Fresh from a Vegetarian Kitchen: 450 Delicious Recipes and 75 minues for everyday festive and ethnic vegetarian meals--all low in fat and free of cholesterol, eggs and dairy Review

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(More customer reviews)Let's get this straight - DO NOT buy this cookbook if you are a new vegan/vegetarian, and are looking for tasty meals that will make you forget your longing for meat. This cookbook falls into the stereotype of vegan cooking (bland, super-healthy tasting food that desperately needs spicing up). Buy "Urban Vegan" or "Moosewood Cooks for Health" instead.
That said, this is an excellent cookbook for people following the Mcdougall or Eat-to-live weight loss programs - over 100 of the recipes are Eat-to-live compatible. Nearly every recipe is low in fat, and Mccarty focuses a lot on sea vegetables like dulse and konbu, which add depth to the dishes. This book is great for weight loss, as the endless variations allow you to go months without repeating a recipe.
One final note: Mccarthy is extraordinarily bad at naming dishes. She persists in calling tofu "bean curd", seitan "wheat meat" and pudding "pudding-gel", so that even the most appetizing recipes sound gross. "Boiled Vegetable Salad"? Really?
Buy this book for what it is - a health food book. Don't expect to entertain, or be particularly entertained yourself by this book.

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Whether the reader is a strict vegetarian or simply wants to prepare lighter, healthier meals that will satisfy the entire family, this book provides a wealth of new ideas.Natural-foods chef Meredith McCarty specializes in delicious, sensible meals that are high in fiber and complex carbohydrates--without containing high levels of fat, and without using eggs or dairy products.Recipes feature: grains, breads, and pasta dishes; sumptuous quiches, sautes, and other vegetable dishes; fresh bean and vegetable salads; vegetable andsauces and dressings; muffins, cereals, and other breakfast favorites; and cookies, fruit pies, and pastries.

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