The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale
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Product Description

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America’s leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.

Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. 

Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.

A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. 


Amazon.com Review

Tangerine Pudding Cake with Raspberry Coulis

Usually a pudding cake is made with lemon, but here the zest and juice of ultra-sweet tangerines assume the citrus role. The exact variety isn’t crucial—I’ve used Pixie tanger¬ines, which peak in mid-April, Satsumas, which arrive in November, and those that fall in between, such as Honeybell, Page, Dancy, and so forth. A pudding cake requires a water bath, so be sure you have a large enough baking dish to hold your custard cups.

Serves 4-6

Pudding
  • 3 eggs, separated
  • ⅛ teaspoon salt
  • ½ cup plus 2 tablespoons organic sugar
  • 3 tablespoons unsalted butter, at room temperature
  • 2 teaspoons finely grated tangerine zest
  • 1 cup milk or light cream
  • ⅓ cup tangerine juice (from 2 to 4 tangerines, depending on their size)
  • 3 tablespoons all-purpose flour
  • Raspberry Coulis (recipe follows)
  • Softly whipped cream
Directions

Preheat the oven to 350°F. Lightly butter 4 custard cups or six smaller ramekins. Zest, then juice the tangerines. Put up a kettle of water to boil for the water bath.

Whisk the egg whites with the salt on medium speed until foamy. Increase the speed and gradually add 2 table¬spoons of the sugar and continue beating until the whites are thick and glossy. Scrape them into a large bowl. Rinse out the mixing bowl, wipe it dry, and return it to the mixer. Beat the butter with the remaining ½ cup sugar and tan¬gerine zest until light and fluffy. Add the egg yolks one at a time. When well mixed, gradually pour in the milk and juice, then whisk in the flour.

Pour the batter over the whites and fold together. Distribute among the custard cups, then put the cups in a larger baking pan and add boiling water to come halfway up the sides of the cups. Bake until the tops have risen, are golden, and spring back when pressed with a finger, about 30 minutes. Remove them from the water bath. Serve slightly warm or at room temperature, the coulis drizzled over the puddings and with a small cloud of whipped cream.

Raspberry Coulis
  • 3 tablespoons sugar
  • 3 cups frozen organic, unsweetened raspberries
  • 3 tablespoons orange Muscat wine or other sweet wine, optional
  • 1 teaspoon fresh lemon or tangerine juice

Bring ⅔ cup water to a boil with the sugar, stir, and simmer until the sugar is dissolved. Add the raspber¬ries, simmer for 1 minute, then turn off the heat and let stand for 5 minutes. Force the juice through the sieve with a rubber scraper. Stir in the wine and the lemon juice, adding more to taste if needed, then chill.

Edamame and Sesame Puree on Black Seaweed Crackers

Well, this pale green puree would be good on sesame crackers too but looks so great against the black seaweed crackers. This is one use of soybeans I like.

Makes about 1 1/2 cups, enough for about 20 crackers.

  • 1 ½ cups shelled fresh or frozen edamame beans (not in the pods)
  • Sea salt
  • ¼ teaspoon minced garlic
  • 1 ½ teaspoons toasted sesame oil
  • 1 teaspoon or more to taste Meyer lemon juice
  • ½ teaspoon toasted black sesame seeds—more if you’re making crackers for a crowd
  • 1 very thinly slivered green onion on the diagonal, for garnish

Bring a few cups of water to a boil. Add the edamame, a few pinches salt, and return to a simmer. Cook until they’re done, about 4 minutes, then drain, but reserve at least 1 cup of the cooking water.

Put the edamame in a food processor with the garlic, ½ teaspoon salt, and 1 teaspoon sesame oil. Pulse to puree, adding the reserved cooking water as needed to make the mixture smooth and creamy, about ½ cup but possibly more. Add lemon juice to taste and check again for salt.

Scrape the puree into a shallow bowl and run a knife back and forth over the top. Drizzle the remaining sesame oil over the top, then scatter over the sesame seeds and the green onions. Serve at room temperature with crackers, or mound the puree on each, add a few extra black sesame seeds and garnish with slivered green onion.

Review

“This is my favorite reference for all things vegetable. Deborah offers us such breadth of cooking knowledge--more than 1,600 recipes! Each recipe has concise information, and conveys so much in just a few words. Even 20 years after its first publication The New Vegetarian Cooking for Everyone still feels fresh and vital, brimming with mouthwatering food and wise counsel.”
-David Tanis author of One Good Dish

“Comprehensive doesn’t even begin to describe this all-encompassing classic of a book. Deborah Madison’s thoughtful and modern approach to cooking vegetables makes her a top authority on the subject, as well as a marvelous practitioner, crafting the most delicious dishes and exciting flavor combinations.”
-Yotam Ottolenghi, author of  Jerusalem

“More than any other, this is the book that gave me a foundation in the kitchen. It is the seminal book that, with each successful recipe I cooked, encouraged me to attempt another. And, it was the book that first outlined for me the expansive vegetarian palette of ingredients that I would continue to draw inspiration from to this day. This new edition sparks all of the same feelings, and I''m incredibly excited and thankful for the new generation of cooks about to discover the flavor, color, beauty, and nourishment that Deborah''s recipes bring to the table.”
-Heidi Swanson, author of Super Natural Every Day

"How do you improve on a classic? Update the recipes, add a bunch of new ones, and add a slick new cover design that will have even the diehard fans of the original happily in the kitchen. Oh, and meat eaters: don''t sleep on Madison just because the word "vegetarian" is in the title. You might learn something."
-Eater.com

About the Author

DEBORAH MADISON is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, and is a bestselling author, with book sales of more than 1.2 million copies. She is the award-winning author of 13 cookbooks, including New Vegetarian Cooking for Everyone and Vegetable Literacy. Deborah is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens. In 1994, Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d''Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

Plant life can be very enticing. It is visual, tactile, aromatic, and mysterious. Plant foods range from jewel-like beans with their stripes and patterns, to subtle grains, strangely beautiful seaweeds, the aromas of herbs and spices, and of course fruits and vegetables, with their many forms and colors. No less amazing is the ingenuity of man-made foods: coils of pasta, cheeses of all manner, the lustrous hues and fragrances of oils. It was this edible circus that started me cooking, and it’s still there to suggest a recipe, a meal, a menu, or an excuse for a gathering.
     But the idea for Vegetarian Cooking for Everyone came to me after teaching a weeklong cooking class at Esalen Institute in California many years ago. When it ended, I realized that it would be so helpful to have a big book, like the Joy of Cooking, that included all kinds of plant foods between its covers, a real soup-to-nuts kind of book. At that time, vegetarian cooking was something from the fringe, and some foods, like soy milk, for example, were downright obscure and could be purchased only at tiny health food stores. I wondered why some foods had to be hidden—couldn’t they be brought forward and included as ingredients, along with other foods, in one place? As it turned out, they could. For some time now, once-obscure foods have filled our supermarkets’ shelves—they’re even found at gas stations and convenience stores. Today, in terms of food, the world looks very different than it did when I began writing Vegetarian Cooking for Everyone.
     More than 17 years have passed since Vegetarian Cooking for Everyone first came out, and those foods that were once scarcely known are now everyday items, and new ones have appeared. In addition, our knowledge about what makes up the foods we eat has deepened, and some foods that were once viewed in such a positive way are now regarded more dubiously. Soy, for example, is not quite the star we once thought it was, and today the emphasis has shifted to fermented soy, not the more common forms, as important.
    More people today feel that organically grown foods are better for one’s health, and indeed, many foods we never thought would be grown and produced without pesticides, like sugar, are available as organics. Butter isn’t always bad. Olive oil is mostly good but still not really regulated; canola oil not so much. Genetically modified organisms (GMOs) are a bigger problem for us today, as they have proliferated and are still unlabeled. We were not eating kale salads at all during the seven years when I was writing Vegetarian Cooking for Everyone; now they’re everywhere. Coconut oil was still considered a harmful saturated fat. Now it’s considered a good fat, and a very delicious one, too. Plus we are now cooking with coconut water, curry leaves, and kefir lime leaves. Multiple types of seasoning salts were not on our radar; now they’re part of our pantries. The pressure cooker was more feared then than appreciated; today pressure cookers are safe, popular, and used with ease. Changes in the culture of food have indeed taken place and many new ingredients are ours for the using. In this edition of Vegetarian Cooking for Everyone, you will find nearly all of the recipes you have come to love. But you will also find over 200 new ones and information on new ingredients we have come to know.
     Another inspiration for writing Vegetarian Cooking for Everyone came from the questions my students asked, questions that revealed when they were at a loss in the kitchen. They helped me understand that acquiring food sense and knowledge of how food works is what allows a person to move about the kitchen free of anxiety and full of happy anticipation. The recipes are there to articulate that know-how, give confidence, and provide a structure for intuitive cooking. Today hundreds of emails from readers tell me that this has proven to be a friendly, useable guide for those learning to cook as well as those who already know their way around the kitchen, whether or not the user is vegetarian. (Many readers have begun letters and emails to me by saying, “I’m not vegetarian, but . . .”) Copies of Vegetarian Cooking for Everyone have been given as wedding and graduation gifts and hauled off to foreign lands by people on extended trips. I have seen utterly destroyed copies in restaurants and monasteries, books with stained, swollen, and warped pages. Young people have learned to cook from it, and so have their parents who have found themselves at a loss as to how to cook for a child who suddenly will not eat meat. To thousands, it has introduced new flavors, techniques, and the pleasure of being able to cook one’s own food with good results. I still use it myself.
     As its title suggests, Vegetarian Cooking for Everyone was not intended only for vegetarians, although they would be happy to know that all of these recipes require no adjustments. I’ve always seen this as a book for anyone who wants to include more vegetables and other plant-based foods in their meals (isn’t that everyone?), as a resource for those who wish to have meatless meals as a change from their usual diet—“meatless Mondays” have since become popular—and I wanted it to serve as a guide for those cooking for another who, for whatever reason, has needed to assume a more plant-based diet. In this edition of Vegetarian Cooking for Everyone, I have also flagged the many vegan recipes so that they would stand out clearly for vegan cooks.
     Most vegetarians include eggs and dairy among the foods they eat. Vegans do not. There are Jewish vegetarians who apply Talmudic questioning to eating meat in regard to the inhumane treatment of most livestock animals, a question raised by many others as well, and more so today than ever. There are also those who call themselves vegetarians but eat fish and chicken, which is something I’ve never quite understood. There are full-time and part-time vegetarians, occasional vegetarians (sometimes called “flexitarians”), and lapsed vegetarians. And there are honest omnivores who happen to like a lot of vegetables and other plant foods in their lives, including plenty of vegetarian meals. And there are “locavores.” I place myself in the last two groups. Most of the time, I happily make a meal from what others place on the side of their plate without even thinking of it as vegetarian. The reason I place myself among the omnivore/locavores is because my food concerns are based on such issues as the variety of the plant or animal I’m eating, how it is raised, where it comes from, if it’s a GMO product, did it live in a concentrated animal feeding operation (CAFO), or was it free to range. I live in the American West. My neighbors are ranchers; I grow vegetables. We trade with one another, thereby mostly eating foods that come from within a few miles of our homes.
     Local and organic-driven cooking and eating speak to a world where food and politics collide on a daily basis and where political action, such as voicing protest when the standards for organics are threatened, or fighting for the labeling of GMOs, is as necessary as breathing if we want to make sound, informed choices about the foods we eat. Regardless of what we cook, nothing is more important than starting with ingredients that are of the best quality we can manage, both for the way they nourish us and our environment, and because our results in the kitchen will never be better than the ingredients we start with. The advantage of using good ingredients is that they allow us to cook simply and eat well. And because our efforts in the kitchen today are so hard won, we want to be sure that the meals we make will add enjoyment to our lives and nourish us well.
Vegetarians have often used the phrase “I don’t eat anything with a face” to describe their food choices as plant based. But there is another interpretation of that phrase “food with a face.” The Japanese have a word for it, teikkai, which refers to the provenance of a food—where it comes from, how it was raised, who grew it. It is the opposite of “general foods,” those faceless foods that come to us anonymously from a vague somewhere: foods without soul. During the past 17 years, we have continued to reconnect with our foods through shopping at farmers’ markets, participating in CSAs, and cultivating our own gardens. Connecting to our foods directly enriches our lives by linking us to the place where we live and to those with whom we share a landscape, a culture, and a history, often over dinner, regardless of what’s in the center of the plate. All good foodstuffs have their own stories and histories, which are the stories of our human history. They continue to grow and change as the patterns of culture shift. Even in the mere 17 years that Vegetarian Cooking for Everyone has been in print, big changes have occurred. Today it’s not so necessary for one to defend his or her choice to be a vegetarian or a vegan; it doesn’t raise eyebrows among friends if a carnivore decides to have the vegetarian dish in a restaurant—it’s just another choice on the menu—nor is it strange if someone announces that their family eats vegetarian one (or more) days a week. There’s much more openness and enthusiasm about plant-based foods than there was a decade ago. Originally, I thought that maybe this book should be called “Plant Foods for Everyone” since vegetables are only one of several kinds of plant foods, but it really didn’t have the right ring. It still doesn’t, but if the book were called that, it wouldn’t seem so strange today. We know that plant foods are the ideal ones to eat.
     Regardless of your own proclivities when it comes to what you eat—choices that may well change during the course of your life—it is my hope that Vegetarian Cooking for Everyone inspires you, nourishes you, and fills your table with pleasure.

----------------------

Warm Feta Cheese with Sesame Seeds 
Covered with toasted sesame seeds, this cheese makes a crunchy, succulent first course or addition to a salad. Serve with fresh bread to mop up the juices. Serves 4 to 6

8 ounces feta, in two chunks
2 tablespoons butter
2 tablespoons olive oil
2 bay leaves
Freshly milled pepper
Juice of 1 large lemon
2 teaspoons chopped marjoram
1 tablespoon toasted sesame seeds

If the feta tastes too salty, soak it in water for 20 minutes, then drain. Slice into slabs 3/8 inch thick. Thicker, it won’t warm through; thinner, it’ll fall apart. Warm the butter and olive oil with the bay leaves in a wide skillet over medium heat until the bay releases its aroma. Add the cheese in a single layer, season with pepper, and heat until it softens and begins to bubble. Turn it over and cook the second side for 1 minute. Add the lemon juice and let it sizzle for a few seconds, then transfer the cheese to a plate. Scrape up any golden, crisp bits of cheese that have stuck to the bottom of the pan and include them, too. Sprinkle with the marjoram and sesame seeds and serve.

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4.6 out of 54.6 out of 5
514 global ratings

Top reviews from the United States

KathrynTop Contributor: Pets
5.0 out of 5 starsVerified Purchase
Such a thorough teaching cookbook! Love this!
Reviewed in the United States on May 23, 2017
Massive, thorough book. I love love love this cookbook. It reads more like a kind person teaching you how to cook. For example, it doesn''t say, "Make sure that the vegetables are evenly spaced while cooking." It says "make sure the vegetables are evenly spaced... See more
Massive, thorough book. I love love love this cookbook. It reads more like a kind person teaching you how to cook. For example, it doesn''t say, "Make sure that the vegetables are evenly spaced while cooking." It says "make sure the vegetables are evenly spaced in the bottom of the pan in an even layer while cooking-if they’re too close together and are touching, it won’t cook evenly and will stick to each other.” I love that attention to detail. Perhaps for other folks, that may not be what they like nor need, but for me, and never being taught how to cook, it’s always been a bit overwhelming. Reading a recipe I am always like, ok, I’ll make sure do to it. But with this book it’s like she’s explaining why you do the things you do while cooking. She thoroughly explains everything. History, the dos and don’ts, the breakdown and basis for all foods. It’s lovely. I’m not a picture person (they don’t help me cook really) so I didn’t mind that the pages weren’t glossy and there weren’t many pictures. I highly, highly recommend this cookbook!
ONE CAVEAT. The printing process of this was a little questionable... I received this with some quality issues with the pages, the first 10 pages or so had a dog eared part that wasn’t cut properly (See pictures) If you are ordering this for a gift, I’d highly suggest not getting it from here if that’s something that concerns you. However, for me, seeing the cover price on the inside, and then knowing I paid half that, I’m fine cutting off a little dog eared pages.
59 people found this helpful
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J. Sherwood
5.0 out of 5 starsVerified Purchase
This is a transformative cookbook
Reviewed in the United States on July 29, 2014
By way of background, I am an experienced - albeit not a gourmet - cook, with a wish to have more vegetarian options in my repertoire. This is the best cookbook that I''ve ever used, and comparable to the Joy of Cooking is its range and everyday utility. I... See more
By way of background, I am an experienced - albeit not a gourmet - cook, with a wish to have more vegetarian options in my repertoire. This is the best cookbook that I''ve ever used, and comparable to the Joy of Cooking is its range and everyday utility.

I believe that people''s mileage does vary widely in using cookbooks. In my case, I''ve bought a number of Mark Bittman''s books, because I love his philosophy, and like his meal planning and modular approach to cooking. I really appreciate the underlying thinking that cooking should be less recipe driven and more of a flexible approach to what''s in your kitchen, or fresh and seasonal. That said, I''ve found many of the recipes that I''ve tried to be very pedestrian in flavor - they taste like they were created by health conscious folks in the 70''s. Other recipes have had seasoning that is so pronounced that the end result is inedible (3 Tablespoons of cumin? Really??? Was that a typo?), had major timing issues, or required ingredients that I generally don''t have. However, other people do love using his cookbooks, so YMMV.

What I''ve liked about the Deborah Madison cookbook :
1. every single recipe has turned out from "very good'' to ''Wow!..awesome!"
2. From my relatively well stocked larder, I can almost always find the ingredients ''in house'' There are plenty of recipes to address cooking the staple vegetables and proteins (tofu, etc.) that are common to have. Equivalents/ substitutions are noted, and multiple uses for many recipes are also mentioned. Somehow, it''s been much more successful in prompting me to cook with a modular, flexible approach - something I''d really wanted from the Bittman books, but not actually achieved.
3. It''s changed my approach to vegetables, from treating them as an afterthought - the "just saute or microwave a bunch of broccoli" school of thought to using sauces that make vegetables a true pleasure to eat.
4. Clear, clear, crystal clear instructions. I can now prepare a golden, crusted tofu that is a huge improvement over my previous efforts.
5. Pretty comprehensive - the joy of an all-purpose cook book.
If you''re unsure about purchasing, try out a few recipes first. Then, you will buy the book.
179 people found this helpful
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Matthew J. Lau
5.0 out of 5 starsVerified Purchase
A great cookbook regardless of if you''re vegetarian or not.
Reviewed in the United States on February 5, 2018
I''m normally pretty skeptical about cookbooks, especially highly rated cookbooks. However, I was looking for a good cookbook for some vegetarian friends...they''d never heard of hummus, curry, or spices! This book honestly floored me. It is far better than... See more
I''m normally pretty skeptical about cookbooks, especially highly rated cookbooks.
However, I was looking for a good cookbook for some vegetarian friends...they''d never heard of hummus, curry, or spices!

This book honestly floored me. It is far better than the Chez Panisse books, and has a very good understanding of the various elements of how to make a meal. The fats section alone has more information than most cookbooks entirely (I''m looking at you Morimoto, your cookbooks are the equivalent to fluffy cotton candy)!

Aside from the basics of nutrition, Deborah has a very thorough understanding of the dynamics of a meal, the interactions of each ingredient and the pairings of each dish. She also gets the various characteristics of different cuisines and how to best use the ingredients....not to fulfill some guilt-trip driven need to meet some quasi-moral standard...but to make the best of the meal.

There''s an undercurrent of sheer joy that seems to go throughout the first 4% of the book that I''ve read so far.
I tend to plow through cookbooks like a hot sloyd through butter...but this one has enough depth to last me a long time.

Other cookbooks that should be on your short list: The Joy of Cooking; Japanese Farm Food; and the Apprentice.
27 people found this helpful
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Feets McGinty
1.0 out of 5 starsVerified Purchase
Repetitive and dull, don''t understand the hype
Reviewed in the United States on February 2, 2021
I''d heard such good things. I even bought this new as a treat to myself when I usually get things secondhand. I collect cookbooks and was excited to finally have this mythical tome that had been universally praised as the go-to book for vegetarian cooking. It''s... See more
I''d heard such good things. I even bought this new as a treat to myself when I usually get things secondhand. I collect cookbooks and was excited to finally have this mythical tome that had been universally praised as the go-to book for vegetarian cooking.

It''s so dull and the flavors are repetitive. Cook <vegetable> with milk or cheese and the same handful of seasonings. This food is drab and uninspiring. I only learned after the purchase that she is not a vegetarian, which tracks, because this reads like a book of side dishes. Other authors, even other omnivores, do this better.

Get Mark Bittman''s How to Cook Everything Vegetarian if you want a comprehensive cookbook with lots of flavors and variations.
6 people found this helpful
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Ken Anderson
5.0 out of 5 starsVerified Purchase
Great Buy
Reviewed in the United States on May 6, 2021
My book came today, and I am very happy with it. I get the feeling that the book is not new, that it was perhaps returned by a prior buyer, largely because one of the pages has been turned over, as people sometimes do as a bookmark, but I suppose that could have happened... See more
My book came today, and I am very happy with it. I get the feeling that the book is not new, that it was perhaps returned by a prior buyer, largely because one of the pages has been turned over, as people sometimes do as a bookmark, but I suppose that could have happened during handling. It does appear that the pages have been turned, however.

Still, it''s in good shape, and I didn''t buy it as a collector''s item, so it would have that used look soon enough, anyhow. Cookbooks aren''t meant to be pristine, although there''s nothing wrong with starting them out that way.

I haven''t actually used any of the recipes yet but I have paged through them and am impressed. There are several introductory sections, at the beginning of the book, and for each section, which appear to be well-written and helpful. There is a good balance of recipes, and the recipes themselves are explanatory. It is a huge book with a lot of recipes and other useful information.

I pick up on things like typos and misspellings pretty quickly and haven''t come across anything that jumps out at me.
One person found this helpful
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M. McKay
5.0 out of 5 starsVerified Purchase
A Great Cookbook AND a Nicely-Done Kindle E-book
Reviewed in the United States on April 17, 2020
I''ve used this cookbook for a few years in hardback and it is definitely on my list of desert island cookbooks (assuming said island has good kitchen facilities and a variety of produce). I was concerned however that the Kindle version would be tough to use. No worries.... See more
I''ve used this cookbook for a few years in hardback and it is definitely on my list of desert island cookbooks (assuming said island has good kitchen facilities and a variety of produce). I was concerned however that the Kindle version would be tough to use. No worries. There''s both a list at the front of the ebook with all the recipes in page sequence, hotlinked to the recipes, and a complete index, hotlinked to the indexed item in the body of the ebook. Nice job. And the lack of illustration is fine... the book is a fairly compact size.
6 people found this helpful
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E. Hayner
5.0 out of 5 starsVerified Purchase
Great for the guy who needs more vegetables.
Reviewed in the United States on February 25, 2016
I''m an advanced cook. I know a good cookbook when I peruse one. This is clearly written, requires only a modicum of pantry additions, and results in clean, very good tasting meals. It''s also an idea book. Recipes are flexible and don''t require strict adherence in order... See more
I''m an advanced cook. I know a good cookbook when I peruse one. This is clearly written, requires only a modicum of pantry additions, and results in clean, very good tasting meals.
It''s also an idea book. Recipes are flexible and don''t require strict adherence in order to achieve an outstanding dish. You''ll learn new techniques and combinations.
I''m not a vegan, I''m simply trying to decrease the amount of red meat I eat and become more versatile with that veggie box that gets delivered every week. Good stuff!
26 people found this helpful
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Legamin
4.0 out of 5 starsVerified Purchase
Binge The Veggies
Reviewed in the United States on July 11, 2020
When middle age forces you to set the ribeyes and head cheese aside (sigh) you can pick up your cookeries and dig into some of the finest vegetarian stylings that will ever dance across your tongue!
5 people found this helpful
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Top reviews from other countries

Mint Imperial
1.0 out of 5 starsVerified Purchase
Only American weights & measures
Reviewed in the United Kingdom on February 19, 2020
If you''re happy with half-cups and ounces, fine. We in Europe are metric these days, so it''s not fine at all.
5 people found this helpful
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Paul
4.0 out of 5 starsVerified Purchase
Great selection of recipes.
Reviewed in the United Kingdom on July 18, 2017
Great selection of dishes most I''ve not seen before. I do miss photos however and find myself a sing similar books that give some idea of finished meal more often ..
One person found this helpful
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Revd S. Waters
5.0 out of 5 starsVerified Purchase
great book
Reviewed in the United Kingdom on March 26, 2015
A Very good and well designed book that will I am sure become a clasic. I particularly like the way the index gives individual vegetables so that you can easily find a reciept for what you have in the fridge.
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Mrs. A. S. Tweedale
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on November 25, 2015
Borrowed the Greens cookbook from the libray and have since bought that and this one
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Christine Farley
5.0 out of 5 starsVerified Purchase
excellent recipes so far and cannot wait to try more
Reviewed in Canada on May 16, 2014
not sure why everyone is complaining about the book cover - seems just about as bad as every other hardcover cookbook I have bought in the last few years and is more than balanced by the fact that the recipes are so good! As for the gentleman who gave the book a 1 star just...See more
not sure why everyone is complaining about the book cover - seems just about as bad as every other hardcover cookbook I have bought in the last few years and is more than balanced by the fact that the recipes are so good! As for the gentleman who gave the book a 1 star just on the word of others having never seen the book (as per his review) not sure how that should be taken into account by anyone!
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The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale

The New online Vegetarian Cooking for online Everyone: [A Cookbook] outlet sale