It's here! the new vegetarian times cookbook

Vegetarian Times, May, 2005 by Carla Davis

We did it! We crammed 650 of our yummiest, easiest and most crowd-pleasing recipes into a gorgeous 500-page cookbook that's sure to become your newest old favorite (shameless plug, but it's true). Thoroughly updated, the 2005 Vegetarian Times Complete Cookbook is available now. Packed with tips, lists and charts, this book will make vegetarian cooking a breeze--for anyone. What's to love about the contents? Plenty:

* 30-minute meals for every time-stressed cook

* An entire chapter devoted to recipes your kids will eat

* Innovative uses of soy, beans and grains

* Breakfasts you'll want to eat for dinner

* Holiday menus that take the stress out of celebrating

* Salads that scream "wow!" instead of "wimpy"

* Party favorites, pastas and pizzas

* Mail-order sources and more

Want a sneak peek? Just keep on reading ...

behind the scenes

How many people does it take to create a cookbook? Lots, we discovered: nine picky editors, four workhorse writers, two inventive recipe developers, two sleepless recipe testers, two creative designers, one tried-and-true photographer, one savvy food stylist, one patient nutritionist--and one publisher who wouldn't budge on the deadlines! A year ago, we couldn't wait to get started. Now were thrilled that it's done! (Whew.)

did you know?

Whole "wheat flour contains the wheat germ--it has more fiber and nutrients than white flour. Whole wheat pastry flour is milled from lower-protein flour (so it's not a good choice for bread baking), but it does make tender muffins, quick breads and pancakes. Other than protein content, it doesn't differ much from regular whole wheat flour.