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Meat Lover's Meatless Celebration Paperback – 23 Oct 2012

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San Diego Magazine, November 2012"A meat eater herself, O'Donnell specializes in vegetarian dishes that promise you won't miss the meat. Say good-bye to the bland and dry Tofurky!" Tucson Citizen, 10/26/12"Think of tasty holiday recipes without the daunting challenge of whipping up a tofu turkey for Thanksgiving...This is a fun cookbook and the recipes and menu ideas are fresh and innovative. I highly recommend this collection." Portland Oregonian, 11/6/12"From Black-Eyed Pea Paella on New Year's Day to Chicpea Crepes on Mother's Day, she's got all the food-centric celebrations covered with dishes that emphasize delicious flavors first, with their meatlessness being a secondary focus." Seattle Weekly, 11/9/12"The instructions are written more conversationally than some other cookbooks, peppered throughout with visual clues or other steps that make it feel like O'Donnel is in the kitchen with you, coaching you throughout the process. Whether you're cooking meatless everyday or just some days, there's no better coach to have on our team." Energy Times, 11/14/12"Food journalist Kim O'Donnel's comprehensive approach to holiday cooking allows even the most dedicated carnivore to enjoy a meatless holiday without feeling deprived." Washington Post, 12/5/12: "Top Cookbooks of 2012" Portland Book Review, December-February 2012"[A] superb vegetarian cookbook with excellent original and unusual recipes. Both the text and recipe writing are also superb. The recipes' head notes are fun to read and informative. The directions are outstanding and easy to follow...Many beautiful full-page photographs enliven this medium-format trade paperback...This book is a good addition to one's book shelf." Alaskan Airlines Magazine, April 2013 "With intriguing entries such as Spring Forward Soup with potatoes and leeks, you likely won't miss the meat."

About the Author

Kim O'Donnel, author of The Meat Lover's Meatless Cookbook, is a trained chef, nationally recognized online food personality and longtime journalist. She's a graduate of the Institute of Culinary Education and The University of Pennsylvania. She writes a weekly column for USA Today. Formerly of The Washington Post she has also written for Real Simple, Huffington Post,, True/Slant and Kim is a regular contributor to Culinate, where she hosts a weekly cooking chat. Kim is the founder of Canning Across America, a collective dedicated to the revival of preserving food. Her latest project is Family Kitchen, a twice-monthly column that appears alternating Wednesdays in USA Today. Kim was a 2009 Duncan Eat-Write fellow at The Writer's Colony at Dairy Hollow in Eureka Springs, Arkansas. She is a member of the International Association for Culinary Professionals and she sits on the James Beard Journalism Awards committee.

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10 of 11 people found the following review helpful
The perfect book for anyone who's on the vegetarian fence 13 Dec. 2012
By Gettysburg725 - Published on
Format: Paperback
As free-reange livestock farmers, we're probably the most unlikely of endorsers for a vegetarian cookbook! But that's exactly the point: this book is different. More of a 'celebration' than a substitute, the pages are filled with unique recipes that bridge the gap between going totally meat-free and still maintaining that elusive 'umami' feeling (the unique sensory experience best described as 'meatiness). Even though meat (100% grass-fed) is a big part of our diet, O'Donnel's recipes allow creative experiment with vegetarian dishes without feeling like we've 'missed' anything at the end of the meal. Kudos to the author for putting this book together!
5 of 6 people found the following review helpful
Fantastic Cookbook for Vegetarians and Meat-Lovers Alike 6 Mar. 2013
By Laura - Published on
Format: Paperback
I'll state right off the bat: I was raised in a very "meat and potatoes" family and love pretty much any cut and kind of meat. However, I also recognize that a meat-centric diet just isn't very healthy. Moving to a diet centered on fruits, vegetables, non-meat proteins, and whole grains is a smart, healthy choice. I still love meat -- I just eat it in moderation (perhaps two times per week).

Enter Kim O'Donnel. Unlike some other vegetarian cookbooks, this one recognizes that meatless food can -- and should! -- be just as hearty and tasty as meat-centric dishes. Kim states that she always prioritizes deliciousness over meatlessness; if it doesn't taste good, you won't find a recipe for it here.

The book is divided by season, and each section contains meal plans centering on a particular holiday or celebration (Thanksgiving, Election Day, St. Patrick's Day, Diwali, Fourth of July, etc.). I love cookbooks that divide recipes by season, which makes it easier to find a great dish that allows me to buy locally sourced, seasonal produce. Those who prefer traditional cookbook divisions (appetizers, soups, entrees, etc.) may be thrown by this set-up, but I think it makes intuitive sense for this book.

This cookbook also contains a helpful section in key ingredients. These feature both familiar and unfamiliar ingredients, as well as notes on the best brands to look for.

Now for the recipes. I have given a few a try thus far, and each has turned out exquisitely. The Delicata Boats with Red Rice Stuffing (from the Thanksgiving section) were flavorful and delicious. I also love the Sweet Potato Hummus recipe (I've made it twice thus far), and the Carrot-Fennel Soup is spot-on.

Overall, I highly recommend this book for anyone who loves hearty, flavorful meals. Whether you've been a vegetarian for years or are simply trying to incorporate more meatless dishes into your diet, this cookbook is sure to have something to pique your interest. Enjoy!
2 of 2 people found the following review helpful
Perfect recipes that work! 24 Dec. 2012
By Dr. Rita D. Jacobs - Published on
Format: Paperback Verified Purchase
Starting with her delicious Lentil Pate and Raw Kale Salad (one of my favorites) and moving on to Black-Eyed Pea Paella, all of the recipes are bursting with flavor. More importantly, for me and perhaps for many other busy cooks, the recipe directions are clear and very welcoming to seasoned and novice cooks alike. I can't wait to try some of the other recipes I have earmarked!
3 of 4 people found the following review helpful
Celebrating a Terrific Meatless Sequel! 13 Dec. 2012
By Jimmy Donuts - Published on
Format: Paperback
When I reviewed Kim O'Donnel's first meatless cookbook for carnivores, my family and I were just starting out Meatless Monday adventures. We took to Kim's recipes immediately, never once missing our meated plates. She left us full and flavorfully so - the whole bacon lovin', chicken eatin', burger cravin' family! I can offer no greater endorsement to say that two years later we still observe Meatless Monday and more and Kim's recipes are the most asked for and repeated all year long. So how happy am I that this next book is here? More of those amazing chick pea patties (that are the perfect burger substitute and this book has a whole patty party section including a Kentucky Fried Chickpea) and a lentil "meatball" that is now not just our favorite vegetarian ball but ranks right up there with the best meaty ones? Yes, please. I didn't even LIKE lentils until I made them and Kim's lentil paté. I passed on walnut brownies until her quinoa walnut ones passed my palate. Those are just our favorites from the first four or five we have tried. More to come. AND BEST OF ALL THESE RECIPES ARE MADE FOR A CROWD! Though I'm not sure I want to have to share except in reviews.
5 of 7 people found the following review helpful
Delicious recipes for celebrating with "mixed-diet" company 29 Dec. 2012
By Holden foodie - Published on
Format: Paperback
So happy to see some more yummy meatless recipes from Kim O'Donnel. Was a big fan of her first cookbook, and this new one does not disappoint. For those who did not like the layout of the first, there are some vast improvements in the layout and design of the recipes, with beautiful photographs throughout, in Meatless Celebrations. How can you NOT want to make the stuffed onions which appear on the gorgeous cover? I am not interested in becoming a vegetarian, but it's nice enjoying some meatless meals and having something to offer my vegetarian friends when they come for a celebratory meal. I particularly am fond of her term "mixed-diet company". I tried the chickpea "fries" with Finger-Licking BBQ sauce out of curiosity - who knew one could cook chickpea flour as you would polenta? Revelatory.
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