Joy of Cooking: All About Vegetarian Cooking

by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker

The book that taught America how to cook, now illustrated with glorious color photography ALL ABOUT VEGETARIAN COOKING A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

128 pages, Hardcover

First published October 25, 2000

About the author

In 1931, a St. Louis widow named Irma von Starkloff Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter, Marion, tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

Reviews

[Sarah · Rating 4 out of 5]

This was a fabulous find recently for me. I really love the Joy of Cooking: All About series. Even though some of the recipes are duplicates from the original Joy of Cooking, the recipes are organized a little differently and there are some fantastic pictures. A book I definitely recommend if you are like me and give meat up once a week. We just had the Spanakopita for dinner this evening and it was fantastic!

One of the things that I like best about Joy (this book or others) is that they rarely call for weird ingredients or equipment that you don’t already have. In addition to giving you information about special ingredients or just a basic history lesson, Joy helps you get a great dinner on the table, without spending too much time or money.

[Christine Joy · Rating 3 out of 5]

None of the recipes particularly appealed to me but did learn things.

Learned about making stocks, sprouting beans, grilling peppers, and some tips on chopping onions.

When chopping onions, tears can be reduced by chilling onions before peeling, or by peeling them under running water.

Love a caprese sandwich, didn't know it's based off of the Insalata Caprese (Tomato and Mozzarella Salad), or that it's named for the island of Capri.

Learned tips on preparing greens for salad too:

Greens still attached to their roots are usually more intense in flavor than those severed at the stem. Use greens as soon as possible after buying them. If you have to store them, removed any leaves that are wilted or show signs of decay and take off any rubber or metal bands holding greens together. Unwashed greens will keep for 3 to 4 days at most. Store greens in the vegetable bin of your refrigerator in a plastic bag with holes poked in it.

+Best way to wash greens is in large bowl/sink full of cold water, swish, lift from water, repeat process until water is clear.
+If greens are strong & pungent, they can support more flavor & garnishes; mild & tender greens tolerate less.
+"The simplest way to enhance a green salad is to add condiments or seasonings to the salad while or after you toss it with the dressing... With a light coat of dressing on the greens, small accents such as croutons, nuts, cheese, and olives will cling to the salad and are less apt to fall to the bottom of the bowl."
+Best time to dress green salads=very last minute.
+Pour dressing or its ingredients down the side to form puddle at bottom, toss so topmost greens fall to the bottom

[Lyes · Rating 3 out of 5]

Interesting book

[Vjera · Rating 3 out of 5]

Solid overview of the basics. Pictures are often of random ingredients and not the actual recipes. Some of the health info is outdated but the techniques are straightforward. Well organized.

[b00ks_ · Rating 3 out of 5]

3.5 Stars

I think they overcomplicated being a vegetarian. It’s much easier and simpler than they make it seem, but there are some good recipes.

[Kendycineus · Rating 4 out of 5]

Rendu

[Nancy · Rating 2 out of 5]

There is nothing I want to eat in here, and the pictures aren't all that appetizing. The stuffed acorn squash looks uncooked? The ingredients are sprinkled throughout the recipe (in bold type) and not listed at the beginning. Good thing it was a library book.

[Notdorothy]

Joy of Cooking: All About Vegetarian by Irma S. Rombauer (2000)