New Vegetarian Cuisine

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May 05 2008

Published by babette at 1:01 pm under Books Edit This

New Vegetarian Cuisine by Linda Rosensweig and the food editors of Prevention magazine is a fantastic first cookbook for a new vegetarian. It offers simple, delicious recipes with common ingredients that don’t rely too heavily on meat analogs, fatty cheeses, or eggs.

The beginning of the book gives a quick introduction to what vegetarianism is, briefly discusses the health benefits of a properly balanced vegetarian diet, and debunks a few myths about the subject.

The recipes are then divided into nine sections that pretty much cover it all: Pasta Galore, The Wide World of Grains, Luscious Legumes, Hearty Soups, Substantial Salads, Basic Breakfasts, The Weekday Cook, Entertaining in Style, and Cooking for Two (or Just You). New Vegetarian Cuisine also includes a section which plans out a month’s worth of vegetarian meals, consisting of breakfast, lunch, dinner, and a snack.

This is truly a great book to help any new vegetarian begin his or her diet simply, healthfully, and without being overbearing or intimidating. A note of caution, however: While this book doesn’t rely heavily of dairy and eggs, many of the recipes do include small amounts of low-fat dairy products. If you are vegan, you may need to substitute or omit a few ingredients. Also, a few recipes call for Worcestershire sauce, which is made with anchovies. Strict vegetarians and vegans will want to omit or substitute this as well.