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The Vegetarian Meat and Potatoes Cookbook (Non) Review
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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.
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