Vegetarian Cooking Without: Recipes Free from Added Gluten, Sugar, Yeast, Dairy Products, Meat, Fish, Saturated Fat
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Manufacturer: Thorsons
Publisher: Thorsons
Author: Barbara Cousins
Vegetarian Cooking Without: Recipes Free from Added Gluten, Sugar, Yeast, Dairy Products, Meat, Fish, Saturated Fat Description
Binding: Paperback
Dewey Decimal Number: 641.5636
EAN: 9780722538975
ISBN: 0722538979
Label: Thorsons
Manufacturer: Thorsons
Number Of Items: 1
Book Pages: 224
Publication Date: 2000-05-15
Publisher: Thorsons
Studio: Thorsons
Dewey Decimal Number: 641.5636
EAN: 9780722538975
ISBN: 0722538979
Label: Thorsons
Manufacturer: Thorsons
Number Of Items: 1
Book Pages: 224
Publication Date: 2000-05-15
Publisher: Thorsons
Studio: Thorsons
Editorial Review of Vegetarian Cooking Without: Recipes Free from Added Gluten, Sugar, Yeast, Dairy Products, Meat, Fish, Saturated Fat
Customer Reviews of Vegetarian Cooking Without: Recipes Free from Added Gluten, Sugar, Yeast, Dairy Products, Meat, Fish, Saturated Fat
Customer Rating:
Review Summary: Go without this book!
Review: Incomplete recipes for turgid slop! I have been a veggie for 22 years, and am a good cook/baker, so I thought I'd try this. It looks like a good idea (if you can get past the pseudo-science in the intro), but the recipes just don't work, that's if she's bothered to finish them - several had bits missing, which is just lazy writing/editing.
Customer Rating:
Review Summary: unimaginative
Review: I found this book a bit of a let down in terms of imagination - obviously salads, indian curries and stir frys are wheat/dairy free and can be found in most veggie cook books, and its a bit of a cop out to ask us to use 'wheat free' pasta - we don't need to buy a cookbook just to make ordinary recipes - what I want is recipes that circumvent the pasta all together - for example I make a brilliant lasagne using root veg as the lasagne replacement.. There is also an over dependance on rice flour. I use all kinds of different flours (millet, chick pea, quinoa etc to ring the changes, and l experiment with non flour ingredients such as nut powder etc... also where are the egg free recipes? 'egg replacer' is just another easy way out.. Also because being vegan and allergy free is such a challenge nutritionally, it should make use of sprouted grains... and have more emphasis on balancing the diet..
Customer Rating:
Review Summary: Are these recipes tested I wonder?
Review: I bought this book because I have a son who cannot tolerate gluten. I tried the carrot, parsnip and cashew nut roast first. The mixture was bland and oversweet because all the vegetables and the nuts have a sweet flavour. I had to add lots of flavourings to spice it up. It still wasn't very good and the instructions didn't tell me to chope the nuts, although I can't believe they were supposed to be added whole. The rice flour bread was disgusting - tasted of baking powder and bounced like rubber- reminiscent of the steam puddings we had at school. If I were gluten intolerant I'd rather do without bread than eat this. I hope it doesn't kill the birds as it's going outside. Loathe to try any other recipes.
Customer Rating:
Review Summary: Great Book - A Must For Anyone Wanting to Eat Themselves Healthy :-)
Review: I bought this book after it was recommended to me by my nutritionist. Being a vegetarian and following such a strict diet regime seemed really daunting at first, that was until I got this book. You wouldn't believe how many wonderful variations of everyday food is in here, just changed to be full of lovely goodness. I really recommend it, it'll give you inspiration even if you don't follow all the recipes exactly.
Customer Rating:
Review Summary: Good recipes, some weird science
Review: I was inspired to write this review to counter the below comment about the cakes. I've made three cakes and the muffins from this book, and they've all been delicious. I have no problem eating wheat so I've used a mix of wheat and other flours, but have stuck with the dairy/sugar/saturated fat free side of things.They're in no way as sweet as you expect from a cake, but get over that difference and you'll find they're fantastic. The savoury recipes are also very tasty and easy to follow.
On the down side I found some of the macrobiotic inspired 'science' of yin and yang foods irrelevant - just skip that section and get to the recipes!
Review Summary: Go without this book!
Review: Incomplete recipes for turgid slop! I have been a veggie for 22 years, and am a good cook/baker, so I thought I'd try this. It looks like a good idea (if you can get past the pseudo-science in the intro), but the recipes just don't work, that's if she's bothered to finish them - several had bits missing, which is just lazy writing/editing.
Customer Rating:
Review Summary: unimaginative
Review: I found this book a bit of a let down in terms of imagination - obviously salads, indian curries and stir frys are wheat/dairy free and can be found in most veggie cook books, and its a bit of a cop out to ask us to use 'wheat free' pasta - we don't need to buy a cookbook just to make ordinary recipes - what I want is recipes that circumvent the pasta all together - for example I make a brilliant lasagne using root veg as the lasagne replacement.. There is also an over dependance on rice flour. I use all kinds of different flours (millet, chick pea, quinoa etc to ring the changes, and l experiment with non flour ingredients such as nut powder etc... also where are the egg free recipes? 'egg replacer' is just another easy way out.. Also because being vegan and allergy free is such a challenge nutritionally, it should make use of sprouted grains... and have more emphasis on balancing the diet..
Customer Rating:
Review Summary: Are these recipes tested I wonder?
Review: I bought this book because I have a son who cannot tolerate gluten. I tried the carrot, parsnip and cashew nut roast first. The mixture was bland and oversweet because all the vegetables and the nuts have a sweet flavour. I had to add lots of flavourings to spice it up. It still wasn't very good and the instructions didn't tell me to chope the nuts, although I can't believe they were supposed to be added whole. The rice flour bread was disgusting - tasted of baking powder and bounced like rubber- reminiscent of the steam puddings we had at school. If I were gluten intolerant I'd rather do without bread than eat this. I hope it doesn't kill the birds as it's going outside. Loathe to try any other recipes.
Customer Rating:
Review Summary: Great Book - A Must For Anyone Wanting to Eat Themselves Healthy :-)
Review: I bought this book after it was recommended to me by my nutritionist. Being a vegetarian and following such a strict diet regime seemed really daunting at first, that was until I got this book. You wouldn't believe how many wonderful variations of everyday food is in here, just changed to be full of lovely goodness. I really recommend it, it'll give you inspiration even if you don't follow all the recipes exactly.
Customer Rating:
Review Summary: Good recipes, some weird science
Review: I was inspired to write this review to counter the below comment about the cakes. I've made three cakes and the muffins from this book, and they've all been delicious. I have no problem eating wheat so I've used a mix of wheat and other flours, but have stuck with the dairy/sugar/saturated fat free side of things.They're in no way as sweet as you expect from a cake, but get over that difference and you'll find they're fantastic. The savoury recipes are also very tasty and easy to follow.
On the down side I found some of the macrobiotic inspired 'science' of yin and yang foods irrelevant - just skip that section and get to the recipes!