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Joy of Cooking: All About Vegetarian [Hardcover]

By Irma S. Rombauer (Author), Ethan Becker (Author) & Marion Rombauer Becker (Author)
Our Price $ 13.56  
Retail Value $ 15.95  
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Item Number 150245  
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Item Specifications...

Pages   128
Est. Packaging Dimensions:   Length: 10.3" Width: 8.11" Height: 0.72"
Weight:   1.6 lbs.
Binding  Hardcover
Release Date   Oct 25, 2000
Publisher   Scribner
ISBN  0743202090  
EAN  9780743202091  

Availability  0 units.

Item Description...
The book that taught America how to cook,

now illustrated with glorious color photography



A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.

  • Organized by subject, including stocks and soups, salads, beans and tofu, pasta and grains, and more

  • More than 100 of Joy's recipes, including Grilled Ratatouille Salad, Tuscan-Style Stuffed Artichokes, and Winter Root Vegetable Braise

  • Invaluable tips and techniques for buying, storing, and preparing vegetables

Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.

All About Vegetarian Cooking upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Vegetarian Cooking is organized by ingredient and type of dish. Chapters include stocks and soups, salads, vegetables, beans and tofu, pastas and grains, and eggs, and incorporate more than 100 of Joy's bestloved vegetarian recipes, from Roasted Vegetable Lasagne to Greek Spinach and Cheese Pie. You'll also find information on nutrition for vegetarians, planning menus, and rules for serving sizes, as well as tips and techniques for buying, storing, and preparing fresh vegetables. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.

Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Vegetarian Cooking is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.

The Indispensable Kitchen Resource...

All-New, All-Purpose, and now All-in-Color

Is it possible to improve upon perfection? Apparently, the answer is yes! Joy of Cooking reaches new heights with this series of illustrated volumes. All About Vegetarian Cooking begins with a short section on organic ingredients and nutrition for vegetarians and then plunges into a collection of more than 100 of Joy's best-loved vegetarian recipes. With the addition of cooking tips, serving suggestions, and more than 150 stunning photographs of finished dishes and cooking techniques, this is truly a joy.

After more than 60 years, we've learned to trust America's favorite cookbook to provide clear, well-written recipes that always work for dishes as diverse as falafel, spanakopita, and succotash. Perusing its pages, however, used to be a very plain experience. Now it's just plain mouthwatering! The full-page photograph of the Grilled Eggplant and Roasted Red Pepper Panini dish--focaccia with tapenade and fresh mozzarella--is a showstopper and leaves nothing to the imagination. The big earthenware bowl of Winter Vegetable Couscous redefines comfort food. And the golden, crispy crust on the Persian Rice, made with basmati rice, saffron, onions, and dried apricots, will leave you breathless and starving. Somehow, we never noticed these gems buried deep in the big Joy. Mixed together in the vegetables section, we didn't realize until now how many of them are dishes that can stand alone as entres.

Joy has always been a good bet for kitchen novices, but these volumes go the extra step by illustrating the finished dish (always reassuring for a beginner) and suggesting many useful techniques, such as how to separate eggs, press tofu, and prepare artichokes. For those of us who already own a copy (or two) of the original tome, this adaptation is simply inspirational and a great addition to anyone's cookbook library. The presentation is so beautiful and stimulating, you'll hardly recognize that the recipes are the good old reliables, all dressed up and ready to go. --Leora Y. Bloom

Buy Joy of Cooking: All About Vegetarian by Irma S. Rombauer, Ethan Becker & Marion Rombauer Becker from our Christian Books store - isbn: 9780743202091 & 0743202090

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More About Irma S. Rombauer, Ethan Becker & Marion Rombauer Becker

Register your artisan biography and upload your photo! Irma Von Starkloff Rombauer was born in St. Louis in October 1877 of German stock, grew up and married, never expecting to earn her own living. But after her husband's sudden death in 1930, this celebrated hostess became a cookbook author. With the publication of the first "Joy of Cooking" in 1931, she began a family tradition that was passed to her daughter Marion Rombauer Becker in the 1950s and to Marion's son Ethan Becker in 1976.

Irma Von Starkloff Rombauer was born in 1877 and died in 1962.

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Product Categories
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2Books > Subjects > Cooking, Food & Wine > Vegetables & Vegetarian > General   [541  similar products]
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Reviews - What do our customers think?
Best Spanikopita  Feb 25, 2008
This cookbook is worth it for the Spanikopita recipe alone-make it with fresh spinach and freeze the leftovers. Reheat at 350 for 20-30 minutes or so and it tastes almost as good as fresh. My copy accidentally ended up in the Goodwill pile and I miss it so much I am buying it again. Definitely a keeper.
Vegetarian Cooking  Aug 28, 2007
I purchased this book for a relative and they seem very happy with the book.
Excellent addition to our cook books collection  Jun 20, 2007
This is a very well-organized book, with simple, clear, specific directions on how to cook a variety of vegetarian dishes. It starts with the basics of cooking and goes on to describe how to make some tasty, good-looking dishes. Has lots of pictures.

We just got the book and finished browsing through it. My wife and I are vegetarians and cook a lot, and we can tell the recipes are good. We look forward to some delicious experimentation with the dishes described here.

Well worth the price.
A great summary of the original  Jan 10, 2007
I originally found the Joy of Cooking in the public library, took it home and even though it wasn't specifically vegetarian I found most part of the book helpful as it gives detailed descriptions on how to properly cook almost everything. When I saw the vegetables section available on it's own I had to purchase it.

I'm quite satisfied with this book, especially since it has photos. It's not as detailed as the original, but I still like the simplicity of the recipes and the writing style. Even though I've been vegetarian for some years now it's great to have a reference book that gives instructions on how to properly do things, such as roasting your own capsicum or making your own tomato sauce.
Cheap and easy cooking - perfect for college kids.  Jan 26, 2001
I am only a college student whose cooking skills are almost nonexistent, yet this particular book made me the chef of the day. The first thing I cooked out of this book was the cheese stuffed eggplant - at first I was terrified how it was going to come out, but the recipe was delicious, meat free (meat's expensive, so meat free is a great plus for a poor college kid), and with pictures to compare whether what I have made is actually what was supposed to be made. My roommates liked it very much, nobody complained, and I didn't blow up the kitchen or anything :).

I highly recommend it to anyone whose major concern is the ability to cook cheaply and effectively. Most of the recipes include things which can be stored for a couple of days prior to final preparation. It also includes a basic overview of dietary needs of a meat eater and vegetarians, explaining the alternatives for both. But the best thing about it, that since it is so beautiful and classy looking, it gives you confidence to cook and doesn't make you feel like a total moron in the kitchen.


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