Ellen Buchman Ewald was an inspiration for France's Moore Lappe's successful nutrition regimen, outlined in DIET FOR A SMALL PLANET. Now, here is M...
read full description
reviews
Jan 25, 2009
My husband and I have had this book since 1976. I unearthed the book the other day and he made the "Complementary Pie." It was as good as we remembered it! We made another and sent it to an ill friend, and they requested the recipe.
Like any other cookbook I own, this one has some really great recipes along with the so-so ones.
Like any other cookbook I own, this one has some really great recipes along with the so-so ones.
Dec 23, 2009
Keith
rated it: 
Book 6 in my quest.... Given that the first recipe in this book is "All Protein Crunch Granola" it shouldn't be a huge surprise that this book was published shortly after the "summer of love", by a lady living in Berkeley, CA. I guess it's a decent vegetarian cookbook. But it's not like I have a lot to compare it to. Yet.
Feb 14, 2008
Laura
rated it:
I found the concepts in this book to be fabulous, but the more recipes I tried the more I didn't like this book. Most recipes were thick and bland and not to our liking.
"If one amino acid (proteins are made of amino acids) is even partially missing from the patter, the use of the other amino acids for protein synthesis is reduced proportionally." - pg. 3
"NPU - net protein utilization - tells us how much of the protein we eat is actually available to make h More...
"If one amino acid (proteins are made of amino acids) is even partially missing from the patter, the use of the other amino acids for protein synthesis is reduced proportionally." - pg. 3
"NPU - net protein utilization - tells us how much of the protein we eat is actually available to make h More...
Sep 03, 2008
Dixie Diamond
rated it: 
All cookbooks should be spiral-bound!
Very interesting book that tries to provide recipes for substantial food that doesn't require exotic or expensive ingredients.
Better yet; most of these recipes can be improved immeasurably now that we have better whole-wheat pasta, etc., than we did in the 1970's (my mother still has horror stories about early whole-grain foods). You might have to tweak them a little, but it has a lot of potential.
Very interesting book that tries to provide recipes for substantial food that doesn't require exotic or expensive ingredients.
Better yet; most of these recipes can be improved immeasurably now that we have better whole-wheat pasta, etc., than we did in the 1970's (my mother still has horror stories about early whole-grain foods). You might have to tweak them a little, but it has a lot of potential.
Aug 31, 2008
Cwalsen
rated it: 
If, like me, you lived in a student co-op in Berkeley in the 1970's, this 1973 book will bring back memories of the vegetarian cooking of that era. I think I'll go stir up a batch of the "Kitchen Sink Cookies" which my forgotten notes in the margin say are good for breakfast.
Feb 10, 2008
Dioscita
rated it: 
I have recently found and dusted this off again; I don't remember the recipes as rocking my world, but the spirit behind them sure does...
Sep 12, 2007
Peggy
rated it:
the art and science of high protein vegetarian cooking..
Very well written and wonderful recipes
Very well written and wonderful recipes
Sep 06, 2007
Kathie
rated it:
The recipe for Risi i Bisi on page 165 is one of my family's all-time favorites!
Feb 09, 2012
Jan 25, 2012
Jan 23, 2012
