Book Description
More than one thousand years in the future, the conservative borders of Pelbar society continue to crumble as the people of Pelbar conduct trade, form friendships, and intermarry with members of the tribes now settled peacefully around the citadel of Northwall. Not all agree with the changes, however, and long instead for the old times of conflict and rigid order. Igniting the tension is the discovery of a mysterious subterranean shelter, where the descendants of survivors of the long-ago nuclear war live. A young woman from the shelter and the shocking revelations she brings precipitate a crisis that will profoundly affect the futures of plainsmen and citadelfolk alike.
The Dome in the Forest is the third volume and one of the most exciting tales in the Pelbar Cycle, a classic series of seven postapocalyptic novels about the people of Pelbar.
Customer Reviews:
Another great Northwall book.......2002-06-28
1100 years had passsed since The Time of the Fire, and civilization was slowly returning to what had been the Mississippi Valley. The male-dominated plains nomads had begun to settle peacefully around the citadel of Northwall, where they freely married with townsfolk. A new culture was evolving. But all was not well. Pelbarigan's conservative families longed for the old times: when their city led and Northwall followed; when plainsmen and citadelfolk were enemies. . .when women ordered & men obeyed!
Average customer rating:
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Red Ridge
T.M. Takoda
Manufacturer: Trafford Publishing
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Binding: Paperback
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ASIN: 1412019877
Release Date: 2006-07-06 |
Book Description
Red Ridge is coming. The journey of Torrin, and the great Dome he has vowed to protect, has begun. May the \'Snows of True Spring\' carry seeds of compassion.
Product Description
Multiple books shipped as one item. Save on Shipping/Handling charges.
Book Description
Vegetarian Times is known for its "great recipes" (Chicago Tribune), and this new edition of the Vegetarian Times Complete Cookbook offers more than 600 fabulous recipes, along with comprehensive information on vegetarian diet and nutrition. It's the definitive guide for vegetarians as well as an inspiration to all cooks who want fresh new ideas and great taste. Forget about labels—this is the vegetarian cookbook that everyone will love!
"The new edition of the Vegetarian Times Complete Cookbook beautifully updates this classic. The recipes are practical and sensitive to the seasons."
—Deborah Madison, author of Vegetarian Cooking for Everyone
"Vegetarian Times has long been a respected presence in the world of vegetarian cooking. This impressive collection of innovative recipes ranging from homestyle to elegant will be a valuable guide to new cooks and a repertoire-refresher for the experienced cook."
—David Hirsch, Moosewood Restaurant
"From ethnic twists galore to healthy, vegetarian versions of standard dishes, and with many more recipes than it had the first time around, this new edition of the Vegetarian Times Cookbook earns the designation 'complete.' Classic subjects (main courses, baking) are joined by new chapters addressing real-world vegetarian challenges: meals that are kid-friendly, what to fix at the holidays, and more. Soy in all its forms (tofu, tempeh, 'soysage,' etc.) is given new prominence, too. With both vegan and lacto-ovo offerings, the book will please eaters, vegetarian or not, ready for fresh, interesting food. It's a cookbook likely to make many happy trips from your bookshelf to your prep counter."
—Crescent Dragonwagon, author of Passionate Vegetarian
"This book has a wealth of contemporary vegetable-based recipes, from quick and flavorful meal ideas to recipes you'll want to pull out for an elegant dinner party. Drawing influences from around the globe, the Vegetarian Times Complete Cookbook features the exotic as well as vegetarian variations on comforting favorites. Lots of inspired cooking will come from this book. The Vegetarian Times Complete Cookbook will be a great resource for both the novice and the experienced cook alike."
—Eric Tucker, Millennium Restaurant
Customer Reviews:
Vegetarian Cookbook.......2007-02-04
This cookbook has many very tasty recipes and it also has information about the things that you need to eat in order to be healthy, depending on age and health. I am very pleased with it. The only thing that I wish that it had are more pictures of the finished products.
expected more from it.......2006-10-28
This cookbook is pretty weak in terms of flavor...I noted that I was constantly substituting and adding ingredients to try and jazz up bland recipes. The recipes definitely lack oomph...if you are looking for an easy to follow cookbook and you don't mind sacrificing flavor for time saving, then tis is the cookbook for you. If you are a more experienced cook or you expect delicious results, I would not get this one.
Definitely Better Veg Cookbooks Out There.......2006-06-23
Hey all--this book goes into fantastic detail on a ton of vegetarian recipes, but it definitely reads a bit blandly. If you're looking for a vegetarian cookbook with more personality, I'd point you toward the Moosewood cookbooks first. An even better alternative would be a little-known irreverent offering called Cooking com Bigode, available online at somethingconstructive.net/jamanta. Check that one out. You won't be disappointed.
Okay, but not great.......2006-05-03
We have tried several recipes. None have surpassed our expectations, some have not met them. The recipes often require unusual ingredients. Some examples pulled at random: liquid aminos, smoked dulse flakes, liquid smoke, zucchini blossoms, pomegranate vinegar, and barbecue flavored baked tofu. This makes it difficult to open the book and throw something together. I would recommend the Moosewood Cook's at Home cookbook or even Laurel's kitchen first, especially to beginners.
Hundreds of Favorite Recipies from the Magazine.......2005-08-19
While only some 2.5% of Americans are consistent vegetarians, an estimated 25 percent of us replace meat with meat alternatives for at least some meals, and for a handfull of reasons including:
many illnesses (heart, stroke, diabetes) are related to diet.
Cholesterol.
Allergies.
Food safety (mad cow disease, genetically modified foods. bioterrorism).
Increase in organic foods.
Dieting.
Ethnic Diversity.
Regardless of the reasons, Vegetarian Times magazine, started in 1974 has now grown to over a million subscribers. They actively research good tasting, healthy dishes and report on them in their magazine. This cookbook is a compilation of favorites from the magazine and seems destined to become a standard by which others are compared. Almost 500 pages long, with many pages having two recipies, this book covers everything from apetizers to deserts.
Book Description
Vegetarian Times Complete Cookbook is your definitive cookbook for vegetarians with more than six hundred delicious recipes, including vegetarian classics, meatless variations of American favorites, international dishes, healthful desserts, and more--plus, tips on cooking techniques, types of vegetarian diets, and health concerns.
Customer Reviews:
Get ready to go shopping!.......2007-07-04
This book is filled with absolutely yummy recipes, but be prepared to do some shopping before you whip out your wooden spoon! My family has loved every dish we've made from this book. The recipes are divided into easy-to-find categories, and there is a wide variety of recipes, so it's easy to choose one that suits your family's tastes. Plus, there are plenty of quick, simple recipes that are sure to please - one of our favorites is a black-bean quesadilla that we can put together in minutes.
The only drawback is that some of the ingredients are a little "out there" - but if you have access to a good health food store, a Trader Joe's, or a Whole Foods, you'll certainly be able to find what you need.
This is the most-used cookbook in my cupboard. If you're looking for great vegetarian recipes, this is the one for you!
This book is solid, provided you already know how to cook........2005-12-05
This book is a solid addition to my collection. As a lifetime veggie, I use it to supplement the recipes I grew up with. When I moved out of my mother's house, this book (along with Uprisings, The Farm Cookbook, and the Moosewood books) was among the first on my "must copy mom's bookshelf" list. The intro section is particularly helpful, as I am prone to forgetting things and it helps (how long and what proportion do I cook that kind of rice again...?). I don't recall ever experiencing a terrible recipe; probably the worst was the couscous-stuffed peppers (too crumbly--nothing to hold the couscous together). I love and use over and over the mushroom/sour cream stuffed baked potatoes, the multigrain pancakes, and the other stuffed peppers recipe (the one with red sauce, I don't recall the name of the recipe). There are still a lot I haven't tried, but I find it tends to be quite reliable. If you don't know how to cook, are vegan (why didn't the disgruntled vegan just buy a vegan cookbook? there're plenty out there...), or are uncomfortable with international foods (Samosas are a basic Indian food; because of the heavy reliance on meat in the American diet, many of us find other cultures' cuisines much more welcoming, and therefore there is a heavy Asian influence in vegetarian cooking.), this may not be the best book for you. My feeling is with any recipe, you must feel comfortable with the ingredients to make the meal come out right. You can't expect the author to predict your seasoning tastes perfectly for every recipe. If you don't like it, make it again with more or less of whatever you didn't like. And try the multigrain pancakes (I forget what they call it, but it's the one with about 5 different kinds of flour. I always mix up 3 batches of dry and freeze two for later). I like them with finely chopped walnuts inside.
Forget this book.......2005-07-20
I was so disappointed with this book I gave it to a charity shop. I hope the new edition is better than this one was. I own about 100 veggie cookbooks, and the ones I reach for over and over are Entertaining for a Veggie Planet by Didi Emmons, anything by Jeanne Lemlin, the PDQ Vegetarian Cookbook by Donna Klein, Vegetarian Nights by Bonnie Mandoe (very hard to find this book, but some great tempeh recipes)and of course Crescent Dragonwagon's Passionate Vegetarian.
3 out of 5 recipes isn't bad.......2004-01-14
As long as you don't mistake this book for an introductory cookbook, this cookbook is not so bad as some are making it out to be. It's an introduction to vegetarian cooking, not an introduction to cooking. It's for proficient cooks who want to try vegetarian. A better title for this book might be The Yuppie Vegetarian Kitchen of the Nineties.
One point no one has mentioned yet makes this cookbook distinctive. Except for the one recipe I note below, the food presents very attractively. This is almost never true of other vegetarian cookbooks I have used. If you are a decent cook concerned with presentation (as you might be if you were taking food to a party, or having people to dinner), this may well be the book for you.
I will review each recipe I have tried to give you a feel for the book, so you can decide whether it may be for you.
I have made these recipes from the book, in this order.
- snow peas stuffed with radish creme (dairy)
- cucumbers stuffed with hummus (vegan)
- two rice salad (vegan)
- wild rice and apricot stuffing (vegan)
- raw cabbage dressed with balsamic vinegar (don't remember the title but it may have been something like Low Fat Slaw). (vegan)
I liked the first three of these five recipes, so the book made a good impression on me. Three out of five recipes that work in any cookbook is a decent batting average. Remember, there's no accounting for taste!
The snow peas with radish creme were very tasty: ground radishes in a cream cheese base, stuffed into blanched snow peas. You would have to like radishes, but the cream cheese tones the radishes down a bit. It's meant to be an appetizer or finger food for a party. But, I think the book told you to blanch the snow peas too long; the snow peas were a little limp for stuffing. Also, you have to open each blanched snow pea carefully and insert the stuffing. Snow peas have a backbone like string beans used to have before they became green beans; you have to find that thread and pull it out. You are also supposed to use a 'pastry bag' or some such thing (I don't have the book in front of me) to pipe the radish creme into the snow peas. I don't know about you, but I don't have any such thing in my kitchen. The radish creme thins as it comes to room temperature (as it will during your party) so you are picking up a limp snow pea with runny stuffing. This defeats the point of a party finger food which is to allow your guests to nosh without fear of accident. I took this to a party and it was pronounced tasty but messy. I will make the radish creme (to use as a dip) again. BTW, you have to grind the radishes which I did with an Amish kitchen gadget. I can't recall what the book suggested but they may expect you to have a food processor. The only hard to obtain ingredients are fresh snow peas and radishes, which may be out of season. Opening limp snow peas and stuffing them is fussy, but if you are having a party, you may not mind going to the extra trouble.
The cucumbers stuffed with hummus are very, very attractive to look at. Hummus is well cooked chick peas, ground to the texture of mayonnaise and seasoned with spices. It's usually a dip or a sandwich stuffing. In this recipe, you make hummus such that it has a bit more body than usual; this hummus is unusual also because it includes diced black olives. You cut cucumbers into thick slices and scoop out the seeds with a melon baller, and stuff the hummus where the seeds would be. This too, is meant to be an appetizer for a party. They are an excellent finger food, stand up to an evening on the buffet table well, crunchy and refreshing to eat, too. I took these to a party and they got rave reviews. I thought the hummus was mediocre, myself. It called for canned chick peas --that's a BAD HUMMUS tipoff right there --but the guests did seem to like them well enough. Now to make hummus you need a way to grind chick peas. If you cook them yourself, you could use a potato masher or a fork or a food mill, but canned chick peas are really too firm for that. A blender, meat grinder, or food processor is more the thing. (One thing about this book and other cookbooks annoys me. They call for canned chick peas but don't tell you how many raw chick peas to start with if you prefer to cook them yourself!) You must have a melon baller -- you can't fake it with a knife. You may not have one but it is not as outlandish as the pastry bag with the piping attachment. All the ingredients are easy to obtain at any grocery store. Preparation was very simple. I will definitely make this again (but not with canned chick peas!)
The two rice salad is stunning to look at and very, very good. It is a mixture of brown rice, wild rice, green peas, red pepper, toasted sliced almonds, in a spicy dressing. It seems to me the first time I made this I did not use the whole teaspoon of black pepper as directed and next time I did to see if they knew something I didn't --nah! I took this salad to a party. Not only was it pronounced appealing to look at and good to eat, but I was asked for the recipe. It calls for instant brown rice which is widely available -- even Walmart has a store brand. It calls for 'instant' wild rice -- something I have never seen -- and a tablespoon of ginger juice. Maybe there's such a thing as Ginger Juice just like you can buy carrot juice, but not around here. Between squeezing the ginger root and cooking the wild rice the old fashioned way, the recipe is TIME CONSUMING to make. If'n you had one of those new fangled JUICERS it might not be such a struggle. The salad is a lot of work, but I would not be embarrassed to take this salad anywhere and I bet you no one else will be bringing the same thing. Of course, even regular wild rice can be hard to find and when you do find it, it's not cheap.
The wild rice and apricot stuffing was a disappointment. It wasn't dreadful, but I wasn't impressed. It was very appetizing to look at indeed, but too sweet and the flavors didn't really blend, and the apricots were too chewy for a stuffing. Of course it had cooked wild rice to which you add chopped dried apricots and other things. You bake it in the oven either in a pot or stuffed into a vegetable. I suspect that if you stuffed this into a duck or a cornish hen (which would add moisture, fat, cooking time, and a foil to the sweetness of the apricots) instead of a vegetable it would be quite good. But vegetarians don't do that :-)
The raw cabbage with balsamic vinegar was just that: raw cabbage sitting in balsamic vinegar. Oh sure: you grate the cabbage as for slaw, you add some other vegetables, herbs and such, and let it sit in the fridge as you do with slaw. But after tasting it, why bother? The cabbage never wilted, the other ingredients were overpowered by the balsamic vinegar, and it is frankly shocking to look at slaw in brown dressing (Balsamic vinegar is chocolate brown.) A mediocre recipe I would not serve to guests.
look elsewhere.......2003-03-16
I've had this book about 4 years-before I had a computer and knew enough to check a book's rating here on Amazon.[com].
The reason I'm writing this is because for the umpteenth time I tried consulting this cookbook. This book has aways frustrated me. I wondered whether it was me, or others felt the same way.
Shortly after getting the book, I tried making some bean recipe with plums. Tons of prep work, no clue on how to prepare cilantro. Am still eating the one black bean recipe for nearly 4 years, nearly every day. Its the only recipe I found that didn't require research to figure out what the ingredients were and how to find them.
I realize now that this book has severely [hurt] my efforts, its just too frustrating.
Example: Someone told me of a dish called "Samosa", and explaned briefly what it was. I saw something on TV about making Samosas, and have at least a clue what they look like. But if you're just browsing this book and see "Samosas", what would the average person know about it?
This book is total discouragement. In order to keep my meat consumption down, I've been forced to eat the same foods again and again. So many times I've come back to this book, but just give up. I've tried to take over some of the cooking in the household, and while I'm no culinary genius, this book always leads me nowhere.
Recently, I tried mashed potatos from this book. ("Pesto"?) They weren't very good. I thought maybe it was me. Based on others' reviews, stating there are lotsa errors in the book, I now wonder if maybe the recipe was just in error.
This book cost good money, has sentenced me to several years of boring eating. Now that I've checked what others have to say about the book, I know its not me. I advise you to look elsewhere, but skip this book. I'm gonna look for a better book.
You'd think that the same folks who put out a vegetarian magazine would make a great cookbook. Not so.
Amazon.com
"With a little culinary ingenuity and moxie, the dream of preparing a magnificent vegetarian Thanksgiving feast is not just feasible, but easily achievable," assert the editors of Vegetarian Times magazine. They proceed to prove this via 180 tantalizing recipes and a dozen exuberantly tempting menus studded with the likes of Cream of Yam and Carrot Soup, Shiitake Pie with Polenta Crust, Cranberry Port Relish, Hot Corn Sticks, and Apple Cranberry Crumb Tart.
This book offers sound guidance for making any major gathering a success--rely on meticulous planning, organize your preparation over time, and pay attention to presentation, including music and room fragrance. The editors also advise the host of a meatless feast to alert guests to what to expect ahead of time and suggest that guests notify their host of their requirements. If necessary, everyone should focus on the conversation and company if the meal disappoints.
The good food in this book will tempt you to forget its theme and simply enjoy its recipes. They range from sophisticated Spinach-Cheese Twists and Wild Rice Pilaf with Ginger Dressing, to main courses spectacular enough to replace the turkey with style. You might try Mushroom Bourguignonne in a Whole Pumpkin; Vegetarian Tourtière, a crusted pie; or a baked Vegetable Tagine redolent with warm Moroccan spices. Sixteen pages of color photos show off the mouthwatering food in presentations you can duplicate.
This cookbook proves vegetarians need not be second-class culinary citizens and that their guests can enjoy an unqualified holiday meal, from sparkling preprandial drinks to luscious desserts. --Dana Jacobi
Book Description
Being a vegetarian no longer means nibbling at side dishes on America's most food-oriented and meat-focused holiday. From Harvest Vegetable Pie to Succotash-Stuffed Butternut Squash, vegetarians and non-vegetarians alike will love these fresh ideas for a truly satisfying, bountiful, vegetarian Thanksgiving meal. Easy to use, the book is organized from soup-to-nuts, including appetizers, salads, soups and gravies, entrees, side dishes, desserts, breads, and even fresh ideas for beverages. With sumptuous appetizers like Stuffed Portobello Mushrooms, hearty entrees like Herb and Walnut Ravioli and Vegetarian Tourtiere, Baked Stuffed Onions for the side, and a Vegan Pumpkin Pie for dessert, this book will have vegetarians looking forward to the holiday they've been left out of in the past.
Customer Reviews:
Focus On Autumn.......2001-11-01
This cookbook tackles perhaps the most difficult challenge vegetarians face. While there is a wide range of produce that comes into its own in the Autumn, and the Thanksgiving table usually holds an array of plant-based foodstuffs, there is nevertheless no other gathering in U.S. culture that brings expectations of a certain dish. And flesh-based it is. Without the turkey, how do vegetarians host Thanksgiving? Vegetarian Times addresses the problem in this cookbook. There is an attempt to provide several impressive-looking dishes that can take the central place of the poultry. A number of roulades, tangines, and deep dish recipes make the effort.
The focus on Fall dishes makes the book a good resource, especially for those people who reluctantly let go of the summer bounty of tomatoes, peppers, zucchini, etc. The dishes apply not only to the holiday meal but to all late year suppers. There are a number of appetizers and first course recipes that allow for any entertaining. In fact, the chapters include Appetizers, Beverages, Soups, Salads, Entrees, Sides, Gravies/Table Sauces, Breads, and Desserts. There a number of vegan options, including vegan pumpkin pie.
At times the recipes are complicated or use perhaps too many ingredients considering alternative preparation methods I've used. Also, there are a few dishes that fall on the bland side when prepared as directed. However, there are some stand-outs: Endive Spears with Goat Cheese and Roasted Garlic; Herbed White Bean Pate; Cider; Mock Champagne; Roasted Red Pepper and Sweet Potato Soup; Pear Salad With Raspberry Vinaigrette; Roasted Asparagus Salad; Vegetable Pancakes with Roasted Plum Sauce; Squash and Spinach Risotto; Baked Pumpkin Stuffed With Vegetable Pilaf; Shiitake and Potato Pot Pie with Polenta Crust; Glazed Shallots and Walnuts; Sweet Potato Stuffing; Great Winter Bread Pudding; and of course the Pumpkin Pie.
Books:
- The Eternal Frontier: An Ecological History of North America and Its Peoples
- The Gift of Truth: Gathering the Good
- The Illusion of Victory: America in World War I
- The Imperial Perspective (Star Wars: Empire, Vol. 3)
- The Infiltrators
- The Last Book In The Universe
- The Man in the High Castle
- The Moody Atlas of Bible Lands ([ACSM Map Design Competition Collection)
- The Quartz Massacre (Rogue Trooper)
- The Rings of the Master: Book 2: Pirates of the Thunder
Books Index
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The Fall of the Shell: The Pelbar Cycle, Book Four (Beyond Armageddon)
The Ends of the Circle: The Pelbar Cycle, Book Two (Beyond Armageddon)
An Ambush of Shadows: The Pelbar Cycle, Book Five (Beyond Armageddon)
The Song of the Axe: The Pelbar Cycle, Book Six (Beyond Armageddon)
The Breaking of Northwall: The Pelbar Cycle, Book One (Beyond Armageddon)
