General Books - Page 6

Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking

Yamuna Devi

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Customer Reviews:
Total reviews: 65 Average rating: 4.5 of 5

Editorial Review:

Finally back in print--the definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. Hailed by Gourmet as "definitive," and as "a marvelous source for vegetarians" by Bon Appetit, Devi has created the landmark work on the world's most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna's Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world.

* Winner of the International Association of Culinary Professionals Cookbook of the Year Award

"Big and beautiful."--Julia Child

"The Taj Mahal of cookbooks." --Chicago Tribune

"Monumental." --Vogue

"The food on Yamuna's table looks great! It's full of life, full of flavor, vibrant and healthy besides." --Deborah Madison, author of Vegetarian Cooking for Everyone

Vegan Freak: Being Vegan in a Non-Vegan World

Bob Torres, Jenna Torres

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Customer Reviews:
Total reviews: 58 Average rating: 4.0 of 5

Must Have Tough Skin 3 out of 5 stars.
6 of 7 people found this review helpful.

I thought this book was good and provided a lot of information, but the authors were in my opinion, a bit too judgemental. Ive been a vegetarian for years and have been a vegan only a few months. It has been a challenge for me with determining whether a product has animal by-products. The authors make you feel like the worst person in the world if you call yourself a vegan and accidently eat a by product. They really hard core put you down if you are not a "perfect vegan" which earlier in the book they praised people for trying. Towards the end of this book it turned into a "BASH ALL THE VEGANS WHO ARE TRYING BUT MIGHT NOT BE 100% YET" which turned me more off to veganism than on. So, if you do not have tough skin, do not read this book.

Editorial Review:

Curious about veganism? Want to be a vegan? Already a vegan? Just wondering how to be vegan without going insane? In this informative and practical guide on veganism, team Torres helps you love your inner vegan freak. Loaded with tips, advice, stories, and comprehensive lists of resources that no vegan should live without, this book is key to helping you thrive as a happy, healthy, and sane vegan in a decidedly non-vegan world. Witty, opinionated, and eminently useful.

Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden

Jeanne Kelley

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Editorial Review:

Like many of today’s home gardeners, Jeanne Kelley’s backyard kitchen garden is a means to indulge her desire for fresh, organic, and flavor-rich produce. Just minutes outside of downtown Los Angeles, this same backyard is also home to Kelley’s pet goat and Ameraucana chickens, which provide her with a plentiful amount of milk and sky blue eggs that often feature in Kelley’s internationally inspired dishes. Now she shares more than 150 of her recipes, all of which incorporate new and authentic ways to take advantage of local and seasonal foods and incorporate the multi-ethnic flavors into your everyday meals. This remarkable cookbook presents a contemporary version of field-to-table cooking that hails from a region where home chefs prune their kitchen gardens in the shadow of metropolitan cities and year-round farmers’ markets provide heirloom vegetables that inspire classic and enticing dishes. Capitalizing on her 20 years as a Bon Appetit contributor, Kelley’s recipes are simple and spectacular. With strategies for both weeknight cooking and special occasions, Blue Eggs and Yellow Tomatoes is the essential manual for all who hunger to create quick and healthy meals with flair. In addition to the many mouthwatering recipes, Kelley provides readers with tips and menus for entertaining, plus a thorough kitchen garden primer that celebrates the simple joy of growing your own produce-including discussion on small container and community gardens, raising and keeping backyard chickens, composting, and growing your own exotic ingredients.

Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 VeganRecipes, Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom

Christina Pirello

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Customer Reviews:
Total reviews: 10 Average rating: 3.5 of 5

Like it but, out of luck if you don't live in Cali next to a Vegan store 3 out of 5 stars.
5 of 6 people found this review helpful.

As usual alot of the products you just can't find around here. Vegan cheese? Are you kidding? I'm from the Dairy state, I'd probably be shot if I bought Vegan cheese. I found it on the internet and it cost $30.00+ just to ship. Seaweed and certain Miso's and Rice Syrups you just cannot find within/2hr radius. So when you have a recipe that calls for Raspberry Rice Syrup w/Red Miso and Kombu..you're out of luck. Wouldn't be so bad if you could substitute some of these things for something else, but..no. Alot of her recipes call for higher grade gadgets too. Great if your a professional chef, but I wouldn't be buying this book if I was. NONE of the recipes have pictures either.

Editorial Review:

The revised and updated edition of the popular, whole foods cookbook-with more than 80 new recipes...now 100% vegan!

With a dash of fun, Christina Pirello introduces whole foods cooking, inviting health-conscious readers to cut out processed and chemically enhanced food, as well as dairy, sugar, and meat, and embrace fruit, whole grains, vegetables, and beans. From savory soups to innovative entrŽes and delectable desserts, here are more than 500 recipes and ideas for wholesome, gourmet eating. With tips on meal planning, a shopping guide, productresource list, and extensive glossary, Christina makes healthy eating a most delicious adventure.

Great Vegetarian Cooking Under Pressure

Lorna J. Sass

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Customer Reviews:
Total reviews: 41 Average rating: 4.5 of 5

Editorial Review:

Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.

Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!

Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.

Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.

Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

Donna Klein

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Customer Reviews:
Total reviews: 12 Average rating: 5.0 of 5

amazing 5 out of 5 stars.
3 of 3 people found this review helpful.

Best cookbook i have ever purchased! Amazing real Italian recipes! If I cooked these dishes for my other non vegan family members they would have no clue that it was a vegan dish! i highly highly recommend it.

Useful and clear 5 out of 5 stars.
2 of 2 people found this review helpful.

After becoming vegan due to severe diabetes and high cholesterol, I was growing tired of the same dishes. Finding this rich resource has made it much easier to stick to my diet as I have prepared many of the recipes. It is not only a good recipe resource, but an enjoyable glimpse into the culture or Italy through their food choices. Very good book.

Editorial Review:

Mangia-minus the meat and dairy-with these classic Italian dishes from the author of The Mediterranean Vegan Kitchen.

In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts, and healthy fats like olive oil-all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too.

Delicious Italian food was made for bountiful and flavor-filled variations, not weak substitutions-which is why none of these recipes calls for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs. Now readers can treat themselves to something scrumptious-even if they can't make it to Italy this year.

Diet for a Small Planet

Frances Moore Lappe

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Customer Reviews:
Total reviews: 31 Average rating: 4.0 of 5

It's Still the One 5 out of 5 stars.
2 of 2 people found this review helpful.

This is still a great cookbook with helpful ideas for creating delicious and nutritious meals. I love their blueberry cobbler recipe and still use it at least once a month.

eye opener 5 out of 5 stars.
1 of 1 people found this review helpful.

well worth the eye opening explanations it provides on how to fight world hunger and preserve our limited resources efficiently.

Use for the recipes, not the politics 5 out of 5 stars.
1 of 1 people found this review helpful.

I grew up on the recipes from this book, so I admit that my opinion may be biased by the fact that, to me, many of the recipes in here are comfort foods. Still, this book remains simply one of the best basic vegetarian cookbooks out there. I agree that the preaching at the front gets a little old, and I have honestly never gotten through all of it, but the intention of this book is to teach new and beginning vegetarians how to cook healthy, protein filled vegetarian meals. Yes, the front matter is outdated and yes, she does stand on her soapbox for a long time, but this is easily skipped and reading this part has little to nothing to do with cooking the recipes that come after. And, in that capacity it works well. It provides easy, fully developed recipes that are simple to follow even for the unexperienced cook and have complete protein included. Like any cookbook there are recipes in here that are horrible, and then there are some that are amazing. I have brought the book to the attention of many friends who were new vegetarians over the years, and they have all been increadibly thankful for some guidence on how to cook something other than plain tofu. If you are just starting out, this is a great book to start with.

Editorial Review:

With the new emphasis on environmentalism in teh 1990's, Lappe stresses how her philosophy remains valid, and how food remains the central issue through which to understand world politics.

Vegetable Soups from Deborah Madison's Kitchen

Deborah Madison

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.

—from the Introduction

In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.

Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.

Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.

Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

RAWvolution: Gourmet Living Cuisine

Matt Amsden

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Customer Reviews:
Total reviews: 45 Average rating: 4.5 of 5

Editorial Review:

Following a vegan, raw foods diet does not mean you have to give up your favorite delicacies or condemn yourself to a life of celery and carrot sticks. As renowned raw foods chef Matt Amsden reveals in this vibrant, inspiring book, raw cuisine represents the discovery and innovative use of luscious natural ingredients. From imaginative new dishes such as cactus salad, onion bread, and spirulina pie, to tantalizing variations on everything from pizza, tacos, and cookies, to the signature "Big Matt with Cheese," Amsden's mouthwatering recipes feature soups, sauces, salads, appetizers, entrees, and even desserts.

More than a cookbook, RAWvolution is the indispensable, all-inclusive guide to the many powerful benefits of raw food. Beginning with his personal account of "How I Went Raw," Amsden shares essential advice, information, and encouragement for adopting a raw foods lifestyle. His delectable recipes are organized by type, level of difficulty, and what equipment, if any, is necessary in their creation. Accessible to both beginners and experienced cooks, RAWvolution addresses everyone from vegetarians who want to take the next step in natural cuisine, to those who simply want to diversify and improve their everyday diet.

There has never been a more important time to incorporate raw foods into your lifestyle. Raw, vegan cuisine is making news daily, providing healthy and nutritious alternatives that are changing lives. Best of all, raw food can be delicious. There is no need to sacrifice flavor for bland and boring "health" food. Enliven your senses and taste buds instead with rich, living cuisine.

The Vegetarian Family Cookbook

Nava Atlas

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Total reviews: 24 Average rating: 4.5 of 5

Editorial Review:

It can be challenging to create nutritious family meals that appeal to everyone at the table, including the picky eaters. But Nava Atlas has solved the dilemma with a collection of down-to-earth recipes reflecting the way families really eat. Flexible, adaptable, and filled with ways to make wholesome food more attractive to children, The Vegetarian Family Cookbook tackles breakfast, lunch, dinner, and snack time like no other vegetarian cookbook on the market.

Covering everything from family-friendly salads to comforting casseroles, Atlas shows how simple it can be to make enticing meat-free meals with selections such as Quick Black Bean and Sweet Potato Chili, Vegetable Upside Down Casserole, Alphabet Soup, sensational sandwich fare for home or school, as well as energy-packed choices to start the day. She also takes the mystery out of cooking with soy and provides dozens of delicious whole-grain, low-sugar desserts. Most of the recipes include vegan substitutions for eggs or dairy products.

Whether motivated by economic, ethical, or health reasons, a record number of Americans are cutting back on or eliminating meat. The Vegetarian Family Cookbook makes this an appealing, stress-free decision.