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.

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 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 first bought this book in 2020 and found myself returning to it recently when my standard ATK cookbooks were feeling overused. Critiques: 1. In order to fit in the number of recipes they did to a paperback book, there are fewer photos than I would like. If a recipe does not come with a photo I typically skip reading about it and never make it. 2. This book should be a hardcover. The binding, despite not using this a lot initially, has split and pages are now loose. It is impossible to have the book held open to a recipe and not risk cracking the binding. 3. I think a big reason I never made a lot of these recipes previously is that I worked a demanding job and have two young kids. As a result I gravitated toward cooking books that advertised the amount of time they estimated it would take to make, such as "weeknight friendly," or where all recipes could be completed in under an hour. (Even though I can never complete a recipe in the time they state, they are still roughly faster than the recipes in this book.) This book does not advertise the total time a recipe will take. You can roughly estimate from reading the recipe, but I always allow 2 hours for the recipes in this book, which makes them weekend recipe material, or for when someone else can entertain the kids at night. Pros: 1. That being said, there is a great variety to this cookbook. I am enjoying cooking with different grains again, and want to continue experimenting with many of the remaining recipes enclosed in this book. 2. Cost of recipes - I really hadn't thought a lot about how much more recipes with meat in them cost to make for a family of 4 until I recently took a massive career downsize and need to be more "penny pinching." I'm so appreciative that I can make interesting recipes from here and reduce my expenditure at the grocery store.

Excellent. The recipes are easy to follow and the pictures are great. Huge variety.

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.

I recommend this cookbook with the highest recommendation. The recipes are excellent and I’m not even a vegetarian. My family loves them and most of them aren’t vegetable eaters. So many surprises in this cookbook.

The binding. I take care of my books. I'm 64 years old. The hardback Fanny Farmer I got as a gift when I was 17 is still on my shelf and in regular use. As is the paperbound Laurel's Kitchen I got as a wedding gift at 19. I bought The Complete Vegetarian Cookbook in April. Today the binding fell off and pages started falling out. That will not do. I will ask Amazon to replace it, but given the design of the binding I don't expect the next copy to last any longer. That said, the recipes look to be quite good. Of the five I've tried so far three have been excellent. One was OK. One was decidedly not to our taste. But it is an America's Test Kitchen publication, so it follows their style. Every step is well described. The reasons for the ingredients and techniques are fully explained. It will be an excellent addition to my selection of cookbooks, if I can get a copy that will stay in one piece.

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.

I like this book so much that I bought copies for my (adult) kids. What I like about America's Test Kitchen is that they break down dishes and build recipes to achieve the most flavorful results. It has a wide range of recipes, and even some exotic dishes like Indonesian fried rice and Middle Eastern dips. I like the way they give an explanation for why each recipe works. It has lots of descriptions of techniques. Don't miss the section in the back which has some interesting sauces, dips and snack foods. The pita chips disappear very quickly in our house. I highly recommend this book for someone who is starting to cook on their own, or who is new to vegetarian cooking.

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 :)