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Recipes for a Small Planet: The Art and Science of High Protein Vegetarian Cookery Spiral-bound – 1973
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Top Customer Reviews
The only disadvantage to this cookbook is that many recipes call for dairy products and eggs -- things that I still enjoy after 29 years, but that I am not allowed to eat as often these days!
This is a classic, educational cookbook for vegetarians.
What I like most about this book is that with a little preperation and fore thought, you can do much of your cooking for meals in advance, and just combine ingredients and heat when meal time comes. This can be done because many of the recipes call for "cooked rice" or "cooked peas". I find that this also allows you to use leftovers up quickly, in new recipes.
One note, though, is that this book is not Vegan by any means. Many of the recipes call for dairy products and eggs.
Overall, it is a lovely lovely book and a must for those trying to live lightly on the earth.
Most Recent Customer Reviews
I've been looking for this book for years, and was amazed to find it on Amazon. My favorite black bean soup is back on the menu!Published 4 months ago by Kathleen Butler
Great information, ideas, and tasty recipes using nutritionally healthy ingredients.Published 10 months ago by Geraldine Ukura
LOVE this book! Have ordered two more for friends. First used it in college many years ago...so happy I found a replacement. Read morePublished 14 months ago by Reliable Reviews ORG
I previously owned this cookbook but lost it in a move when my garage flooded. Had to have another copy! Have some staple recipes in it and more I want to try.Published 15 months ago by 1cent
So glad I found this. It has the best recipes for a natural way of eating and I had lost my book that I had from years ago.Published 16 months ago by Richtar
Too bad this book is no longer being published-it contains useful and relevant information for today's world. Good condition for a used book.Published on June 12, 2014 by April W.
My old copy of this book was starting to have pages fall out! I really like this cookbook, and am happy to have a much better copy.Published on February 28, 2014 by Donna Bollhoefer