The Vegetarian Cook's Bible

The Vegetarian Cook's Bible

Paperback

By (author) Pat Crocker

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  • Publisher: ROBERT ROSE INC
  • Format: Paperback | 288 pages
  • Dimensions: 178mm x 252mm x 28mm | 794g
  • Publication date: 24 May 2007
  • Publication City/Country: Ontario
  • ISBN 10: 0778801535
  • ISBN 13: 9780778801535
  • Illustrations note: 16 full colour photographs
  • Sales rank: 539,411

Product description

"250 delicious vegetarian recipes plus information on the health benefits of a vegetarian lifestyle." We choose a vegetarian lifestyle for various reasons, and perhaps one of the most significant is that a plant-based diet is healthful. Many current studies show that the fiber, minerals and other nutrients found in such foods play an important role in preventing disease. This cookbook offers up a vegetarian diet that is rich, varied, healthful and delicious. The recipes call for an interesting range of food choices and are often both budget friendly and spontaneous. In The Vegetarian Cook's Bible, good taste and good health go hand in hand. For example: Warm mushrooms with goat cheese is a recipe that ties in with research showing how shiitake mushrooms bolster the immune system. The author explains that cruciferous vegetables protect against colon cancer-and provides a recipe for a hearty stuffed braised cabbage with potatoes. A special section addresses seven body systems and suggests prescriptive meals and beneficial dietary and lifestyle changes. In The Vegetarian Cook's Bible, imaginative recipes and comprehensive, up-to-date information highlight the benefits of vegetarian cooking.

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Author information

Pat Crocker is an award-winning cookbook author, speaker, recipe developer and spokesperson. Her books include "The Juicing Bible," "The Smoothies Bible" and "The Healing Herbs Cookbook."

Review quote

In this book, the first 55 pages deal with healthy living, the cardiovascular-, digestive-, endocrine-, immune-, musculovascular-, nervous- and respiratory systems. Everything is explained in sufficient detail for almost anyone to understand. Then the author goes on to outline the importance of fruits, vegetables, legumes, grains, sea vegetables, soy foods, and herbs. A whole chapter is devoted to appetizers, dips, and spreads, all of which can be prepared in a short time, with ease. All told, there are 30 delectable recipes. Scrumptious salad and soup recipes follow the appetizer chapter, where the vegetable stock recipe comes in particularly handy for those who like to prepare and enjoy soups. Some of the main dishes are selected specially for vegans, who must plan in order to obtain sufficient amounts of protein from nuts and legumes. If you happen to like desserts to finish your meal, you will be happy to find several recipes that can be prepared in advance and stored for a few days i.e poached pears with apricot-ginger sauce, apple-cranberry compote, fruited bread pudding, brandied custard and many more. A brief glossary completes this excellent, richly illustrated and informative book. Even if you are not a vegetarian you can learn a great deal from this book. Highly recommended!--Hrayr Berberoglu"WinesWorld Magazine" (03/20/2011)