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Vegetarian Cooking for Dummies (For Dummies)by Suzanne Havala
Synopses & Reviews
If you thought you had to be a nutritionist to figure out a vegetarian diet, it’s actually a lot simpler than you think. Eating vegetarian, in addition to being healthy and delicious, is just plain fun. Discovering new and exotic vegetables like celeriac or kohlrabi will widen your palate as well as your sense of adventure in the kitchen. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. And, most important of all, eating a plateful of vegetarian lasagna or pasta primavera, or any other scrumptious dish prepared vegetarian style will let you indulge—without guilt!
With Vegetarian Cooking For Dummies, you’ll get the skinny on just what lacto-ovo, lacto, and just plain vegan diets are all about and how to create nutritious meals from the rich cornucopia of whole grains, legumes, vegetables, fruits, nuts and seeds, and dairy and egg substitutes that are the staple of the vegetarian menu. You’ll also find out:
Not only will you become fully acquainted with the new and delicious world of meat replacements (like tofu, tempeh, seitan, textured vegetable protein, veggie burgers and franks) and egg, dairy, yogurt and cheese substitutes, you’ll see how truly simple and enjoyable cooking vegetarian can be. With over delicious 100 recipes, you’ll find yourself choosing among such soon-to-be favorites as:
This is the fun and easy cookbook for new vegetarians and non-vegetarians looking to cook healthful, delicious, meat-free meals. Includes 100 recipes, plus how to adapt non-vegetarian recipes, nutrition myths and realities, and tips for cooking for vegetarian and non-vegetarian families.
"What's for dinner? If going meatless, the answer is Plenty! with this terrific book." Laurel Robertson, author, Laurel's Kitchen cookbooks
Includes 100 foolproof recipes, with nutrition information
The fun and easy way to cook tasty, healthy vegetarian food! You may want to cook vegetarian foods for good health or for ethical reasons, but the best reason is that vegetarian foods taste delicious! Find out how to make satisfying, flavorful meals without meat — or dairy products and eggs if you choose — and dig into tempting dishes like Fresh Avocado and Lime Dip, Pasta Primavera, Vegetarian Chili with Cashews, and Decadent Chocolate Tofu Cheesecake (you'll love it!).
Discover how to: Cook to improve your health Enjoy a world of new foods Maintain good nutrition Please meat-eaters with vegetarian meals Make favorite recipes meatless
Get smart! www.dummies.com
About the Author
Suzanne Havala, M.S., R.D., is a nationally known expert on food and nutrition. Author of seven books, including Being Vegetarian For Dummies, her advice has been shared in Parade, Self, The New York Times, and many other publications.
Table of Contents
PART I: A Whirlwind Guide to Vegetarian Basics.
Chapter 1: What Vegetarianism Is.
Chapter 2: Nutrition Myths and Realities.
Chapter 3: Moving to Meat-Free.
Chapter 4: Planning Vegetarian Meals.
PART II: Your Vegetarian Kitchen.
Chapter 5: Common Vegetarian Ingredients.
Chapter 6: Stocking Your Vegetarian Pantry.
PART III: Tools and Techniques.
Chapter 7: Tools of the Trade.
Chapter 8: Vegetarian Cooking Basics.
Chapter 9: Adapting Recipes.
PART IV: The Recipes.
Chapter 10: Beverage Basics.
Chapter 11: Rise and Shine, It's Breakfast Time!
Chapter 12: Delicious Dips and Spreads.
Chapter 13: Soups for All Seasons.
Chapter 14: Simply Scrumptious Salads.
Chapter 15: Entrees for Everyone.
Chapter 16: Side Dish Spectaculars.
Chapter 17: A Bounty of Breads and Rolls.
Chapter 18: Desserts.
Chapter 19: Hooray for Holidays!
Chapter 20: Menus Made Easy.
PART V: The Part of Tens.
Chapter 21: Ten Reasons to Cook Vegetarian.
Chapter 22: Ten Practical Vegetarian Cookbooks.
Chapter 23: Ten Helpful Web Sites to Check Out.
Chapter 24: Ten Online Sources of Ingredients.
Appendix: Metric Conversion Guide.
Book Registration Information.
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