Quotes from Amazon.com reviews:
I’ve always wondered how great vegetarian cooks get their veggie dishes to taste SO good. Like, how do they layer the tastes so that the veggies don’t taste so much like veggies, but, rather, taste like healthy luscious confections? Well, Chef George shows you how to do it. Take, for example, the potato & butternut squash salad. Cut the potatoes. Prepare the potato marinade. Mix and bake. Cut the squash. Prepare the squash marinade. Mix and bake. Combine the cooked potato and the cooked squash. Then put on the salad dressing and add fresh minced veggies. Talk about layers and layers of flavor. Much more sophisticated vegetarian cookbook than I have ever before discovered. Thank you, Chef George.
All “secrets” are shared in this book. I believe this based on the quality of his recipes and the thoroughness of his descriptions. Also, if you get to meet him in person, you’ll get a sense that George is down to earth and one of those sincere, full of integrity, and patient individuals we don’t get to meet often enough. He poured everything he has in this book and it shows.
He’s holding up a beautiful fresh vegetable for you to admire, inspiring you to make the most of it in the recipe. He’s sharing memories, history, and wonderful photographs, all so engaging that you’ll read through it like a novel! The layout of one recipe per page with the ingredients listed on the side, makes it user-friendly. The recipes are cleary written and simple to follow. The seasonings perfect. Move over Moosewood!
This has become one of my favorite cookbooks and I’m not even vegetarian. The recipes are written in such a way that they are very easy to follow, and the author has included a brief description of each recipe that is both interesting and informative.
It is a crowd pleaser for sure and i have even turned some self defined die hard meat eaters onto it at dinner parties. Highly recommended!!!
As Detroit natives, my family and I had been Inn Season Cafe fans for years. Needless to say, we were ecstatic when a friend informed us that the cookbook had just come out. This is not just a book for Inn Season fans, it’s a great cookbook for anyone who is vegan or looking to eat healthier — or just looking to expand their culinary horizons, for that matter (many of the recipes feature international cuisines and flavors). I am also gluten-free and many of the recipes are gluten-free or easily adaptable. The brown rice salad (p. 73) was a huge hit with the whole fam (veg and non-veg alike). This is a wonderful all-around cookbook, and one that I’m sure I will cherish for years to come.