Being a vegetarian for many years, I know that it's not difficult to get plenty of protein from plant-based foods, the difficulty lies in being creative so that meals are interesting and varied and I had hoped that this cookbook would provide some creativity. I was hugely disappointed. It's true that the recipes presented are "high protein" as noted in title, but creativity is lacking because the "high protein" is achieved by simply including an inordinate amount of dairy in the recipes, primarily in the form of cheeses, a few recipes even calling for up to 4 different kinds. I have nothing against dairy in moderation, but of the 64 recipes (not counting in the 11 dessert recipes), 43 contain dairy products in the form of eggs, yogurt, milk, buttermilk, sour cream, butter and lots and lots of cheeses. I know all about good fats and bad fats and consider the recipes in this book to be all bad fats, very little olive oil is used for example. Other observations: high sodium content contributed by the cheeses (the author includes nutrient info) and some fairly spicy dishes.
The two stars reflect the fact that I think the description given for the book is misleading: "Where do vegetarians get their protein? From plant-based foods." One would surmise from that title that there would be more emphasis on the protein derived from grains, legumes, beans, quinoa et al, and less on dairy supplementation. On the plus side, the book is well-presented, nicely organized with enticing well-done photos of each dish.
- Hardcover: 192 pages
- Publisher: *Norton agency titles; 1 edition (5 January 2015)
- Language: English
- ISBN-10: 1581572638
- ISBN-13: 978-1581572636
- Product Dimensions: 18.5 x 2 x 23.6 cm
- Boxed-product Weight: 658 g
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: 26,738 in Books (See Top 100 in Books)