Product Description

This cookbook is a proven classic and a good introduction to vegetarian cooking. Talented cooks from The Farm, a vegetarian community in Tennessee, present a great collection of recipes based on the noble soybean. These tasty, nutritious and economical meals are cholesterol, egg and dairy-free.

Product Details

• Amazon Sales Rank: #144173 in Books
• Published on: 1988-10-01
• Original language: English
• Binding: Paperback
• 224 pages

About the Author
Louise Hagler is one of the pioneers of soyfoods cuisine and has been creating vegetarian recipes since 1969. She is a member of the International Assoc. of Culinary Professionals, and does research and recipe development from her home in rural Tennessee. She is also the author of Tofu Cookery, Soyfoods Cookery, Meatless Burgers, and Tofu Quick and Easy.

Customer Reviews

Great veggie classic!
Fist of all, skimming through this book is really a trip...I love the sort of "70's hippie layout" and hope they never change this!
As far as content, I have to echo others...a great book, chock full of great, simple recipes! My version is a little older, but I think that little has been changed over the years. It's a bit of a time capsule. It's just a wealth of great, basic vegetarian info. How to make your own tofu, tempeh, etc. In fact, you can still buy tempeh starter from the Mail Order Catalog (based at the Farm), follow the recipe here and you can't go wrong.
Most of the recipes are for family friendly, down home kinds of meals, just adapted to the veggie palate. One really gets the impression that many of the Farm folks, having presumably grown up on a sort of 50's homestyle cooking, reworked a lot of this into real family-type, comfort foods. My personal favorite recipe is the Soft Sandwich buns!
Speaking of family, there is a great deal of info here about vegetarian nutrition for pregnant and nursing women, and children.
The Farm has been around for decades, and is still going...they must be doing something right!

My favorite vegan cookbook
I love cookbooks and I have quite a collection, but this one is the one I keep going back to. It is literally falling apart because I use it so much. There are a few recipes that might seem intimidating, and a few ingredients that might seem odd to a new vegan/vegetarian, but over all it is accessible. It has a great nutrition section in the back, too. The macaroni and "cheese" recipe is by far my favorite vegan dish.

A "Classic" That Should Be On Everybody's Kitchen Bookshelf
Like something out of a time capsule from the early-70s hippie back-to-the-land movement, this cookbook combines a wholesome, innocent sweetness with floral-psychedelic layout and graphics, and the best do-it-from-scratch soybean recipes anywhere. When this was written, tofu and tempeh and soymilk were not off-the-shelf supermarket items. But if you think you'll skip those recipes, be advised that fresh-made tofu has a subtle but amazing texture and flavor that beats the pants off anything you'll get out of a package! Based on the diet described in this book, and on studies of the people living on The Farm, the American Dietetic Association gave vegan-ism their stamp of approval, even for kids (ref: www.eatright.org). Buy this book, and see why the Sixties had such a major influence on food as we know it! And check out the subsequent cookbooks written by Hagler and Bates.