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Cover for The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains
Cookbook

The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains

Ken Charney
Publisher: Wiley
Edition: 2003
4
Recipes
4
Recipe reviews
3.8
Avg recipe rating
3.0
Avg book rating

This 2003 vegetarian cookbook by Ken Charney focuses on plant-based cooking using soy, beans, vegetables, and grains. Four recipes from the book are indexed on Cookbooker, with an average recipe rating of 3.8 out of 5 based on member reviews; popular recipes include tofu with peanut sauce and black bean tofu tacos. The cookbook itself received an overall rating of 3 out of 5 from one member review.

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Cookbook Reviews

mandelicious
⭐ 3/5
16 years ago

I have enjoyed all the recipes I have made from this book, but have tried only handful despite having owned this book for many years. The relatively long ingredient lists and specialty ingredients (at least relative to what I had access to as a college student) prevented me from giving more recipes a try. Of the recipes I have made, several have become a regular part of my recipe rotation, especially the peanut sauce, black bean tofu tacos, and roasted potatoes, chickpeas and spinach with spicy cashew sauce.

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