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Comment: WITHDRAWN EX-LIBRARY COPY with usual markings and stickers. Book itself is in GREAT condition. Cover is in good condition with slight normal wear. EX-LIBRARY.
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Vegetarian Times Everything Vegan Hardcover – December 28, 2010

4.0 out of 5 stars 28 customer reviews

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Editorial Reviews

From the Inside Flap

At last! The something-for-everyone vegan cookbook! A must-have for every kitchen, this simple, straightforward compendium from Vegetarian Times magazine (the leading authority on vegetarian and vegan cooking), offers more than 250 taste-tempting, health-giving, planet-loving reasons for making your meals meat-, egg-, and dairy-free.

In his foreword to Vegetarian Times Everything Vegan, Neal Barnard, MD, founder of the Physicians Committee for Responsible Medicine, lays out the science supporting the health and nutrition benefits of a vegan or plant-based diet. Dr. Barnard cites studies that prove how choosing to eat vegan can help reduce the risk of high cholesterol (and the diseases associated with the condition), certain cancers, and diabetes. He also shows how a vegan diet is one of the best, longest-lasting choices for slimming down.

But, when it comes to eliminating meat, eggs, and dairy from your diet, tasting is believing. Vegetarian Times Everything Vegan offers fresh, delicious ideas for every meal of the day with recipes for smoothies, appetizers, sandwiches, pastas, soups, main dishes, baked goods, and more. All recipes come with full nutritional analyses to show just how healthy each dish is. Other features include a Menu Ideas section that puts together special occasion menus; tip boxes and sidebars sprinkled throughout the book that offer serving suggestions and break down the basics on shopping, prepping, and trimming time in the kitchen; and informative sections on wine pairing, meat substitutes, bean types, and rice varieties. As for the recipes themselves, from easy adaptations like meaty Portobello Mushroom Burgers to sublime global cuisine offerings such as Forbidden Rice Bibimbap (a crispy-chewy fried rice dish), there's plenty to sink your teeth into without sacrificing your commitment to a vegan lifestyle.

Founded in 1974, Vegetarian Times is published monthly and has more than amillion readers worldwide. Called "the Bible of vegetarianism" by Newsweek, Vegetarian Times is trusted by the New York Times, Time magazine, and CNN as their authority on vegetarianism. Other cookbooks from Vegetarian Times include Vegetarian Times Low Fat and Fast, Vegetarian Times Beginner's Guide, and Vegetarian Times Complete Cookbook, Second Edition.

From the Back Cover

the something-for-everyone vegan cookbook!

Simple, straightforward, and written with home cooks in mind, this compendium from Vegetarian Times magazine—the leading authority on vegetarian and vegan cooking—offers more than 250 taste-tempting, health-giving, planet-loving reasons for making your meals meat-, egg-, and dairy-free. Recipes include:

  • Starters

  • Drinks and smoothies

  • Sandwiches and salads

  • Pasta and noodles

  • Rice and whole grains

  • Tofu, tempeh, and seitan

  • Vegetables and beans

  • Soups and stews

  • Baked goodies and desserts

  • Sauces

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Product Details

  • Hardcover: 368 pages
  • Publisher: Houghton Mifflin Harcourt; 2 edition (December 10, 2010)
  • Language: English
  • ISBN-10: 047054788X
  • ISBN-13: 978-0470547885
  • Product Dimensions: 7.7 x 1.1 x 9.4 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #570,007 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I love Vegetarian Times. I assumed I'd love this book. I wanted to love this book. But I just don't. I didn't even notice the mistake with the eggs yet (as I've learned from other reviews), so it has nothing to do with that. I think that if your main focus in eating vegan is simply to avoid animal products, you might be OK with this. But part of why I eat vegan is for the health benefits, and for me that includes reducing my dependence on processed or prepared foods -- even vegan processed or prepared foods. There was just too much of that in here. I can figure out on my own how to substitute veggie crumbles for ground beef. I can grasp how to substitute vegan mozzarella shreds or vegan Parmesan for real mozzarella or real Parmesan. I don't need a cookbook for that. I felt very much like some of these recipes were simply pulled from the VT archives and converted. They're not vegan, they're veganized. Big difference. I'm not saying that every recipe includes processed stuff, but a lot of them do.

Many also rely on frozen veggies. I'm sure the intention there is to speed things up. But the fact is, I personally dislike the taste and texture of most frozen vegetables (except peas and edamame) so I prefer to cook with fresh.

Overall - apart from the issues I've already mentioned - I was surprised that very little in this collection excited me or fired up my imagination or made say "Wow! I can't wait to try that!" It just wasn't there for me. Even the pictures, which are nice, didn't help me shake my overall lack of enthusiasm for the recipes. I own dozens of veg and vegan cookbooks. And it's never even crossed my mind to return one before. But I see very little point in keeping this one. (Although that Morning Glory loaf does look pretty decent.
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Format: Hardcover Verified Purchase
I had very high hopes for this cookbook. I really did. That said, I believe the intent was good, but the execution was lacking.

First off, I would like to mention that I have been a vegetarian for quite some time and recently became a vegan. I also cook often, on a daily basis. I also have over 100 cookbooks in my kitchen. I know my way around a kitchen.

I bought the cookbook after reviewing a recipe for Brussel Sprouts found in the Vegetarian Times magazine as a preview. I found that recipe quite pleasing. I'd definitely cook it again, but considering it was the best recipe to me in the whole cookbook, that doesn't say a lot.

My biggest complaint so far is that many of the spices/seasonings are off in some of the recipes. Sorry, but a Latin or Mediterranean dish needs to represent that cuisine and not be so bland that I may as well have just eaten a naked carrot stick. I had to open up my spice chest and add spices to try and save a dish from absolute mediocrity.

Some of the recipes could have been easier. I always follow the directions entirely the first time through a recipe. There are easier ways.

I also tried the morning glory loaf. I have been baking bread from scratch for almost 10 years now and this was one of the worst breads I have ever encountered. The dry to wet ingredients ratio is way off. It was inedible to me but the crows and squirrels liked it.

Making a recipe harder than it needs to be and then not being rewarding is a good way to turn some one off to something new.

I also felt this was more a collection of side dishes, which could be served together as a meal, than one-dish meals or even main dishes.
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Format: Hardcover
One typo with an egg and everyone is freaking out? I have to say, I almost cringe if I have to tell people I'm vegan because they think I'm going to be some uptight person like most of the people who wrote these reviews. Relax, it was an egg and obviously a mistake, get over it. If you do, you will find well illustrated, easy to follow book full of a wide variety of recipes that are pretty quick to throw together and don't require 100 hard to find ingredients. Even the few recipes that do call for a more exotic ingredient, give you an alternative if you can't find it. I for one appreciate not having to buy speciality ingredients that I will only use again for one recipe I'm not sure I like yet. Someone else commented that they don't like using frozen vegetables...then don't, use fresh, they are just trying to show that you can make these recipes quickly and with a well stocked pantry you can make just about anything in this book. There are such a wide variety of recipes here from appetizers to cupcakes and everything I've made so far is good. I ate raw for six months and after having to make my own nut milks and every other ingredient from scratch it is a life saver to be able to use some pre made ingredients like vegan cheese. Again if you don't want to use processed cheese then use the recipes in the book to make your own cheese. You complained that you are creative enough to swap out eggs and veganize recipes on your own but you can't figure out how to swap fresh vegetables for frozen?
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Format: Hardcover
OK so there's one recipe with a mistake - who cares? We all know how to substitute for eggs by now! This is a WONDERFUL cookbook. The recipes are easy to follow, turn out exactly the way you hope they will and are delicious! The book itself is beautiful to look at and they even have the calorie counts listed! Check out the Heart Healthiest Chocolate Chip Cookies in the World - they're gluten, egg and dairy-free. Oh, and they actually taste good! What a long way we've come from the days of steamed vegetables and tofu!
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