The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes (The Complete ATK Cookbook Series)

I have many vegetarian cookbooks, but I had to get this one because I trust Cooks Illustrated and America's Test Kitchen (ATK is the tv program/CI is the magazine from same company) to get delicious and successful recipes. Everything I have prepared so far for my family has been great. I made a quinoa salad with black beans (and remade for company), quinoa patties/cakes (fyi: I did make them a bit smaller than they suggested), snow peas with lemon zest and garlic (snap peas worked well too), and Thai Style Tofu and Basil Lettuce Cups. All received high praise from the vegetarian (me and older teen daughter) and non vegetarian (teen son and husband) members of my family. I stuck with my usual Moosewood Cookbook gazpacho, but I incorporated some ideas for preparation and ingredients from this book that were helpful. I cannot wait to make more. This will be my new "go-to" cookbook and I am giving it as a gift to two friends. There are many vegan (250) and gluten free (500) recipes. The ones that I have made that are gluten free or vegan were worth the price of the book. The only drawback, as another reviewer noted, is the lack of nutritional info. I wish they would do this with all their cookbooks (and TV show and their website!), but especially in a vegetarian cookbook which would attract some health focused cooks. I do think if they make another edition of this book in the future, that they should include this. That said, the ingredients for the recipes I have made so far were healthful. Perusing the book, I see some recipes that use butter, 1 soup that has butter (creamy cauliflower) and 1 that has cream and butter (creamy butternut squash-I think it would be good without the cream though), pie dough with butter, but I would estimate that there are enough recipes in the book that do not use cream or butter and a small percentage call for eggs to make it valuable for the low fat cook. I see recipes using cheese-some just with parmesan which is lower fat, and then some cheese and egg recipes like soufflé, pizza, and quiche. Again, there are many without cheese as well. It is a big book with a total of 700 recipes! I have the Mark Bittman Everything Vegetarian, which I found helpful as a basic resource for cooking various vegetables (example: the best/recommended way to cook a list of vegetables, with details on timing, etc) and fruits (I always use his plantain recipe), as well as some good recipes. This one has some educational points too-info with photographs of how to shop for and prep various vegetables and fruits for example. I do like the photographs in this one. What I like the best is that every recipe I made so far has been healthful, vegetarian, delicious and successful and my family (and I!) love them and even eat the leftovers.

I am not a vegetarian.... I gotta have my meat BUT I am a huge fan of the America's Test Kitchen... the TV shows, the magazines and yes the cookbooks. I had to add this Vegetarian Cookbook to my collection and it just arrived today. (yes I am a verified purchaser!!) But in the last sentence I left out a very important word in the title and that is COMPLETE! Geez, I opened the package and this inch thick book appears with 250 vegan and 500 gluten-free recipes that I can't wait to comb through with a fine-tooth and relish all the hidden gems of vegetarian cooking. I don't do "real" vegetarian cooking at all so this cookbook will be excellent for me because I'm a lay person when it comes to this type of cooking. Yes I can make sides of vegetables but I'd like to begin making more meatless meals that are satisfying and big on flavor. Some stand out things as I looked through the book: 1. In Chapter 3 there's a section on all about pasta's.... measuring, storing, shapes, strands, cooking, whole wheat and gluten free. As well as how to make fresh egg pasta. Also here is a section on all types of pesto sauces. 2. In Chapter 4.... everything you wanted to know about rice and grains. Grains have been so hard to get right for me. Can't wait to try the suggestions on how to cook farro, oat berries and pearl barley. There is a table too where all the grains are described and with pictures. Awesome!!! 3. Stand out in the soy chapter is how to make your own tofu.... gotta try this. However, if I don't there's a section on choosing the right one, storing and cutting. Tons of tofu recipes that look so delicious. 4. And of course.... they share four or five outstanding ways with veggie burgers. 5. Lastly, I couldn't find one vegetable missing in this book. All are explored on buying, storing, and best and unique ways of preparing. I can not wait to cook something in this book. ATK has once again produced an outstanding book in my opinion (which is not a vegetarian's opinion) for those who never or only slightly venture into this type of cooking. It might be regarded as childish to an expert vegetarian but hopefully not. So glad I added this as a staple cookbook to my growing ATK collection. I highly recommend. Update: I've been cooking from this recipe book and loving the recipes. Of course I had to make the cover recipe!. It was amazing and came together pretty easy considering I've never made a vegetable tart before. Made the mushroom one too. Both were delicious.

Fabulous book. With picture and practical recipes that are easy to follow and delicious. A real winner!

Una verdadera biblia de cocina vegetariana. Viene con varios consejos de cómo escoger, almacenar, cortar y preparar una gran variedad de vegetales. Las recetas en sí son muy variadas y fáciles de seguir, además de que todo lo que hemos preparado ha quedado delicioso. Ampliamente recomendado compañero en la cocina.

想像より手順がしっかりと書かれている料理本でした。 作り方を調べながら作るのが楽しみです。

Excellent book. Bought another one for a friend. Its just all recipes in one book. Tried and tested. And notes on why recipe works. Its hard enough to be a vegatarian. With just a nod in normal books. So to get this bible on vegatarian food is a marvel and the fact that it comes from the USA means there are recipes from every culture.

gave it as a present, and then loved it so much - had to buy again for myself :)

What a wonderful resouce for vegetarians - and all cooks. The 'how to buy' and 'how to store' explanations make the cookbook pay for itself alone. The recipes are well explained and easy to follow with pictures and detailed steps for anything out of the ordinary. Most recipes use readily available ingredients (I find veggie cooing frustrating at times due to hard to source ingredients). Highly recommend!