1,001 Low-Fat Vegetarian Recipes
by Sue Spitler
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A much-needed defense of liberalism-what it is, why it is under threat, and why we need it more than ever-from one of our most important political thinkers today. More than at any time since World War II, liberalism is under pressure, even siege. On the right, some have given up on liberalism. They hold it responsible for the collapse of the family and traditional values, rampant criminality, disrespect for authority, and widespread immorality. On the left, some are turning their backs on show more liberalism. They think that it lacks the resources to handle the problems posed by entrenched inequalities, racism, sexism, corporate power, and environmental degradation. But those opposed to liberalism do not depict it accurately; they offer a caricature, and they neglect its history. In On Liberalism, former advisor to Presidents Obama and Biden and New York Times-bestselling author Cass Sunstein offers a timely and clear understanding of liberalism-of its core commitments, of its breadth, of its internal debates, of its evolving character, of its promise, and why we need it more than ever. He also shows how and why liberalism has been, and should be, appealing to both left and right. The book begins with a manifesto on behalf of liberalism, and then goes on to explore the central idea of "experiments of living," to which a liberal constitutional order gives pride of place. From there, it discusses John Stuart Mill and Friedrich Hayek, defining liberal thinkers; the rule of law as liberals understand it; freedom of speech (including the place of lies and falsehoods within that freedom); free markets, economic liberty, and regulation; Franklin Delano Roosevelt's Second Bill of Rights, with its social and economic guarantees; and finally, the concept of opportunity. Never more urgently needed, On Liberalism moves the conversation well beyond the reductive and inflammatory political sound bites of our moment and advances a compelling argument on behalf of liberalism as the foundation of freedom and self-government. Cass R. Sunstein is Robert Walmsley University Professor at Harvard University, where he is the cofounder and codirector of the Initiative on Artificial Intelligence and the Law. Former Administrator of the White House Office of Information and Regulatory Affairs, he is the author of The Cost-Benefit Revolution, How Change Happens, Too Much Information, Sludge (all published by the MIT Press), Nudge (with Richard H. Thaler), How to Become Famous, and other books. show lessTags
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Member Reviews
A brilliant book for vegetarians of all types -- every recipe is keyed with little icons informing the reader whether it is vegan, lacto-ovo, lacto, or ovo-vegetarian. Many of the recipes which aren't vegan look easy enough to veganize or soy-ize if you are lactose intolerant, anyway.
This book has seventeen yummy chapters covering everything from appetizers to desserts with whole chapters also devoted to specific types of ingredients -- grains, beans, egg & cheese, etc. The "Veg Express" chapter promises dinner in 20-30 minutes and that quite appeals to me as many of the vegetarian recipes I enjoy don't get made often as they tend to be more time consuming or fussy than their meatier compatriots. Also, this book as an enormous detailed show more index that fair makes me swoon everytime I browse it.
I liked that this book offers complete nutritional information for each recipe as well as explanations about different ingredients -- the author doen't presume her readers know everything about all things veggie and, well, nutritional breakdowns are always a plus (it's one of the three things I look for in a cookbook along with a good index and photographs).
I made four recipes from this book and they're all repeaters:
Potato Kugel (page 493) with Mushroom Gravy (page 716) made an excellent Sunday supper one rainy weekend. The leftovers were great for work the next day with a little salad and some sliced fruit.
Roasted Mushroom Salad (page 298) made a nice work lunch. The mushrooms and orzo had a very pleasing texture and the dressing gave everything some zip (I tend to be heavy handed with the pepper -- your version may be less zippy).
Artichoke Tortellini Bake (page 829) worked well as a prep-ahead casserole. All the flavors worked well together and I think it tasted even better for lunch the next day.
All in all, I am quite in love with this fat paperback and can't wait to get my hot little hands on the new edition. show less
This book has seventeen yummy chapters covering everything from appetizers to desserts with whole chapters also devoted to specific types of ingredients -- grains, beans, egg & cheese, etc. The "Veg Express" chapter promises dinner in 20-30 minutes and that quite appeals to me as many of the vegetarian recipes I enjoy don't get made often as they tend to be more time consuming or fussy than their meatier compatriots. Also, this book as an enormous detailed show more index that fair makes me swoon everytime I browse it.
I liked that this book offers complete nutritional information for each recipe as well as explanations about different ingredients -- the author doen't presume her readers know everything about all things veggie and, well, nutritional breakdowns are always a plus (it's one of the three things I look for in a cookbook along with a good index and photographs).
I made four recipes from this book and they're all repeaters:
Potato Kugel (page 493) with Mushroom Gravy (page 716) made an excellent Sunday supper one rainy weekend. The leftovers were great for work the next day with a little salad and some sliced fruit.
Roasted Mushroom Salad (page 298) made a nice work lunch. The mushrooms and orzo had a very pleasing texture and the dressing gave everything some zip (I tend to be heavy handed with the pepper -- your version may be less zippy).
Artichoke Tortellini Bake (page 829) worked well as a prep-ahead casserole. All the flavors worked well together and I think it tasted even better for lunch the next day.
All in all, I am quite in love with this fat paperback and can't wait to get my hot little hands on the new edition. show less
A handful of the 1001 recipes in this book are really simple and you almost wonder why the author bothered to print them. At the same time, the book offers tons of ideas--you never have to make the same thing twice if you don't want to. I think of this as an everyday cookbook. There are a number of recipes in the book that we've made many times, but I don't think there are too many that we'd make for company.
This book is great...filled with easy, quick, healthy recipes. I've gotten many of my weeknight staples from this book! The chickpeas with sizzling sage is phenomenal, as is the tortilla soup.
I don't really cook with this book anymore because the recipes aren't that great, and many of them have eggs or dairy.
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Author Information
25 Works 810 Members
Sue Spitler lives in Long Beach Indiana. She is the lead editor of Surrey's 1,001 Recipes series, among many other cookbooks. Linda R Yoakam, Ms, RD, is a dietitian and nutritional expert with an extensive practice in the Chicago area.
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Classifications
- Genres
- Food & Cooking, Nonfiction, General Nonfiction, Health & Wellness
- DDC/MDS
- 641.5636 — Applied Science & Technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking; cookbooks Cooking, Specialized Situations Healthy Cooking Vegetarian cooking
- LCC
- TX837 .S698 — Technology Home economics Home economics Cooking
- BISAC
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- 271
- Popularity
- 118,739
- Reviews
- 5
- Rating
- (3.54)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 6
- UPCs
- 1
- ASINs
- 1
