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  • By Robert D Jacobson
    Aug 12, 2012
    I love to eat. For several years I have wanted to replace some delicious meat recipes with equally delicious vegetarian recipes. But I do not find cooking nearly as much fun as eating. The recipes in The Vegetarian Home Gourmet are reasonably easy to make, mainly because the directions are clearly written and easy to follow, designed for real people who have lives that exist outside the kitchen. But that would not mean much if the dishes were not delicious as well. They are. One warning. My wife recently made the Wild Mushroom Soup and at my urging replaced the ½ cup of heavy cream with ½ cup of Smart Balance low fat milk (1%). It tasted pretty good but it clearly missed the cream. I felt that making the soup with the cream would have made it perfect. So I did some calculation and determined that each portion of soup would contain ⅛ cup of cream (2 tbs) and, yes, if that changed a good dish into an excellent dish, it was worth it. In the future we will trust that if a... More > recipe in this book calls for an ingredient, we will not make substitutions expecting it to taste as good. I strongly recommend this book for eaters who want to get as much or more pleasure from vegetarian meals as they do from their meat centered ones.< Less
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Product Details

June 6, 2012
Perfect-bound Paperback
Interior Ink
Full color
0.58 lbs.
Dimensions (inches)
9 wide x 7 tall
Product ID
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