The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean
RRP: $18.95
Our Price: $15.16
You Save: $ 3.79 ( 20% )
Usually ships in 24 hours
Manufacturer: Rodale Books
Publisher: Rodale Books
Author: Angela Shelf Medearis
The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean Description
Binding: Paperback
Dewey Decimal Number: 641.5636
EAN: 9781579546182
ISBN: 1579546188
Label: Rodale Books
Manufacturer: Rodale Books
Number Of Items: 1
Book Pages: 304
Publication Date: 2004-09-22
Publisher: Rodale Books
Product Release Date: 2004-09-09
Studio: Rodale Books
Dewey Decimal Number: 641.5636
EAN: 9781579546182
ISBN: 1579546188
Label: Rodale Books
Manufacturer: Rodale Books
Number Of Items: 1
Book Pages: 304
Publication Date: 2004-09-22
Publisher: Rodale Books
Product Release Date: 2004-09-09
Studio: Rodale Books
Editorial Review of The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean
150 deliciously diverse, culturally based recipes and the history and lore behind them.
"When enjoying a steamy serving of greens laces with peppers or a bowl of spicy gumbo, many people are unaware of the African origins of their meal...The Ethnic Vegetarian was created to preserve and showcase the vegetarian culture of my ancestors." So writes Angela Shelf Medearis in her introduction to this fabulous new cookbook.
The Ethnic Vegetarian opens with three chapters explaining how to adopt an ethnic vegetarian lifestyle, ideas for creating an ethnic vegetarian-friendly kitchen, and basic techniques for cooking in this manner. Next come the wonderfully inventive recipes - from "Moroccan Zucchinin Pancakes" and "Senegalese Tofu" to an eggplant-based "Congo Moambe" - all organized by ethnic cuisine: African, Afro-Caribbean, Native American, Creole, Slavery and Southern, and Modern
More than just recipes, the book also weaves traditions and lore surrounding African-American cookery with the author's own personal memories, experiences, and family history. Her warm and inviting style beckons readers of any ethnic background to explore the homespun authenticity of her recipes and tales to conclude, with her, that "African-inspired vegetarian dishes are as much a part of the American culinary table as apple pie."
"When enjoying a steamy serving of greens laces with peppers or a bowl of spicy gumbo, many people are unaware of the African origins of their meal...The Ethnic Vegetarian was created to preserve and showcase the vegetarian culture of my ancestors." So writes Angela Shelf Medearis in her introduction to this fabulous new cookbook.
The Ethnic Vegetarian opens with three chapters explaining how to adopt an ethnic vegetarian lifestyle, ideas for creating an ethnic vegetarian-friendly kitchen, and basic techniques for cooking in this manner. Next come the wonderfully inventive recipes - from "Moroccan Zucchinin Pancakes" and "Senegalese Tofu" to an eggplant-based "Congo Moambe" - all organized by ethnic cuisine: African, Afro-Caribbean, Native American, Creole, Slavery and Southern, and Modern
More than just recipes, the book also weaves traditions and lore surrounding African-American cookery with the author's own personal memories, experiences, and family history. Her warm and inviting style beckons readers of any ethnic background to explore the homespun authenticity of her recipes and tales to conclude, with her, that "African-inspired vegetarian dishes are as much a part of the American culinary table as apple pie."
Customer Reviews of The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean
Customer Rating:
Review Summary: My favorite cookbook so far!
Review: I used to only cook Thai and Indian vegetarian foods, then saw this book and was impressed by the variety of new recipes, including things I knew from Southern and African restaurants. When tagging the recipes I wanted to try first, I found myself marking half the pages! It's great for planning a week of menus using similar ingredients to make a ton of different things. I half all the recipe quantities, and they are good for 2-3 people that way. It's all been delicious and easy, with most main dishes only using one pot. The instructions for Injera (Ethiopian bread) were creative and it turned out great! I'm starting to use the more authentic ingredients suggested in the recipe descriptions instead of the Americanized versions, using produce and flours from Mexican and Indian grocers (we don't have an African grocer here), and it is even better that way. It's all very protein-rich, so I've never been tempted to add meat to anything in this book.
Customer Rating:
Review Summary: One of the best cookbooks EVER
Review: I have tried almost half of the recipes and loved every single one. I was worried about the large amount of food - but I have never had leftovers for very long. Excellent and creative uses for veggie meat.
Customer Rating:
Review Summary: Don't Waste your $$$!!!
Review: I've tried about 5 recipes from this book and all of them were dismal failures. The author is way off with the amounts needed for each ingredient. I tried the jerk tofu and plantain and black bean fritters. What a mess! This is the worst vegetarian cookbook I have and I will not be trying anything else in the book.
Customer Rating:
Review Summary: Great book for everyone!
Review: We are not vegetarians, but I have been toying with reducing meats in my family's diet. When I picked up this book, I was skeptical. However, each recipie that I have tried has been fantastic! My husband loves the spiciness of the dishes, and I love the rich flavors. The meals are substantial, and you won't miss the meat. Enjoy!
Customer Rating:
Review Summary: Lots of Vegan recipes
Review: While a few recipes do use eggs or cheese, most do not. Lots of tasty vegan options here.
Review Summary: My favorite cookbook so far!
Review: I used to only cook Thai and Indian vegetarian foods, then saw this book and was impressed by the variety of new recipes, including things I knew from Southern and African restaurants. When tagging the recipes I wanted to try first, I found myself marking half the pages! It's great for planning a week of menus using similar ingredients to make a ton of different things. I half all the recipe quantities, and they are good for 2-3 people that way. It's all been delicious and easy, with most main dishes only using one pot. The instructions for Injera (Ethiopian bread) were creative and it turned out great! I'm starting to use the more authentic ingredients suggested in the recipe descriptions instead of the Americanized versions, using produce and flours from Mexican and Indian grocers (we don't have an African grocer here), and it is even better that way. It's all very protein-rich, so I've never been tempted to add meat to anything in this book.
Customer Rating:
Review Summary: One of the best cookbooks EVER
Review: I have tried almost half of the recipes and loved every single one. I was worried about the large amount of food - but I have never had leftovers for very long. Excellent and creative uses for veggie meat.
Customer Rating:
Review Summary: Don't Waste your $$$!!!
Review: I've tried about 5 recipes from this book and all of them were dismal failures. The author is way off with the amounts needed for each ingredient. I tried the jerk tofu and plantain and black bean fritters. What a mess! This is the worst vegetarian cookbook I have and I will not be trying anything else in the book.
Customer Rating:
Review Summary: Great book for everyone!
Review: We are not vegetarians, but I have been toying with reducing meats in my family's diet. When I picked up this book, I was skeptical. However, each recipie that I have tried has been fantastic! My husband loves the spiciness of the dishes, and I love the rich flavors. The meals are substantial, and you won't miss the meat. Enjoy!
Customer Rating:
Review Summary: Lots of Vegan recipes
Review: While a few recipes do use eggs or cheese, most do not. Lots of tasty vegan options here.