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Summary: This is the BEST vegetarian cookbook I've found.
Review: 1001 Low Fat Vegetarian Recipes is the best vegetarian cookbook we own. We have others that are good, a few that are pretty bland, a few others which require ingredients only found in Zamibia and perhaps in a few other remote locations across the globe. This book is absolutely the BEST. We've had it for only three weeks, so it didn't take long to become our favorite. Most recipes require easy to find ingredients, though that doesn't take away from the recipes' flavor or variety. If you are vegetarian, you won't regret the purchase.
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Summary: Scrumptious!!
Review: A must have for the health-conscious individual with little time to spare preparing a meal. In short, it's for everyone! From appetizers to desserts, soups to salads, this cookbook offers it all! Betty Crocker move over!
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Summary: Fat-free heavy cream?
Review: Although this has great "ideas," it's not practical. Every time I try to use this book, I find recipes with fat-free ingredients I have never seen, such as fat-free heavy cream, fat-free parmesan, etc. Take any recipe from any other book and substitute fat-free ingredients (if you can find them), and voila, you have a low-fat recipe!
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Summary: tasty filling and easy
Review: coming from being a meat eater my whole life, just thinking about going vegetarian sounded gross to me. how many ways can you cook vegtables. but after a month of it i feel better and am not bored with the food. i find that the food sticks to the ribs and is delicious. if you want to have fun get this book.
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Summary: Sources that we find ourselves turning to again and again...
Review: From "Harvard Women's Health Watch," December, 1997. Recipes designed to keep fat and saturated fat to recommended limits while not skimping on necessary nutrients. Provides guidance for those who are new to vegetarian eating. Recipes from many cultures and earmarked into four categories: vegan, lactovegetarian, lacto-ovovegetarian, and ovovegetarian. Every recipe has a per-serving breakdown of nutritional information, from calories to grams protein to vegetable exchanges. In addition, Spitler uses ingredients that readers could readily find in most grocery stores.
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Summary: Great variation of tasty, easy to prepare recipes
Review: Great value for the number of recipes contained in this book. Easy to prepare recipes that teach one there need be no compromise in quality of flavor of food in low fat dishes. Extremely varied recipes use easily found ingredients that don't send one all over town in search of esoteric foodstuffs. The book has become my bible.
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Summary: wow!!!this has it all!!
Review: I am a chef at a vegetarian restaurant and i use this book all the time. ilove it, it was the best investment i have ever made!!!
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Summary: Lots of recipes, but not much guidance
Review: I consider this an "advanced" cookbook. If you're a seasoned vegetarian & are looking for new, exciting dishes, then this may be a five-star book for you. If you're just beginning vegetarian cooking, or if you're looking for quick, easy vegetarian recipes, you may find this book somewhat daunting.For example, though the book provides a brief glossary of foods you'll encounter in the recipes (like tofu, tempeh, fillo pastry, etc.), I would've appreciated some drawings or pictures or perhaps a little more explanation and encouragement regarding these uncommon foods. I'm a pretty experienced cook and yet I was still a little intimidated, charging blindly into soy proteins & foreign foods like this. In addtion, many of the "simple" stews and casseroles described depend on one of the book's vegetarian stocks that require 4 hours' simmering time. Furthermore, many of the recipes ask for hard-to-find ingredients like "Mesquite-flavored cooking spray," "broccoflower florets," "sprouted wheat berries," "cactus paddles," and "fat-free half-and-half." Also, I didn't care for the way the book was organized. As with the veggie broths, many recipes ask for ingredients like smoked tofu, potato pizza crust, sun-dried tomato pesto, chorizo, mushroom gravy, tortilla sauce, etc. that require you to flip to another recipe and take additional time to prepare. Finally, recipes for condiments or accompanyments are tacked onto entre recipes, rather than given their own chapter. Subsequently, it may be hard to locate these recipes weeks or months later, when you want to use a particular sauce or chutney apart from the entre it was recommended for. Complications aside, this book certainly does provide a wealth of vegetarian recipes that are both interesting and inspiring. I found it useful, though, to first learn about vegetarian cooking from a more basic cookbook, and now I return to 1001 Low Fat Vegetarian Recipes when I'm tired of the usual veggie fare.
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Summary: Finally, a Vegetarian Cookbook with Plenty of Variety
Review: I finally bought this cookbook last year after perusing and perusing the vegetarian cookbook section trying to decide between this and one of the Moosewood cookbooks. I haven't regreted it since. (Although Moosewood is next on my list!)For sheer variety this cookbook wins hands down. That's the reason I bought it, and it hasn't let me down. I couldn't find another book at the time with Eggplant Moussaka, great hummus and veggie burgers made from scratch without textured protein, and let;s not forget the other main dishes, side dishes, soups and desserts, all in one book. This book is especially great if you know how to cook all the basics and don;t really need pictures, and if you're a vegetarian looking for easy ways to re-do familiar meat dishes, or new dishes on their own. It's also great for al the chinese and other Asian dishes included, because anytime, you can add bits of meat if you want. Some of these recipes are: vegetable lo-mein, moo-shu style vegetables,chop suey, Szechuan Vegetable Stir-Fry, Tempeh Steak with Red and Green Stir-Fry, Mandarin Pancakes and more. I can't even find some of these great Asian food recipes in my other cookbooks that are Asian all in one volume. Then there's all the italian and pasta recipes, which are great for fast fixins. The nutrition content labels and easy to read. As to the desserts, the Boston Cream Pie is yummy, and all your other favorites are here like Lemon Meringue Pie, Apple Pie, chocolate and carrot cake and a bunch of gourmet dessert recipes as well. I like the fact that they're not neurotic about sugar in this book. Not all recipes call for dairy, or even eggs, if you're a vegan. And all yogurt does not contain gelatin. Trader Joe's French Village style does not, nor do a few grocery store brands. read the label. When making yogurt at home you don't use gelatin. It's all about the culture. Some recipes use textured protein, which I don't like so I gave it 4 stars. I like the organization of the book, as well. Overall, I say is this is a great resource, with tastey, timely recipes that even company including non-vegetarians will like.
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Summary: Easy to Use and Tasty Too
Review: I found this cookbook really easy to use. The book offers enough recipes so that you can make something delicious out of ingredients you have on hand. Although the author does occasionally call for unusual things, she tells you what to substitute, so the results will be equally scrumptious. The larger type makes the recipes easy to read, and I like the low fat approach -- you can almost eat all you want!
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