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Rating: 
Summary: When It's Good, It's Very, Very Good
Review: A really mixed bag--The book suffers from the usual vice of vegetarian cookbooks: too many old standards. Unless they're absolute beginners, cooks don't need more recipes for pistou, black bean soup, and hummus. But when the author aims for real originality, she often stumbles. I found some of the ersatz oriental dishes (particularly the charred rice and bizarre "Chino caponata")downright awful. But there is good news, too. The book has lots of fresh-but-not-strange recipes that are a pleasure to cook. The pasta risotto and baked tomatoes with goat cheese are sensational, as are the light tomato-y vegetable stock, and the southwestern-style polenta with fried garlic (less strange than it sounds). Also extremely useful how-to info abounds: how to prepare black-eyed peas, best methods of rice cookery, etc. The author has a rational approach to fat that I like a lot--minimizing but not banishing it. The recipes call for small quantities of oil and the occasional spoonful of half-and-half and dusting of parmesan cheese. Cream, butter, and eggs are absent except in a few dessert recipes recommended as special occasion treats.
Rating: 
Summary: This is the number one cookbook in my house!
Review: I love this cookbook! Every single recipe is great and tasty. Although some are not the quickest to prepare, nor use ingredients you'd 'usually' have in the pantry, Lee has given me a new outlook on produce and preparation methods.While every dish is delicious, you can be assured that it is healthy, too. My favorites include: stir fried rice and ginger cookies.
Rating:
Summary: "If it's so good, tell me about your favorite recipes!"
Review: I'm up to the unspoken challenge, so here goes! I bought this book when it first came out in hardback, and echo the motivations of the previous reviewers for purchasing the book. Since I cannot improve upon the positive comments they have already shared, I offer a description of some of the recipes that I consider definite "keepers" and regulars in my cooking portfolio. "Artichokes with Mustard Vinaigrette" (Finger Foods and Appetizers) provides a delightful alternative to the clarified butter or mayonnaise 'dipping sauce' that most folks associate with steamed artichokes. Once I tried it, I was hooked! Dijon mustard and balsamic vinegar are the foundation for the vinaigrette, and the author provides complete instructions for preparing the artichokes. "Minestrone" (Soups, Light and Substantial) takes the prize as my all-time favorite vegetable soup! I make this for myself at least once every couple of months for my work lunches. Leeks are key to this recipe, and the author again provides complete instructions on their preparation. Other ingredients include carrots, celery, kidney beans, potatoes, tomatoes, mushrooms, parsley, thyme, and oregano. "Penne with Roasted Tomato and Leek Sauce" (Pasta) has become a Thanksgiving dish in my house, offered alongside the traditional turkey and trimmings as a savory alternative for those who prefer meatless dishes or just don't get all that excited about turkey. Leeks, plum tomatoes, garlic, and fresh basil provide the flavorings that make this dish memorable. "Lentil and Potato Stew with Spiced Oil" (Beans) is, without a doubt, the best lentil recipe I have ever tried. It's hearty, accompanied by bell peppers, carrots, onion, and celery, and seasoned with soy sauce, fresh ginger, olive oil, and roasted cumin. I never tire of it when I make it for my work lunches. "Sweet Potato and Pear Gratin" (Vegetables) makes a fabulous light vegetarian lunch. The sweet potatoes and pears are baked with a sauce of citrus juices, cinnamon, allspice, and brown sugar. Then, they are topped with bread crumbs and freshly grated Parmesan cheese. You'll say goodbye to the old sugary-marshmallow yams once you try this! Oh, and I must mention that this book was directly responsible for introducing me to the delightful flavors of leeks and shallots and saffron, and in how to prepare good rice! I grew up in the Midwest, where "Minute Rice" was supreme -- but I never much thought about serving rice as a side dish in my own home until I stumbled upon Basmati Rice (via a good friend) and Karen's suggestions for preparing it.
Rating:
Summary: "If it's so good, tell me about your favorite recipes!"
Review: I'm up to the unspoken challenge, so here goes! I bought this book when it first came out in hardback, and echo the motivations of the previous reviewers for purchasing the book. Since I cannot improve upon the positive comments they have already shared, I offer a description of some of the recipes that I consider definite "keepers" and regulars in my cooking portfolio. "Artichokes with Mustard Vinaigrette" (Finger Foods and Appetizers) provides a delightful alternative to the clarified butter or mayonnaise 'dipping sauce' that most folks associate with steamed artichokes. Once I tried it, I was hooked! Dijon mustard and balsamic vinegar are the foundation for the vinaigrette, and the author provides complete instructions for preparing the artichokes. "Minestrone" (Soups, Light and Substantial) takes the prize as my all-time favorite vegetable soup! I make this for myself at least once every couple of months for my work lunches. Leeks are key to this recipe, and the author again provides complete instructions on their preparation. Other ingredients include carrots, celery, kidney beans, potatoes, tomatoes, mushrooms, parsley, thyme, and oregano. "Penne with Roasted Tomato and Leek Sauce" (Pasta) has become a Thanksgiving dish in my house, offered alongside the traditional turkey and trimmings as a savory alternative for those who prefer meatless dishes or just don't get all that excited about turkey. Leeks, plum tomatoes, garlic, and fresh basil provide the flavorings that make this dish memorable. "Lentil and Potato Stew with Spiced Oil" (Beans) is, without a doubt, the best lentil recipe I have ever tried. It's hearty, accompanied by bell peppers, carrots, onion, and celery, and seasoned with soy sauce, fresh ginger, olive oil, and roasted cumin. I never tire of it when I make it for my work lunches. "Sweet Potato and Pear Gratin" (Vegetables) makes a fabulous light vegetarian lunch. The sweet potatoes and pears are baked with a sauce of citrus juices, cinnamon, allspice, and brown sugar. Then, they are topped with bread crumbs and freshly grated Parmesan cheese. You'll say goodbye to the old sugary-marshmallow yams once you try this! Oh, and I must mention that this book was directly responsible for introducing me to the delightful flavors of leeks and shallots and saffron, and in how to prepare good rice! I grew up in the Midwest, where "Minute Rice" was supreme -- but I never much thought about serving rice as a side dish in my own home until I stumbled upon Basmati Rice (via a good friend) and Karen's suggestions for preparing it.
Rating:
Summary: I wish the authors would write another!
Review: It's amazing that such simple recipes could produce such delicious food. I go mostly for the side dishes, due to a husband who does not believe a meal is complete unless there is a dead animal on his plate. The artichoke vinaigrette is indeed delicious. Other recipes that I turn to over and over are the green beans (or haricot verts) with slivered almonds and the shiitake mushrooms and snow peas (which takes about 10 seconds to make). I will definitely try the dishes recommended by the other readers as well.
Rating:
Summary: I wish the authors would write another!
Review: It's amazing that such simple recipes could produce such delicious food. I go mostly for the side dishes, due to a husband who does not believe a meal is complete unless there is a dead animal on his plate. The artichoke vinaigrette is indeed delicious. Other recipes that I turn to over and over are the green beans (or haricot verts) with slivered almonds and the shiitake mushrooms and snow peas (which takes about 10 seconds to make). I will definitely try the dishes recommended by the other readers as well.
Rating:
Summary: Great introductory cookbook for vegetarians and non-
Review: Ms.Lee's book captures the essence of eating for the new millenium--interesting, nutritious recipes that don't rely on meat for flavor. The range of recipes is broad and the dozen or so that I have tried have received rave reviews from both my catering clients and my family alike. There is something here for everyone!
Rating:
Summary: Vegetarian with Asian and Mediterrean influences
Review: Why the "Occasional" in the title? The author herself is not vegetarian, but she appreciates meatless dinners for both health and flavor reasons. She set about writing a cookbook that would introduce meat-eaters to more healthy alternatives and to provide satisfying recipes for vegetarians. This book is not meant to address the specific dietary needs of strict vegetarians, but then, most vegetarians already know how to eat healthfully. In any case, vegetarian and non-vegetarians alike will find much to satisfy their hunger within these pages. Some of these recipes are exceedingly simple, while others require more preparation time. Very few recipes take up more than a page of fairly large-font text. I love Fiery Black-Eyed Pea Salad, Pasta with Marsala and Wild Mushrooms, Curried Couscous with Vegetables and Chickpeas, and "Cream" of Carrot Soup, a dish with no dairy products but with a creamy texture. You'll find recipes for bruschetta, stuffed cherry tomatoes, and baked acorn squash - the type of foods you find in many a cookbook but never really consider their vegetarian nature. Some dishes I tried were too bland, but most turned out well. Desserts, of course, are easily vegetarian - who would think of putting meat in trifle as seen in an episode of "Friends? - but Lee has selected most of her desserts for their lower fat counts. Of course, calories are calories. Vegans will find several recipes that suit their needs, or which they can modify, but all in all might be disappointed with the limited number of recipes they can use. Other vegetarians and people who wish to limit their meat consumption should find this cookbook a real treat.
Rating:
Summary: Vegetarian with Asian and Mediterrean influences
Review: Why the "Occasional" in the title? The author herself is not vegetarian, but she appreciates meatless dinners for both health and flavor reasons. She set about writing a cookbook that would introduce meat-eaters to more healthy alternatives and to provide satisfying recipes for vegetarians. This book is not meant to address the specific dietary needs of strict vegetarians, but then, most vegetarians already know how to eat healthfully. In any case, vegetarian and non-vegetarians alike will find much to satisfy their hunger within these pages. Some of these recipes are exceedingly simple, while others require more preparation time. Very few recipes take up more than a page of fairly large-font text. I love Fiery Black-Eyed Pea Salad, Pasta with Marsala and Wild Mushrooms, Curried Couscous with Vegetables and Chickpeas, and "Cream" of Carrot Soup, a dish with no dairy products but with a creamy texture. You'll find recipes for bruschetta, stuffed cherry tomatoes, and baked acorn squash - the type of foods you find in many a cookbook but never really consider their vegetarian nature. Some dishes I tried were too bland, but most turned out well. Desserts, of course, are easily vegetarian - who would think of putting meat in trifle as seen in an episode of "Friends? - but Lee has selected most of her desserts for their lower fat counts. Of course, calories are calories. Vegans will find several recipes that suit their needs, or which they can modify, but all in all might be disappointed with the limited number of recipes they can use. Other vegetarians and people who wish to limit their meat consumption should find this cookbook a real treat.
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