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16 Healthy & Fast Vegetarian Pasta Recipes (Fast, Easy and Delicious Vegetarian Cookbooks)
 
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16 Healthy & Fast Vegetarian Pasta Recipes (Fast, Easy and Delicious Vegetarian Cookbooks) [Kindle Edition]

Lisa Williams

Kindle Price: CDN$ 2.99 includes free international wireless delivery via Amazon Whispernet


Product Description

Product Description

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Please find below some of the vegetarian pasta recipe's you will find in this book:

Sicilian Vegetable Pasta
Butternut Squash Ravioli
Black Bean and Vegetable Pasta
Coriander Pesto Pasta
Asian Pasta Salad
Eggplant Ravioli
These are just some of the recipes you will find within this book.

Please leave a review a positive review of what you think of the book. I have put lots of time into trying all my recipes in the series i have made. I have been vegetarian for 30 years now and am very experienced in it.

I hope you enjoy these recipe's and Good Luck for the future. Thank you for reading!

Product Details

  • Format: Kindle Edition
  • File Size: 124 KB
  • Print Length: 35 pages
  • Simultaneous Device Usage: Unlimited
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B00729GESE
  • Text-to-Speech: Enabled
  • X-Ray:
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Amazon.com: 1.6 out of 5 stars  7 reviews
5 of 5 people found the following review helpful
1.0 out of 5 stars Proceed With Caution April 25 2012
By Lucy Ditty - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
There is a hyperlinked table of contents and it does interface with the Kindle for PC navigation menu.

Ingredient lists are numbered, which really isn't a good idea. They also show multiple measurement standards referenced with inconsistent spacing and punctuation, such as:
600g/21oz broccoli florets and leaves
300-350g/10.5-12oz orecchiette pasta
120ml/4fl oz/  cup dry white wine
6fl oz  cup warm water

I was browsing through the book and here's where I balked
Pasta Fagioli includes in the ingredient list:
Sodium and pepper
2 modest hangs up of celery
Grated parmesan mozzarella dairy product

In the instructions:
when the garlic starts to turn a little brown, go the pan and turn off the warmth and shed in the tomato vegetables (and elective celery).
after a minute or two, the tomato vegetables will soften
so squash these toms into pieces using a spoon and offer it all a great stir.
Let the beans cook dinner for a great newlywed of minutes,

Sicilian Vegetable Pasta
fresh tomato fruits (mint or normal measured)
If using normal measured tomato fruits, peel them first and stand them in a bowl of kettle-boiled drinking water for 2 minutes. Afterwards, drain the drinking water and cautiously peel away the skins. Afterwards, chop these old gobblers into little 1cm chunks. If using little mint tomato fruits, don't peel these.
in the zucchini and fifty percent a teaspoon of salt.
until the zucchini is quite gentle (almost molten); let separating 15 and 20 minutes for this.

I've seen this before, and it usually means the author is substituting synonyms willy-nilly to make copied recipes "unique." Either the author doesn't understand the language well enough to do this and have it make sense, or the author doesn't care whether the result is understandable. Either way, it results in a book I wouldn't trust, wouldn't use, and wouldn't recommend.

Then in the Butternut Squash Ravioli Recipe:
"For my written help to producing fresh pasta, head here. Or if you prefer a video clip 'how-to' help, head here as an alternative." There are no links or other indications of where "here" might be, and this is an obvious clue that this has been copied and pasted from a website.

Don't bother - even if you don't mind copied and pasted collections, the content isn't trustworthy.
5 of 5 people found the following review helpful
3.0 out of 5 stars Straightforward Recipes April 19 2012
By R. Schaefer - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
There is nothing terribly wrong with this book - 16 recipes, all kind of basic. I suppose I was looking for more interesting and creative ways to make vegetarian pastas. But, for what it offers, it is an OK book.
2 of 2 people found the following review helpful
1.0 out of 5 stars if you want a laugh...then read April 28 2012
By book lover - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
First off, I'm very glad i got this for free, and didn't waste my money.

The recipes don't make sense in the ingredient list and especially not in the instructions. My mother in law and I laughed over exhausting the beans, fresh floor pepper, and extensive pan. That was a small sampling of errors. With so many errors and hard to understand insructions, I felt it wasn't worth the risk to even attempt making these.

A shame as I was really excited about this recipe book. It might make money under the comedy section instead.
1 of 1 people found the following review helpful
1.0 out of 5 stars Would give this zero stars if I could Aug. 2 2012
By Susan Gross - Published on Amazon.com
Format:Kindle Edition
The directions are unclear and poorly written. Simply look inside the sample available here at Amazon, and you'll see what I mean.

As another reviewer pointed out, numbering a list of ingredients isn't a good idea, as the numbers can get mixed up with the actual amount of an ingredient in the recipe.

The directions for each recipe read as if the writer is not fluent in English.

This book isn't worth wasting your time and money on, even when its available for free.
2.0 out of 5 stars A well meaning cookbook in desperate need of an American editor Jan. 30 2013
By Windmere - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
Alas, in the section "About Author" at the end of the book, we are told that this author, has attended "several cooking classes," and that she "has a writing job." With phrases like "add an overwhelming amount of salt" and "frivolously flour," and "once inexperienced dough has started," and "use an itemized fork," I wonder. There are more examples of strange word combinations, but I can't remember them all.

Some words are of European origin, such as "hob" (basically the stove burner), and "rocket" (arugula). The word "aborigine" is used in place of "aubergine" which is eggplant.

The recipe for "Coriander Pesto" calls for "bright the white wine vinegar." The "Greek Salad" calls for one "green capsicum." That's a green pepper.

Once one gets past the glaring evidence of a serious language barrier (or something else), the recipes are pretty decent. They are basic and probably written with a less experienced cook in mind. I'm sure this author had the best intentions and I would love to see a new edited version.

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