- Paperback: 192 pages
- Publisher: Simon and Schuster; 1st Simon & Schuster Trade Pbk. Ed edition (19 July 2004)
- Language English
- ISBN-10: 0743262697
- ISBN-13: 978-0743262699
- Product Dimensions: 27.7 x 21.7 x 1.4 cm
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Amazon Bestsellers Rank:
447,262 in Books (See Top 100 in Books)
- #34 in Books > Food & Drink > Food Writers > Rose Elliot
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More About the Author
Product Description
Product Description
Rose Elliot, one of the world's most popular and influential vegetarian cooks and cookbook authors, is known for her practical, easy-to-prepare, and innovative recipes. In this new collection, Elliot presents more than 120 of her favorite vegetarian and vegan dishes.
Drawing on cuisines from around the globe, Elliot combines an abundance of vegetables with fresh herbs, savory spices, beans, grains, and soy products to produce delicious, healthful, energizing dishes that rely on easy-to-follow techniques and exciting flavors. Family-pleasers like Noodles with Peanut and Ginger Sauce, Best-ever Chili, or Quick Broiled Mediterranean Vegetables accompanied by Light and Creamy Hummus make weekday meals a snap, while Mushroom Pate en Croute, Red Onion and Goat Cheese Flan, or Broiled Vegetable Lasagna would be at home at the most sophisticated dinner party. Looking for something lighter? Try the summery Bean Salad Nicoise or Griddled Tofu with Chili Peppers, Bok Choy, and Ginger. And if you're in the mood for a sweet finish to your meal, look no further than luscious Honey and Cinnamon-roasted Figs, intensely flavored Lemon Cake, or dense and gooey Chocolate Mousse Cake.
Elliot provides menu plans for quick after-work meals, dinner parties, and seasonal celebrations, as well as information on healthy vegetarian living, losing weight, and creating balanced meals for your children.
Beautifully illustrated with over 50 stunning color photographs of recipes and ingredients, "New Vegetarian Cooking" will inspire and delight vegetarians, vegans, and anyone who wants to cook a vegetarian meal for themselves, family, or friends.
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3 reviews
6 of 6 people found the following review helpful
Great veggie cookbook
10 Feb 2009
Format:Paperback
I've had this cookbook for a while now and have managed to make tons of the recipes, there are always more I want to try.
Some have become favorites, I often get asked for the recipe of a dish from this book that I bring to a potluck, and I have generally had great results with the recipes I've tried.
There have been a few recipes that did not turn out so well. The Thai Bean Cakes turned out being kind of like home made falafel gone wrong. They just fell apart and didn't taste that great. The sauce was time consuming to make and not too delicious.
The downside in general would be that her time estimates are a bit off, sometimes it takes hours to make a dish, others are quick (especially once you get the hang of it).
All in all I totally recommend it. It's my favorite of the 5 or so veg cookbooks I have and it had some unique, delicious, and beautiful dishes. If I'm trying to cook to impress for parties, etc. I almost always turn to this book, though there are some dishes that are easy and quick enough to be regular dinner staples too.
Fav dishes from it include: chickpea flour cakes w/ fresh salsa, niçoise salad, and mushroom & nut pate en croute
Some have become favorites, I often get asked for the recipe of a dish from this book that I bring to a potluck, and I have generally had great results with the recipes I've tried.
There have been a few recipes that did not turn out so well. The Thai Bean Cakes turned out being kind of like home made falafel gone wrong. They just fell apart and didn't taste that great. The sauce was time consuming to make and not too delicious.
The downside in general would be that her time estimates are a bit off, sometimes it takes hours to make a dish, others are quick (especially once you get the hang of it).
All in all I totally recommend it. It's my favorite of the 5 or so veg cookbooks I have and it had some unique, delicious, and beautiful dishes. If I'm trying to cook to impress for parties, etc. I almost always turn to this book, though there are some dishes that are easy and quick enough to be regular dinner staples too.
Fav dishes from it include: chickpea flour cakes w/ fresh salsa, niçoise salad, and mushroom & nut pate en croute
1 of 1 people found the following review helpful
The Greatest Cookbook...seriously!
28 Mar 2010
Format:Paperback|Amazon Verified Purchase
These recipes are fantastic and easy. I've made so many of them after work for dinner that night. Especially great are the golden lentil soup and the black bean recipe. Delish!
5 of 7 people found the following review helpful
Great photographs -- not-so-great directions
1 Jan 2009
Format:Paperback|Amazon Verified Purchase
Rose Elliot has a great photographer. The dishes photographed in this book, and there are lots of great photos, have none of that mushy brownish look of much vegetarian fare. They look and sound really appetizing -- brilliant, as the Brits say -- which is why I bought the book.
A quick glance through the book was promising. Lots of great ideas for combining flavors and ingredients.
BUT Elliot's directions turn out to be somewhat peculiar.
One instance: she consistently directs you to use two and a half cups of water to a cup of rice (or any other grain), where one and a half cups is more than enough. She must like her rice really really mushy.
Another instance: she tends to get, let's say, over-enthusiastic about throwing in lots of ingredients. There's something of the adolescent idea that the more good things you stick in there, the better it will be. As any good cook can tell you, this ain't necessarily so. The results look nothing like the photos, which are paragons of elegant restraint.
So if you use Elliot, be ready to adapt her recipes. I've made five dishes so far, each time noting the changes I'll have to make if I make them again. This is a pity: it would have saved a lot of time and avoided disappointment if someone (the author? the editor?) had test-cooked everything before going to print.
A quick glance through the book was promising. Lots of great ideas for combining flavors and ingredients.
BUT Elliot's directions turn out to be somewhat peculiar.
One instance: she consistently directs you to use two and a half cups of water to a cup of rice (or any other grain), where one and a half cups is more than enough. She must like her rice really really mushy.
Another instance: she tends to get, let's say, over-enthusiastic about throwing in lots of ingredients. There's something of the adolescent idea that the more good things you stick in there, the better it will be. As any good cook can tell you, this ain't necessarily so. The results look nothing like the photos, which are paragons of elegant restraint.
So if you use Elliot, be ready to adapt her recipes. I've made five dishes so far, each time noting the changes I'll have to make if I make them again. This is a pity: it would have saved a lot of time and avoided disappointment if someone (the author? the editor?) had test-cooked everything before going to print.
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