A must own book for vegetarians and gourmands alike

books:


	• The Tao of Cooking: An International Vegetarian Cookbook Salley Pasley Ten Speed Pr, 1982 - 240 pages average customer review:based on 4 reviews view larger image
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Absolutely the best

Other than Crescent Dragonwagon's work, this is undoubtedly among the best vegetarian cookbooks ever produced, and a must-have.

As a kid, I was fortunate enough to be able to eat at the Tao and occasionally get my hands on a piece of cake from Rudi's... Fortunately, they live on in any kitchen with this cookbook and an even moderately competent cook. :-)

Wonderful, overlooked classic

This fabulous vegetarian cookbook has, unfortunately, been overshadowed by better known ones coming out of Moosewood, Greens, etc., but anyone who loves food, vegetarian or not, will probably adore this book. It's absolutely terrific. Unlike a lot a vegetarian recipes, these are very finely tuned, even subtle. They aren't the easiest meals to put together, but the work is well worth it. The recipes are constructed with a wonderful eye to fresh ingredients complexly combined, and it covers everything from breakfast to desserts. The cornmeal pancakes remain the best I've ever had; salads are excellent; and the soups just as good. I really love this book and would never be without it.

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I love this cookbook

This is a wonderful vegetarian cookbook. The recipes are pretty simple and easy to follow, but absolutely delicious and mostly call for fairly ordinary ingredients. The recipes are also reasonable -- you don't need to devote a whole day to cooking a tasty meal without meat. I have had and loved this book for about 10 years now, and it's so splattered and worn that I've decided I need a new copy. This is one of my favorite cookbooks ever.

A must own book for vegetarians and gourmands alike

I have had to buy this book three times - it gets worn out quickly because out of all the cookbooks I own (and I do have a lot), this one gets the MOST use. There is a marvelous variety of recipes - everything from pastas, soups and salads to ethnic fare such as Mexican and Japanese.

I especially like the soup recipes - often you'll find a pot boiling in my house. And usually, the recipe will come from Tao of Cooking. The Cuban Black Bean Soup is divine! You'll also enjoy the Split Pea, Lentil, Czechoslovakian Mushroom and the Barley Mushroom Soups as well.

I feel that the Tao of Cooking exposes even an experienced cook to a variety of interesting food. This book taught me how to make gnocchi, chocolate babka and ratatouille as well as other yummy things. I often feel that this book never got the attention that it deserved - it seems as if other vegetarian books got a lot more praise. Which is a tragedy, since this is the only vegetarian book that I feel is not only without gimmicks but is truly full of life. Not redundant at all like some of the others out there.

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Taking full advantage of a rich variety of fresh ingredients, The Tao of Cooking offers the adventurous cook a chance to experiment with 300 meatless recipes from around the world. Divided into 12 chapters, the book includes recipes for entrees, breakfasts, soups, appetizers, side dishes, and pasta and more than 50 recipes for breads and desserts. Menus for complete meals, a glossary of ingredients, and a thorough index contribute to making it one of the most useful and joyful treasures on your cookbook shelf. These superb recipes and menus are from the legendary Tao Restaurant which was operated by the Rudrananda Ashram in Bloomington, Indiana. A vegetarian favorite!

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