Regina’s Vegetarian Table SC Regina Campbell Prima Publishing

Description

Regina’s Vegetarian Table : Over 200 Full-Flavored and Easy-To-Prepare Recipes Hardcover
by Regina Campbell (Author)

Regina Campbell’s philosophy of dining is simple: Enjoy!

For over eight years she has been developing her recipes with one goal in mind: to make vegetarian cooking a pleasurable and practical reality for everyone to enjoy.

So she set out to create recipes that explode the myth that vegetarian cooking is a time-consuming hassle. By combining fresh ingredients with perfectly acceptable frozen and other convenient substitutes, she has perfected a ‘real world’ vegetarian cuisine that anyone can follow.

But here is the real surprise. These recipes are incredibly delicious! Regina is a wizard in the kitchen, and her recipes, while short on hassle, are long on flavor. Discover her magic touch on such dishes as Chilled Lemon-Rice Soup, Portabello Parasols, Cajun Cauliflower and Potatoes, and Thai Garlic Dip.

In addition to great recipes, Regina has filled her book with nutritional tables, culinary facts, and fascinating historical anecdotes.

Regina Campbell is a cook, columnist, television producer, writer, and on-air personality who lives in Sacramento with her son, Stuart, and her bichon freise, Genie. Regina became a vegetarian in 1985 and began her culinary media career in 1992, writing “Vegetarian in the Kitchen,” a weekly column for the Sacramento Bee. Her highly acclaimed cooking demonstrations on public television led to her own PBS television series, Regina’s Vegetarian Table. The series is based on recipes from this book. She is currently writing a second volume, Regina’s Vegetarian Table II: Great Vegetarian Cuisine of the World.

Regina Campbell has taken the 90s to heart and opted for a multimedia assault on vegetarian cuisine. Her new cookbook, Regina’s Vegetarian Table, follows on the heels of the acclaimed PBS show of the same name, and of “Vegetarian in the Kitchen,” her weekly column for the Sacramento Bee. While the new book is not an official companion volume to the television show (posing the classic chicken or egg conundrum, but in a vegetarian sense), the series is based on recipes from the book. Campbell’s approach to her book is based on her own simple and self-proclaimed philosophy: “Enjoy!” and “Simplicity is the key.” The result is a cookbook with enough diversity to appeal to vegetarians and non-vegetarians alike.

Instead of the tofu, tempeh and soy milk recipes that seem to dominate many vegetarian cookbooks, Campbell opts for refreshing and unique diversity. Try the Smoked Mushroom Medley Lasagna, or the Orange Carrot Souffle for exciting new twists on old themes. For sometime vegetarians who like at least the thought of meat in their cooking, the chapter on soy cooking will prime the imagination. The Not-so-sloppy Joes and Tempeh Tacos are a healthy and delicious alternative to the original dishes. All the recipes are designed with the home chef in mind. The book opens with a short primer on common ingredients in vegetarian cooking, along with advice on cooking oils and recommended cooking methods. Throughout the book, shortcuts are offered wherever possible and many recipes contain notes on ingredients and possible substitutions for hard-to-find vegetarian items. In a delightful added feature, Campbell has wine expert David E. Berkley offer suggestions with each recipe, offering an excellent blend of good wine and great food.

Hardcover: 336 pages
Publisher: Prima Lifestyles

I saw Regina Campbell on her PBS cooking show, “Regina’s Vegetarian Table,” and loved her cooking style, philosophy, and recipes so much that I had to buy the book. What a worthwhile purchase! This book has given me the best recipes out of all of the cookbooks I own. Some of my favorites are the mushroom pasta provencale, banana bread, and fresh peach cobbler. All the recipes are easy to prepare, but use fresh & easily accessible ingredients. My meat-eating husband loves the dishes I have prepared from this book. Regina has done a wonderful job adapting her recipes to taste like they contain much more fat & oil than they actually do. I especially love her technique of sauteing in water or vegetable broth, and adding oil afterwards (this technique is explained in the book). I can’t wait for her new cookbook to come out. You won’t be disappointed with this one!

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.

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.

“This is from Chris, the sometimes sous chef/helper/foil for Regina on her TV series. This cookbook isn’t just for vegetarians (I’m not one). It’s for anyone who likes good food. If you are an omnivore, this is the perfect book to provide great meals many times every week. You won’t miss a thing. If you’re a vegan, just substitute non-dairy alternatives. It can move you into new cuisines with ease, fill you up, keep you light, provide wide variety, and most are fun to prepare. I ate it while we taped it. I use the book constantly at home. This book takes vegetarian eating out of bland or boring and into great tasting, filling and fun”.

Book has minor wear to back right corner. Front cover has a small fold. 0-7615-6370-9.

0-7615-6370-9

Book has minor wear to back right corner. Front cover has a small fold.