Book Reviews
THE MODERN VEGETARIAN KITCHEN
By Peter Berley with Melissa Clark
Peter Berley is a cooking instructor and former chef of Angelica Kitchen, a terrific vegan restaurant located in New York City. His new cookbook is primarily vegan; one of the exceptions is the section on making fresh noodles (eggs are used). Occasionally he also uses butter (vegan margarine can be substituted) or optional cheese. The dessert chapter includes several vegan cakes.
The recipes in this cookbook are very creative. Some of the dishes include Creamy Pumpkin Chestnut Soup (non-dairy); Apple, Fennel, and Walnut Soup; Wild Mushroom Stew with Panfried Tofu; Warm Dandelion Salad with Spicy Tempeh and Sage Vinaigrette; Potato, Beet, and Bel-gian Salad with Toasted Hazelnuts; Caramelized Fennel; Teriyaki-Style Burdock and Carrots; Garlicky Braised Greens with Toasted Pumpkin Seeds; Five-Grain Croquettes with Carrot Glaze with Thyme; Tempeh and Vegetables Braised in a Spicy Lemon-Coconut Broth, plus much more.
This is a gourmet cookbook and is not meant for the new vegetarian cook. Most of the recipes are not quick and easy; however, the time you spend in your kitchen preparing dishes found in this book will certainly be worthwhile.
The Modern Vegetarian Kitchen (ISBN 0060392959) is published by ReganBooks, an imprint of HarperCollins Publisher. Look for this book in your local bookstore.
Reviewed by Debra Wasserman.
SOUTHWESTERN VEGETARIAN
By Stephan Pyles
From the very start, let me state that this book does contain a few seafood recipes. Including sea animals in a vegetarian recipe book turns me off right away. Nevertheless, after learning that the author admits to not being vegetarian, I decided to review this book because it is often vegan-friendly (in some cases you may have to substitute soymilk and/or vegan cheese). Many of the recipes are unique, and vegan cooks will enjoy preparing them.
In the first chapter you'll find recipes for Spicy Peach Preserves, Pickled Jalapeños, and Spicy Tomato Ketchup. Another chapter offers recipes for salsas, relishes, sauces, and vinaigrettes. You'll also find salads, soups and stews, potato, corn and bean dishes, grain- and pasta-based dishes, plus much more.
Southwestern Vegetarian (ISBN 0-609-60118-0) is published by Clarkson Potter/ Publishers. It contains 224 pages and is hardcover. The book retails for $30. Look for this book in your local bookstore.
Reviewed by Debra Wasserman.
A RACE FOR LIFE
By Ruth E. Heidrich, PhD
This book is the personal story of how one woman survived breast cancer and began competing in triathlons. In her mid-forties, Ruth Heidrich learned that she had breast cancer and the prognosis was not good. At first, she underwent traditional therapies. Ruth soon began to realize that she had to challenge herself to keep well. She changed her diet and began running.
Her vegan diet was influenced by Dr. John McDougall, a vegetarian doctor she first met in Hawaii, and who now practices in California. Her exercise has led her to run in six Ironman triathlons, over 100 triathlons, and 66 marathons. She has collected over 700 medals and in 1999 was named by Living Fit magazine as one of the 10 fittest women in America.
Ruth Heidrich remains cancer-free and hopes to inspire other individuals facing cancer and other serious diseases. Of course, you may not be ready to run in a marathon, but Ruth's book certainly encourages readers to live a healthy lifestyle.
A Race for Life (ISBN 1-930051-00-X) is published by Lantern Books. The softcover edition is 171 pages and retails for $15.95. It can be found in bookstores, or you can call Lantern Books at (212) 414-2275.
Reviewed by Debra Wasserman.
3 BOWLS - VEGETARIAN RECIPES FROM AN AMERICAN ZEN BUDDHIST MONASTERY
By Seppo Ed Farrey with Myochi Nancy O'Hara
This vegetarian cookbook features food served at Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. Breakfast and lunch are formal meals that follow rituals established in traditional Zen monasteries, and are served and eaten in silence. Each diner gets three bowls of food — a large bowl containing the base of the meal, usually a grain or noodle dish; a medium bowl usually filled with a stew; and a small bowl consisting of vegetables or occasionally a salad. Meals are eaten with chopsticks.
Many of the recipes in this book are vegan. Eggs are primarily found only in the baked goods section, and vegan cheese can be substituted for dairy-based cheese. Most of the dishes are easy to prepare and clear instructions are given.
Among the creative recipes you'll find Orange-Ginger Spaghetti Squash, Herbed Sesame Polenta with Roasted Vegetables, Quinoa-Sun-flower Stuffing, Savory Whipped Sweet Potatoes with Ribbons of Collard Greens, Smoky Pinto Paté, and Double-Berry Poached Pears.
3 Bowls - Vegetarian Recipes from an American Zen Buddhist Monastery (ISBN 0-395-97707-X) is published by Houghton Mifflin Company. The book is 254 pages and it retails for $17. You can find it in bookstores.
Reviewed by Debra Wasserman.
VEGETARIAN WALT DISNEY WORLD AND GREATER ORLANDO
By Susan Shumaker and Than Saffel
The next time you and your family or friends decide to take a vacation to Walt Disney World in Orlando, Florida, you may want to carry this new book with you. Vegetarian Walt Disney World and Greater Orlando offers detailed information for finding vegetarian/vegan food throughout Disney World and Orlando. It also includes suggestions on where to stay.
It's apparent that a lot of research was put into producing this book. The reader will find maps, pricing information, and descriptions of the vegetarian or vegan food offered in over 275 restaurants, markets, and lodging locations at this tourist attraction. You'll even find information for Orlando International Airport, Universal Orlando and Universal Studios, Disney Cruise Line, MGM Studios, Epcot, The Magic Kingdom, and other places.
Vegetarian Walt Disney World and Greater Orlando (ISBN 0-99679280-0-1) is published by Vegetarian World Guides. The book is 282 pages and retails for $14.95.
Reviewed by Debra Wasserman.
FEEDING THE WHOLE FAMILY - REVISED EDITION
By Cynthia Lair
This vibrant introduction to whole foods meal planning is full of tasty ideas. Although there are three recipes that feature seafood and one that features chicken, on the whole, most of the recipes are vegan or are very easily made dairy- and egg-free.
Especially appealing to me was her interpretation of some old favorites, such as "Sloppeh" Joes, made with tempeh and ketchup and really tasting almost like I remember them in grade school or at my mother's table. However, her Tempeh and Red Pepper Stroganoff is nothing like what my mother used to make with Hamburger Helper, and I consider that a blessing! Ms. Lair has included recipes that are innovative and fresh enough to entice longtime vegans and vegetarians to enjoy this book, and she also made sure to include vegan versions of the old standbys for those stubborn meat-eaters in your immediate family and beyond.
The focus of the book is on whole grains, and she includes a brief introduction to whole grain and bean cookery, as well as a chapter on getting your kids to enjoy the whole grain dishes you prepare. It's a great book for the dad or mom who wants to make sure his or her family is eating healthy, and a really good guide to converting those fast-foodies into whole-foodies.
Feeding the Whole Family - Revised Edition(ISBN 0-9660346-1-9) is published by Moon Smile Press, 11525 40th Ave, NE, Seattle, WA 98125. The book is 280 pages in paperback, and retails for $18.00.
Reviewed by Meri Robie.
CLASSIC VEGETARIAN COOKING FROM THE MIDDLE EAST AND NORTH AFRICA
By Habeeb Salloum
Habeeb Salloum has been a regular contributor to Vegetarian Journal for many years. He recently wrote a cookbook called Classic Vegetarian Cooking from the Middle East and North Africa.
This cookbook includes many vegan recipes. Some of the vegetarian recipes can be prepared vegan by substituting vegan cheese, margarine, or soy yogurt for the dairy-based items. (Note: some recipes do contain eggs.)
Enjoy baking your own Arabic Pita Bread or preparing dishes such as Moroccan Eggplant and Summer Squash Soup, Spinach and Cori-ander Salad, Bulgur and Potato Pie, and Grape Leaves Stuffed with Lentils.
Classic Vegetarian Cooking from the Middle East and North Africa (ISBN 1-56656-335-6) is a hardcover book published by Interlink Publishing Group, Inc. The book is 352 pages and retails for $25 in the United States and $35 in Canada. Look for this book in your local bookstore or library.
Reviewed by Debra Wasserman.
