Product Description

Whether you're a strict vegetarian looking for new ideas or someone who still enjoys a steak now and then, here are over 200 robust, healthful alternatives. Readers will learn how to: compose a vegetarian plate by balancing color, texture, and flavor, use interesting seasonings and rich stock reductions in place of high-fat ingredients, discover the bold, substantial quality of mushrooms, root vegetables, grains, and more. Using fresh ingredients, The Occasional Vegetarian offers original, naturally low-fat recipes inspired by Italian, French, Chinese, regional American, and Latin American cuisines.

Product Details

• Amazon Sales Rank: #732587 in Books
• Published on: 1998-10-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 272 pages

From Library Journal
Here are two good books for the increasing number of vegetarians or "almost" vegetarians among us. Lemlin, author of Vegetarian Pleasures: A Menu Cookbook (Knopf, 1986) and Quick Vegetarian Pleasures (LJ 2/15/92), realized that it's always hardest to come up with the centerpiece of a vegetarian meal, and she provides more than 100 recipes for meatless entrees. Quick recipes are highlighted, and there is also a chapter devoted to more elaborate dishes especially for entertaining. For most collections. Lee is a New York City caterer, cooking teacher, and author of several other cookbooks, including Chinese Cooking for the American Kitchen (1980). Her latest offers a wide variety of sophisticated but generally uncomplicated recipes, along with dozens of helpful sidebars and suggested menus. Like Diane Shaw's Almost Vegetarian (LJ 9/15/94), Lee's book is directed to those who haven't necessarily given up meat but who are no longer eating it every day; although stricter vegetarians will certainly enjoy her recipes, many include suggestions for nonvegetarian variations or accompaniments. An attractive collection from an enthusiastic and accomplished cook, this is highly recommended. [HomeStyle main selection and BOMC alternate.]
Copyright 1995 Reed Business Information, Inc.

From Booklist
Lee aims to appeal to serious vegetarians and, moreover, to all omnivorous gourmands who are eating less red meat, poultry, and fish, although they have not entirely sworn off these foods. Stressing a cuisine based on the freshest ingredients, Lee favors a good measure of vegetarian fare, if not to the exclusion of certain foodstuffs. High-fat ingredients (butter, cream, and cheese) appear but are used in "judicious" amounts. Many recipes reflect Lee's personal style--an elegant melding of Chinese and Italian influences and tastes. She includes menu plans and ways to structure vegetarian meals, with appetizers (braised spiced leeks), great salads (mesculin, blue cheese, and pears), pasta dishes (penne with creamy basil tomato sauce), and sublime desserts (ricotta torte) among the choices. Alice Joyce

Customer Reviews

Vegetarian with Asian and Mediterrean influences
Why the "Occasional" in the title? The author herself is not vegetarian, but she appreciates meatless dinners for both health and flavor reasons. She set about writing a cookbook that would introduce meat-eaters to more healthy alternatives and to provide satisfying recipes for vegetarians. This book is not meant to address the specific dietary needs of strict vegetarians, but then, most vegetarians already know how to eat healthfully. In any case, vegetarian and non-vegetarians alike will find much to satisfy their hunger within these pages.

Some of these recipes are exceedingly simple, while others require more preparation time. Very few recipes take up more than a page of fairly large-font text. I love Fiery Black-Eyed Pea Salad, Pasta with Marsala and Wild Mushrooms, Curried Couscous with Vegetables and Chickpeas, and "Cream" of Carrot Soup, a dish with no dairy products but with a creamy texture. You'll find recipes for bruschetta, stuffed cherry tomatoes, and baked acorn squash - the type of foods you find in many a cookbook but never really consider their vegetarian nature. Some dishes I tried were too bland, but most turned out well. Desserts, of course, are easily vegetarian - who would think of putting meat in trifle as seen in an episode of "Friends? - but Lee has selected most of her desserts for their lower fat counts. Of course, calories are calories.

Vegans will find several recipes that suit their needs, or which they can modify, but all in all might be disappointed with the limited number of recipes they can use. Other vegetarians and people who wish to limit their meat consumption should find this cookbook a real treat.

"If it's so good, tell me about your favorite recipes!"
I'm up to the unspoken challenge, so here goes!

I bought this book when it first came out in hardback, and echo the motivations of the previous reviewers for purchasing the book. Since I cannot improve upon the positive comments they have already shared, I offer a description of some of the recipes that I consider definite "keepers" and regulars in my cooking portfolio.

"Artichokes with Mustard Vinaigrette" (Finger Foods and Appetizers) provides a delightful alternative to the clarified butter or mayonnaise 'dipping sauce' that most folks associate with steamed artichokes. Once I tried it, I was hooked! Dijon mustard and balsamic vinegar are the foundation for the vinaigrette, and the author provides complete instructions for preparing the artichokes.

"Minestrone" (Soups, Light and Substantial) takes the prize as my all-time favorite vegetable soup! I make this for myself at least once every couple of months for my work lunches. Leeks are key to this recipe, and the author again provides complete instructions on their preparation. Other ingredients include carrots, celery, kidney beans, potatoes, tomatoes, mushrooms, parsley, thyme, and oregano.

"Penne with Roasted Tomato and Leek Sauce" (Pasta) has become a Thanksgiving dish in my house, offered alongside the traditional turkey and trimmings as a savory alternative for those who prefer meatless dishes or just don't get all that excited about turkey. Leeks, plum tomatoes, garlic, and fresh basil provide the flavorings that make this dish memorable.

"Lentil and Potato Stew with Spiced Oil" (Beans) is, without a doubt, the best lentil recipe I have ever tried. It's hearty, accompanied by bell peppers, carrots, onion, and celery, and seasoned with soy sauce, fresh ginger, olive oil, and roasted cumin. I never tire of it when I make it for my work lunches.

"Sweet Potato and Pear Gratin" (Vegetables) makes a fabulous light vegetarian lunch. The sweet potatoes and pears are baked with a sauce of citrus juices, cinnamon, allspice, and brown sugar. Then, they are topped with bread crumbs and freshly grated Parmesan cheese. You'll say goodbye to the old sugary-marshmallow yams once you try this!

Oh, and I must mention that this book was directly responsible for introducing me to the delightful flavors of leeks and shallots and saffron, and in how to prepare good rice! I grew up in the Midwest, where "Minute Rice" was supreme -- but I never much thought about serving rice as a side dish in my own home until I stumbled upon Basmati Rice (via a good friend) and Karen's suggestions for preparing it.

Good book for those of us who need more veggies in our lives
"I'm not a vegetarian, but I often eat like one." is the introductory statement to this book. A good, all-round variety of tasty dishes using ingredients easily found. You won't have to stock up on esoteric spices and vegetables. The preparation instructions are clear and easy to understand. There are even side bars on the pages with hints, substitutions, and sample menus. The "Before You Begin" section tells you how to stock your pantry...what to have on hand in the way of equipment, condiments, spices, etc.. The book is not overly heavy on desserts. One of my pet peeves with most cookbooks is too many desserts not enough "real food." What I would have liked is a better index. For example, look up pasta and you get a list of four dishes and then the phrase "see also specific types." If you don't know the name of the specific pasta recipe you're looking for, you'd miss it. It forces you to really look through the book. Also, I'm not sure why all cookbooks these days DON'T include nutritional information for all the recipes. Calories per serving, carbohydrates, protein, chloresterol, salt, etc. should be included.