Joy of Cooking: All About Vegetarian
| Author | : | |
| Rating | : | 4.49 (657 Votes) |
| Asin | : | B0002Y0SII |
| Format Type | : | paperback |
| Number of Pages | : | 128 Pages |
| Publish Date | : | 2017-02-11 |
| Language | : | English |
DESCRIPTION:
And the golden, crispy crust on the Persian Rice, made with basmati rice, saffron, onions, and dried apricots, will leave you breathless and starving. With the addition of cooking tips, serving suggestions, and more than 150 stunning photographs of finished dishes and cooking techniques, this is truly a joy. After more than 60 years, we've learned to trust America's favorite cookbook to provide clear, well-written recipes that always work for dishes as diverse as falafel, spanakopita, and succotash. The presentation is so beautiful and stimulating, you'll hardly recognize that the recipes are the good old reliables, all dressed up and ready to go. The big earthenware bowl of Winter Vegetable Couscous redefines comfort food. All About Vegetarian Cooking begins with a short section on organic ingredients and nutrition for vegetarians and then plunges into a collection of more than 100 of Joy's best-loved vegetarian recipes. Is it possible to improve upon perfection?
Ethan Becker (son of the original author of Joy of Cooking) attended Le Cordon Bleu in Paris. He has been a devoted cook all his life and is also an enthusiastic organic gardener
Each recipe features "Joy of Cooking's" unique "action method" in which the ingredients are specially highlighted to show the reader exactly when and how to add each one.. Chapters include stocks and soups, salads, vegetables, pulses and grains, too. This guide to vegetarian cooking is organized by ingredient and type of dish
Excellent vegetarian recipes . The first cookbook I ever used was a 195Excellent vegetarian recipes . L. Mountford The first cookbook I ever used was a 1954 edition of Irma Rombauer's "The Joy of Cooking." The updated version of this classic is still one of my primary sources.This new edition repackages the vegetarian recipes already contained in "The Joy of Cooking" into a useful smaller volume. The extras include shopping and cooking techniques and full color photos of many of the dishes. The photography is excellent, and will tempt you to drop everything and head for the kitchen.The same "never-fail" standard of the original is preserved here. The recipes are well written, and include easy-t. edition of Irma Rombauer's "The Joy of Cooking." The updated version of this classic is still one of my primary sources.This new edition repackages the vegetarian recipes already contained in "The Joy of Cooking" into a useful smaller volume. The extras include shopping and cooking techniques and full color photos of many of the dishes. The photography is excellent, and will tempt you to drop everything and head for the kitchen.The same "never-fail" standard of the original is preserved here. The recipes are well written, and include easy-t. A solid introduction to vegetarian cuisine Bundt Lust Taken from the time-honored Joy of Cooking: 75th Anniversary Edition - 2006, All About Vegetarian Cooking is a lovely introduction to eating vegetarian and includes an informative intro about various kinds of vegetarians (lacto, ovo, macrobiotic, vegan), the advantages of eating organic veggies, nutrition for vegetarians, serving sizes (based on the 1995 guidelines), dietary essentials, and menu planning based around a variety of ethnic favorites such as Italian, Middle Eastern, Asian, Indian, and more.The included recipes are fairly standard versions of those you'll find elsewhere. Cheap and easy cooking - perfect for college kids. I am only a college student whose cooking skills are almost nonexistent, yet this particular book made me the chef of the day. The first thing I cooked out of this book was the cheese stuffed eggplant - at first I was terrified how it was going to come out, but the recipe was delicious, meat free (meat's expensive, so meat free is a great plus for a poor college kid), and with pictures to compare whether what I have made is actually what was supposed to be made. My roommates liked it very much, nobody complained, and I didn't blow up the kitchen or anything :).I highly recommend it