Average Reviews:
(More customer reviews)This book is pretty good - there are a decent number of recipes that are delicious and have become a staple in my diet.
Standouts incode New England Risotto, Polenta Mexicana, Gumbo Stew (vegan) and Stuffed Zucchini Provencal.
However, there are a few problems:
1. too much dairy: I am not vegan, but after eating a few recipes from this book, I feel cheesed out. Many of the recipes are quite heavy. The Smoked Mushroom Lasagna, which many people rave about, was too greasy, cheesy, and rich for me.
2. Butter: Regina wrote this book during brief period in which people thought butter was healthier than margarine. Therefore margarine is never mentioned, only butter. Do I really need to use so much butter?
3. Instruction problems/omissions/vagueness: Sometimes, Regina forgets to mention where a certain ingredient comes in - it's in the list, but never mentioned in the text. So you have to guess. Also, she says "add seasoning to taste" often. I wish she would provide a range, since I have no idea.
4. Recipes take more time than one would expect: The blurb on the jacket implies this is a good book for busy people ("She has found wonderful shortcuts" "without going to time-consuming extremes"), however, most of the recipes take plenty of time to make. I mostly use this book for weekend cooking.
This book would be more useful if there were estimated preparation times for each recipe.
5. There is no vegan recipe index, although I've seen this in several other cookbooks.
Faults aside, this is still a good book to have, as long as you are not vegan.
Another nice aspect is the huge variety of cheeses used in the recipes. If you are curious about what other cheeses taste like and what they are used for, this cookbook will help you explore them - Gruyere, Edam, Smoked Gouda, Provolone, etc. You'll wonder why so many people limit themselves to American, Cheddar and Mozarella.
Click Here to see more reviews about: Regina's Vegetarian Table: Your Invitation to Flavor, Freshness, and Health
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