Joy of Cooking: All About Vegetarian | 
| Authors: Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker
Publisher: Scribner
Category: Book
Buy New: $16.75
New (3) Used (9) from $10.20
Avg. Customer Rating:  8 reviews
Sales Rank: 686526
Format: Bargain Price
Media: Hardcover
Number Of Items: 1
Pages: 128
ASIN: B0002Y0SII
Publication Date: October 25, 2000
Availability: Usually ships in 1-2 business days
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Amazon.com Review
Is it possible to improve upon perfection? Apparently, the answer is yes! Joy of Cooking reaches new heights with this series of illustrated volumes. 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. 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. Perusing its pages, however, used to be a very plain experience. Now it's just plain mouthwatering! The full-page photograph of the Grilled Eggplant and Roasted Red Pepper Panini dish--focaccia with tapenade and fresh mozzarella--is a showstopper and leaves nothing to the imagination. The big earthenware bowl of Winter Vegetable Couscous redefines comfort food. And the golden, crispy crust on the Persian Rice, made with basmati rice, saffron, onions, and dried apricots, will leave you breathless and starving. Somehow, we never noticed these gems buried deep in the big Joy. Mixed together in the vegetables section, we didn't realize until now how many of them are dishes that can stand alone as entrees. Joy has always been a good bet for kitchen novices, but these volumes go the extra step by illustrating the finished dish (always reassuring for a beginner) and suggesting many useful techniques, such as how to separate eggs, press tofu, and prepare artichokes. For those of us who already own a copy (or two) of the original tome, this adaptation is simply inspirational and a great addition to anyone's cookbook library. 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. --Leora Y. Bloom
Product Description
The book that taught America how to cook, now illustrated with glorious color photography ALL ABOUT VEGETARIAN COOKING A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. - Organized by subject, including stocks and soups, salads, beans and tofu, pasta and grains, and more
- More than 100 of Joy's recipes, including Grilled Ratatouille Salad, Tuscan-Style Stuffed Artichokes, and Winter Root Vegetable Braise
- Invaluable tips and techniques for buying, storing, and preparing vegetables
Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.All About Vegetarian Cooking upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Vegetarian Cooking is organized by ingredient and type of dish. Chapters include stocks and soups, salads, vegetables, beans and tofu, pastas and grains, and eggs, and incorporate more than 100 of Joy's bestloved vegetarian recipes, from Roasted Vegetable Lasagne to Greek Spinach and Cheese Pie. You'll also find information on nutrition for vegetarians, planning menus, and rules for serving sizes, as well as tips and techniques for buying, storing, and preparing fresh vegetables. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Vegetarian Cooking is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful. The Indispensable Kitchen Resource... All-New, All-Purpose, and now All-in-Color
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| Customer Reviews: Read 3 more reviews...
 A solid introduction to vegetarian cuisine September 1, 2008
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. The bonus here is the numerous photographs of prep and informative footnotes sprinkled throughout. For example, the soups chapter starts with the basics of making homemade stock. There are numerous delicious whole-grain recipes calling for wheat/rye/spelt berries mixed into hot and cold salads, grilled veggie sandwiches with homemade focaccia and tapenade, falafel, hummus, and baba ganoush, curries and Moroccan stews, pilafs and risottos, and a chapter devoted to eggs (frittatas, souffles, timbales).
In all honesty, I own over a dozen vegetarian cookbooks, and there's a lot of overlap with other volumes such as Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine and The Mediterranean Vegan Kitchen, but if you're new to vegetarian cuisine, this is a very serviceable introduction to some of the varied, tasty possibilities.
 Best Spanikopita February 25, 2008
This cookbook is worth it for the Spanikopita recipe alone-make it with fresh spinach and freeze the leftovers. Reheat at 350 for 20-30 minutes or so and it tastes almost as good as fresh. My copy accidentally ended up in the Goodwill pile and I miss it so much I am buying it again. Definitely a keeper.
Vegetarian Cooking August 28, 2007
I purchased this book for a relative and they seem very happy with the book.
Excellent addition to our cook books collection June 20, 2007
1 out of 1 found this review helpful
This is a very well-organized book, with simple, clear, specific directions on how to cook a variety of vegetarian dishes. It starts with the basics of cooking and goes on to describe how to make some tasty, good-looking dishes. Has lots of pictures.
We just got the book and finished browsing through it. My wife and I are vegetarians and cook a lot, and we can tell the recipes are good. We look forward to some delicious experimentation with the dishes described here.
Well worth the price.
 A great summary of the original January 10, 2007
4 out of 5 found this review helpful
I originally found the Joy of Cooking in the public library, took it home and even though it wasn't specifically vegetarian I found most part of the book helpful as it gives detailed descriptions on how to properly cook almost everything. When I saw the vegetables section available on it's own I had to purchase it.
I'm quite satisfied with this book, especially since it has photos. It's not as detailed as the original, but I still like the simplicity of the recipes and the writing style. Even though I've been vegetarian for some years now it's great to have a reference book that gives instructions on how to properly do things, such as roasting your own capsicum or making your own tomato sauce.
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