The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes (The Complete ATK Cookbook Series)

I am not a vegetarian.... I gotta have my meat BUT I am a huge fan of the America's Test Kitchen... the TV shows, the magazines and yes the cookbooks. I had to add this Vegetarian Cookbook to my collection and it just arrived today. (yes I am a verified purchaser!!) But in the last sentence I left out a very important word in the title and that is COMPLETE! Geez, I opened the package and this inch thick book appears with 250 vegan and 500 gluten-free recipes that I can't wait to comb through with a fine-tooth and relish all the hidden gems of vegetarian cooking. I don't do "real" vegetarian cooking at all so this cookbook will be excellent for me because I'm a lay person when it comes to this type of cooking. Yes I can make sides of vegetables but I'd like to begin making more meatless meals that are satisfying and big on flavor. Some stand out things as I looked through the book: 1. In Chapter 3 there's a section on all about pasta's.... measuring, storing, shapes, strands, cooking, whole wheat and gluten free. As well as how to make fresh egg pasta. Also here is a section on all types of pesto sauces. 2. In Chapter 4.... everything you wanted to know about rice and grains. Grains have been so hard to get right for me. Can't wait to try the suggestions on how to cook farro, oat berries and pearl barley. There is a table too where all the grains are described and with pictures. Awesome!!! 3. Stand out in the soy chapter is how to make your own tofu.... gotta try this. However, if I don't there's a section on choosing the right one, storing and cutting. Tons of tofu recipes that look so delicious. 4. And of course.... they share four or five outstanding ways with veggie burgers. 5. Lastly, I couldn't find one vegetable missing in this book. All are explored on buying, storing, and best and unique ways of preparing. I can not wait to cook something in this book. ATK has once again produced an outstanding book in my opinion (which is not a vegetarian's opinion) for those who never or only slightly venture into this type of cooking. It might be regarded as childish to an expert vegetarian but hopefully not. So glad I added this as a staple cookbook to my growing ATK collection. I highly recommend. Update: I've been cooking from this recipe book and loving the recipes. Of course I had to make the cover recipe!. It was amazing and came together pretty easy considering I've never made a vegetable tart before. Made the mushroom one too. Both were delicious.

I'm in a mixed marriage ... my husband eats meat, and I'm a vegetarian. We both love America's Test Kitchen and subscribe to Cook's Illustrated, but I've always had to cherry pick the vegetarian recipes among all the (delicious sounding!) carnivorous recipes. We have yet to find a dud among any of the recipes we've tried. I am THRILLED that they have finally created a cookbook that we can both enjoy in its entirety! The recipes are flavorful and reliable enough that he doesn't mind the missing meat (that much...). Some of the recipes are from the magazine or other cookbooks, but there seems to be many, many new ones. Some of my favorite recipes we've made in the past included in the cookbook are the Chickpea Cakes (SO tasty), Lentils, Rice, and Crispy Onions (Mujaddara), Wild Rice and Mushroom Soup, and Farmhouse Vegetable and Barley Soup. The concentrated Vegetable Broth Base has changed the way we cook ... we can make a batch ahead of time and freeze it. We scoop it out by the tablespoon (it doesn't freeze solid) and add it to soup instead of buying canned vegetable broth. Some of the recipes I'm really excited to try are the Lavash with Spinach, Tomatoes, and Olives, Sizzling Saigon Crepes (Bahn Xeo), Pupusas with Tangy Cabbage Slaw, and every single one of the soups and stews. I'm also looking forward to trying their recipe for a vegetarian version of fish sauce (and for using it to make their Pad Thai recipe!). The index is color coded to indicate gluten free, vegan, and "fast" recipes (45 minutes or less). I wish that the recipes had nutritional information, but that's never been a huge emphasis in any the Test Kitchen's products! I love that there isn't any "filler." A lot of vegetarian cookbooks will include recipes for breads, desserts, and other things that will almost always be vegetarian. This cookbook focuses primarily on main dishes, with a few sides, salads, and snacks. I can't wait to find new favorites!

Fabulous book. With picture and practical recipes that are easy to follow and delicious. A real winner!

My daughter decided she wants to go vegetarian, so we are slowly adding more vegetarian recipes into our weekly meals. We have only tried a few recipes, but they are laid out nicely and informative. I like how at the beginning of the book it goes over different vegetables and how to prepare them. My only issue with the book is that none of the recipes have nutritional information listed. We occasionally like to track out calorie intake and need to watch our salt and cholesterol intake, but none of that information is provided

I have many vegetarian cookbooks, but I had to get this one because I trust Cooks Illustrated and America's Test Kitchen (ATK is the tv program/CI is the magazine from same company) to get delicious and successful recipes. Everything I have prepared so far for my family has been great. I made a quinoa salad with black beans (and remade for company), quinoa patties/cakes (fyi: I did make them a bit smaller than they suggested), snow peas with lemon zest and garlic (snap peas worked well too), and Thai Style Tofu and Basil Lettuce Cups. All received high praise from the vegetarian (me and older teen daughter) and non vegetarian (teen son and husband) members of my family. I stuck with my usual Moosewood Cookbook gazpacho, but I incorporated some ideas for preparation and ingredients from this book that were helpful. I cannot wait to make more. This will be my new "go-to" cookbook and I am giving it as a gift to two friends. There are many vegan (250) and gluten free (500) recipes. The ones that I have made that are gluten free or vegan were worth the price of the book. The only drawback, as another reviewer noted, is the lack of nutritional info. I wish they would do this with all their cookbooks (and TV show and their website!), but especially in a vegetarian cookbook which would attract some health focused cooks. I do think if they make another edition of this book in the future, that they should include this. That said, the ingredients for the recipes I have made so far were healthful. Perusing the book, I see some recipes that use butter, 1 soup that has butter (creamy cauliflower) and 1 that has cream and butter (creamy butternut squash-I think it would be good without the cream though), pie dough with butter, but I would estimate that there are enough recipes in the book that do not use cream or butter and a small percentage call for eggs to make it valuable for the low fat cook. I see recipes using cheese-some just with parmesan which is lower fat, and then some cheese and egg recipes like soufflé, pizza, and quiche. Again, there are many without cheese as well. It is a big book with a total of 700 recipes! I have the Mark Bittman Everything Vegetarian, which I found helpful as a basic resource for cooking various vegetables (example: the best/recommended way to cook a list of vegetables, with details on timing, etc) and fruits (I always use his plantain recipe), as well as some good recipes. This one has some educational points too-info with photographs of how to shop for and prep various vegetables and fruits for example. I do like the photographs in this one. What I like the best is that every recipe I made so far has been healthful, vegetarian, delicious and successful and my family (and I!) love them and even eat the leftovers.

I probably have 50 cookbooks, half of which are vegetarian! I chose this addition since anything published by the American Test Kitchen is bound to be reliable, with classic recipes and up-to-date variations. This volume does not disappoint. The 700 recipes offer a luscious variety for the vegetarian or plant-based cook. They are healthy and include readily available ingredients. Each dish includes a large colored photo. What I like most is that the recipes present new dishes with a slight twist which may become traditional favorites. They are not like some newly published recipes which reflect more the author's straining to do something novel and new rather than consider taste and practicality. It should be added that the paperback version, presents great quality at almost 1/3 its retail price il! Grab it before it is sold out.

This is my absolute favorite cookbook! The recipes are creative and flavorful and easy to follow! I also love the incredible diversity in ingredients and flavors that they manage to fit into this book. It really is an incredible how many unique and original recipes you get in a single book. I've loved everything I've tried so far (maybe 20-30 recipes?) but my absolute favorites have been the soups/stews and salads. I never used to follow recipes for salads - just chop up some veggies and add some dressing, right? WRONG. Follow these salad recipes and be ready to have your mind blown. People are super impressed when I bring these to potlucks or dinner parties. Like most people these days, I normally get most of my recipes online but my biggest complaint is that they can be so unreliable. Even if there are lots of comments and feedback from people who have tried it, you can't know for sure how a recipe will turn out. Especially with the proliferation of food blogs, the quality of recipes online has generally been disappointing to me. Well, I've had almost a 100% success rate with the recipes I've tried in this book - all of the instructions, quantities, times/temperatures, etc. seem extremely well vetted, I've never had to make any adjustments and the recipe always comes out amazingly! Also, this book is extremely informative. Lots of good info on food types, prep methods, and how the recipes were developed. Not necessary to read all of it just to follow a recipe, but if you're interested in learning more about cooking there is a lot to learn in here! The photography is beautiful and the full color photographs really help inspire you when you're just flipping through trying to figure out a random new recipe to try. The quality of the book itself is very good with thick, high quality pages, but as some people have pointed out, the glue in the spine does separate from the pages leaving a gap when opened. I'd consider this a negligible complaint, especially since a well-loved cookbook will always show signs of wear and tear! 100% recommend this book to anyone who enjoys vegetarian food! Also makes a great gift for others!

I decided to get healthier in 2023 and eat more vegetable based meals. I bought this cookbook (I have many Test Kitchen cookbooks), and I bought a Vegan cookbook called Plant You. Being 57 yrs old, I thought I'd prefer this cookbook, over the other one, which is written by a young girl & seems more "radical" than what I'm used to in cooking. (Radical in the fact that you make your own nut based queso and use tofu instead of cheese) I wasn't sure about all that. Well after getting both cookbooks, I definitely like the Vegan one better than this one! This one is vegetarian, but doesn't seem "healthy". It uses heavy whipping cream in enchiladas & gratin recipes, as well as deep fried corn tortillas for the tostadas. Plus, after making a few recipes out of both cookbooks, this one is definitely more time consuming and a lot harder. It IS technically vegetarian (removing meat from the recipes), but thr "main meals" dosn't seem a healthy way of cooking. They do have a good amount of curry recipes and some good looking salads, but I've decided to send it back and just use the Vegan cookbook, susbstiuting some of the crazy ingredients, for ones I have on hand. UPDATE: After requesting a return from the seller, and realizing I have to pay return shipping & 20% restocking fee AND wouldn't get a refund for 90 days, I decided to keep it.

Una verdadera biblia de cocina vegetariana. Viene con varios consejos de cómo escoger, almacenar, cortar y preparar una gran variedad de vegetales. Las recetas en sí son muy variadas y fáciles de seguir, además de que todo lo que hemos preparado ha quedado delicioso. Ampliamente recomendado compañero en la cocina.

想像より手順がしっかりと書かれている料理本でした。 作り方を調べながら作るのが楽しみです。

Excellent book. Bought another one for a friend. Its just all recipes in one book. Tried and tested. And notes on why recipe works. Its hard enough to be a vegatarian. With just a nod in normal books. So to get this bible on vegatarian food is a marvel and the fact that it comes from the USA means there are recipes from every culture.

gave it as a present, and then loved it so much - had to buy again for myself :)

What a wonderful resouce for vegetarians - and all cooks. The 'how to buy' and 'how to store' explanations make the cookbook pay for itself alone. The recipes are well explained and easy to follow with pictures and detailed steps for anything out of the ordinary. Most recipes use readily available ingredients (I find veggie cooing frustrating at times due to hard to source ingredients). Highly recommend!