The book is not just for vegetarians (although they'll love it). It's for those of us who eat meat and fish but know that some of the most exciting tastes come from the foods we were brought up to think of as just side dishes. The first section contains 750 recipes arranged by vegetable origin, e.g., "New World" and "Mediterranean Basin." Kafka does not adhere to the strict definition of a vegetable, so tomatoes and mushrooms, for example, are included. Also, though her emphasis is on vegetables, many of the recipes-ranging from the unconventional (Avocado, Parsnip, Beet, and Sweet Pea Ice Cream) to the less innovative (Onion Soup)-call for meat, fowl, or fish. A "Basic Recipes and Techniques" section features recipes and hints for pie crusts, sauces, and quiches, while a 200-page "Cook's Guide" lists all the vegetables alphabetically and provides their botanical names, descriptions of different varieties, and hints on methods, preparation, yields, and equivalency.Read full review
I saw this cookbook in a Gourmet houseware shop and since I have been trying to include more vegetables in our weekly menus, I decide to buy it. I have several of Barbara Kafka's cookbooks and like them all. Many of her recipes are quite easy and are very good. I need good and different recipes of vegetables for the cooking classes that I give and there are an abundance in this book. I find that this cookbook is very readable and easy to follow. The only problem with the book is its size but if you want all her wonderful recipes then you will have to dismiss its size.
I checked this book out of my local library and browsed through. There were so many recipes that sounded so healthy and flavorful, I just knew I needed to add this one to my collection. I came to ebay to see if anyone had it for a reasonable price. There are so many recipes to choose from that inspire my family to eat more veggies now.
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