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The Vegetarian Handbook


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About the Author

Gary Null, who holds a Ph.D. in Human Nutrition and Public Health Science, has published over fifty on health and nutrition, and has his own nationally syndicatied radio show on WBAI. He is the founder and director of the Health and Nutrition Certificate Program at the Pratt Institute, and he lectures throughout the country on health and nutrition topics. He has received numerous awards for his work.Dr. Martin Feldman, the medical authority for The Vegetarian Handbook, graduated from Yale College and the Columbia College of Physicians and Surgeons. He was resident in neurology at Mt. Sinai Hospital and an assistant clinical professor of neurology at Mt. Sinai Medical School. He has a medical nutrition practice in Manhattan.


The author of The Complete Guide to Health and Nutrition here succeeds in presenting what he calls ``a comprehensive statement on the value of vegetarianism.'' Passionately argued, this well-documented, readable volume makes a thorough, albeit somewhat familiar, case for vegetarianism as a way of eating and a way of life. There are discussions against eating animal products, such as eggs, cheese and milk, on the wasteful economics of raising animals for food, on why people become vegetarians, and how poor nutrition causes illness and good nutrition protects against disease. Utilizing grains and legumes, Null suggests nutritious food combinations that are high in complete protein, in a diet devoid of animal products. The 95 unusual recipesincluding the Peter Pan rice casserole, which calls for peanut butter, brown rice, sunflower seeds and shallots, seasoned with a blend of thyme and tarragonare inexpensive, facile and low in fat and cholesterol. (January 18)

Null provides documented research on the history, philosophy, and politics of vegetarianism. For the uninitiated, his statements may sometimes appear accusatory, but he supports most claims with material from current sources. The appendix, containing a list of food combinations that provide high levels of usable protein, is likely to be this book's single most valuable contribution. Unfortunately, many of the recipes will be inaccessible to American cooks who are uncomfortable converting ounces to cups and tablespoons. But although Null's handbook may intimidate some, it will prove valuable to those seeking solid information on vegetarian philosophy, diet, and nutrition.Andi Lyons, SUNY at Albany

"Passionately argued, this well-documented, readable volume makes a thorough, albeit somewhat familiar, case for vegetarianism as a way of eating and a way of life." --Publishers Weekly

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