Product Description

For people who want to eat less meat and cook with less fat, All American Vegetarian offers more than 200 tasty low-fat recipes from the Northeast, South, Heartland, West, and Pacific Coast. Each region is introduced with a celebratory description of its foods and people, followed by three wonderful regional menus.

Product Details

• Amazon Sales Rank: #2834221 in Books
• Published on: 1995-10
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 352 pages

From Publishers Weekly
This awkwardly organized collection embraces both traditional American and international dishes, (the latter, e.g., Pad Thai, Chicago Style, are included in deference to "ethnic heritage"). Dividing the 200-plus recipes among five regional cuisines (Northeastern, Southern, etc.), the authors group recipes within each section according to course, also offering menus for special occasions, e.g., Midwest Family Reunion. A New England Red Boiled Dinner with Honey-Mustard Sauce is hearty vegetarian fare from the Northeast; the assignment of some other dishes to regions seems less straightforward: Carrot Soup with Matzo Balls from The Midwest and Heartland; Pasta Torte with Goat Cheese, Tomatoes, and Olives in The South-because Thomas Jefferson "introduced macaroni and Parmesan cheese to the United States." Asides address such topics as The Perfect Baked Potato (no microwaving allowed) and the work of George Washington Carver; one plugs Starbucks coffee shops. Allowing in their introduction that not all of their recipes are low-fat, Grunes (The Classic Chocolate Cookbook) and food writer Van Vynckt acknowledge that their "main criteria in developing and testing recipes were flavor and nutrition." Nutritional analyses are included with each recipe.
Copyright 1995 Reed Business Information, Inc.

From Library Journal
Prolific cookbook author Grunes and food writer Van Vynckt present 200 lower-fat traditional and contemporary recipes from across the United States, organized into five regions (Hawaii and Alaska don't seem to fit in). Each section starts with several festive menus, followed by recipes grouped by course. The recipes, while not earthshaking, are a diverse mix, with many ethnic groups represented, and most don't seem like diet food; in general, the authors have steered away from tasteless, low-fat/no-fat convenience foods. For larger collections.
Copyright 1995 Reed Business Information, Inc.

From Booklist
Before dismissing this as yet another vegetarian collection, consider that all of the more than 200 recipes are American in derivation (at least adopted as U.S. from our melting-pot origins); that Grunes and Van Vynckt sprinkle the traditional medley of appetizers, soups, main courses, side dishes, and desserts with 15 menus promoting bona fide regional and ethnic cuisines; and that their gastronomic know-how is fascinatingly shared with readers. Barbara Jacobs