- Taschenbuch: 242 Seiten
- Verlag: Book Pub Co; Auflage: 2nd Revised edition (Juni 2001)
- Sprache: Englisch
- ISBN-10: 1570671141
- ISBN-13: 978-1570671142
- Größe und/oder Gewicht: 23,7 x 20,1 x 1,4 cm
- Amazon Bestseller-Rang: Nr. 253.879 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Produktbeschreibungen
Synopsis
From an acclaimed bakery chef and plant-based food innovator, this book presents a harmonious blend of distinctive cuisine blends and pairs French, Japanese, Spanish, Italian, Greek and Indian vegan dishes.
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6 Rezensionen
46 von 46 Kunden fanden die folgende Rezension hilfreich
Delicious and accessible
6. August 2003
Format:Taschenbuch|Von Amazon bestätigter Kauf
This is one of the very best vegan/vegetarian cookbooks I own, and I have well over 20. I've made a number of recipes from it, and all have come out superbly. The dishes are imaginative, and some, like the tofu bourguignon, are good enough facsimiles of the traditional version to satisfy carnivores. I'm especially fond of the roasted red pepper soup and alwys try to keep some of the cashew-tofu-based sour "cream" on hand. Best of all, most of the recipes aren't fussy, requiring hours of preparation. If you're an established vegan, just starting out or simply want to incorporate more vegan dishes into your diet, I can't think of a better book to begin with.
36 von 36 Kunden fanden die folgende Rezension hilfreich
One of the best vegan cookbooks
30. Juli 2007
Format:Taschenbuch
I had never heard of this cookbook until I stumbled across it at my local library. Having read it, I'm surprised that isn't more widely known and used. Every recipe I tried worked as promised (that doesn't happen too often) and was delicious (that's even rarer). Even better, she doesn't focus on one course- soups, dinner, desserts- or even just the food you're going to eat. She offers recipes for everything from breakfast to dinner, desserts to vegan kitchen staples.
Because of this book, I was inspired to make soy yogurt- no problem. And once you have soy yogurt, you have the making for soy sour cream- strain the yogurt as you would dairy yogurt. Save the whey, and then use it for your breads. Because of this book, I have also been using agar to make custards I've missed since giving uo dairy and eggs, and they are so delicious. This book inspired me to make tofu cheese (tofu fermented in miso), and while it doesn't work as a cheese replacement for everything, the flavor has been a welcome addition to my table. Finally, and most importantly, this book inspired me to make my own soy milk and okara, the left overs from the soymilk process. Okara is amazing in your baked goods- they add so much fiber, but they also give a delicious nutty taste. You could buy soy flour, but okara is so much cheaper. It can also be used in vegan patties or vittles- so delicious and moist.
Here's the thing- I've seen recipes for all of these ingredients in other cookbooks. However, other cookbooks make it sound like there is a deep dark mystery surrounding their preparation and that you have to observe the utmost care- blah blah blah. The author seems to be aware of that attitude, but she's also shaking her head while she tells you how easy it is to do. And if you follow her instructions, it is.
If you're a vegan, this can expand your capabilities in the kitchen.
Because of this book, I was inspired to make soy yogurt- no problem. And once you have soy yogurt, you have the making for soy sour cream- strain the yogurt as you would dairy yogurt. Save the whey, and then use it for your breads. Because of this book, I have also been using agar to make custards I've missed since giving uo dairy and eggs, and they are so delicious. This book inspired me to make tofu cheese (tofu fermented in miso), and while it doesn't work as a cheese replacement for everything, the flavor has been a welcome addition to my table. Finally, and most importantly, this book inspired me to make my own soy milk and okara, the left overs from the soymilk process. Okara is amazing in your baked goods- they add so much fiber, but they also give a delicious nutty taste. You could buy soy flour, but okara is so much cheaper. It can also be used in vegan patties or vittles- so delicious and moist.
Here's the thing- I've seen recipes for all of these ingredients in other cookbooks. However, other cookbooks make it sound like there is a deep dark mystery surrounding their preparation and that you have to observe the utmost care- blah blah blah. The author seems to be aware of that attitude, but she's also shaking her head while she tells you how easy it is to do. And if you follow her instructions, it is.
If you're a vegan, this can expand your capabilities in the kitchen.
5 von 5 Kunden fanden die folgende Rezension hilfreich
Good recipes, terrible (ebook) layout
5. August 2011
Format:Kindle Edition|Von Amazon bestätigter Kauf
This is a problem that happens with a lot of a cookbook - the publishing companies don't know how format them for ebooks. The ingredients lists are scattered all over the book, the layout is atrocious and half of the links in the table of contents don't go anywhere and usually make my Kindle crash and freeze. Absolutely awful. The recipes themselves look great, but my god it's a pain in the ass to use so I probably won't bother making any of them.
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