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Great Gluten-Free Vegan Eats (Englisch) Taschenbuch – 1. Juni 2012

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  • Taschenbuch: 224 Seiten
  • Verlag: Fair Winds Press (1. Juni 2012)
  • Sprache: Englisch
  • ISBN-10: 1592335136
  • ISBN-13: 978-1592335138
  • Größe und/oder Gewicht: 19 x 1,9 x 23,5 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 9.146 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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"Allyson has so many delectable recipes that it's hard to decide what to make first. You'll find yourself cooking from this book again and again." - Kathy Hester, author of The Vegan Slow Cooker

"In her debut cookbook, Allyson Kramer opens up a world of delicious possibilities for those eager to learn more about eating gluten-and animal-free. You'll be amazed by the creative flavor combinations and mouthwatering photos, which will have you racing to your kitchen to try them out." - Beverly Lynn Bennett, co-author of The Complete Idiot's Guide to Gluten-Free Vegan Cooking

"Allyson's recipes are living proof that vegan as well as gluten-free food is delicious and fun! 'You can eat cake' ... and then some!" - Carolyn Scott-Hamilton, author of The Healthy Voyager's Global Kitchen

Über den Autor und weitere Mitwirkende

Allyson Kramer is founder of the blog, which she launched in 2009 as a way to communicate her love of vegan cooking and recipe development to the world. Shortly after the site's launch, Allyson was diagnosed with Celiac disease, and she began focusing solely on gluten-free, vegan recipes. Manifest Vegan was listed as one of the top veg blogs of 2010 by VegNews Magazine, and has received praise on such sites as,, and Foodgawker. Allyson develops all of the recipes and photos that appear on the site. She is also a contributer to National Celiac Foundation Association newsletter and She lives in South Vienna, OH.

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5 von 5 Kunden fanden die folgende Rezension hilfreich Von CraftyMom am 20. September 2013
Format: Taschenbuch Verifizierter Kauf
es ist ja nicht grade einfach ein gutes, veganes, glutenfreies Kochbuch zu finden. ICh habe schon sehr viele davon gekauft und gelesen, aber nur sehr wenige davon waren wirklich gut. (so wie es ja auch viele vegane kochbücher gibt, die einfach alles was geht mit Fixprodukten ersetzen, zB "kaufen sie eine packung vegane Würstchen! in einem Rezept für vegane Hot Dogs!)

Das hier ist mit abstand das beste Kuchbuch, das ich bis jetzt gelesen habe!! Einfach toll!!

Brot, Kekse, Kuchen sind vorhanden, Frühstück, Mittag- und Abendessen werden abgedeckt, Desserts und kleine Goodies sind auch da - alles reich bebildert, was mir gerade bei amerikanischen kochbüchern sehr wichtig ist! (seien wir uns ehlich, manchmal sind die Namen in manchen anderen Kochbüchern schon sehr kreativ (zB "hot 'n spicy cajun boo boo"), und wie soll das nachher aussehen??)
Meine Kinder lieben zB den schokokuchen und die peanutbuttercups ;)
Ich mag besonders den Feta,die Kartoffe-Lauch-Qiche, den Pizzaboden, die Pina-Colada-Muffins, das Stroganoff, die "Krautfleckerl" (Mac 'n cabbage), die frittierten "calamari" und die schokokekse.

Die rezepte sind einfach, die zutaten nicht allzu ausgefallen(und das ausgefallene kann man bei amazon bestellen), alles ist gut erklärt.

Einfach rundum ein sehr gutes, gelungenes Kochbuch für normale, gute Küche - glutenfrei und vegan! :D
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Format: Taschenbuch Verifizierter Kauf
This book is really fun to read. The recipes are easy to follow and the detailed overview of the most important ingredients is pretty interesting. This is a really good book for all fans of vegan food!
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110 von 112 Kunden fanden die folgende Rezension hilfreich
Without a Doubt, Bar None, One of the Best Cookbooks I've Bought. 5. August 2012
Von Sara J. Lutz - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
So it's said from the start - I don't know the author, haven't met her (I DID have a short tweet back and forth where she answered a question regarding a recipe for me, but no contact in any other way). I don't know the publishers, her editor, have no financial connection to the book's success. I want to make ~that~ clear, because of just gushing this review is going to be, I don't want folks to think her mom/cousin/best friend is trying to help her sales here!

I'm a cookbook addict. My personal library passed the 1,000 cookbook/food related tome mark a few years. (Hey, it's cheaper then shoes or baseball cards and more helpful to friends & family. And scarily, the rest of my library contains ~larger~ topic collections.) I love to read about food, love to wander oddball little shops and out of the way farmer's markets. One of my biggest joys is being able to feed people. My idea of a perfect date weekend with my husband tends to involve a day of searching out new ingredients and the next spent playing together in the kitchen putting a meal together. I'm a cooking instructor, a writer myself, and am even in the process of starting a small catering business on the side. I read cookbooks like novels, have dozens of notebooks filled with food ideas/concepts/historical triva.... I'm a serious food nerd in every way.

So. All that being said, and considering the fact that I've likely bought 300+ food related books in the past 3 years - it actually DOES mean something when I write that Great Gluten-Free Vegan Eats is, without a doubt, one of the (if not THE) best cookbook I've run across in quite a long time. I do have celiac, but I'm NOT a vegan (or vegetarian) and this book has still become Must Reach For First when I'm thinking about planning the days meal. And Mrs Kramer has put together a simply spectacular book, one that manages to both address some sometimes difficult to get a handle on food issues (never again being able to eat gluten & veganism) AND to make those recipes a joy for anyone to eat - with or without those food issues. Gluten-free Vegan recipes are a lifesaver for so many celiacs, even those who aren't (like myself) vegan. One of the real kicks in the butt with celiac (and many other food allergies actually) is that the damage done before the diagnosis often leads to other food issues. I'm lucky, I CAN handle dairy but more that 60% of the celiacs I know are now lactose intolerant. (And while dairy is fine for me - I'm allergic to eggs. And I find over and over in other GF cookbooks that the default 'fix' for no gluten is to bang in a load of eggs. Some GF bread recipes have called for as many as a ~dozen~ eggs. Which isn't bread, it's a dried out omelet.) Having a book that handles no dairy & eggs along with the gluten in stride is simply a Godsend. And even MORE important, they all taste AMAZING.

Every recipes I've tried (I believe I've worked my way through about 15 or so - and I plan on making every single one) has been solid. There is amazing variety - from the absolute basics, through to classic comfort food, on to more exotic fare for the days your tastebuds just need something, anything, -different-! She explains GF-vegan pantry building. Gives recipes for GF-V basics to use in the rest of her recipes (how to make Cashew Cream - which she uses in recipes, but honestly... just grab a spoon and curl up on the sofa - nut milks, pie crusts, veggie stock, and even your own white chocolate bar so you are guaranteed to have an excellent quality that you know to be safe.) and keeps building. Photos that will make your stomach growl for every recipe. Incredibly healthy recipes alongside some seriously decadent ones. But she manages to make the healthy ones taste so amazing you feel smug about your 'resolve to eat right' and the decadent ones so rich and satisfying that you cheerfully climb onto the treadmill!

This is a cookbook that belongs on EVERY shelf. Not just celiacs, not just vegans. The recipes and the information are, simply and across the board, spectacular and will satisfy every eater. Even folks who prefer meat 3x a day need this book. It's not preachy, it's not ranty. It's just ~good~. More and more people are looking for vegetarian recipes for reasons ranging from a desire to simply eat healthier to trying to trim the grocery budget. Vegan meals pop up more and more in my own cooking because I have switched over to only buying meat from a local farmer who goes slow with his critters. Humanely treated & fed what they were meant to be fed - which does cost more. So I just eat a lot less. Vegan recipes help keep the purse full longer! The author has not only written an amazing cookbook to lure folks down the veggie path - but she has managed to make her recipes just as wonderful for folks who don't have to worry about gluten. Few "weird" ingredients, and definitely no 'weird' tastes or textures to put folks off in the baked goodies. The book belongs on everyone shelves.

The author has a website (...) that I'll be haunting often to see what will come next out of her goodie bag - but I truly hope this book ISN'T her only offering because I really want to see where she builds to from Great Gluten-Free Vegan Eats. I had hit a bit of a cooking slump before I got my hands on her book (like almost everywhere in the US, it's just been too hot to move, let alone cook. And the thought of even eating was enough to make me whimper!) but she has gotten my cooking engines revving, my stomach growling, and my tastebuds clamoring for more! If you only buy one cookbook the rest of the year, do yourself a favor and make it this one. You won't be sorry.
47 von 48 Kunden fanden die folgende Rezension hilfreich
Good, need to tweak. 26. April 2013
Von CCD - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
I would give this book 3 1/2 stars if I could, why isn't that an option? I have made about 6 recipes so far. I like the varied use of ingredients, it helps me learn more about flours and such that I don't know much about. I don't think the food is junk food. However, the problem is in the editing. There seems to be mistakes on every recipe from mislabeling a teaspoon to a tablespoon to quantity and volume problems. This is not a big deal to me as I can catch them and then I correct it in the book.

For example, the vegetable stew with dumplings; 1) In the bisquick recipe for the dumplings it asks for 3 Tablesoons of baking powder ( I have never used 3 T of baking powder in anything) I used 3 teaspoons instead. I did not catch this one until after I made the stew, - It says to use 5 cups of the bisquick to make 20 dumplings of golfball size. WAY too much, the stew was still good but I ended up scooping half of the giant golfball dumplings out and throwing them away otherwise the soup was dumplings with stew not the other way around. Anyhow, despite the mistakes, the recipes are good on the upper end of the scale (almost very good).

I think the book is worth a shot for intermediate cooks as I would never advise a newbie to try to make pasta ravioli from scratch (which was decently good). Also the photos alone are inspiring and beautiful. Why can't all cookbooks look this good? So, pretty good, watch out for errors; but in the end as cooks, we should always be adding our own touches and changes to recipes to really make them our own.
34 von 35 Kunden fanden die folgende Rezension hilfreich
Makes me feel like I have no dietary restrictions! 27. Mai 2012
Von Elspeth Goates - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
I love eating and cooking. I was so sad earlier this year when my doctor advised me to no longer consume gluten. I was already a vegetarian, so I thought that I didn't have anything left to eat. After reading this book, I feel like I have a substitute for everything! The biscuits were amazing as well as several other recipes I have made. I highly recommend to the newly diagnosed...or anybody...the food is yummy!
26 von 26 Kunden fanden die folgende Rezension hilfreich
Great Gluten-Free Vegan Eats is awesome. 13. November 2012
Von Kittee Bee - Veröffentlicht auf
Format: Taschenbuch
I am an ethical vegan who must eat a gluten-free diet for health reasons. I love Allyson's book, because she gives recipes for just the sort of things I've been missing. Here's what I've made from her book so far: double chocolate muffins (twice), cherry vanilla bean pancakes, ravioli pasta, brown bread and the enchiladas. Her pancakes are now my go-to recipe and they hold up well to modifying with whatever fruit I have in the kitchen.

Here are my favorite things about Great Gluten-Free Vegan Eats:

❤ This book contains lots of the recipes I crave and seek from a vegan and gluten-free cookbook including: pancakes, muffins, biscuits 'n' gravy, cake, cupcakes, crackers, cookies, bread, pizza dough, pie crust, home-made pasta, blintzes, scones, donuts, sticky rolls and hand-pies.

❤ Each recipe tells you how much of each flour and starch you need. No commercial mixes are called for anywhere in the book and Allyson doesn't make her readers mix up a flour/starch combo to use (and thus store) for the cookbook.

❤ The book design is gorgeous, and each recipe includes a full color photo taken by the author.

❤ I love chocolate dessert recipes that include teff flour, and Allyson incorporates this combo in her double chocolate muffins.

❤ These recipes yield delicious results in both flavor, texture and visual appeal-- enough to not only satisfy gluten-eaters, but to actually yield compliments. This is awesome news at my house, because I'm not about to make two versions of stuff per meal and Dazee can be really particular about what he eats.

❤ Honestly, I have a gigantic bookcase filled with titles I never cook from, so when I find a cookbook that becomes a "go-to" for even one or two dishes, I am thrilled with the acquisition. This book has already given me a few, and I've only just begun working my way through it.
43 von 48 Kunden fanden die folgende Rezension hilfreich
Everything I expected, and more 13. Mai 2012
Von Amber Crawley - Veröffentlicht auf
Format: Taschenbuch
Great Gluten-Free Vegan Eats is the debut cookbook of the fabulous Allyson Kramer of Manifest: Vegan. In short, it is everything I expected from a chef and blogger of Allyson's caliber, AND MORE.

GGFVE is filled with an astonishing variety of flavors, cuisines, ingredients, and clever cooking techniques. Complete with a short-and-sweet primer on gluten-free cooking and baking, Allyson makes "xgfx" food feel approachable and completely unintimidating, even to a newbie. And the photos? Oh my gawd. Anyone familiar with Allyson's blog knows how droolworthy her food photography is, and I find it hard not to salivate while paging through this book. And on top of that, every recipe comes with a nutritional breakdown--hallelujah! Oh how I wish more cookbooks provided that information.

Some of the savory recipes that immediately caught my eye were the Potato Dosa, Pizza Firenze, Walnut Ravioli with Vodka Sauce, Drenched Pad Thai Salad, Pumpkin Chickpea Chili, and Cinnamon Roasted Cauliflower (!). Allyson's sweet treats never fail to impress, and I can't even count the number of them in this book that I want to make: the Apple Cinnamon Blintzes, Avocado Gelato, Chocolate Marzipan Tarts, and Butterscotch Amaretti are already calling my name. As someone who only semi-recently had to give up gluten for health reasons, Allyson's gluten-free vegan recipes make me feel more inspired (and hungrier) than just about anyone else's.
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