SHIPS WITHIN 2-4 DAYS
472 pages, softcover
Full-color photos throughout
America’s Test Kitchen Delivers a World of Vegetarian Flavor with More than 700 Foolproof Recipes. This comprehensive cookbook provides inventive and uncomplicated techniques for making satisfying and boldly flavorful vegetarian recipes.
Everyone knows they should eat more vegetables and grains but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The result is The Complete Vegetarian Cookbook.
Out of 709 recipes more than 300 are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan. These are all highlighted with icons on the pages and in the index. The book contains stunning color photography that shows the appeal of the finished dishes. In addition, almost 500 step-by-step photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.
Recipes you'll find in the book:
Some exciting new recipes that showcase the test kitchen's expertise and creativity.
- Mushroom Bolognese
- Chilled Marinated Tofu
- Super Greens Soup
- Pan-Seared Tempeh Steaks
- Pinto Bean, Beet and Bulger Burgers
- Tomato Tart
- Butternut Squash and Spinach Bread Pudding
- Stuffed Acorn Squash with Barley
- Vegetable and Bean Tostadas
- Zucchini Fritters
In the Press
The Fine Art of Vegging Out
Still, if you had to choose only one of the three titles here, it would have to be ‘The Complete Vegetarian Cookbook’ (America’s Test Kitchen, 464 pages, $29.95), an informative, well-written compendium of 700 recipes aimed at home cooks. It includes invaluable sections on equipment, ingredient selection and kitchen techniques as well as measurement-conversion tables and lists of substitute ingredients. There’s also a soupcon of humor, especially in the preface by Christopher Kimball, the founder of America’s Test Kitchen. He describes early encounters with the staff of a now-defunct health-food magazine where ‘lunches were gobs of glutinous brown rice and overcooked rutabaga and carrots. Most of the staff secretly migrated to the ice cream parlor next door mid-afternoon for something satisfying to eat.’ On a more serious note, Mr. Kimball adds that we ‘ought to treat vegetables better, as ingredients worthy of main-course attention. Someday we will no longer refer to this style of cooking as vegetarian. . . . It’s simply good cooking.
-Aram Bakshian, Jr., The Wall Street Journal, August 28, 2015
Rustic Polenta Casserole with Mushrooms and Swiss Chard
There are cookbooks based on gimmicks and trends that you buy, make a few recipes from, and set aside, and there are cookbooks that you’ll be cooking from 20 years from now—this is the kind of cookbook that’s destined to be a staple in your kitchen.
-Oh My Veggies, March 11, 2015