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Eatingwell Fast and Flavorful Meatless Meals Hardcover – Jun 14 2011
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About the Author
Jessie Price is Editor-in-Chief of EatingWell. She's worked on at least seven EatingWell cookbooks and is the author of the James Beard Award-winning The Simple Art of EatingWell. Price lives outside Burlington, Vermont.
Most Helpful Customer Reviews on Amazon.com (beta)
The nutritional key is easy to understand symbols for three health-related aspects: Healthy Weight (meaning limited overall calories), High Fiber, and Healthy Heart (limited saturated fats). It makes it simple if you're looking for recipes for a particular diet. The breakdown doesn't stop there however, they also have the full breakdown, plus a "nutritional bonus" which is the vitamins that you'll receive from eating the prepared dish.
I made the Leek & Gruyere Quiche, which was "Healthy Weight" at 244 cal per serving. It was delicious and for a healthy quiche, didn't take longer to make than my own, somewhat less-healthy version. We all enjoyed it. It may be considered healthy weight since 1/8 of the pie was a serving, so portion control has something to do with it.
I'd venture to say that this is a great cookbook for adventurous and healthy foodies, but not specifically geared towards families feeding small children (see Better Homes and Gardens 365 Vegetarian Meals recipes for kid-meals). That's not to say EatingWell doesn't have some family-friendly recipes, because they do, but they incorporate a lot of herbs and flavors that might be too much for children.
My one wish is that they put a seasonal twist on this cookbook. They've got winter-type recipes next to ones with summer veggies. When you're looking for something to make, you've got to root thru recipes that you wouldn't even consider. Who wants to make Tofu Hot Pot in the summer, or a fresh tomato dish in winter?
One final note: This cookbook is visually stunning. The pages are glossy, the photos are lovely and large, and the fonts are small and classy. The fonts may in fact be a bit small for some people, especially when you're cooking and reading at the same time, but it sure does look nice.
There are 9 pages of evidence why a vegetarian diet is better. Included recipes are; appetizers, salads, soups and stews, sandwiches, wraps and burgers, pizza and pasta, grains and beans, tofu, tempeh and seitan, eggs and dairy, casseroles, tarts and gratins, sides and desserts.
One of the major irritations is the key for the recipes is in the back of the book - why not put it in the front so we can know what we are looking at...healthy weight, high fiber, healthy heart, ready to eat in 45 minutes or less. There are 2 indexes, one dividing recipes into vegan, gluten-free, 30 minutes or less and a regular index
Pictures are included for some of the recipes, but it is sometimes confusing which is which when they are in the front of the recipe section.
Our family favorites have included pickled eggs, fettuccine with creamy mushroom sauce, and cranberry upside down cake.
This is a good book to add to your cookbook collection especially, of course, if you wish to have some vegetarian recipes that your family and friends might enjoy.
The variety of recipes is very good and addresses different taste palates. The cookbook is divided into sections: grains, beans, salads, pasta, vegetable side dishes, eggs & diary, tofu, etc. You can also search the index by recipe name or ingredient, I think this extremely convenient. Cookbooks that have only a recipe name index are not as useful. There is also nutritional information included with each recipe (calories, fat-percentage, protein, etc.), which many will find helpful. I've made a good number of the recipes and have found that the directions are very well written and clear and even those that don't cook much would be able to execute these recipes without much difficulty. But most importantly, the recipes are very tasty and I've really enjoyed almost everything I've prepared so far.
As the title indicates, most recipes can be prepared fairly quickly (around 30-45 minutes), a few do take a little longer, but cooking times are listed with every recipe. Overall, I think this book is well organized, has great presentation with many color photos and has excellent directions for both novice and experienced cooks. I highly recommend this book to all, even if you're not a vegetarian, this makes a great addition to any cookbook library. I think the problem with some vegetarian cookbooks are that they have strange or expensive ingredients that may not be readily available; or the recipes themselves may seem strange and not appealing. Happily, this cookbook has plenty of familiar recipes such as "black bean quesadilla," "pinto bean salad," "bread & tomato soup," and many others that even meat-eaters would find enjoyable.
Whether you're a vegetarian or not, please consider picking up this book and adding some of its recipes to your regular rotation. I believe you will be pleasantly surprised.
Most of the meals in the this book are very good and filling. Eating Well has done a very good job with this book.