Connie Sarros - Students Vegetarian Cookbook For Dummies

Students Vegetarian Cookbook For Dummies

by Connie Sarros

Students Vegetarian Cookbook For Dummies

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Copyright 2011 by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

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Library of Congress Control Number: 2011926322

ISBN: 978-0-470-94291-8

Manufactured in the United States of America

10 9 8 7 6 5 4 3 2 1

About the Author

Connie Sarros has been creating recipes for people on special or limited diets since 1991. She is the author of six cookbooks and a DVD: Gluten-Free Cooking For Dummies (Wiley); Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults (McGraw-Hill); Wheat-Free, Gluten-Free Dessert Cookbook (McGraw-Hill); Wheat-Free, Gluten-Free Reduced Calorie Cookbook (McGraw-Hill); Recipes for Special Diets (self-published); The Newly Diagnosed Survival Kit (self-published); and All You Wanted to Know about Gluten-Free Cooking (a DVD created by Munson Hospital in Traverse City, Michigan). She also has ten-day menus with recipes for people who are on special diets, including a special menu for diabetics and a menu thats low-fat and low-carb.

Her recipes have been featured in First Magazine, Living Without, and Cooking Light Magazine. Connie has been a featured speaker at national health conferences and conventions, and she travels throughout the United States speaking to support groups. She has an Ask the Cook column, is a featured writer for The Journal of Gluten Sensitivity, and is a contributing author to many health magazines and newsletters. She also puts out two monthly newsletters.

Connie has been interviewed by newspapers across the country. The Washington Post and Cleveland Plain Dealer are just two newspapers that have done a complete front-page spread in their health sections about Connies contributions.

She has a website thats filled with helpful information: www.gfbooks.homestead.com.

Dedication

This book is dedicated to my husband, Ted. He definitely has earned the badge of courage. While working on this book, I would create new experiments in the kitchen every night, and he would obligingly taste each and every one and offer his opinion. Many of the meals were absolutely delicious, but some definitely needed tweaking. Never once did he complain. Instead, he considered it an adventure as he tasted each concoction and added his input. I thank him for his patience and his support.

Authors Acknowledgments

No one works in a vacuum. This book could never have been written without the help of so many other people.

I sincerely thank Mike Lewis, acquisitions editor at Wiley Publishing, for asking me to write this book. Little did I know at that time what a great adventure this would become and how much fun I was going to have in the kitchen creating all these new recipes. If youve never written a book, its hard to explain all the editing steps that a book goes through. Georgette Beatty, senior project editor, and Todd Lothery, copy editor, were so patient with me and helped me through every step. I owe them my sincere gratitude.

Ginny Messina, the technical reviewer, gave me so many wonderful suggestions on making recipes vegan-friendly. Patty Santelli, the nutritional analyst, patiently supplied all the nutritional information for the recipes. A special thanks goes to Emily Nolan, who tested every recipe; her suggestions and comments were not only helpful but often hilarious! She kept me smiling throughout this project.

The staff at Wiley Publishing are special. They guided, advised, encouraged, and helped me through every phase of this book, and I thank them all.

Thank you, too, to all the wonderful people who shared their ideas with me, the types of foods they prefer, the reasons they became vegetarians, and some of the health conditions that complicated their diet. This helped me focus on the impact a vegetarian diet has on a persons everyday life.

Publishers Acknowledgments

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