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Joy of Cooking: All About Vegetarian Hardcover – Oct 25 2000


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Product Details

  • Hardcover: 128 pages
  • Publisher: Scribner (Oct. 25 2000)
  • Language: English
  • ISBN-10: 0743202090
  • ISBN-13: 978-0743202091
  • Product Dimensions: 16 x 1.8 x 24 cm
  • Shipping Weight: 703 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #64,350 in Books (See Top 100 in Books)

Product Description

From Amazon

Is it possible to improve upon perfection? Apparently, the answer is yes! Joy of Cooking reaches new heights with this series of illustrated volumes. All About Vegetarian Cooking begins with a short section on organic ingredients and nutrition for vegetarians and then plunges into a collection of more than 100 of Joy's best-loved vegetarian recipes. With the addition of cooking tips, serving suggestions, and more than 150 stunning photographs of finished dishes and cooking techniques, this is truly a joy.

After more than 60 years, we've learned to trust America's favorite cookbook to provide clear, well-written recipes that always work for dishes as diverse as falafel, spanakopita, and succotash. Perusing its pages, however, used to be a very plain experience. Now it's just plain mouthwatering! The full-page photograph of the Grilled Eggplant and Roasted Red Pepper Panini dish--focaccia with tapenade and fresh mozzarella--is a showstopper and leaves nothing to the imagination. The big earthenware bowl of Winter Vegetable Couscous redefines comfort food. And the golden, crispy crust on the Persian Rice, made with basmati rice, saffron, onions, and dried apricots, will leave you breathless and starving. Somehow, we never noticed these gems buried deep in the big Joy. Mixed together in the vegetables section, we didn't realize until now how many of them are dishes that can stand alone as entrées.

Joy has always been a good bet for kitchen novices, but these volumes go the extra step by illustrating the finished dish (always reassuring for a beginner) and suggesting many useful techniques, such as how to separate eggs, press tofu, and prepare artichokes. For those of us who already own a copy (or two) of the original tome, this adaptation is simply inspirational and a great addition to anyone's cookbook library. The presentation is so beautiful and stimulating, you'll hardly recognize that the recipes are the good old reliables, all dressed up and ready to go. --Leora Y. Bloom

About the Author

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold internationally under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is www.thejoykitchen.com.

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1 of 1 people found the following review helpful By Maggie N. on Jan. 25 2001
Format: Hardcover
I am only a college student whose cooking skills are almost nonexistent, yet this particular book made me the chef of the day. The first thing I cooked out of this book was the cheese stuffed eggplant - at first I was terrified how it was going to come out, but the recipe was delicious, meat free (meat's expensive, so meat free is a great plus for a poor college kid), and with pictures to compare whether what I have made is actually what was supposed to be made. My roommates liked it very much, nobody complained, and I didn't blow up the kitchen or anything :).
I highly recommend it to anyone whose major concern is the ability to cook cheaply and effectively. Most of the recipes include things which can be stored for a couple of days prior to final preparation. It also includes a basic overview of dietary needs of a meat eater and vegetarians, explaining the alternatives for both. But the best thing about it, that since it is so beautiful and classy looking, it gives you confidence to cook and doesn't make you feel like a total moron in the kitchen.
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1 of 1 people found the following review helpful By L. Mountford on Dec 2 2000
Format: Hardcover
The first cookbook I ever used was a 1954 edition of Irma Rombauer's "The Joy of Cooking." The updated version of this classic is still one of my primary sources.
This new edition repackages the vegetarian recipes already contained in "The Joy of Cooking" into a useful smaller volume. The extras include shopping and cooking techniques and full color photos of many of the dishes. The photography is excellent, and will tempt you to drop everything and head for the kitchen.
The same "never-fail" standard of the original is preserved here. The recipes are well written, and include easy-to-locate ingredients. If you're a vegetarian and have been avoiding getting the original all-inclusive "Joy of Cooking" because you'll never use most of the recipes, then this is definitely the book for you. While a large number of the recipes are for ovo-lactos, there are a substantial number that are suitable for vegans as well.
And even if you're not vegetarian, you'll still find tempting treats in this volume.
Was this review helpful to you? Yes No Sending feedback...
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1 of 1 people found the following review helpful By A Customer on Dec 4 2000
Format: Hardcover
Most households including mine had a copy of Joy of Cooking. It was quite a tome, but this selection of vegetarian recipes in Joy of Cooking: All About Vegetarian Cooking is contained in a slim volume, easy to handle in the kitchen, and with great color pictures. I think these recipes are all in the latest Joy of Cooking, but to have them all in one place, with pictures and tips for beginning chefs, is very useful. The book is priced to fit a student budget, but contains recipes which range from casual dining to fancy enough for entertaining friends. The recipes also include a variety of courses. A good summary of the variety of vegetarian diets is included in the beginning, as well as an alternate food pyramid for vegetarians. A section of Egg recipes is included, for those who eat eggs along with their vegetables. This is one of those cookbooks which you can just pick up and read, and it really lives up to its name, and should be a useful holiday present for anybody.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 13 reviews
50 of 52 people found the following review helpful
Excellent vegetarian recipes . . . Dec 2 2000
By L. Mountford - Published on Amazon.com
Format: Hardcover Verified Purchase
The first cookbook I ever used was a 1954 edition of Irma Rombauer's "The Joy of Cooking." The updated version of this classic is still one of my primary sources.
This new edition repackages the vegetarian recipes already contained in "The Joy of Cooking" into a useful smaller volume. The extras include shopping and cooking techniques and full color photos of many of the dishes. The photography is excellent, and will tempt you to drop everything and head for the kitchen.
The same "never-fail" standard of the original is preserved here. The recipes are well written, and include easy-to-locate ingredients. If you're a vegetarian and have been avoiding getting the original all-inclusive "Joy of Cooking" because you'll never use most of the recipes, then this is definitely the book for you. While a large number of the recipes are for ovo-lactos, there are a substantial number that are suitable for vegans as well.
And even if you're not vegetarian, you'll still find tempting treats in this volume.
39 of 40 people found the following review helpful
Cheap and easy cooking - perfect for college kids. Jan. 25 2001
By Maggie N. - Published on Amazon.com
Format: Hardcover
I am only a college student whose cooking skills are almost nonexistent, yet this particular book made me the chef of the day. The first thing I cooked out of this book was the cheese stuffed eggplant - at first I was terrified how it was going to come out, but the recipe was delicious, meat free (meat's expensive, so meat free is a great plus for a poor college kid), and with pictures to compare whether what I have made is actually what was supposed to be made. My roommates liked it very much, nobody complained, and I didn't blow up the kitchen or anything :).
I highly recommend it to anyone whose major concern is the ability to cook cheaply and effectively. Most of the recipes include things which can be stored for a couple of days prior to final preparation. It also includes a basic overview of dietary needs of a meat eater and vegetarians, explaining the alternatives for both. But the best thing about it, that since it is so beautiful and classy looking, it gives you confidence to cook and doesn't make you feel like a total moron in the kitchen.
34 of 35 people found the following review helpful
Classic vegetarian recipes. Dec 4 2000
By A Customer - Published on Amazon.com
Format: Hardcover
Most households including mine had a copy of Joy of Cooking. It was quite a tome, but this selection of vegetarian recipes in Joy of Cooking: All About Vegetarian Cooking is contained in a slim volume, easy to handle in the kitchen, and with great color pictures. I think these recipes are all in the latest Joy of Cooking, but to have them all in one place, with pictures and tips for beginning chefs, is very useful. The book is priced to fit a student budget, but contains recipes which range from casual dining to fancy enough for entertaining friends. The recipes also include a variety of courses. A good summary of the variety of vegetarian diets is included in the beginning, as well as an alternate food pyramid for vegetarians. A section of Egg recipes is included, for those who eat eggs along with their vegetables. This is one of those cookbooks which you can just pick up and read, and it really lives up to its name, and should be a useful holiday present for anybody.
18 of 19 people found the following review helpful
A great summary of the original Jan. 10 2007
By A. Rodriguez - Published on Amazon.com
Format: Hardcover
I originally found the Joy of Cooking in the public library, took it home and even though it wasn't specifically vegetarian I found most part of the book helpful as it gives detailed descriptions on how to properly cook almost everything. When I saw the vegetables section available on it's own I had to purchase it.

I'm quite satisfied with this book, especially since it has photos. It's not as detailed as the original, but I still like the simplicity of the recipes and the writing style. Even though I've been vegetarian for some years now it's great to have a reference book that gives instructions on how to properly do things, such as roasting your own capsicum or making your own tomato sauce.
9 of 9 people found the following review helpful
A solid introduction to vegetarian cuisine Sept. 1 2008
By Bundtlust - Published on Amazon.com
Format: Hardcover
Taken from the time-honored Joy of Cooking: 75th Anniversary Edition - 2006, All About Vegetarian Cooking is a lovely introduction to eating vegetarian and includes an informative intro about various kinds of vegetarians (lacto, ovo, macrobiotic, vegan), the advantages of eating organic veggies, nutrition for vegetarians, serving sizes (based on the 1995 guidelines), dietary essentials, and menu planning based around a variety of ethnic favorites such as Italian, Middle Eastern, Asian, Indian, and more.

The included recipes are fairly standard versions of those you'll find elsewhere. The bonus here is the numerous photographs of prep and informative footnotes sprinkled throughout. For example, the soups chapter starts with the basics of making homemade stock. There are numerous delicious whole-grain recipes calling for wheat/rye/spelt berries mixed into hot and cold salads, grilled veggie sandwiches with homemade focaccia and tapenade, falafel, hummus, and baba ganoush, curries and Moroccan stews, pilafs and risottos, and a chapter devoted to eggs (frittatas, souffles, timbales).

In all honesty, I own over a dozen vegetarian cookbooks, and there's a lot of overlap with other volumes such as Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine and The Mediterranean Vegan Kitchen, but if you're new to vegetarian cuisine, this is a very serviceable introduction to some of the varied, tasty possibilities.


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