- Hardcover: 1120 pages
- Publisher: Workman Publishing Co. (Mar 19 2004)
- Language: English
- ISBN-10: 0761128255
- ISBN-13: 978-0761128250
- Product Dimensions: 24.1 x 20.6 x 6.9 cm
- Shipping Weight: 2.3 Kg
- Average Customer Review: 4.7 out of 5 stars See all reviews (34 customer reviews)
- Amazon Bestsellers Rank: #520,672 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Details |
Product Description
From Amazon
Crescent Dragonwagon shares a wealth of recipes and memories with humor and intelligence in her extraordinary Passionate Vegetarian. She promises that "here you will be well fed, well loved, well tended to, satisfied," and 1,000-plus recipes later, that's exactly what's delivered.
For 18 years Dragonwagon owned and ran a country inn, where she fed glorious food to everyone including vegetarians, diabetics, the lactose intolerant, and people with food allergies. But the real draw here is that this is vegetarian cooking for everyday living. Ingredient lists are always reasonable and understandable; you won't have to search high and low for something esoteric that'll make or break a recipe. This is comfort food that's easy to prepare, and that deprives you of nothing. If you're not a full-time vegetarian, this is the biggest book of potential starters and side dishes you'll ever see.
Dragonwagon's "swoon-worthy, knock-your-socks-off, delicious food" includes hors d'oeuvres; salads; soups; stews; layered dishes; dishes that star grains, beans, or soy; recipes for every vegetable imaginable; burgers and patties; quick dishes; and desserts. From the simple Melissa's Spinach Casserole and Susie Pryor's beautifully impressive "Perfectly Delicious" Stuffed Acorn Squash to the vibrant Stir-Fry of Asparagus with Black Bean-Ginger Sauce and Mr. Panseer's North-Indian-Style Spinach, Dragonwagon offers flavors and cooking techniques from all over the world--everything from old favorites to new twists. With notes on "cooking, eating, loving and living fearlessly," there's a lot to learn here, and it's not just about vegetables. --Leora Y. Bloom
From Library Journal
For many years, Dragonwagon and her husband ran an inn in the Ozarks of Arkansas, and two previous cookbooks, The Dairy Hollow House Cookbook and Dairy Hollow House Soups and Breads: A Country Inn Cookbook, grew out of that experience. Despite having been a vegetarian for decades, Dragonwagon did not feature vegetarian fare at the inn or in her earlier books. This big, exuberant book marks her foray into the cooking closest to her heart, with more than 1000 recipes, from "Welcoming Hors d'Oeuvres" to "Just Desserts." Dragonwagon is indeed a passionate vegetarian, and adjectives like sensual and voluptuous appear in many of her recipe notes. Her food is boldly seasoned and draws from a variety of cuisines. In addition to the recipes, she includes hundreds of boxes and sidebars on ingredients and myriad other subjects; the vegetable chapter, for example, features an A-Z guide to her favorites. There is also a chapter called "Quick Fix," with recipes and suggestions for no-fuss meals. Many of the other recipes offer suggestions for easy variations. Deborah Madison's huge Vegetarian Cooking for Everyone came first, and it and Dragonwagon's book cover similar ground by virtue of having the same topic, but there is little overlap in terms of recipes. With vegetarian cooking more popular than ever, most libraries will want Passionate Vegetarian, too. Highly recommended.
Copyright 2002 Reed Business Information, Inc.
Copyright 2002 Reed Business Information, Inc.
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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars
a vegetarian encyclopedia,
By "staennchen" (Winterport, ME United States) - See all my reviews
This review is from: Passionate Vegetarian (Hardcover)
Crescent Dragonwagon, chef, writer, and inkeeper, has been a vegetarian all this time! Who knew? Somehow she has found the time to create and test over 1000 pages of fabulous vegetarian recipes; with her signature enthusiasm and personal anecdotes, it's like having Crescent in your kitchen, cheerfully urging you on to try new things, in new ways. This is a very comprehensive volume, with lots of information about vegetables, grains, soy products, and beans, how to prepare them ,with variations on variations, and vegan adaptations. I personally have tried about 5 of the recipes and they are all fabulous, with readily-available ingredients (even in my rural location), healthy withour being fussy, innovative without being ridiculous. The ginger sorbet is intoxicating; it has literally changed the life of a family member who previously was in the habit of consuming entire pints of Ben and Jerry's or Sara Lee cakes at a sitting. Now all he wants is CD's Ginger Sorbet--be warned! it is addictive! One of the things I really like about this book is that the recipes are written such that each cook can find his/her comfort zone in terms of fat content, eggs or no eggs, dairy or no dairy. A soup, for example, can be made with cream, or low-fat milk, or soy milk, or yogurt, or just broth. This is a great book for someone who wishes to incorporate more whole grains, or soy, or vegetables into his/her diet but is unsure as to how to do it. It's also a must-have for a long-time vegetarian like myself, who has fallen into some ruts making the same tofu dishes, bean soups, and vegetable curries over and over. If you add just one cookbook to your collection, it should be this one. It will expand your repertoire exponentially.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Outstanding,
By
This review is from: Passionate Vegetarian (Hardcover)
I love this book for a lot of reasons. Where to start?First, this is a very complete volume, covering everything from familiar vegetarian fare (greens, eggs, tofu, beans) to more esoteric items (seitan, nutritional yeast, umeboshi paste). Many recipes include variations, including how to make dishes for vegans, how to "gild the lily" of a dish, etc. Pick a vegetable, vegetarian protein source, legume, or grain, and you're sure to find at least two (four, ten, twelve) recipes for it in this book. Second, the writing is conversational, comforting, and humorous. You get a feel for not only Crescent, but the people she gleaned her recipes from and the people who have shared meals with her. Third, the recipes are solid. I've made a dozen items from this book, and some I've made several times over. I've yet to be disappointed. In quite a few cases, I was blown away. Fourth, the recipes are geared toward people who are fat conscious, but not fat phobic. She's lightened up many traditional meals without taking away flavor. Again, I've yet to be disappointed by anything she suggests. Fifth, the "quick fix" section! Nuff said! Even if you're a dyed-in-the-wool carnivore, I heartily and enthusiastically recommend this book to you, your Aunt Mildred, and your nextdoor neighbor Bob. It's a robust 1000-page invitation into a world of delicious vegetarian cuisine, and well worth the price of admission.
4 of 5 people found the following review helpful
2.0 out of 5 stars
nice try, but...,
By A Customer
This review is from: Passionate Vegetarian (Hardcover)
Crescent Dragonwagon is easy to fall in love with, I will give her that. I think her philosophies are wonderful and inspirational. I also love that the book is not simply recipes, but also lots of cute anecdotes and stories. And, while I think this book has a lot of potential, I must say that in 8 months of owning it I have only made 3-4 of the recipes it features. Many of the ingredients it calls for are either extremely difficult to find (and I live in New York City!!) or very expensive (I am a poor student). I mean, where do I find Umeboshi plum vinegar or mung beans, or fenugreek seeds and do I really want to buy them for one recipe?? Additionally, most of the recipes require you to refer to another recipe to use as the base, topping, crust, sauce etc... Making a dish from this book requires an enormous amount of effort and commitment, neither of which I have. For a much simpler- yet just as tasty alternative try the Moosewood Restaurant books.
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