Ebook The Global Vegetarian: Adventures in a Meatless Kitchen, by Jay Solomon
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The Global Vegetarian: Adventures in a Meatless Kitchen, by Jay Solomon
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A bountiful collection of tantalizing, healthful, and low-fat vegetarian recipes, this cookbook offers easy-to-make, globally inspired dishes that will excite any cook and satisfy any food lover. From the author of Lean Bean Cuisine, A Taste of the Tropics and Global Grilling.
- Sales Rank: #1147815 in Books
- Brand: Brand: Contemporary Books
- Published on: 1995-09-01
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x .56" w x 8.00" l,
- Binding: Paperback
- 208 pages
- Used Book in Good Condition
From Publishers Weekly
Solomon, a food writer and chef, gathers inventive meatless recipes from around the world. Such traditional dishes as hearty vegetable soups are joined by variations like Jamaican Jerk Tempeh, which replaces chicken with "wheat meat," and Brazilian Feijoada, a black bean stew in which the smoky chipotle pepper substitutes for meat. Chapters are organized mainly by course and feature ingredients which are frequently bypassed, like the beets and parsnips that are honored in New World Borscht, or given unexpected starring roles, as Chocolate Mocha Tofu Cheesecake and the non-dairy Mango Egg Nog. African entries, e.g., West African Jollof Rice, which combines kale, pigeon peas and ginger in a festive party dish, supply innovative fare for American tables. Although a recipe for Buttermilk Mashed Basil Potatoes recommends use of a food processor without any caveats about overprocessing (which can lead to gluey potatoes), experienced cooks will likely find some inspiration here.
Copyright 1995 Reed Business Information, Inc.
Review
Vegetable stews laced with curry and exotic spices, vegetable appetizers with enticing sauces, and plenty of salsas and side dishes enhance a meatless cookbook packed with inviting dishes. The focus on unique and creative dishes sets this apart from other vegetarian cookbooks which pack in the same fare - and a special delight is the emphasis on main courses rather than breads, desserts and salads which are already traditionally vegetarian by definition. -- Midwest Book Review
About the Author
McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide
Most helpful customer reviews
1 of 1 people found the following review helpful.
A "must have" book
By Lisa Spangler
So far all of the recipes I've tried in this book have turned out great! The book is entertaining and the instructions are easy to follow. Ingredients are easy to find at my local grocery store, too. (I live in Texas, so your mileage may vary on that.) YUM.
Also, if you are tired of bland, boring food this is the book for you -- there are options to make dishes come alive with chili peppers of all kinds! Don't worry if you don't like spice, as there are alternatives for that as well.
2 of 3 people found the following review helpful.
No more Cruel Gruel!
By B. Kern
Delicious and easy dishes to make. Solomon did a fine job in preparing this diverse cookbook. I sometimes take my copy to the market and sees what veggies are in season/look best. A must for every vegetarian and smart eater.
1 of 1 people found the following review helpful.
Great book for vegeterian and vegan cooking
By Sarah
The thing I like about this cookbook is that the recipes are close to their original ethnic origins. These are items that are usually cooked without meat, not just recipes with meat substitutes. I appreciate that. I like to try new foods, and am not a fan of "mock-meat". This books gets a lot of use in my house. I have favorite recipes that I cook over and over again, but when I try something new, it is usually delicious.
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