Title: Cooking Light Way To Cook Vegetarian
Author: Scott Mowbray (Editor)
Publisher: Oxmore House
Rating: 5/5 Stars
A very visual cookbook that is easy enough to follow along for a novice cook, but interesting enough to bring flavors into the kitchen of a more experienced home-cook. I really enjoyed the fact that it went into details of preparing fresh ingredients, and gives hints and tricks on how to make a few steps of the cooking process easier. It is not filled with exotic ingredients, which I very much appreciate, as so many cookbooks make the mistake of having ingredients needed, that are hard to come by, or are very expensive. No, this book is accessible for anyone who has access to a decent grocery store. I also enjoyed that it went a little more detailed into the preparations of Tofu and Tempeh, both aspects of the vegetarian kitchen, I have not dared to work with. I am not a fan of processed soy products, or processed anything, so even with these two I was weary. This book, with its many well done pictures, and easy explanations, might actually make me try out cooking with these two ingredients.
Overall, I highly recommend this volume, especially to anyone who is new to vegetarian cooking. Note that while this is a vegetarian cookbook, there are some vegan recipes included, and specially marked as such.
(P.S. This book was not provided to me via the publisher, but rather a book I purchased myself)