Customer Reviews

The Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant

5 star:		(5)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

So far, every dish I've made from this cookbook has been delicious. Great basis for a recipe that you can tweak to your liking. I get a fresh box of mixed organic produce weekly (a surprise mix of what is fresh that week! in NY www.urbanorganic.net) and this is a great book to use when I have no idea what do with a certain veggie. Broken down by food (ie. soups, salads, etc) and a great index by specific vegetable/tofu etc as well. I love the way the paperback binding works so that the recipe stays flat and doesn't flip pages. Convenient and helps me stay creative and healthy!

I used to eat almost daily at Angelica's Kithen when I lived in NYC. Not living in NYC anymore, this book is a Godsend. I love yummy wholesome good-for-you organic cooking with a macrobiotic twist. Every recipe I followed thus far has turned out just the way it tastes in her restaurant and being a beginner cook, this is profound. The recipes are clear, mindful and easy to follow. It's as if she is standing right by me when I cook and it always turns out great especially the desserts. What's really smart is that once you buy the staples, you can create quite a bit of her meals and desserts without having to run to the grocery stores hunting down rare ingredients, it makes life simple. Thank you Leslie!

angelica's restaurant has the best vegan cooking around, even if you are not remotely a vegetarian. what is unique to angelicas is that they don't try to make food taste like things with meat, and this is what makes their recepies particularly delightful. the foundation of their cooking is based in good, organic ingredients. after eating at the restaurant, the cookbook does not disappoint. you will find, though, that a food processor is a staple to cooking angelica style, and while the final product is delicious, the recepies are labor intensive. you will also need to make sure you have a good organic food market nearby. the receipies called for many ingredients that are not available at your local supermarket. that being said, it was worth every effort upon tasting the walnut-lentil pate in my own home :)

I love this restaurant, and I love this cookbook. The book is worth buying probably for the 5 grain croquettes recipe alone. Most of the recipes I've tried have been fairly easy to do (if a little time consuming and finnicky-- case in point, stirring chick pea polenta constantly for 25 minutes, then allowing it to cool, then baking for another hour) and definitely worth the effort...the only recipe I tried that simply did not work for me was the kanten. The book calls for several ingredients that require people not living in cities or in touch with their local asian market to venture into unknown territories, but with the expansion of vegetarian friendly corporations like Whole Foods, it's getting easier. Even so, I can't give this book 5 stars. There are some dishes I wouldn't try, and I found the commentary on the lifestyle choice that took up nearly half the cookbook was not something I found particularly convincing or informative...especially, as one reviewer pointed out, since many recipes call for ingredients berated in the prefix.

This is a wonderful book. It is part cookbook, part food background. Although not all of the recipes are macrobiotic, a good deal of them are, illustrating just how tasty this style of food can be. I've only tried two recipes so far due to the fact that I just bought the book. I made the brown rice gravy, adding mushrooms for Thanksgiving and it was a taste sensation as well as an all around hit. I also made the oden, a five root japanese stew which was hearty and delicious. It was great paired with steamed kale and brown rice. Overall, this is a great book. Another thing that makes it good is that the binding is sturdy enough to stay fully open while cooking, which does not happen too often with soft cover books.

Not so interested in the lifestyle philosophy part as the recipes, yet even that is interesting to know as the background and history to how this wonderful restaurant grew to create this lovely food. As for the recipes, it brings back regular weekly dining at Angelica Kitchen when I lived in NYC. Hot Tip: You can buy the book brand new for $30 including tax and shipping on the restaurant's website!

I bought the book when I was at Angelica's 2-3 years ago although I go to Angelica's pretty often. Being Macrobiotic and vegan for quite a long time it's hard to find a good Macro/vegan restaurant and Angelica's is my #1 choice. It's always a treat to patronize a restaurant with such good vibes and awesome aroma's!
What better recommendation could I have to buy a book than to have the title of the book of my fav restaurant on the cover.
I scored a copy sight unseen for $30. Seems to be way more expensive on Amazon..as much as I like amazon.
I haven't been able to put this book down in all the time I've had it.
Besides cooking the recipes in it I use a lot of them just to riff off as my base.
I highly recommend this cook book. It's on top of my list!

I'd been looking forward to getting this cookbook for months, and finally bought a copy through Amazon. I received it yesterday, and in the evening I settled down to peruse it. The recipes look quite interesting, and I was eager to try them.

But, I was very surprised to see the author references Sally Fallon on the topic of canola oil. Sally Fallon? The zealous anti-vegetarian crusader? The internet guru who claims you'll sicken and die, if not for consuming vast quantities of meat? Why is her name referenced as an expert in a vegetarian cookbook? If Fallon and her research are to be believed about canola oil, isn't Leslie McEachern in a way validating Fallon's entire ideology, which includes devout anti-vegetarianism?

McEachern might have found another authority to back up her ideas about canola, which is a controversial subject in itself.