A GUIDE FOR LEGUME LOVERS

books:


	• Almost Vegetarian : A Primer for Cooks Who Are Eating Vegetarian Most of the Time, Chicken & FishSome of the ... DIANA SHAW Three Rivers Press, 1994 - 256 pages average customer review:based on 16 reviews view larger image
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A GUIDE FOR LEGUME LOVERS

Here's a guide for the increasing numbers who are opting to be vegetarians - most of the time.

Many of the recipes that call for fish or poultry can be prepared with legumes instead. And, these dishes are not bland but tasty as well as nourishing.

Included is a Fresh Vegetable Directory, containing descriptions of vegetables and how to select them in the market. You'll never confuse scallions and shallots again!

Kind of iffy

I do not own this book, but I did look through each chapter when I found it in the store. I have to say I was slightly disapointed. The meals looked like they'd be nice, but several of the ingredients I did not find to be college student friendly, whether i was due to price or just availability. They also seemed to take up a lot of time, which unfortunately won't work for everyone either. So while I am sure this book would be great for someone with a steadier schedual and time to prepare a nice meal, I don't think it would work out for someone who spends a lot of time running about.

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Vegetarian Dining

I borrowed this book from my son at Christmas and was so pleased with the recipes and helping comments about eating vegetarian or almost vegetarian, that I bought it for myself. I have tried some of the recipes and they are very good. I recommend this book to anyone looking to eat light.

Ok, but needs work...

I have now made several of the recipes in this book, and have found many of them to be lacking in some way. Most take WAY more prep time than is quoted. Many of the recipes end up bland tasting. I've taken to having my mother, who is a great cook, review the recipes and give me spicing hints. Also, I'd like to echo the person who said the recipes lack liquid. The Minestrone Soup turned out like a stew; hardly any broth. The Chicken and Lentil Stew had NO liquid. Beware: if you make the Stuffed Grape Leaves, you'll need double the amount of leaves quoted to use all your stuffing.

On the plus side, some of the recipes turned out great and very tasty. The Pumpkin Risotto was excellent and the Chicken and Lentil Stew was tasty even though it wasn't really a stew. I love all the cooking definitions and the vegetable guide. Those were really useful.

Overall, don't make these recipes for the first time to impress someone. The recipes are great bases, but you'll need to make it more than once to figure out what to add and do differently. Don't buy this if you don't know how to adjust recipes. The guides and tips throughout the book were very helpful to a relative newbie in the kitchen like me.

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Not Just Recipes

I love this primer. It is more than just a book of recipes. It has directories of vegetables and fruits along with their peak season, storage method and life, as well as suggestions on how to showcase and cook them. There is also information on types of beans, rice, vingegars and oils. I've never liked to cook nor properly learned how. This book will make a handy reference. Oh yes, and the recipes are great!

reviews: page 1, 2, 3, 4

A spirited, reliable, nondogmatic primer with more than 130 recipes for the ever-growing number of people who are eating and cooking semi-vegetarian fare. Offers everything from Chunky Lentil Soup with Parmesan to Peach Scone Cake--all served with an abundance of practical information and advice.

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