- Paperback: 272 pages
- Publisher: Big Ideas Publishing; First Edition edition (November 1, 2001)
- Language: English
- ISBN-10: 0968862306
- ISBN-13: 978-0968862308
- Product Dimensions: 9.9 x 7.9 x 0.6 inches
- Shipping Weight: 1.8 pounds
- Average Customer Review: 4.6 out of 5 stars See all reviews (79 customer reviews)
- Amazon Best Sellers Rank: #257,647 in Books (See Top 100 in Books)
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Rebar: Modern Food Cookbook Paperback – November 1, 2001
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Top Customer Reviews
The wild mushroom ravioli (with squash and leeks in a citrus, white wine, sage and cranberry sauce) wowed all my roomates and we spent hours at this meal savoring every bite. We tried the Greek Red Lentil Soup with Feta, and it was savory but we made it with a bit too much water. I have had better red lentil soups.
Finally, the best recipe of all is the Roasted Yam and Garlic Soup. Yams, tomatoes, garlic and peppers are roasted in the oven for the base of the soup, and it was made heavenly by the chipotle puree, maple syrup and lime juice. This soup has made everyone who has tried it drop their jaw in amazement.
The recipes can be time consuming; the soup took a few hours to prepare (because all the veggies had to be roasted), but everything is well worth it. Using the freshest ingredients will make the meals even better.
This cookbook is such a gem and is my absolute favorite.
Now everyone who eats at our house eats from the Rebar cookbook. I've managed to impress even those who find potatoes a little too exotic, as well as those who couldn't imagine a meal without a big hunk of flesh on their plates.
With only a few exceptions I've been able to find almost every ingredient (and I live in a tiny town). They are also good about substituting for more common items.
And delicious vegan brownies that aren't an oxymoron? Need I say more....
Although I agree with another review that states that some ingredients are hard to find, once you track them down you will be able to leverage them across many recipes.
I will also admit to finding a few errors in the book (e.g. items from ingredient list not listed in recipe directions), but nothing that will negatively impact on the results. Definitely no errors that are show-stoppers.
This book is NOT only for the vegetarians out there, add some chicken or beef instead of the tofu and you have a fantastic dish (although this cookbook DID turn me on to tofu!!!).
My husband and I ate at Rebar on our honeymoon, and it was fabulous. (Outpaced only by Deep Cove Chalet on our trip - not in Victoria, but well worth the beautiful drive!) Since we live a good 1,000 miles from Victoria, we get to sample more of the food this way, albeit without the awesome BC ambiance. As a vegetarian, most of the recipes from the book that I've made are vastly superior to anything I find at most restaurants.
The juice recipe section at the back is also refreshing and different from most of the weird or boring juices you find in juicing books. It's a good "idea" cookbook, too, for thoughts on how to improve other recipes, and the introduction to chipotle puree has added a wonderful new ingredient to my culinary arsenal.
Some of the recipes are a bit ornate and take a large amount of ingredients, so many entrees and pastas are not a 30-minute dinner sort of thing. Make lots and keep the leftovers (if you have pots and pans that are large enough). The recipes are plenty salty, and some of the recipes run spicy! I usually make them as-instructed the first time, and then tweak spices to taste, or adjust ingredients as my fridge dictates.
I highly recommend the cookbook, and the restaurant, too.
Most Recent Customer Reviews
Love the lemon pudding cake recipe. A friend made it for me in Canada and I came home and bought the whole book just for that recipe. Looking forward to trying more.Published 14 months ago by Andrew B.
Didn't realize it was a vegan cookbook and so I gave it to my son!Published 14 months ago by Allen Drury
Love it. Love it. Everything I have tried is delicious! Working my way through the book.Published 17 months ago by Amy Elizabeth Brockman
I borrowed this book from the library and liked it enough to buy a copy for my kitchen. Great restaurant recipes that translate well to the home kitchen and cook. Read morePublished 18 months ago by Anne W