Hardcover: 288 pages
Publisher: Rodale Books; 1st edition (October 25, 2011)
Product Dimensions: 7.5 x 0.9 x 9.4 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (32 customer reviews)
Best Sellers Rank: #348,852 in Books (See Top 100 in Books) #225 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Low Fat #399 in Books > Cookbooks, Food & Wine > Special Diet > Low Fat #529 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Non-Vegan Vegetarian
As a devout carnivore, I ordered this book because I have all six of Pam Anderson's cookbooks including one personally autographed by the author at a cooking class I attended. Seeing many sneak previews of the book via USA Weekend and ThreeManyCooks, I knew the book would be great. I will never be a vegan (having grown up in the dairy industry), but I would like to reduce the amount of meat I eat. This book will make it easy.There is a multitude of "MASTER" recipes, each followed by a list of variations for one or more of the ingredients. This way, if you like the recipe, but don't like a specific ingredient, there is a list of "alternatives". Also, you may not have to run out and buy a specific item just to make the recipe. As with the author's previous book on how to "cook without a book", you probably will need to refer to the book to refresh your memory when making anything.The book is divided into two sections (1) Not Strickly for Breakfast, and (2) Fun Food for the Rest of the Day. The "breakfast" section contains wrap-and-runs, breakfast pizza, pancakes, scones, muffins, etc. The "rest of the day" has sections on salads, soups and stews, sandwiches, eggs and potatoes, pies for dinner (including quiche and veggie pizzas), etc. The last section has Italian, Asian and Mexican meals (pasta, risotto, stir-fries, and even a "taco bar").The recipes are loaded with vegetables and you may be able to convince a vegetable-hater to actually enjoy vegetables for once. Many of the recipes call for vegetable stock and I was surprised that there was not a recipe for a home-made vegetable stock. The author does, however, recommend some brands. (Don't tell anybody, but I bet you could substitute Ch@#%en stock.
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