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Almost Vegetarian: A Primer for Cooks Who Are Eating Vegetarian Most of the Time, Chicken & Fish Some of the Time, & Altogether Well All of the Time |
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Almost Vegetarian: A Primer for Cooks Who Are Eating Vegetarian Most of the Time, Chicken & Fish Some of the Time, & Altogether Well All of the Time |
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by: Diana Shaw
Dewey Decimal Number: 641.5636 EAN: 9780517882061 Edition: 3rd Pntg. ISBN: 051788206X Label: Three Rivers Press Languages: Manufacturer: Three Rivers Press Number Of Items: 1 Number Of Pages: 256 Publication Date: October 25, 1994 Publisher: Three Rivers Press Release Date: October 25, 1994 Studio: Three Rivers Press Editorial Review: Product Description: A spirited, reliable, nondogmatic primer with more than 130 recipes for the ever-growing number of people who are eating and cooking semi-vegetarian fare. Offers everything from Chunky Lentil Soup with Parmesan to Peach Scone Cake--all served with an abundance of practical information and advice. Related Items:
Average Rating:
 Rating:  - wife USES itMy wife likes this book a lot. I bought her a copy. The vendor sent us a poor condition book labeled as "good", but otherwise the book contained everything she wanted. My wife is using it to introduce more veggies in to her diet. I love that she tries and that this book is written to be accessible to her and helpful to a family with a meat eating dad and small kids. Her exact words were, "I want my own copy becuase it is easy to use and I like the recipes." Rating:  - Ok, but needs work...I have now made several of the recipes in this book, and have found many of them to be lacking in some way. Most take WAY more prep time than is quoted. Many of the recipes end up bland tasting. I've taken to having my mother, who is a great cook, review the recipes and give me spicing hints. Also, I'd like to echo the person who said the recipes lack liquid. The Minestrone Soup turned out like a stew; hardly any broth. The Chicken and Lentil Stew had NO liquid. Beware: if you make the Stuffed Grape Leaves, you'll need double the amount of leaves quoted to use all your stuffing. On the plus side, some of the recipes turned out great and very tasty. The Pumpkin Risotto was excellent and the Chicken and Lentil Stew was tasty even though it wasn't really a stew. I love all the cooking definitions and the vegetable guide. Those were really useful. Overall, don't make these recipes for the first time to impress someone. The recipes are great bases, but you'll need to make it more than once to figure out what to add and do differently. Don't buy this if you don't know how to adjust recipes. The guides and tips throughout the book were very helpful to a relative newbie in the kitchen like me. Rating: - Kind of iffyI do not own this book, but I did look through each chapter when I found it in the store. I have to say I was slightly disapointed. The meals looked like they'd be nice, but several of the ingredients I did not find to be college student friendly, whether i was due to price or just availability. They also seemed to take up a lot of time, which unfortunately won't work for everyone either. So while I am sure this book would be great for someone with a steadier schedual and time to prepare a nice meal, I don't think it would work out for someone who spends a lot of time running about. Rating: - Not Just RecipesI love this primer. It is more than just a book of recipes. It has directories of vegetables and fruits along with their peak season, storage method and life, as well as suggestions on how to showcase and cook them. There is also information on types of beans, rice, vingegars and oils. I've never liked to cook nor properly learned how. This book will make a handy reference. Oh yes, and the recipes are great!
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