "once inexperienced dough has started," and "use an itemized fork," I wonder. There are more examples of strange word combinations, but I can't remember them all.

Some words are of European origin, such as "hob" (basically the stove burner), and "rocket" (arugula). The word "aborigine" is used in place of "aubergine" which is eggplant.

The recipe for "Coriander Pesto" calls for "bright the white wine vinegar." The "Greek Salad" calls for one "green capsicum." That's a green pepper.

Once one gets past the glaring evidence of a serious language barrier (or something else), the recipes are pretty decent. They are basic and probably written with a less experienced cook in mind. I'm sure this author had the best intentions and I would love to see a new edited version.
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