Learn to COOK - The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol
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List Price: $18.95
Our Price: $18.95
Availability: Usually ships in 24 hours
Manufacturer: Chronicle Books
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.5636
EAN: 9780811827607
ISBN: 0811827607
Label: Chronicle Books
Manufacturer: Chronicle Books
Number Of Items: 1
Number Of Pages: 120
Publication Date: 2001-05-01
Publisher: Chronicle Books
Studio: Chronicle Books
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Editorial Reviews:
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Acclaimed author Lorna Sass, creator of the hit New Soy Cookbook, once again displays her talent for combining good health with great taste. With a little flair and an abundance of whole grains, beans, fresh fruits and vegetables, and herbs and spices, it's easy to create the exciting recipes presented in The New Vegan Cookbook. Satisfying and cholesterol-free, even kosher cooks will find they can slip these cooking ideas into almost any type of menu. Striking color photographs illustrate the wide variety of tasty choices available for budding vegans or those already versed looking for new options. From savory Mediterranean Red Lentil Paté to sweet, creamy Chocolate Rice Pudding, The New Vegan Cookbook offers recipes guaranteed to entice any palate.
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Spotlight customer reviews:
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Customer Rating:
Summary: My first vegan cookbook
Comment: This book is great. It was the first cookbook I ever used when my husband and I began eating whole foods, no meat or dairy, etc. to lower high cholesterol. I don't think we could have continued unless we had found this cookbook - and it's been three years. Wonderful, inventive dishes! Great buy. (And guess what? We have really low cholesterol and plenty of energy!)
Customer Rating:
Summary: Good recipes, great pictures!
Comment: Healthy recipes that are as appealing to the eyes as the taste buds. For me many of the recipes are too complicated for the work week, but great for weekends and special occasions. Some ingredients can be hard to find.
I particularly like the "Roasted Sweet Potato and Corn Chowder"," Crisp Tortilla Stacks with Roasted Corn and Black Beans", "Tomato-Chickpea Curry in Eggplant Shells", "Slow-Baked Cannellini with Olives, Escarole, and Gremolata", "Kabocha Squash and Spinach with Moroccan Spices", "Baked Beet and Brown Rice Salad", "Carrot Slaw with Mango Chutney Dressing" and finally the "Mango-Coconut Tapioca".
I am not a vegan, but I use a lot of vegan recipes due to my daughter's allergies to dairy, egg, soy and nuts--this cookbook can offer food allergic families a lot of tasty, healthy options.
Customer Rating:
Summary: fantastic cookbook
Comment: Recently I tried some recipes from "The New Vegan" as part of my attempt to eat most of my foods in a vegan fashion. I made my parents the Tomato-Chickpea curry in the eggplant barges. This was a major hit! I adore the flavors of these recipes. I'm an internal medicine resident, and I work with so many people who are obese, diabetic, and suffering from the ails of a country of excess. I'm convinced that if more people ate vegan at least several meals a week or ideally several a day, we would all be considerably healthier. This is a fantastic cookbook to get started on that path. It helps also to have the pictures of the finished products! Awesome cookbook.
Customer Rating: 
Summary: Some good recipes, but she tries to be too fancy for me
Comment: I'm not vegan, but picked up this book in hopes of getting some recipes to help us eat more vegetables. Seems to me that the author never goes for a "normal" ingredient if a "fancier" one exists somewhere on the planet (i.e. "French green lentils" instead of just lentils). I live in a small town and while we do have more variety than one might expect, there is a limit to what kinds of ingredients we can get.
I also don't like the number of garnishes she adds at the end. If a dish can't stand on its own after cooking, maybe the recipe needs to be changed. An egregious example of this is her lentils with artichokes & mushrooms... after it's done, you're supposed to add lemon zest, balsamic syrup (balsamic vinegar that's been boiled down awhile) and pasley aioli (parsley, lemon juice, olive oil, tofu, garlic, mustard blended together), and some fennel fronds. Way too much fussing for me.
I have found a couple of "keeper" recipes - the corn chowder is scrumptious (although I made it with red potatoes instead of sweet potatoes - shopping error) and the brown rice with roasted vegies was very good (although next time think I'll skip her recommendation of short-grained brown rice and go with long-grained brown rice).
I'll try some more of the recipes, but sure wish she'd get over the desire to keep fussing at the dishes.
Customer Rating:
Summary: Good for the gourmet
Comment: This is a good cookbook with a lot of variety of interesting, new recipes. However, the things I have attempted in this book are slightly complicated and some of them are also quite time-consuming. Contrary to the belief of some others, however, I actually value the pictures, as I find it easier to commit my time to a recipe that I like the looks of. Albeit this is not a great way to judge a recipe. Overall, this is a great cookbook if you intend on throwing some sort of soiree, but not entirely practical in everyday life. However, I still enjoy the variety of worldly cuisines based in indian, thai, and cuban, among others. A downfall: the book doesn't have a huge selection, as it is full of pictures and rather thing, it lacks a plethora of those soon-to-become stand-by recipes. So, it's a great book to have, but for the thrifty, I'd opt for borrowing it for your local library rather than investing in something that may not be efficient in the longterm.
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