A guide to vegetarian cooking features recipes from many different countries; information on main sources of protein, fiber, vitamins, minerals, fats, and carbohydrates in foods; and facts on recommended daily intakes for average adults. Original. 25,000 first printing.

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Although the recipes in this cookbook are, in general, unexceptional, its hundreds of color photographs set it apart. The first three chapters focus on nutrients, healthy eating, and stocking the vegetarian pantry, with illustrative photographs of almost every ingredient; the technique section offers step-by-step photos of all sorts of methods and preparations. Although the text has been Americanized, the book was originally published in Britain, and its origins are sometimes apparent in the recipe section, with a number of dishes that seem more attuned to European home cooks. Still, this should be a useful resource, especially for those new to a vegetarian diet.
Copyright 1992 Reed Business Information, Inc.

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