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Vegetarian Cooking Without: Recipes free from added gluten, sugar, yeast, dairy products, meat, fish, saturated fat Paperback – 15 May 2000

74 customer reviews

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Product details

  • Paperback: 224 pages
  • Publisher: Thorsons (15 May 2000)
  • Language: English
  • ISBN-10: 0722538979
  • ISBN-13: 978-0722538975
  • Product Dimensions: 15.8 x 1.5 x 21.6 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (74 customer reviews)
  • Amazon Bestsellers Rank: 7,770 in Books (See Top 100 in Books)

More About the Author

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Product Description

From the Back Cover

'Cooking Without' is not only a collection of delicious and simple recipes but is also a book about health: how to gain it and how best to keep it. By giving the body a sufficient amount of the nutrients it needs, it has the best opportunity to heal itself and stay well.

The recipes in 'Cooking Without' obtain their flavour from ingredients which are health promoting rather than from high levels of slat, fat or sugar. Ingredients such as wheat, dairy products and yeast, which cause many individuals to have health problems, have also been excluded. These foods, which are often linked to health disorders such as candida and irritable bowel syndrome, can also be an underlying factor in more serious health problems.

The book encourages you to build health by eating enough of the right kind of food at regular intervals. The result is a way eating that encourages the body to produce extra energy which can then be used for elimination, healing and weight control.

About the Author

Barbara Cousins is a qualified nutritional therapist. Cooking Without was first a self-published book, written primarily for the author’s clients. Then word spread and she sold over 11,000 herself before Thorsons published.


Customer Reviews

4.3 out of 5 stars

Most Helpful Customer Reviews

76 of 76 people found the following review helpful By A Customer on 7 Oct. 2000
Format: Paperback Verified Purchase
I bought this book in May and it is now my 'bible'. I'm allergic to gluten, dairy, yeast as well as sugar. I can eat EVERYTHING in this book, no more substitutions. As a bonus, they all taste GREAT! (esp. tofu cheesecake - even my sugar-junkie husband loves it!) For everyday quick meals, quick-make scones and cakes, special occasions (try the basil & almond pesto to impress) this book has taught me how to cook as well as made my diet a joy instead of a chore. Once you get your store cupboard sorted, you can make these lovely, healthy and nutritious recipes with virtually no experience at all. Buy it and ENJOY FOOD AGAIN!
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51 of 53 people found the following review helpful By A Customer on 3 Sept. 2001
Format: Paperback Verified Purchase
This is a fabulous book. It is full of ideas for vegetarians with alergies. I just love looking through it, planning what to try next. The ingredients are not too abstract, which makes the book very accessible. My husband is a veggie with no known alergies, and he has switched his diet to these healthy tasty dishes too. If you have alergies/intolerances then buy this book.... you will not be disappointed.
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23 of 24 people found the following review helpful By dawkins on 14 Sept. 2006
Format: Paperback
I was inspired to write this review to counter the below comment about the cakes. I've made three cakes and the muffins from this book, and they've all been delicious. I have no problem eating wheat so I've used a mix of wheat and other flours, but have stuck with the dairy/sugar/saturated fat free side of things.They're in no way as sweet as you expect from a cake, but get over that difference and you'll find they're fantastic. The savoury recipes are also very tasty and easy to follow.

On the down side I found some of the macrobiotic inspired 'science' of yin and yang foods irrelevant - just skip that section and get to the recipes!
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7 of 7 people found the following review helpful By Stacy on 13 April 2013
Format: Paperback Verified Purchase
I picked this book up from a charity shop because I eat a lot of veggie food, but I follow no particular 'diet' special or otherwise. This book has delicious recipes with basic, good wholesome foods. I LOVE it! I get a vegetable box delivered once a week and this book has given me a new ways to cook and enjoy my food. I'm not a HUGE fan of sugarless deserts, but then I'm not a huge fan of diabetes or fat thighs either... An unexpected bonus has been that it is a really cheap way of cooking! Without all the expensive meat and fat, this book has saved me a whole lot of money and made me healthier in the process. Thumbs up from me!
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28 of 30 people found the following review helpful By A Customer on 22 April 2001
Format: Paperback
The book is excellent with an informative section which discusses the human digestive system and the effect that different types of food have on it. I'd recommend this book both to people with special dietry requirments and those just looking for something different. The recipes are easy, delicious and don't require too many special ingrediants.
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69 of 75 people found the following review helpful By Kelimutu on 27 Sept. 2007
Format: Paperback
I found this book a bit of a let down in terms of imagination - obviously salads, indian curries and stir frys are wheat/dairy free and can be found in most veggie cook books, and its a bit of a cop out to ask us to use 'wheat free' pasta - we don't need to buy a cookbook just to make ordinary recipes - what I want is recipes that circumvent the pasta all together - for example I make a brilliant lasagne using root veg as the lasagne replacement.. There is also an over dependance on rice flour. I use all kinds of different flours (millet, chick pea, quinoa etc to ring the changes, and l experiment with non flour ingredients such as nut powder etc... also where are the egg free recipes? 'egg replacer' is just another easy way out.. Also because being vegan and allergy free is such a challenge nutritionally, it should make use of sprouted grains... and have more emphasis on balancing the diet..
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3 of 3 people found the following review helpful By riah77 on 31 July 2013
Format: Kindle Edition
I have recently found out I am intolerant to yeast so was looking for a book with a variety of aleternative food. The recepies themselves are quite easy to follow and the ones I've attempted are surprsingly tasty.
I've given the book three stars as I feel that there is quite a few pasta dishes in which the author suggests using wheat free, this is unimaginative, I dont need a recepie book to tell me that. A few of the recepies include stock, vinegar and mustard which people with yeast intolerance can't eat. However if you substitute water for the stock, tumeric for the mustard and double the amount of lemon juice for vinegar then more of the recepies will be open for someone with yeast intolerance. I have researched this seperately but maybe this could have been added in the introduction. For people with food intolerance that are stuck for ideas, I've discovered a great website [...] which has been more useful than this book.
Overall this is a good guide for cooking with a yeast intolerance but is not really practical for anyone trying to follow a candida diet. It's the most modern out of the others featured on this topic. Having a yeast intolerance does not seem to be written about as much as a wheat intolerance.
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15 of 16 people found the following review helpful By Christina Campbell on 12 Feb. 2001
Format: Paperback
I started using this book when I decided to do a 28 day detox diet and was looking for inspiration. All the recipes are very tasty and such a change from the usual veggie recipe books. Quite a breath of fresh air..If you're not sure... just go on and order it, you won't be disappointed.
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