Ellen Buchwald Ewald

Among the first cookbooks focused the use of non-meat combinations for protein. This lesson is becoming increasingly critical in these days of global warming. The recipes are delicious, most are inexpensive, and they are fun to make. Published in 1973, I didn't get my copy until 1976. It's well-used now, though I am actually a happy meat eater (most of the time). The recipes can be used as main meals or adjuncts to a meal.

We are not vegeterians, but we felt this classic cookbook should be in our library. Luckily we found it on paperbackswap and got it for next to nothing. The info in it is somewhat dated, but it is an interesting view on how things have changed in 35 years or so.

One of the first to talk about balancing proteins. Clear instructions, nutrition info.