Vegetarian Meat & Potatoes Ck Hardcover – 3 Jan 2002
Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
About the Author
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia, where she lives with her husband and two cats. Her website is www.robinrobertson.com --This text refers to the Paperback edition.
Most Helpful Customer Reviews on Amazon.com (beta)
The derivation of Robertson's recipes are Asian, Chinese, French, Latin, and what is now becoming known as "New American." She uses ginger, garlic, and sot sauce as the base for many recipes, and teaches you how to cleverly turn mushrooms, green beans, and eggplant into some pretty good meat type dishes. I eat meat because it makes my feel satiated-that is, I enjoy the flavor and texture of meat, and the fat tells my stomach I have eaten. Vegetables can be disappointing in all three of these important aspects of eating. But, I have to honestly say, with Robertson's help, my argument for eating meat is weakened. I'm working against generations of cultural conditioning relevant to my insistence on eating meat, and with Robertson's help, I hope to one day free myself from its shackles. Time and experimenting with Robertson's recipes will tell.
One of the best aspects of this book is the simple ingredients contained in the recipes. I live in bit of a provincial type town, where exotic vegetables and spices are hard to come by. I'm not a chef either, but found the instructions fairly easy to follow. I recommend you add this book to your collection.
As such, I've bought several vegetarian cookbooks in recent months-- I found recipes that I like in all of them, but by far, my favorite is The Vegetarian Meat and Potatoes Cookbook. Time after time, I picks something out of this book and give it a shot and it turns out delicious. Usually I have whatever it calls for in the cupboard-- not a whole lot of fancy things required here. The meals are normal, filling and feel like nothing special. That may sound bad, but it's not. Sometimes it's nice to just have everyday dinner without thinking about how vegetarian it is. This book is a great one for the non-gourmet vegetarian. Highly recommended.
After serving Robertson's recipes at several dinner parties, everyone always exclaims that they didn't know that vegetarian/vegan food could be so delicious. In this era where viruses, bacteria and God knows what lurks around every corner, going vegetarian/vegan is no longer a possible choice. It's the only choice to help keep those little bugs at bay. And where better to begin than with this wonderful guide to a new lifestyle success. If you are vegetarian/vegan, buy this book for yourself, and buy it to give those you love, who haven't yet made the change.
At first I found the cookbook a bit disappointing because it seemed to have so many "exotic" ingredients. I was expecting more home-style American food, wheras this book contains numerous Asian, Indian, etc inspired recipes. But then I tried some of the recipes, and realized their brilliance. This isn't comfort food because it's always the traditional American foods you grew up with, although it does have some recipes like that. It's comfort food because of the filling textures and flavors, that unlike plates of steamed vegetables, leave you satisfied.
I have tried around 30-40 of the recipes in this book, and loved most of them. This is the one cookbook I TRUST is not going to give me flavorless rabbit food. Yes, there is a salad chapter, which I really have not speant that much time on, but the many other recipes are totally worth the price of this book.
The only real flaws are the difficulty of finding some of the ingredients, particularly exotic spices or vegetables that can only be found at an [Insert Ethnicity] grocer or a "well stocked grocery store." At best, I might be able to find them 45 minutes away at the nearest Whole Foods. Soemtimes I just end up substituting, and the results aren't always great.
Also, the recipes are invariably hugely time consuming to make. 2 hours is not uncommon. I wish she'd make a quick vegetarian meat and potatoes book because I just don't have all night on weeknights to spend cooking.