Vegetarian Cooking For Dummies
ISBN: 978-0-7645-5350-9
Paperback
360 pages
June 2001
US $19.99
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Description
Table of Contents
Author Information
Introduction.
PART I: A Whirlwind Guide to Vegetarian Basics.
Chapter 1: What Vegetarianism Is.
Chapter 2: Nutrition Myths and Realities.
Chapter 3: Moving to Meat-Free.
Chapter 4: Planning Vegetarian Meals.
PART II: Your Vegetarian Kitchen.
Chapter 5: Common Vegetarian Ingredients.
Chapter 6: Stocking Your Vegetarian Pantry.
PART III: Tools and Techniques.
Chapter 7: Tools of the Trade.
Chapter 8: Vegetarian Cooking Basics.
Chapter 9: Adapting Recipes.
PART IV: The Recipes.
Chapter 10: Beverage Basics.
Chapter 11: Rise and Shine, It's Breakfast Time!
Chapter 12: Delicious Dips and Spreads.
Chapter 13: Soups for All Seasons.
Chapter 14: Simply Scrumptious Salads.
Chapter 15: Entrees for Everyone.
Chapter 16: Side Dish Spectaculars.
Chapter 17: A Bounty of Breads and Rolls.
Chapter 18: Desserts.
Chapter 19: Hooray for Holidays!
Chapter 20: Menus Made Easy.
PART V: The Part of Tens.
Chapter 21: Ten Reasons to Cook Vegetarian.
Chapter 22: Ten Practical Vegetarian Cookbooks.
Chapter 23: Ten Helpful Web Sites to Check Out.
Chapter 24: Ten Online Sources of Ingredients.
Appendix: Metric Conversion Guide.
Index.
Book Registration Information.
PART I: A Whirlwind Guide to Vegetarian Basics.
Chapter 1: What Vegetarianism Is.
Chapter 2: Nutrition Myths and Realities.
Chapter 3: Moving to Meat-Free.
Chapter 4: Planning Vegetarian Meals.
PART II: Your Vegetarian Kitchen.
Chapter 5: Common Vegetarian Ingredients.
Chapter 6: Stocking Your Vegetarian Pantry.
PART III: Tools and Techniques.
Chapter 7: Tools of the Trade.
Chapter 8: Vegetarian Cooking Basics.
Chapter 9: Adapting Recipes.
PART IV: The Recipes.
Chapter 10: Beverage Basics.
Chapter 11: Rise and Shine, It's Breakfast Time!
Chapter 12: Delicious Dips and Spreads.
Chapter 13: Soups for All Seasons.
Chapter 14: Simply Scrumptious Salads.
Chapter 15: Entrees for Everyone.
Chapter 16: Side Dish Spectaculars.
Chapter 17: A Bounty of Breads and Rolls.
Chapter 18: Desserts.
Chapter 19: Hooray for Holidays!
Chapter 20: Menus Made Easy.
PART V: The Part of Tens.
Chapter 21: Ten Reasons to Cook Vegetarian.
Chapter 22: Ten Practical Vegetarian Cookbooks.
Chapter 23: Ten Helpful Web Sites to Check Out.
Chapter 24: Ten Online Sources of Ingredients.
Appendix: Metric Conversion Guide.
Index.
Book Registration Information.
