American Wholefoods Cuisine By Nikki & David Goldbeck
The Goldbeck's huge vegetarian cookbook was originally published in 1983, and it has sold more than 250,000 copies. Now it has been reissued with a new preface by culinary historian Barbara Haber and updated nutritional information. Often referred to as a vegetarian Joy of Cooking, the book includes a wide-ranging selection of recipes; a chapter on preserving, growing sprouts, etc.; another on menu planning; and a final section, The Food Reader, with information on stocking the pantry, equipment and techniques, kitchen math, and other such topics. Although some of the head notes seem slightly dated—pesto and falafel, for example, are no longer the unfamiliar exotics they once were.---From Library Journal
Some of my favorite recipes:
Baked Vegetable Omelet p. 136
Banana Bread p. 331
Deluxe Mushroom Barley Soup p. 97
Fettucine with Spring Vegetables p. 117
Baked Vegetable Cheese p. 127
Sweet Red Pepper Sauce (the fiery version) p. 318
Too many more to mention!--Maria
Monday, October 22, 2007
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