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Vegetarian Cooking for Dummies


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Table of Contents

Introduction 1 PART I: A Whirlwind Guide to Vegetarian Basics 7 Chapter 1: What Vegetarianism Is 9 Chapter 2: Nutrition Myths and Realities 21 Chapter 3: Moving to Meat-Free 33 Chapter 4: Planning Vegetarian Meals 43 PART II: Your Vegetarian Kitchen 57 Chapter 5: Common Vegetarian Ingredients 59 Chapter 6: Stocking Your Vegetarian Pantry 83 PART III: Tools and Techniques 103 Chapter 7: Tools of the Trade 105 Chapter 8: Vegetarian Cooking Basics 113 Chapter 9: Adapting Recipes 135 PART IV: The Recipes 147 Chapter 10: Beverage Basics 149 Chapter 11: Rise and Shine, It's Breakfast Time! 157 Chapter 12: Delicious Dips and Spreads 167 Chapter 13: Soups for All Seasons 175 Chapter 14: Simply Scrumptious Salads 183 Chapter 15: Entrees for Everyone 193 Chapter 16: Side Dish Spectaculars 223 Chapter 17: A Bounty of Breads and Rolls 237 Chapter 18: Desserts 251 Chapter 19: Hooray for Holidays! 273 Chapter 20: Menus Made Easy 281 PART V: The Part of Tens 289 Chapter 21: Ten Reasons to Cook Vegetarian 291 Chapter 22: Ten Practical Vegetarian Cookbooks 295 Chapter 23: Ten Helpful Web Sites to Check Out 299 Chapter 24: Ten Online Sources of Ingredients 303 Appendix: Metric Conversion Guide 307 Index. 311 Book Registration Information.

About the Author

Suzanne Havala, M.S., R.D., is a nationally known expert on food and nutrition. Author of seven books, including Being Vegetarian For Dummies, her advice has been shared in Parade, Self, The New York Times, and many other publications.

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