BOOK REVIEWS

Kerry Walters is a philosophy professor and author. This new work is not light reading; however, it is perfect for college classrooms. You'll find various arguments for vegetarianism from ethical vegetarians, as well as hear words from their critics. Readers will be able to observe the strengths and weaknesses of each point of view. Discussion centers on the issues of compassion, rights, interests, eco-feminism, environmentalism, anthrocentrism, and religion in relationship to vegetarianism.

Some of the better known individuals sharing their point of view include Tom Reagan, Peter Singer, and Carol Adams. They agree on certain points and disagree in some areas. Reagan feels "animals need a model that grants them rights based on their possessing inherent rights." Singer states, "Pains of the same intensity and duration are equally bad, whether felt by humans or animals." Adams points out that all forms of exploitation are interconnected with one another. To her, "Patriarchal dualism exploits women and people of color in ways similar to its exploitation of animals and nature."

Philosopher Mary Midgely states that "the diets of meat-eaters and vegetarians reflect two different ways of thinking about the world and one's place in it." To her, diets are never neutral. Readers soon discover that the first factory farming of domesticated animals really got off the ground in World War II, when huge quantities of poultry were raised to feed the troops.

In the United States today, 99% of poultry and 98% of egg-laying hens are factory farmed. Once hens are no longer producing eggs "efficiently," they are slaughtered for pet food and animal feed. Readers also learn that the litter from chicken houses is fed to cattle and that most veal calves come from dairy factory farms. Additionally, "Food animals excrete slightly over 2 billion tons of hard and wet manure each year, equivalent to ten times the amount of human waste produced in the same time period."

One of the best known modern defenses of a reference for life philosophy comes from Albert Schweitzer. He infers, "that every living thing is ... imbued with a deep-seated urge to live." To him, this makes life sacred. Historically, Indian Hinduism is the oldest religious tradition to defend vegetarianism as a spiritual duty. Even though fewer than a third of Indian Hindus are vegetarian, "abstention from the flesh of animals is explicitly advocated in the Laws of Manu, codified between 200 BCE and 100 BCE." Interestingly, emphasis is put on the spiritual purity of humans rather than the welfare of animals. Buddhists, on the other hand, tend to focus on either the kinship of all living things or on compassion for animal suffering.

I'm always looking for sandwich ideas and this new book offers 101 creative recipes. Start off with breakfast sandwiches, including Berry-Stuffed French Toast Pockets and Maple-Nut Pie Wafflewich.

Next, you can move on to topless sandwiches, including Hollandaze'd Asparagus Rounds, Navajo Tacos, and Cabana Cheese Sandwiches. Chilled sandwiches include French Tofu Salad with Grapes, Tempeh Arugula Caesar Wraps, and Sushi Soy Wraps.

Classic deli sandwiches include One World Reuben and Pittsburgh Steak Sandwiches. Other unique sandwich suggestions include Pav Bhaji, Carnitas Sandwiches, Ethiopian Wraps, and Chow Mein Sandwiches. Travel friendly sandwiches are indicated.

Sweet sandwich ideas are Oreo Wafflewiches, Mango Butter & Ginger Whoopie Pies, and Peanut Butter Brownie Sandwiches.

Color photos are included in this cookbook; however, there are no nutritional analyses.

Jill Nussinow's new book focuses on vegan recipes made with a pressure cooker. These whole food meals can all be prepared in less than 30 minutes!

The first three chapters of this cookbook teach you everything you'll need to know to prepare dishes in a pressure cooker. For example, suggestions are offered to help you buy the right pressure cooker to meet your own needs. Also, helpful charts tell you how much time it takes to prepare various grains and vegetables using this equipment.

Chapter four teaches you how to prepare a wide variety of grains in a pressure cooker. Recipes include Curried Rice and Lentils and Fruited Wild Rice. Chapter five offers vegan-based dishes, including Middle Eastern Chickpeas with Spinach, and Stewed Baby Lima Beans with Tomatoes.

Vegetables shine as both side and main dishes in chapter six. Try Orange Scented Beet Salad; Orange Glazed Broccoli with Carrots and Kale; Maple Vinegar Braised Parsnips; Tempeh, Potatoes and Broccoli; or Thai Summer Vegetable Curry.

Chapters seven and eight show you how to prepare soup, stew, chili, and other main courses. You can prepare Thick and Creamy Potato Leek Soup; Tibetan Squash and Garlic Soup; Spicy West African Sweet Potato, Tomato and Groundnut Stew; Summer White Bean Chili; and Vegetable Tagine.

Finally, chapter nine provides dessert recipes including Coconut Almond Risotto, Triple Berry Bread Pudding, and Squash Custard. Nutritional analyses are not provided; however, the recipes are not high in fat.

Miyoko previously owned a vegan food company and authored several vegan cookbooks. Her latest book, Artisan Vegan Cheese, once again shows her creative talents.

Please note: Many recipes take time to prepare and are not quick-and-easy. Cheese preparation, after all, is an art. Also, many recipes in this book are nut-based and some are high in fat. That said, be sure to try her Meltable Muenster, Macadamia Ricotta, Soft Gruyère, Air-Dried Gouda, and Smoked Provolone.

You will also find recipes for cheese sauces such as Alfredo Sauce and Fondue. Next, find first courses and small plates, including Caprese Salad and Artichokes Stuffed with Almonds and Cheese. Entrées and accompaniments include Classic Baked Macaroni and Cheese, Stuffed Shells, Cheese Gnocchi, Potatoes Gratin, Spanakopita, and more.

Finally, enjoy dessert items such as Raspberry Mousse, Pumpkin Cheesecake, Tiramisu, and Chocolate-Chestnut Cannoli.

If you enjoy grilling and are looking for some new creative vegan recipes, this book is for you. You can prepare Golden Tandoori Seitan, Fiery Baby Artichokes, String Bean and Arugula Salad, Portobellos with Roasted Leeks and Spinach, Homemade Vegan Worcestershire Sauce, Italian Herb Burgers on Focaccia, Grilled Corn on the Cob with Piquant Sauce, Maple-Soy Tempeh over Rice, Grilled Peaches with Raspberry Sauce, and so much more.

You will also find grilling resources and color photos.

Please note: Nutritional analyses are not provided and liquor is used in some recipes.