New Vegetarian Cuisine: Two Hundred and Fifty Satisfying Recipes for Superior Health, Vol. 1

From Booklist
Can anyone ever regard fava beans in the same light after watching The Silence of the Lambs? Regardless of the movie's impact, vegetarianism does make sense these days, especially considering recent medical research. Weight Watchers' magazine editor Rosensweig, aided by Prevention magazine staffers, musters the attack on carnivores by debunking myths about a fruit-and-vegetable-only diet. The 250 recipes follow, presented in a conversational manner, with some expected as well as surprising dishes, including black-eyed pea souffl{‚}e, black bean pizza, onion-apple soup with crumb topping, fried polenta with cranberry-maple topping, ratatouille, and apple-bran muffins. Of course, nutritional information abounds. But no desserts are included. A month-long menu plan helps those wondering what to fix when. Barbara Jacobs

Review
"You don't have to be a non-meat-eater to appreciate the best low-fat vegetarian cookbook we've seen in years."--Nutrition Action Healthletter

"If you're thinking of going vegetarian or just want a great collection of low-fat, meatless recipes, New Vegetarian Cuisine is one of the best."--Vegetarian Gourmet


Review
"You don't have to be a non-meat-eater to appreciate the best low-fat vegetarian cookbook we've seen in years."--Nutrition Action Healthletter

"If you're thinking of going vegetarian or just want a great collection of low-fat, meatless recipes, New Vegetarian Cuisine is one of the best."--Vegetarian Gourmet


Book Description
Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at Weight Watchers magazine and the associate food editor at Good Housekeeping let her fine-tune her training. Her innovative recipes will satisfy longtime, new and part-time vegetarians.


From the Back Cover
New Vegetarian Cuisine

"You don't have to be a non-meat-eater to appreciate the best low-fat vegetarian cookbook we've seen in years."--Nutrition Action Healthletter

Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at Weight Watchers magazine and the associate food editor at Good Housekeeping let her fine-tune her training. Her innovative recipes will satisfy longtime, new and part-time vegetarians.



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Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at Weight Watchers magazine and the associate food editor at Good Housekeeping let her fine-tune her training. Her innovative recipes will satisfy longtime, new and part-time vegetarians.


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