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Good Housekeeping Family Vegetarian Cooking : 225 Recipes Everyone Will Love
by Rosemary Ellis


Overview - A vegetarian cookbook everyone in the family can love

From the most trusted name in America comes an all-purpose vegetarian cookbook for families looking to change their diet, in need of midweek meatless alternatives, or dealing with the demands of one vegetarian in the household.
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More About Good Housekeeping Family Vegetarian Cooking by Rosemary Ellis
 
 
 
Overview
A vegetarian cookbook everyone in the family can love

From the most trusted name in America comes an all-purpose vegetarian cookbook for families looking to change their diet, in need of midweek meatless alternatives, or dealing with the demands of one vegetarian in the household.

There's hearty fare for breakfast and brunch (so no one will miss the bacon and sausage ); a chapter stuffed with tasty cold-cut-free wraps and sandwiches; and a wealth of dinner choices from soups and stews to chilis, stir-fries, sautes, casseroles and more. A special bonus: The last chapter is especially tailored to families with one vegetarian member in the midst of meat eaters; these recipes yield both meatless and meat-filled portions with little extra fuss.

Chock-full of fresh vegetable goodness, these 225 dishes are guaranteed to satisfy vegetarians and non-vegetarians alike.


 
Details
  • ISBN-13: 9781588167927
  • ISBN-10: 1588167925
  • Publisher: Hearst Books
  • Publish Date: June 2010
  • Page Count: 287
  • Dimensions: 9.52 x 7.72 x 1.03 inches
  • Shipping Weight: 2.31 pounds


Related Categories

Books > Cooking > Vegetarian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2010-05-17
  • Reviewer: Staff

Featuring 225 simple recipes for everything from breakfast to dessert, this volume makes it easy for would-be vegetarians to try meat-free eating, occasionally or every day. There are plenty of approachable dishes for the I-don’t-do-tofu crowd: three-cheese lasagna rolls; macaroni and cheese deluxe; spaghetti with pesto and tomato and mozzarella salad. "The Flexible Vegetarian" chapter describes how to make recipes such as Chinese orange stir-fry and fried rice with and without meat. (Oddly, these recipes--which have seafood and meat as options on the ingredient lists--are often labeled with a V for vegan.) Most desserts are vegetarian; the "Sweet & Fruity Desserts" chapter offers a handful of vegan recipes, including vegan chocolate chip–walnut brownies and deep chocolate vegan cupcakes, which improve the chapter’s usefulness. A foreword by Good Housekeeping’s food director implies that the recipes to follow are for "delicious healthful meals," but simply omitting meat doesn’t make food healthy. A nacho casserole, for example, calls for a can of condensed cheddar cheese soup, a bag of tortilla chips, and a can of refried beans. Readers who want to follow a vegetarian diet for health reasons should choose recipes from this book carefully. (June)

 
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