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Rating: 
Summary: Good Commonsense Nutrition
Review: I had the pleasure of hearing the authors speak many years ago. They are very knowledgeable in the field of foods and nutrition. There is much practical information that everyone can use. Great recipes! There is "Cheeson" made from Provolone cheese that can be used to replace bacon to Savory Noodle Pudding and Pasta with Lentil Sauce. I also have their "Good Breakfast Book" and the old, but still good, "Supermarket Handbook." These books have all stood the test of time, and will remain the standard of good commonsense nutrition.
Rating:
Summary: Good Commonsense Nutrition
Review: I had the pleasure of hearing the authors speak many years ago. They are very knowledgeable in the field of foods and nutrition. There is much practical information that everyone can use. Great recipes! There is "Cheeson" made from Provolone cheese that can be used to replace bacon to Savory Noodle Pudding and Pasta with Lentil Sauce. I also have their "Good Breakfast Book" and the old, but still good, "Supermarket Handbook." These books have all stood the test of time, and will remain the standard of good commonsense nutrition.
Rating:
Summary: An essential cookbook in my kitchen
Review: I received this book as a hand-me down from my mother. It was well-used when I received it and I cook from it at least once a month. You can tell by looking at it that it gets a lot of use (pardon my spaghetti sauce stain...) Hundreds of great recipes with many variations listed for each. I made the pizza dough from this book just this morning.
I own many vegetarian cookbooks but this one is in the top two or three of my favorites.
Rating:
Summary: A Must for Every Veggie Cook (Vegetarian or Not)
Review: I'm not a vegetarian but I bought the Goldbeck's book many years ago in an unstylish, no photos paperback & have used it, battering it to pieces for years. The minestrone is a family favorite -also veggie paella (although you have to cook fresh artichokes longer than they say). Etc.! I looked for it in Amazon.com because I haven't been able to buy it for family and friends. The edition offered by Amazon.com may be fancier than mine. For low fat, delicious veggie recipes you have to have this book.
Rating:
Summary: A Must for Every Veggie Cook (Vegetarian or Not)
Review: I'm not a vegetarian but I bought the Goldbeck's book many years ago in an unstylish, no photos paperback & have used it, battering it to pieces for years. The minestrone is a family favorite -also veggie paella (although you have to cook fresh artichokes longer than they say). Etc.! I looked for it in Amazon.com because I haven't been able to buy it for family and friends. The edition offered by Amazon.com may be fancier than mine. For low fat, delicious veggie recipes you have to have this book.
Rating:
Summary: Essential vegetarian cookbook
Review: This is a fantastic reference cookbook for vegetarians and others interested in healthy cooking and eating. Recipes are organized into chapters including short-order cooking, appetizers, soups, main courses, side dishes, condiments, sauces, breads, snacks, desserts, and beverages as well as a chapter on making your own yogurt, spouts, and convenience mixes from scratch and putting up produce. The authors also include chapters on vegetarian nutrition, meal planning, stocking your pantry, food handling, cooking habits, kitchen math, and healthy habits for eating out. In order to cram as many recipes as possible into a small space, there are no pictures, and there are 2 columns of recipes on every page, with over 1300 recipes in total.The recipes are gathered from throughout the world, as well as created in the Goldbeck's own kitchen. A typical chapter includes Kisheri (India), Kedegree (Egypt), and Arroz Con Queso, followed by Rice with Cabbage and Cheese (Italy), and Paella (Spain). Vegetarian versions of all the standard American dishes are also included, like Mac & Cheese, Sloppy Joes, and Apple Pie. One of the great strengths of this book is that the authors provide instructions for making just about any food from scratch, from French onion dip to quick cornbread mix. Such recipes will not only save you money, but they will also introduce you to the delicious flavors of what food should taste like without all those yucky chemical additives. Having been a vegetarian for 20 years, I have dozens of vegetarian cookbooks, including most of the Moosewood cookbooks, Horn of the Moon, etc. But when it comes down to it, if I needed to choose just one vegetarian cookbook to get by on, this would be the one. The comprehensiveness, variety, and creativity in this book just can't be beat.
Rating:
Summary: Essential vegetarian cookbook
Review: This is a fantastic reference cookbook for vegetarians and others interested in healthy cooking and eating. Recipes are organized into chapters including short-order cooking, appetizers, soups, main courses, side dishes, condiments, sauces, breads, snacks, desserts, and beverages as well as a chapter on making your own yogurt, spouts, and convenience mixes from scratch and putting up produce. The authors also include chapters on vegetarian nutrition, meal planning, stocking your pantry, food handling, cooking habits, kitchen math, and healthy habits for eating out. In order to cram as many recipes as possible into a small space, there are no pictures, and there are 2 columns of recipes on every page, with over 1300 recipes in total. The recipes are gathered from throughout the world, as well as created in the Goldbeck's own kitchen. A typical chapter includes Kisheri (India), Kedegree (Egypt), and Arroz Con Queso, followed by Rice with Cabbage and Cheese (Italy), and Paella (Spain). Vegetarian versions of all the standard American dishes are also included, like Mac & Cheese, Sloppy Joes, and Apple Pie. One of the great strengths of this book is that the authors provide instructions for making just about any food from scratch, from French onion dip to quick cornbread mix. Such recipes will not only save you money, but they will also introduce you to the delicious flavors of what food should taste like without all those yucky chemical additives. Having been a vegetarian for 20 years, I have dozens of vegetarian cookbooks, including most of the Moosewood cookbooks, Horn of the Moon, etc. But when it comes down to it, if I needed to choose just one vegetarian cookbook to get by on, this would be the one. The comprehensiveness, variety, and creativity in this book just can't be beat.
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