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Passionate Vegetarian (Paperback)

by Crescent Dragonwagon (Author)

5.0 out of 5 stars See all reviews (1 customer review)

Price:	�24.95 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Product details

Paperback: 1120 pages
Publisher: Workman Publishing; illustrated edition edition (30 May 2003)
Language English
ISBN-10: 1563057115
ISBN-13: 978-1563057113
Product Dimensions: 23.1 x 20.6 x 5.3 cm

Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)

Amazon.co.uk Sales Rank: 745,403 in Books (See Bestsellers in Books)

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Product Description

Introducing a new voice in vegetarian coking. Packed with 1000 recipes that are seductive, sexy and utterly delicious, Crescent Dragonwagon's PASSIONATE VEGETARIAN covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragout). PASSIONATE VEGETARIAN employs innovative methods and introduces lesser-known ingredients. Opinionated, passionate and deeply personal Crescent Dragonwagon's tantalizing headlines will have readers rushing to the kitchen to start cooking.

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4 of 7 people found the following review helpful:

5.0 out of 5 stars Does not skimp on information, 5 Oct 2003

By	bernie "xyzzy" (Arlington, Texas) - See all my reviews (TOP 50 REVIEWER)

This review is from: Passionate Vegetarian (Hardcover)

This book is well laid out with every thing from dietary information to cooking time. This book has tables and sketches for just about everything vegetarian. Included is a comprehensive index. There are a lot of items here that took me hours to find searching through the cook and diet library.

With 1120 pages it would be cumbersome to describe the many items and variations. Therefore I will narrow it to beans. Big warning Hold the salt until after they are cooked tender as they will toughen the skins.
Other items are subjective. She says a traditional use for pinto beans is in Texas chili. Everyone knows you do not put beans in real chili.

It may be suggested that some items may be rare or expensive. This is much better than having two pages dedicated to beans, rice, and water. The recipe is not written in stone and I often make adjustment to taste and to adjust to sugar free cooking. I usually by my ingredients in a whole foods or organic store anyway so cost and availability is negligible. In any event this does not distract form a well written book that tries to leave nothing out.

Again time availability has nothing to do with the recopies in this book. I take time on the weekend to cook enough for lunches and quick dinners. Can you say freezer? Many time it take time for the elements to homogenize.

Bottom line is this book is essential to any cooking repertoire.

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