Vegetarian and More: Versatile Vegetarian Recipes with Optional Meat Add-Ins

From Library Journal Rosensweig is a vegetarian; her husband and two daughters are not. She wrote her cookbook for other "split households" like hers, so that the family cook would be able to make one basic dish to satisfy everyone, adding meat or fish or poultry as appropriate for the non-vegetarians. It's a good idea, but the recipes aren't always particularly wonderful (e.g., for Linguine with Lemon Cream Sauce, the sauce made from low-fat lemon yogurt and cornstarch), and some of the "Quick Conversions" consist of nothing more than adding cubed cooked chicken or canned tuna to the basic recipe. For larger vegetarian collections. Copyright 2000 Reed Business Information, Inc. From the Inside Flap

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