- Taschenbuch: 320 Seiten
- Verlag: Clarkson Potter (24. Oktober 2000)
- Sprache: Englisch
- ISBN-10: 0609804898
- ISBN-13: 978-0609804896
- Größe und/oder Gewicht: 18,8 x 2 x 23,4 cm
- Durchschnittliche Kundenbewertung: 3 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 284.078 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The Voluptuous Vegan: More Than 200 Sinfully Delicious Recipes for Meatless, Eggless, and Dairy-Free Meals (Englisch) Taschenbuch – 24. Oktober 2000
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Sound like an oxymoron? Myra Kornfeld argues that choosing to be a vegan does not mean you have to deprive yourself--rather, you can pamper your palate with luscious, healthy food. There are those who advocate salt-free, fat-free, flavor-free food, but Kornfeld sets the record straight right from the beginning. She uses salt for seasoning, and reminds us, thank goodness, that you need fat in a healthy diet. Clear instructions, a chapter on ingredients (including sections on grains, greens, and beans--how to buy them, cook them, and use them), and a short primer on equipment make this a good book for beginners. More accomplished cooks will appreciate Kornfeld's innovation. She isn't afraid to use herbs and spices, and she knows the capabilities of her ingredients. In a simple Rich Stock recipe, for instance, she calls for celery root, and explains in a note that you can substitute celery, but that the root gives a much deeper flavor. Kornfeld's food is voluptuous in presentation, too: Smoky Chestnut and Sweet Potato Soup calls for a dash of rum, and it's served with toasted, chopped hazelnuts and a pinch of freshly grated nutmeg; Hominy, Tomatillo, and Squash Stew is topped with Ginger and Lime Cream made from tofu; and a Fennel, Orange, and Pomegranate Salad is so beautiful and the flavor so complex, you'll swear you're eating four-star cuisine.
The book is a little difficult to navigate, as it's divided into "meals." So if all you're looking for is a side dish, you'll need to set some time aside to peruse the whole book. Every recipe starts with a few words of wisdom, usually information on the ingredients or a description of the final product. The final chapter is on desserts, and here Kornfeld really gets voluptuous. The recipes include Cranberry Orange Tart, Chocolate Pudding Tart, and Lemon Pudding Cake with Blueberry Glaze--there's no depriving anyone of anything here! Vegans will appreciate the creative and inventive approach, but this cookbook is also useful for nonvegans. Everyone knows someone who's trying to avoid meat, dairy, or eggs, and with loads of ideas for light meals and interesting side dishes, we can entertain our friends and eat healthy at the same time. --Leora Y. Bloom
"Myra Kornfeld is on intimate terms with whole-foods cookery and has the technical mastery to translate her passion for color, texture, and flavor into luxurious meals that we can now savor on a daily basis."
Lorna Sass, author of The New Soy Cookbook and Lorna Sass' Complete Vegetarian Kitchen
"Here is a fabulous, well-thought-out cookbook that is not just for vegans. Myra has come up with delicious and elegant recipes."
-- Annemarie Cobin, author of Food and Our Bones and founder of the Natural Gourmet Cookery School
Die Rezepte erfordern ein gewisses "Küchen-Know-How" und sind daher vor allem für Gourmets oder Fortgeschrittene geeignet, aber auch für Anfänger mit Ausdauer, Experimentierfreude und ausreichend Frustrationstoleranz, sollte etwas nicht gelingen oder nicht den Erwartungen entsprechen.
Neben einer Vorstellung von Zutaten werden auch Geräte und Schneidetechniken kurz vorgestellt und durch prägnante S/W-Zeichnungen veranschaulicht.
Die Rezepte, die fast alle zusammengefasst sind als komplette Menüs, sind so gegliedert, dass innerhalb einer Seite die Zutaten links stehen und die Zubereitungsweise rechts. Photos sind nicht vorhanden.
Kleine Informationen, Tipps oder Kommentare ergänzen jedes einzelne Rezept.
Die Menü-Zusammenstellungen mit ihren Zutaten und Zubereitungen, durch die sich das Buch auszeichnet, sind exquisit und nichts für die schnelle Küche.
Für Festessen - Geburtstags-, Weihnachts- oder Hochzeitsfeiern - ist das Buch wie geschaffen.
Trotzdem ist alles, was ich daraus gekocht habe, einfach genial.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Two caveats, neither of which should deter you from buying the book (I just like to complain). First, you may need to adjust the oil and salt. When I make these recipes I usually use about 3/4 of the salt it calls for and maybe half of the oil. (I think the reason for this is the same as why vegetarian cookbooks of the 1970s called for pounds and pounds (way more than necessary) of eggs, cheese, and butter--just to make sure the recipe would turn out well. Vegan food has become the new frontier, and I think the author went just a bit overboard trying to ensure that the food would be truly 'voluptuous'.) But once you tweak it, the flavor combinations are incredible.
Second (in case anyone from Clarkson Potter or Random House is reading this): the copyediting and proofreading were terrible. Lots of misspelled and repeated words, other mistakes that should have been caught like 'roll' for 'role', and more troubling, in one of the dessert recipes, four TABLESPOONS of vanilla are called for. Clearly, this should be four TEASPOONS, but you wouldn't know that if you didn't bake often (and a lot of vegans don't)... I hope they proofread it again before the second printing. Didn't stop me from giving the book five stars, though, because the recipes really are that good; buy it.
I love this cookbook because instead of simply, "soup" or "side dish", she gives you a complete menu. This takes the hard work out of what tastes great together. Also, she's a restaurant chef, so you know you're getting the best tasting meals. Usually when I flip through a cookbook, I go past most meals listed and only find a few that I'm even willing to try, but I think I'll try everything listed!
A note though, these aren't your 20 minute prep meals. Be prepared to invest a little time in a great sunday dinner, if you're willing.