New Becoming Vegetarian or Fireside Cook Book

New Becoming Vegetarian: The Essential Guide to a Healthy Vegetarian Diet

Author: Vesanto Melina

The New Becoming Vegetarian provides practical tools to help you make food choices that promote optimal health. In this new edition, you'll find the latest information on protein, calcium, iron, good fats, vitamins (including B[subscript 12]), protective phytochemicals, and more -- and you'll learn how to get these nutrients in a well-balanced vegetarian diet.

Table of Contents:

	Acknowledgements	vi
	Introduction	viii
1.	Why Be Vegetarian?	1
2.	Maximizing the Vegetarian Advantage	15
3.	Power from Plants...legumes, nuts, and seeds	49
4.	Bone Boosters...milks, greens, and other calcium champions	89
5.	Energy Plus...goodness from grains	119
6.	Perfect Protectors...vegetables and fruits	137
7.	Fat Feuds...who's winning?	155
8.	Fine-Tuning the Vegetarian Diet...vitamin B[subscript 12]	177
9.	Designing the Diet... the vegetarian food guide	191
10.	Vegetarian for Life	205
Part 1	Pregnancy and Lactation	206
Part 2	Infancy (Birth to Two Years)	217
Part 3	Childhood (Two to Twelve)	230
Part 4	Focus on Teens (Thirteen and Over)	242
Part 5	The Prime of Life (Fifty Years Plus)	247
11.	Vegetarian Victory over Weight	255
12.	Vegetarian Diplomacy	269
13.	From Market to Meals	291
14.	Recipes...simple treasures	299
Appendix	Dietary Reference Intakes for Vitamins and Minerals	353
	Index	363

Book review: Sushi Kit or Pizza

Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert

Author: James Beard

The Fireside Cook Book is designed for people who are not content to regard food just as something one transfers periodically from plate to mouth. It is for those who recognize that a simple family meal (as well as a dress-up dinner party) can be a pleasure and a special event.

The wide variety of I-can't-wait-to-try-it dishes in the book are presented according to a new and different theory. You will find here no attempt to overwhelm the cook with all the recipes ever concocted. Instead, you will find clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by fascinating variations. The basic recipes and variations add up to 1,217 tested dishes — simple enough for the novice, delicious enough for the most meticulous master chef, complete enough for the most imaginative menus without a repetition.

A detailed chapter is devoted to the art of outdoor cookery, another to the preparation of hors d'oeuvres, cocktail snacks, and supper snacks. There is an entire section of suggested menus subdivided into cold weather meals and summer doldrum hints. There is also a complete section on wines and liquors.

The 36 full-color pictures and the nearly 400 other color pictures are themselves full of helpful invention. Handsome double-page spreads employ visual-aid methods to give practical details about, and special uses of, cuts of meat, varieties of wine, and types of fish.

Here, in short, is a book that is an indispensable addition to every American home in which good food is appreciated. It is a book to use constantly, to pore over with delight, and give to all friends from whom you can reasonably expect a future dinnerinvitation.

Judith Sutton - Library Journal

The Fireside Cook Book, originally published in 1949, wasn't Beard's first cookbook, but it was his first big book. It includes more than 12,000 recipes and variations, with chapters on every course of a meal, as well as "Outdoor Cookery," "Frozen Foods and Pick-Up Meals," and more. This 60th-anniversary edition includes the original watercolor illustrations and a brief new foreword by cookbook author Mark Bittman. While some of the information and language is dated, of course, it's amazing how ahead of his time Beard often was; the vegetable chapter, for example, lists chayote, the Caribbean squash that has only recently been appearing in produce markets here, and an Italian menu includes the regional specialty rabbit agrodolce, at a time when most Americans thought of spaghetti and meatballs as exotic. The amount of information the book provides is equally impressive, and Beard's straightforward, opinionated prose remains a delight to read. For all cookery collections.