Cooking with the Right Side of the Brain: Creative Vegetarian Cooking

by Vicki Rae Chelf

Features wonderfully imaginative meals with more than 500 easy-to-follow, mouthwatering recipes. Vegetarians and non-vegetarians alike will love the creative breakfasts, lunches and dinners that abound in this delightful book. More than 20,000 sold.

Genres: Cookbooks

283 pages, Paperback

First published September 1, 1990

Reviews

[Crystal Smith · Rating 5 out of 5]

I got this book as a gift when it first came out. It is definitely worth seeking out if you want a good vegetarian cookbook. She was way ahead of the curve on ingredients that are now being touted as superfoods e.g. quinoa. I still rely on many of her recipes, including her soupe provencale (garlic soup) which is great for a cold.

[Anne · Rating 3 out of 5]

A great resource for recipes, ideas, and inspration. Go veg!

[Bernadette · Rating 4 out of 5]

Very good collection of mainly vegetarian recipes, some vegan. Older book, from 1991. Very good introduction to vegetarian cooking, with good table of contents and index. Subtitled a "whole foods cookbook to enhance your creative spirit," the author wants readers to view recipes as guides, and use the "right brain," also known as the creative side of the brain, to be creative in cooking. The introduction includes descriptions of ingredients used, techniques, substitutions, menu planning hints and equipment.