Provides basic information on cooking techniques, ingredients, and nutrition, and includes simple and complex recipes for vegetarian dishes from breakfast to dessert. If you thought you had to be a nutritionist to figure out a vegetarian diet, its actually a lot simpler than you think. Eating vegetarian, in addition to being healthy and delicious, is just plain fun. Discovering new and exotic vegetables like celeriac or kohlrabi will widen your palate as well as your sense of adventure in the kitchen. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. And, most important of all, eating a plateful of vegetarian lasagna or pasta primavera, or any other scrumptious dish prepared vegetarian style will let you indulgewithout guilt!With Vegetarian Cooking For Dummies, youll get the skinny on just what lacto–ovo, lacto, and just plain vegan diets are all about and how to create nutritious meals from the rich cornucopia of whole grains, legumes, vegetables, fruits, nuts and seeds, and dairy and egg substitutes that are the staple of the vegetarian menu. Youll also find out:

• How to get your full complement of protein and vitamins, including calcium, iron, C, B12, and zincand from what, often surprising, food sources
• How to successfully convert to a vegetarian diet
• How to stock up a vegetarian pantryincluding tips on where to shop, starting a kitchen garden, as well as handy weekly and monthly food lists
• Vegetarian cooking basicsincluding preparing ingredients, cooking beans and grains, handling tofu and tempeh, washing and cutting fruits and vegetables
• Simple cooking techniquesincluding baking, boiling, steaming, sauteing, and stewing
• The ins and outs of vegetarian etiquette

  About the Author

  Suzanne Havala, M.S., R.D., is a nationally known expert on food and nutrition. Author of seven books, including Being Vegetarian For Dummies, her advice has been shared in Parade, Self, The New York Times, and many other publications.

  Table of Contents

  Introduction.
  PART I: A Whirlwind Guide to Vegetarian Basics.
  Chapter 1: What Vegetarianism Is.
  Chapter 2: Nutrition Myths and Realities.
  Chapter 3: Moving to Meat–Free.
  Chapter 4: Planning Vegetarian Meals.
  PART II: Your Vegetarian Kitchen.
  Chapter 5: Common Vegetarian Ingredients.
  Chapter 6: Stocking Your Vegetarian Pantry.
  PART III: Tools and Techniques.
  Chapter 7: Tools of the Trade.
  Chapter 8: Vegetarian Cooking Basics.
  Chapter 9: Adapting Recipes.
  PART IV: The Recipes.
  Chapter 10: Beverage Basics.
  Chapter 11: Rise and Shine, Its Breakfast Time!
  Chapter 12: Delicious Dips and Spreads.
  Chapter 13: Soups for All Seasons.
  Chapter 14: Simply Scrumptious Salads.
  Chapter 15: Entrees for Everyone.
  Chapter 16: Side Dish Spectaculars.
  Chapter 17: A Bounty of Breads and Rolls.
  Chapter 18: Desserts.
  Chapter 19: Hooray for Holidays!
  Chapter 20: Menus Made Easy.
  PART V: The Part of Tens.
  Chapter 21: Ten Reasons to Cook Vegetarian.
  Chapter 22: Ten Practical Vegetarian Cookbooks.
  Chapter 23: Ten Helpful Web Sites to Check Out.
  Chapter 24: Ten Online Sources of Ingredients.
  Appendix: Metric Conversion Guide.
  Index.
  Book Registration Information.

  Author:

  Suzanne Havala
  

  Shipping:

  Shipping Details

  ISBN:

  9780764553509

  Publish Date:

  6/2001

  Pages:

  360

  Publisher:

  John Wiley & Sons

  Format:

  Paperback

  Availability:

  Approximately 4 - 6 weeks.
  Availability details

  
  

  Price:	NZ$28.80
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