Dr Gillian McKeith's You Are What You Eat Cookbook: Over 150 Healthy and Delicious Recipes Review & Ratings

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Dr Gillian McKeith's You Are What You Eat Cookbook: Over 150 Healthy and Delicious Recipes Review

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I purchased this cook book and have been trying new recipes every week. I thought I would hate some of the recipes , like fennel, Hazelnut soup, but I loved it. I have been pleasently surprised by most of the recipes. I have substituted some items in the recipes, and they still taste very good. Ms. McKeith states in the cookbook that you have the option of adding or taking ingredients away from the recipes to suit your taste.
When you make the recipes, especially the soups, they yield a very large portion. I Make two or three soups a week, freeze them in containers and take them to work with me. I find I do not waste as much if I freeze everthing in portion size containers.
If you purchase this cookbook, a blender is necessary and a food processor is even better. The recipes are easy, but everything is made with fresh vegetables and there is A LOT of peeling and chopping..(another reason I cook on the weekends and freeze everything)
If you are American, the cookbook lists all ingrediants in grams and liters, I printed a conversion chart on the internet, so I know how many ounces are in an item. The oven temperatures are listed in celsius, but you can also print a conversion list to Farenheit. Last but not least, The British call eggplants an aubergine and a zucchine a courgette. You may have to do a search on the name of a food if it is unfamiliar to you, I laughed pretty hard when I did a search for courgettes and Zucchini was listed.
This cookbook is my refernce now, I have learned to combine foods I would never dream of combining and since I began eating her recipes at most of my meals (Not all! I still love steak once in a while) I can honestly say I feel better than I have in years... The main reason I will continue preparing her recipes is because of the huge impact it has made to my health and well being.

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Save 32% Off: The Vegetarian Cookbook: The Complete Guide to Vegetarian Food and Cooking Review & Ratings

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The Vegetarian Cookbook: The Complete Guide to Vegetarian Food and Cooking Review

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I got this books recently and I just love everything about it. With a very detailed and informative introduction to vegetarian diet, it beautifully explains much you need to know about vegetables, fruits, dairy, grains, pasta and a brief introduction to proteins, fats, vitamins, minerals and carbohydrates and daily portions. Recipes are organized by Breakfast & Brunch; Starters & Snacks; Soups; Salads; Side Dishes; Main Courses; Pasta & Grains; Eggs & Cheese and Desserts.
Recipes are easy to follow, ingredients are readily accessible and the results are very rewarding. It almost feels like magic.
All of this designed and presented artistically with beautiful and very colorful pictures. Simply DELICIOUS!!!
I also recommend "Practical Cookery: Vegetarian," this is the "Holy Grail" in vegetarian cooking and no vegetarian should be without one. The best I've ever experienced. This is a hardcover published by "Parragon Publishing" in England in 2000/2002 and I don't think it was ever published in US.

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Cranks Recipe Book (Cranks Restaurants) Review & Ratings

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Cranks Recipe Book (Cranks Restaurants) Review

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IF you are a fan of the UK Cranks restaurant then here is your chance to recreate these tastes in your own home. All the favorite dishes (homity pie, tomato and cheese quiche, lentil soup and breads) are available with easy instructions.
This cookbook shows that vegetarian options do not have to be boring, lacking in flavour but exciting and delicious.

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Save 32% Off: Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes (Cooking) Review & Ratings

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Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes (Cooking) Review

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I subscribe to Vegetarian Times and really like the recipes. However, just like any kind of cooking, VT's dishes CAN be complex and time-consuming. The fact that they're vegetarian recipes doesn't automatically mean they're easy to prepare.
Here comes this book to show just how simple vegetarian cooking can be.
Many of the recipes are so short and quick to prepare that you'll be stunned. They're also remarkably "simple" in the sense that they're not loaded with a gazillion different ingredients. The whole wheat waffles, for example, have a grand total of six ingredients, which is just fine by me, especially since I get a little antsy whenever I have to go through every cabinet in my house to find all the stuff I need to make most things "from scratch."
One of the challenges cooks face in a household that is "blended" (that is, composed of both vegetarian and non-vegetarian members) is coming up with dishes that appeal to everyone, taste great, and don't break the bank. These fit the bill.
It's not all beans and tofu, either. Wonderful uses for different veggies make it possible to use leftovers and maximize our food dollars.
I particularly like the soups and stews, and I'm glad they include simple drinks like aguas frescas (fresh waters made with fruit).
I think you'll like this one.
The only reason I don't give it five stars is that it is very short on pictures. I really love to see how a dish should look after it's done, and this book has only a few pics to accomplish that goal.
If you are looking for a book that contains great vegetarian recipes for really elaborate meals, please search further. But if you want quick, tasty, relatively-inexpensive dishes, this is a good choice!

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Save 32% Off: Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More Review & Ratings

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Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More Review

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Let's face it - those frozen, boxed veggie burgers really aren't very good. They're filled with chemicals, taste bland and artificial, and have that lovely dry, cardboard texture. Fortunately, delicious and nutritious veggie burgers are easy to make at home, and Lukas Volger shows us how in his new book, Veggie Burgers Every Which Way.
Volger's book provides thirty unique veggie burger recipes, and the variety of styles ensures that there is something for every palette. All of the recipes are clearly-written and easy to follow, and many include directions for how busy cooks can prepare portions of the recipe ahead of time. Best of all, many of the recipes take thirty minutes or less of prep and cook time! Also included is a section on freezing your veggie burger mix for later use and the proper storage method for making your leftovers last, especially convenient for hectic schedules and small families.
Most of the recipes call for fresh ingredients readily available at any major supermarket. Those few ingredients that are less standard can be found in health food stores or asian markets, which most cities now have. The emphasis on fresh ingredients makes these burgers both more flavorful and more healthy than the alternatives provided in the (very few) other veggie burger cook books out there. More than half of the recipes are also vegan or gluten-free, and many others are easily modified for specialized diets.
The introduction to Veggie Burgers Every Which Way outlines the typical ingredients found in veggie burgers and the most common basic cooking methods for each, making this book easily accessible to fledgling cooks. For those who are looking to further amp their veggie burger experience, the section on condiments and toppings provides an eclectic mix of sauces, relishes, and other burger essentials. Definitely don't skip the homemade french fry section; these tasty fry recipes are surprisingly easy and varied, a great change from frozen french fries. Adventurous cooks should try the burger bun section, which includes standard, whole wheat, pretzel, corn, and gluten-free recipes for homemade burger buns.
The burger recipes are divided into three sections based on their primary ingredients: Bean, Grain, and Nut Burgers; Vegetable Burgers; and Tofu, Seitan, and TVP Burgers. The offerings range from basic burgers that anyone can love to adventurous flavors inspired by international cuisine. Don't be scared off by an unfamiliar ingredient or spice, though; Volger knows what he's doing, and every burger is perfectly balanced.
I have personally tasted four of the recipes included in this book. At the American Library Association Conference, Volger prepared small samples of the Mushroom Burgers with Barley; I have made the Thai Carrot Burgers, Ginger-Soy Tempeh Burgers, and Pub Grub Veggie Burgers in my own kitchen. All four have been straightforward, delicious, and satisfying to both vegetarian and omnivorous guests. My best friend, the burger man and grill master, has a great time making and eating these despite his love of meat burgers - this book is truly for everyone!

Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More Overview

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