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Still Life with Menu Cookbook: Fifty New Meatless Menus with Original Art Paperback – Dec 1988

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Product details

  • Paperback: 304 pages
  • Publisher: Ten Speed Press; First Printing edition (Dec. 1988)
  • Language: English
  • ISBN-10: 0898152364
  • ISBN-13: 978-0898152364
  • Product Dimensions: 21.7 x 2.3 x 28 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 1,940,283 in Books (See Top 100 in Books)

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Product Description


More than thirty-two menus for gourmet vegetarian dining feature recipes that are lower in fat and easier to follow. --This text refers to an out of print or unavailable edition of this title.

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First Sentence
The season for this menu ranges from late spring to midsummer, when the tail end of an early vegetable harvest and the beginning of plum season overlap. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Mrs. H. V. Minor VINE VOICE on 20 May 2004
Format: Paperback Verified Purchase
This book isn't just lovely to cook from, it is gorgeous to look at, too! Somehow, the recipes taste nicer because the paintings that illustrate them are so appealing. The recipes are vegetarian and are arranged as a series of menus, which takes all the worry out of planning a meal. All the menus with more than two dishes are preceded by an introduction that breaks down the meal preparation into tasks that can be done one, two and three days ahead. The dishes are exciting and unusual and are drawn from all over the world. Just a word of warning : if you use this book, you are liable to want to start painting too!
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1 of 1 people found the following review helpful By A Customer on 15 Mar. 2004
Format: Hardcover Verified Purchase
Mollie Katzen has provided another stunningly illustrated and creative vegetarian cookbook. Her instructions are clear and simple and her food combinations imaginative. Every page sparkles with her original artwork, as an added extra. This book is a good introduction to the new wave of vegetarian cooking that followed the heavy wholemeal pastry phase (which I also personally enjoyed). Enjoy!
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By Ada0674 on 10 Dec. 2010
Format: Paperback
I can't get enough of Mollie Katzen's recipes! I tried several of those in this book, and they turned out all very good, some of them quite delicious in fact. The concept of the book, a series of menus, does not work well for me as I almost always cook only simply for my little family, but I am sure it could be very useful to other people. What I like most about this type of cooking is that it's so homely and simple! But again, this is a personal opinion as I don't do fancy cooking. I would recommend any of Mollie's books to vegetarian and non-vegetarian cooks. They have totally shaped all my cooking over the years. There are no pictures in this book; this does not bother me, but I know some who are bothered by this. Also, there are a lot of recipes; this book can keep you entertain for a long, long time.
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Most Helpful Customer Reviews on (beta) 16 reviews
20 of 20 people found the following review helpful
Looking for something different to cook tonight? 1 April 2002
By Kristin L. Leydig - Published on
Format: Paperback
This is one of my favorite cookbooks. I'm a bit of a cookbook addict and tend to buy lots of them, then when I realize I never actually COOK anything out of a book, I get rid of it. This one, on the other hand, is off the shelf nearly every week, it's ripped, it's dirty, it has lots of food stains on it because I use it so often.
Some of the recipes are true breathtakers. The Thai appetizer is amazing. And the seeded tomato soup. Lots and lots of yummy things here. She has a whole section on "quick and easy." And I can always find something that I have the ingredients on hand for.
Mollie writes great introductions to the recipes, so you always know what you're getting into with each one.
24 of 26 people found the following review helpful
An excellent gourmet vegetarian cookbook 11 Jun. 2001
By Elizabeth - Published on
Format: Paperback
Just shy of 400 pages this is a gem of a cook book.What I appreciate about the book is it is laid out as meals. Of course you can make one item or all or mix and match and combine with family favorites you already have.
On page 17 the author has a "How To Use This Book" section where she reminds the reader that sometimes it is when we do not follow a recipe so closely that we learn to love cooking.
Now I will probably sound a tad snobbish so forgive me , but I think this is a cookbook that will appeal to people who are well traveled, very curious about food, willing to try new things and probably educated and upscale. I say this because the person who likes what is called "All American" meat and potato and high fat and unhealthy food will probably be lost here.
We live in California where we have a year round bounty of the best fruits and vegetables so this is an easy to use book as far as ingredients go. And we loved the Roasted Red Peppers with Garlic and Lime on page 56, the Strawberry Meringue Pie on page 85 the Chinese Vegetable Soup on page 89 the Greek Stuffed Eggplant with Bechamel Sauce on page 151 the Southwest Salad with Black Beans and Corn on page 178 the Yellow Split Pea Dal on page 191 oh and the Spinach Roll Ups with Lime Chutney. We love Indian food!!
My husband would live in Tuscany if he had his way I would choose the south east area of rural France, so he loved the Linguine with Quick Tuscan Tomato Sauce on page 239 and the Pasta with Marinated Vegetables like roasted peppers, artichoke hearts tomato mushroom and olives. Not canned olives but the luscious oil cured type you find in Italy and Greece.
On page 331 she has Week-Long Menu Planning Guide where she lays out everything you will need to aquaria as well as some encouraging words about how to combine and end up with great leftovers. And like all her wonderful books she did all the paintings. The recipes are easy to follow as well.
15 of 16 people found the following review helpful
A cookbook I often go back to! 3 Oct. 1997
By - Published on
Format: Paperback
From the gorgeous drawings to the variety of recipes/menus, Still Life remains one of my favorites out of my many cookbooks! The two recipes that I get asked to make over and over again are the Sczechwan Green Beans and Mrs. Buershaper's Molasses Cookies. Mollie Katzen continues to put her emphasis on freshness, color and variety. I highly recommend it to vegetarians and non-vegetarians alike!
7 of 7 people found the following review helpful
I will make me a better cook 1 July 1996
By A Customer - Published on
Format: Hardcover
Mollie Katzen's newest (to me) "Still Life With
Menu Cookbook" is such a read. I have used over
ten of the recipes since I received it for Father's Day.
Her Moosewood Cookbook and The Enchanted Broccoli Forest
are chock full of recipes but this one gives us menus.
This guy has never been all together on recipes
and less so on table setting. This will give me a leg up.
6 of 6 people found the following review helpful
Convenient for entertaining, some great recipes 11 Jan. 2001
By Joanna Daneman - Published on
Format: Paperback
This book is really handy for entertaining, as it's in menu format. So if you are stuck for ideas for a party, you have a list of recipes that the author thinks would compliment each other.

The menus are interesting, seasonally appropriate and well-balanced. If you don't choose to do a full menu, there are a lot of good recipes to choose from. My mom often bakes the "rich baguette", a milk-based bread dough. I make the Golden Pear soup but substitute squash for the yams. There are also recipes for everyday cooking such as stir fries and variants on pasta and ramen. A note on that; instant soup ramen is really not a good food product--the noodles are fried to make them quick cooking and the soup base is just a lot of salt and MSG. And this book, though it's vegetarian, is not vegan. That's because this book was originally published in 1988. There are many things in here that would not pass muster anymore in vegetarian communities. And the sweets are very sweet. The empanadas are essentially a water-flour noodle dough. Typically, an empanada would have lard or shortening in the dough. Some people use wonton wrappers. I would not use this dough recipe.

It's hard to pick my favorite recipe from the book (pear soup? rich baguette? Lentil chili? Chocolate eclipse?) Not all the recipes are winners, but there are enough of them to make this a favorite cookbook. The illustrations are pleasing if you like oil pastels. No photos for those who work off pictures.
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