I'm not a vegan or vegetarian (but I don't each much meat or dairy,) but I love this cookbook!
The book is wonderful--entertaining, educational and, most importantly, it is filled with glorious and interesting recipes with flavors from around the world.
This book is great for beginning and advanced vegan cooks. For beginners, the book includes basics for what food to stock in your pantry, kitchen equipment, cooking and prepping terminology. The book also includes a helpful section on how to prepare vegetables, grains and beans by grilling, roasting and steaming.
The recipes are the crux of the book and they are great! Full of flavor dishes like portobella salad with spicy mustard dressing, tomato rice soup ... Read More:
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This book is full of non-facts, psudeo-science and outright lies. It's is just another fad diet book, where just like any other of these bad advice books- you can lose a few pounds then gain it all back.
It has a hidden vegan agenda- nothing wrong with being vegan mind you, but why not be honest about it?
Advices goes from the "of course, heard it a thousand times" to completely wacky.
Most of the recipes are about as nutritionally balanced and tasty as eating the book itself.
And, to top it off there's a undercurrent and subtext of hateful anger in this series of books.
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I love Mark Bittman, and this book is really a good resource for someone trying to cook more vegetarian dishes, and spice up vegetable side-dishes. I didn't think it was a perfect vegetarian cookbook, which I might say about the Moosewood series, because the flavor combos are still quite basic. But, the recipes are simple and easy, for the most part, and they are, of course, tasty.
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I was going to go on about how much I love this book, but the following points speak for themselves: This is why the book is GREAT!
1.) It really is fast and easy and fits the "on the go" lifestyle perfectly(I can easily make dinner with dessert after an 11 hour day)
2.) The recipe pages have the recipes as well as alternative recipes. This is in case you are not completely satisfied with the recipe and want to change it a bit(with page numbers).
3.) The recipes all tell you how long the finished food will keep in you fridge or freezer. (My personal favorite, since I never know how long the food will last before it starts to spoil)
4.) If an ingredient in your recipe has to be made, the page number of that recipe is supplied in the recipe itself. ... Read More:
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I fell in love with the Vegan Lunch Box blog some time ago. Every evening it was one of my first blogs to check. The book is the same high quality of ideas, recipes and side bar information. I am an adult with no children and I cannot recommend this cookbook enough. If you are a parent, I cannot imagine a better tool to ensure healthy and tasty lunches for your own little schmoo.
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This is a great recipe book! I bought this book and Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes by Ani Phyo after an extensive research. I recommend anybody who is serious about raw food to buy this book.
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The cupcakes are delicious, moist, and gorgeous; there's a wonderful variety of offerings from the very easy to the uber-fancy, but Isa and Terry make it all very non-threatening. I made a batch of the lemon macadamia nut cupcakes for a party not long ago and they were devoured instantly; only my lactose-intolerant bf knew that they were vegan. The cupcakes I've made have all turned out to be moist (it's worth saying twice) and flavorful, and could stand alone nicely without frosting--strong words from someone who normally ignores the cake entirely in favor of the frosting! The authors pay scrupulous attention to flavor, mouthfeel, and texture in all recipes; the tips on baking and where to find some of the less everyday materials or ingredients are also very helpful.
I am a long-time lacto-ovo-vegetarian, and was pondering going vegan. I stumbled across the YouTube videos of the authors' old public access show Post Punk Kitchen, and adored it - I went out and got this book. Every single recipe I have made has been a winner - the scrambled tofu and the samosas are two of my favorite savory recipes, and I love ALL of the cookie recipes. The only spot I have had any trouble with was the carrot muffins - and this may have been my oven's fault more than anything else.
HIGHLY recommended, and not just for vegans. The food is truly tasty, and you don't have to tell anyone its vegan. I promise you, they will be too busy enjoying their meal to notice.
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I am a life member of Hippocrate's Health Institute. I am always looking for new and interesting recipes that follow in Wigmore's footsteps. While many of the recipes are common, there are a few that are new, interesting, and tasty! The only thing that I would have changed is not make so many of the pictures about her. Why aren't there more of the finished recipe in amazing raw, fresh colour? If you are new to the raw food diet, or increasing fruits/ veg to your diet. This book is a good one to have.
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This cookbook is useful to me in several ways, but the constant drum beat of egg replacer and vegan butter just drowns out everything for me. I must admit I was sorely disappointed. And what's up with all that "all purpose flour"?? Looks more like a capitalistic venture than a truly vegan cookbook. Why cannot we have a cookbook that uses wholewheat pastry flour for cookies (for instance), for heaven's sake? I guess this was written for people just jumping onto the health bandwagon via the cookie department, but it was not that great for me. I have to re-create any recipe by figuring out how to avoid all those "1/2 cups of vegan butter" and using whole grains--what a drag. I do use Earth Balance, but not by the cupful! Puh-leeze!!
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