- Hardcover: 176 pages
- Publisher: Arcade; 1st U.S. Ed edition (1 Jan 1980)
- Language English
- ISBN-10: 1559700971
- ISBN-13: 978-1559700979
- Product Dimensions: 24.6 x 19.3 x 2 cm
- Average Customer Review: 1.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
647,600 in Books (See Top 100 in Books)
- #11 in Books > Food & Drink > Food Writers > Linda McCartney
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Product Description
Product Description
A collection of some 200 easy-to-make and economical meat-free recipes, with information on cooking techniques, kitchen equipment, vegetables, fruit, herbs, spices and healthy eating guidelines.
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Customer Reviews
Most Helpful Customer Reviews
4 of 8 people found the following review helpful
Format:Hardcover
I wouldn't buy this book if, like me, you like to cook pretty much from scratch, for example when I look up a recipe for vegetarian sausage rolls I don't expect to read I need a packet of puff pastry and a packet of vegetarian sausages. I don't need a book to tell me I can make a veggie shepherds pie with TVP, I am already aware of this. I wanted a book to fill me with inspiration and give me great ideas, this book fell far short of that - it won't be added to my collection of books, it's more likely to find itself at the back of some forgotten cupboard.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
19 reviews
28 of 28 people found the following review helpful
Truly wonderful cookbook!
27 Feb 2002
Format:Paperback
I picked this up on a whim and I'm glad I did. It is written in a very comfortable, casual style and makes you feel as if Linda is really sharing her family recipes. The recipes themselves are unpretentious, and tasty! (I highly recommend the Shepherd's Pie!) The book is written from a lacto-ovo veg perspective, and uses a lot of meat substitutes. Mainstream families would easily be able to incorporate these into a "less meat" lifestyle, or transitioning into vegetarianism. One note, it has a very "British" feel, so you have to keep in mind that "vegetarian mince" is hamburger substitute, etc, other British terms. Also, since she DOES use a lot of meat substitutes, you have to keep an eye on whether she is using TVP, frozen vegetarian ground beef, etc., and also the proportions of the frozen/dried meat analogs. But don't let this put you off. It is easy to catch on. The photos are lovely and mouth watering, too. It is such a great book, and makes me sad that Linda left us so early in her life. May she rest in peace.
26 of 26 people found the following review helpful
Review of Linda's first cookbook
31 Jan 2000
Format:Paperback
This is one of my favorite cookbooks. I bought the hardback when it first came out and am now getting the softback. There's a substantial (30 page) fruit, veggie, grain, bean, nut and herb description/ how-to-select guide in the beginning. Also some very interesting info and graphs on why `going veggie' can be healthier for the individual and the planet. There aren't as many vegan dishes as in her 2 more recent books and although a number of recipes rely on heavier dairy products, I take that as being part of a `hearty' British love for things like creamed soups. :) The recipes you do find generally don't require special trips to the store or refined cooking skills. Since it has a wide selection of main courses (from the standard rice + beans and lasagnas, more exotic meatless loafs) I'd say it's a good place for omnivores to start trying vegetarian. My favorites are the quiche, cheese soufflé and those great eggplant dishes. Wonderful photography (actually makes you want to *eat* the food)!
19 of 19 people found the following review helpful
The best cook book
28 Aug 2000
Format:Paperback
I picked this book up more than 7 years ago. I have used it more than any book in my collection. It is friendly to the budget and beginner cook. The Burgers Bourguignonne, Pea Soup, and Lentil Soup are all fantastic. The pictures are enough to make your mouth water and draw you right back when you make your grocery list. I am in love with this book, and wouldn't know what to do with out it. Thank you Linda. I wish I could tell you how much I love these recipes.
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