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am 16. Februar 2000
First published in 1977, this classic vegetarian cookbook still has the same charm and warmth of hand-drawn pictures and handwritten recipes, and now it also has bright color photos interspersed among the familiar pages. There are 30 new recipes, and many of the old ones have been rewritten, since, as the author describes, her cooking has become "more streamlined in preparation-and lighter in 'weight' while richer in flavor" over the years. The oil content has been pared down and only 15 recipes include eggs. Tips for "dairy reduction or substitutions" are included, so this version will probably appeal more to the vegan set. Also included: pantry notes, recommended tools for the kitchen and a table of conversions.
0Kommentar| 3 Personen fanden diese Informationen hilfreich. War diese Rezension für Sie hilfreich?JaNeinMissbrauch melden
am 3. Mai 2000
I've tried several of the recipes in the book, and they've all been great, but I haven't yet found the recipe for cooking moose...
0Kommentar| 3 Personen fanden diese Informationen hilfreich. War diese Rezension für Sie hilfreich?JaNeinMissbrauch melden
am 30. Juni 2000
Absolutely fabulous recipies that are extremely simple to prepare. The names of the vegetarian dishes are inventive and somehow make the recipes really come to life.
If you're like me, you like eating healthy and great-tasting food, but dread food preparation time and following hundreds of directions and end up missing a crucial step that ruins the dish. Some people are born with a gift for whipping up recipes from their own imaginations, but I'm not one of those people.
The only reason this book doesn't get 5 stars from me is that it should have been spiral bound. It's almost impossible to keep the book open on a kitchen counter unless you put heavy objects (very heavy) on both pages or you go an buy one of those gizmos that hold books open.
Nonetheless, this is my favorite recipe book. My kitchen is full of them, but this is the only one that almost never has any dust on it like the other ones. :-)
0Kommentar| Eine Person fand diese Informationen hilfreich. War diese Rezension für Sie hilfreich?JaNeinMissbrauch melden
am 24. Mai 2015
Die Rezepte sind grundsätzlich sehr gut. Da ich persönlich aber ein Mensch bin dessen Augen mit entscheiden was ich koche, benötige ich Bilder zu den Rezepten. Die sucht man allerdings vergeblich. Außerdem ist die Schrift (es handelt sich um eine handgeschriebene Druckschrift) anstrengend zu lesen. Dies erschwert das Suchen und Entscheiden was man kocht erheblich und das Buch bleibt meist ungenutzt im Regal.
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am 13. Juni 2012
I first came in contact with this cookbook 10 years ago through a Dutch woman who used it almost daily.
It was an intro to Guacamole, hummus, home-made pita bread and mint watermelon feta salad. And thats just the basics to get you started.
Delicious, simple, wholesome recipies that dont have unpronouncable ingredients but makes you approach old favourites differently and meet new favourites.
I look forward to eventually trying everything in the book.
Whatever comes out of this book is healthy, delicious and easier to make than you thought.
Plus everyone will be asking about the recipe!
The recipes are 5/5 stars. I'd give higher if I could.

It loses one star for packaging: cheap binding.
First time I used it, I laid it open near the stove and the binding glue actually melted.
So now the pages are not quite straight or properly attached. They could improve its lifespan and versatility with a double binding or spiral.
Also the new additions in the update feel squeezed in. A few extra pages so it wasnt so densely cluttered, in the old style would have made it more navigatable.

However, the book is so much a part of my kitchen, I'm considered getting it rebound.
A go-to cookbook you will use over & over. Highly recommended!
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am 30. Juni 2000
I don't like to cook. It bugs me. But I love to eat. I'm a strict vegan, and the only one in my family, so its hard to find good food to eat. To be honest, I don't like tofu much more than the average schmo, and I like to eat entrees that actually has flavor, not something like a slimy "healthy" greens salad you'd be served on an airplane. If you can relate to me, you can appreciate the New Moosewood Cookbook. The recipes in this book are meatless and pretty low-fat, but I'm sure you can add something meat-based to them if you wanted to. The recipes are simple, and they taste good. They are recipes you wouldn't mind giving up so time to make. One of my favourites was the Lentil-Bulgar salad. Instead of the refrigerated tabouli like version, I just ate it fresh and warm. It was so good I scarfed it all in about two days, a total of 12 hours, and I made enough for the average household. Lentil-Bulgar Salad and the other recipes in the book are that good. Even non-vegetarians enjoy her recipes. Thank you, Mollie.
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