Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance and sophistication to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.
Candle 79 Cookbook
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Editorial Reviews
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Featured Recipe: Paella
Serves 6 Ingredients
2 ears of fresh corn, husked
11⁄4 teaspoons saffron
1 cup hot water
3 tablespoons extra-virgin olive oil
1⁄2 pound oyster mushrooms, stemmed and chopped
21⁄2 teaspoons sea salt, plus more for sauteing
Freshly ground pepper
1⁄2 cup chopped white onion
2 cloves garlic, thinly sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
11⁄4 teaspoons smoked paprika
1 cup chopped cauliflower florets
1 cup chopped tomatoes
3 to 4 cups vegetable stock
2 cups Valencia or Arborio rice
1 cup ground seitan sausage, cut diagonally into 1-inch pieces
1⁄2 cup chopped scallions, white and green parts (optional)
Lemon wedges, for garnish Instructions
Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside. Soak the saffron in the hot water for at least 15 minutes. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the mushrooms, season with salt and pepper, and saute for 5 minutes. Transfer to a large bowl and set aside. Using the same pan, heat another 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, bell peppers, and 1 teaspoon of the smoked paprika and saute until just tender, about 3 minutes. Add the corn, cauliflower, and tomatoes and cook, stirring occasionally, for about 5 minutes. Remove from the heat and add to the mushrooms. Heat the stock in a saucepan and hold it at a simmer. Heat the remaining tablespoon of olive oil in a soup pot or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add the salt and the saffron water and cook, stirring, until it is absorbed. Add 1⁄2 cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1⁄2-cup increments and stirring until the rice has absorbed it, until the rice is tender, not mushy, and retains its bite, 25 to 30 minutes. To get the socarrat, or caramelized crust on the rice, uncover the pot and increase the heat to high. Cook until the rice crackles and smells toasty, being careful not to burn it. Add the mushroom mixture and sausage and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes. Remove from the heat, cover with a kitchen towel, and let rest for 10 minutes. Taste and adjust the seasonings if necessary. Sprinkle the paella with the remaining 1⁄4 teaspoon of smoked paprika and the optional scallions. Garnish with the lemon wedges and serve.
 |
2 ears of fresh corn, husked
11⁄4 teaspoons saffron
1 cup hot water
3 tablespoons extra-virgin olive oil
1⁄2 pound oyster mushrooms, stemmed and chopped
21⁄2 teaspoons sea salt, plus more for sauteing
Freshly ground pepper
1⁄2 cup chopped white onion
2 cloves garlic, thinly sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
11⁄4 teaspoons smoked paprika
1 cup chopped cauliflower florets
1 cup chopped tomatoes
3 to 4 cups vegetable stock
2 cups Valencia or Arborio rice
1 cup ground seitan sausage, cut diagonally into 1-inch pieces
1⁄2 cup chopped scallions, white and green parts (optional)
Lemon wedges, for garnish Instructions
Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside. Soak the saffron in the hot water for at least 15 minutes. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the mushrooms, season with salt and pepper, and saute for 5 minutes. Transfer to a large bowl and set aside. Using the same pan, heat another 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, bell peppers, and 1 teaspoon of the smoked paprika and saute until just tender, about 3 minutes. Add the corn, cauliflower, and tomatoes and cook, stirring occasionally, for about 5 minutes. Remove from the heat and add to the mushrooms. Heat the stock in a saucepan and hold it at a simmer. Heat the remaining tablespoon of olive oil in a soup pot or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add the salt and the saffron water and cook, stirring, until it is absorbed. Add 1⁄2 cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1⁄2-cup increments and stirring until the rice has absorbed it, until the rice is tender, not mushy, and retains its bite, 25 to 30 minutes. To get the socarrat, or caramelized crust on the rice, uncover the pot and increase the heat to high. Cook until the rice crackles and smells toasty, being careful not to burn it. Add the mushroom mixture and sausage and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes. Remove from the heat, cover with a kitchen towel, and let rest for 10 minutes. Taste and adjust the seasonings if necessary. Sprinkle the paella with the remaining 1⁄4 teaspoon of smoked paprika and the optional scallions. Garnish with the lemon wedges and serve.
Review
VegNews 2011 Cookbook of the Year
“There are no two ways about it: The Candle 79 Cookbook is stunning. Reading through the book feels like settling into one of the restaurant’s comfortable booths, as the warmth and hospitality of its authors ooze out. ...a gorgeously designed gift.”
—VegNews, 12/1/11
“a lottery win for vegan diners.”
—New York Times Well blog, 11/22/11
“Rare is the vegan restaurant beloved by vegetarians and omnivores alike, but New York City’s Candle 79 is just that.”
—Whole Living Magazine, 11/1/11
“vegan or not, this is cooking done right: with a focus on herbs, spices, and inherently flavorful produce.”
—Publishers Weekly, 7/11/11
“The Candle Cafe defined sustainability and the green movement long before it was hip or even politically correct. More importantly, the Candle team has a track record of making delicious and beautiful food with explosive flavor and the heart and soul of a zen master. The Candle 79 Cookbook has everything anyone I know could want to eat, and each of these easy-to-make recipes drives (nay, cycles) me to the greenmarket again and again for the pure fun and deliciousness of it all.”
—MARIO BATALI
“If I’m in NYC, I’m headed to Candle 79. They have achieved something almost imponderable—compassionate, comforting, and healthy cuisine. This book is an artifact worth treasuring for its content as well as its broader message.”
—BIZ STONE, cofounder, Twitter
“If I had to choose my favorite meal ever, I’d be hard-pressed to do so with so many unbelievably delicious choices from Candle 79. Now I can re-create these amazing dishes at home, and they are actually quite easy to do. This cookbook is heaven-sent!”
—KATHY FRESTON, author, Veganist
“You can look at it as ‘eating healthy’; we think of it as ‘eating happy.’ In a fast-paced, fast-food world, Candle 79 offers an oasis where delicious food nourishes the body and a warm caring spirit nourishes the soul. The Candle 79 Cookbook lets us take that experience home. We encourage you to share in what has been an inspiring part of our lives for about twenty years—and to try the Seitan Picatta. It’s incredible.”
—MICHAEL J. FOX and TRACY POLLAN
“The Candle 79 family continues to feed me and my family on all levels. Their commitment to innovative, delicious dishes keeps me coming back for more . . . and more.”
—WOODY HARRELSON
“Candle 79 creates magical vegan feasts that make you glad you’ll be living longer to enjoy them.”
—DR. MEHMET OZ
“Candle 79 Cookbook has set the bar for vegan fine dining. Chef Angel has had a tremendous influence on my cooking, and this new cookbook is packed with innovative, beautifully thought-out dishes that prove just how tasty vegan food can be.”
—TAL RONNEN, chef and author, The Conscious Cook
“There are no two ways about it: The Candle 79 Cookbook is stunning. Reading through the book feels like settling into one of the restaurant’s comfortable booths, as the warmth and hospitality of its authors ooze out. ...a gorgeously designed gift.”
—VegNews, 12/1/11
“a lottery win for vegan diners.”
—New York Times Well blog, 11/22/11
“Rare is the vegan restaurant beloved by vegetarians and omnivores alike, but New York City’s Candle 79 is just that.”
—Whole Living Magazine, 11/1/11
“vegan or not, this is cooking done right: with a focus on herbs, spices, and inherently flavorful produce.”
—Publishers Weekly, 7/11/11
“The Candle Cafe defined sustainability and the green movement long before it was hip or even politically correct. More importantly, the Candle team has a track record of making delicious and beautiful food with explosive flavor and the heart and soul of a zen master. The Candle 79 Cookbook has everything anyone I know could want to eat, and each of these easy-to-make recipes drives (nay, cycles) me to the greenmarket again and again for the pure fun and deliciousness of it all.”
—MARIO BATALI
“If I’m in NYC, I’m headed to Candle 79. They have achieved something almost imponderable—compassionate, comforting, and healthy cuisine. This book is an artifact worth treasuring for its content as well as its broader message.”
—BIZ STONE, cofounder, Twitter
“If I had to choose my favorite meal ever, I’d be hard-pressed to do so with so many unbelievably delicious choices from Candle 79. Now I can re-create these amazing dishes at home, and they are actually quite easy to do. This cookbook is heaven-sent!”
—KATHY FRESTON, author, Veganist
“You can look at it as ‘eating healthy’; we think of it as ‘eating happy.’ In a fast-paced, fast-food world, Candle 79 offers an oasis where delicious food nourishes the body and a warm caring spirit nourishes the soul. The Candle 79 Cookbook lets us take that experience home. We encourage you to share in what has been an inspiring part of our lives for about twenty years—and to try the Seitan Picatta. It’s incredible.”
—MICHAEL J. FOX and TRACY POLLAN
“The Candle 79 family continues to feed me and my family on all levels. Their commitment to innovative, delicious dishes keeps me coming back for more . . . and more.”
—WOODY HARRELSON
“Candle 79 creates magical vegan feasts that make you glad you’ll be living longer to enjoy them.”
—DR. MEHMET OZ
“Candle 79 Cookbook has set the bar for vegan fine dining. Chef Angel has had a tremendous influence on my cooking, and this new cookbook is packed with innovative, beautifully thought-out dishes that prove just how tasty vegan food can be.”
—TAL RONNEN, chef and author, The Conscious Cook
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Customer Reviews
Most Helpful Customer Reviews
123 of 137 people found the following review helpful
By JustUs
Format:Hardcover
This book is full of gorgeous photos of architecturally interesting dishes of attractive, colorful foods. It made me drool just flipping through it in my local library. Every dish is completely vegan (no slip-ups on the authors' part such as including honey as an ingredient, which can be aggravating for strict vegans even to see in their vegan cookbooks). Lovely, accessible writing style and suggestions for wine pairings for every entree recipe in the book, combined with the appetizing photos, made me really jazzed to rush home and start planning some menus from the book.
Over a period of two weeks I made 14 of the recipes in Candle 79. I found the book a big disappointment after the promise of such a beautiful presentation and the rave reviews on Amazon.
First, I don't think I've ever eaten so much grease in so short a time--there are a LOT of recipes for things that are breaded and fried in a pool of oil. We all get our jones on for some greasy comfort food every now and then, but this was way over the top. Deep fried seitan cutlets, deep fried potato cakes, deep fried yuca cakes, deep fried polenta, deep fried onion rings, deep fried zucchini flowers, deep fried dumplings, deep fried pastries. By the end of my two-week trial of these recipes, I just couldn't bear the thought of another drop of oil for more than a week after. At least the stuffed poblano chile entree was not battered and fried... but is a recipe for stuffing poblano chiles even necessary? Which brings me to my next point--
Second, I'm not sure whom this book is meant for. On the one hand it's got instructions on how to make your own seitan from a bag of flour--now that's stuff that only the advanced vegetarians I know have ever tried doing, including myself. But then on the other hand so many of the recipes are for things I am certain advanced vegetarians do not need a recipe for. Guacamole, for instance. Or hummus. Or mushroom pate. Or risotto. Or spaghetti and seitan in tomato sauce. Some of the recipes that may sound more exotic or creative are still no-brainer-easy, such as the ginger-seitan dumpling recipe that calls for mushrooms, seitan, green onions, ginger, and store-bought wonton wrappers. Is a recipe necessary for that? Cooks with little experience may say yes, absolutely, a recipe is needed for a dish like that, which is totally cool and there's absolutely nothing wrong with that. But the presentation of the book, along with the reputation of the restaurant itself as an upscale vegan dining experience, had me thinking these recipes were going to be something unusual and new and WOW-ing. They're not. They are remarkably visually pleasing takes on remarkably ordinary dishes. The range of spices, herbs, and flavors included in the ingredients lists is pretty narrow--there's not a lot of adventurousness here when you really get down and do the recipes. The book doesn't seem meant for advanced veg cooks, who likely would be bored by a lot of the recipes, nor does it seem to be for beginning veg cooks, who might not have enough experience under their belts yet to intuit how to turn these into exciting dishes.
Third, the ingredients lists, the quantities called for, and the techniques described too often lead to results not at all like the intended finished dish. Take the chocolate mousse tower as an example. Melted chocolate, silken tofu, soy milk, and maple syrup do not make a mousse-like texture no matter how long or how vigorously you whip them together and chill them. They make chocolate pudding. Tasty chocolate pudding, sure, but to make a mousse tower that you can slip out of a mold and have it retain its shape you need a little agar whipped in with the other ingredients (but not so much that you end up with chocolate "flan"). A cook with little or no experience with vegan cooking likely wouldn't know that just from reading the recipe. An example of erroneous quantities, or at least of poor technique description, is the cashew cheese for the cashew cheese-stuffed yuca cakes. One cup of soaked cashews and another cup of onions and leeks needs more than a Tbsp of olive oil and a Tbsp of lemon juice to blend down into something smooth. Blenders need a certain amount liquid to blend the solids into, or you just end up w/ chopped nuts and onions that never blend smooth no matter how many times you pulse, stop, poke everything down w/ a spatula, and start again.
Finally, following from my comment about the store-bought wonton wrappers, there are too many instances in these recipes of store-bought/pre-made ingredients, given the snazzy upscale hand-crafted cuisine suggested by the visuals of this book. Don't get me wrong--I'm all for short cuts when you've got limited time and/or energy to do a bunch of cooking. But I'm referring to things that are easily made from scratch, like vegan mayonnaise or things that act as vegan substitutes where eggs would be called for in a "traditional" recipe. Although quite a few of the recipes call for vegan mayo, the only mention of making your own is in the Glossary section, where you are directed to buy the other Candle book (Candle Cafe Cookbook) to get the recipe. Where eggs are called for in "traditional" recipes, these recipes call for a commercial product called "Ener-G Egg Replacer"--which is just tapioca and potato starches, some basic leavening (meaning high pH, like baking soda), some acid to activate the leavening, and some emulsifiers/thickeners. Why not just say that, and provide an easy recipe for your making your own from stuff you've already got in the pantry? Or use one of the other well-tested, tried-and-true egg substitutes like soaked ground flax seeds or silken tofu or even a mashed banana depending on what you're making. There's nothing wrong with preferring just to pick up a box of some ready-made ingredient from the store. It's just that it seems odd that a book that tells you how to make seitan from scratch has you buying ready-made things like Ener-G Egg Replacer when it's easy to make similar things at home.
I really wanted to like this book, and I really thought I was going to after ogling the beautiful pictures. As it turns out, I am very glad I checked it out from the library and gave it a test run first, since I know now it is not a book I would cook from again. Visually, it's a stellar thing. In all other ways gustatory, unfortunately it's just not very appealing. I have no doubt the people that own and run the restaurant Candle 79 are lovely, delightful, kind, conscious, wonderful people. I know for a fact they create visually stunning photographs of food. Those things alone are not good reasons to fall in love with this collection of deceptively uninteresting recipes.
Over a period of two weeks I made 14 of the recipes in Candle 79. I found the book a big disappointment after the promise of such a beautiful presentation and the rave reviews on Amazon.
First, I don't think I've ever eaten so much grease in so short a time--there are a LOT of recipes for things that are breaded and fried in a pool of oil. We all get our jones on for some greasy comfort food every now and then, but this was way over the top. Deep fried seitan cutlets, deep fried potato cakes, deep fried yuca cakes, deep fried polenta, deep fried onion rings, deep fried zucchini flowers, deep fried dumplings, deep fried pastries. By the end of my two-week trial of these recipes, I just couldn't bear the thought of another drop of oil for more than a week after. At least the stuffed poblano chile entree was not battered and fried... but is a recipe for stuffing poblano chiles even necessary? Which brings me to my next point--
Second, I'm not sure whom this book is meant for. On the one hand it's got instructions on how to make your own seitan from a bag of flour--now that's stuff that only the advanced vegetarians I know have ever tried doing, including myself. But then on the other hand so many of the recipes are for things I am certain advanced vegetarians do not need a recipe for. Guacamole, for instance. Or hummus. Or mushroom pate. Or risotto. Or spaghetti and seitan in tomato sauce. Some of the recipes that may sound more exotic or creative are still no-brainer-easy, such as the ginger-seitan dumpling recipe that calls for mushrooms, seitan, green onions, ginger, and store-bought wonton wrappers. Is a recipe necessary for that? Cooks with little experience may say yes, absolutely, a recipe is needed for a dish like that, which is totally cool and there's absolutely nothing wrong with that. But the presentation of the book, along with the reputation of the restaurant itself as an upscale vegan dining experience, had me thinking these recipes were going to be something unusual and new and WOW-ing. They're not. They are remarkably visually pleasing takes on remarkably ordinary dishes. The range of spices, herbs, and flavors included in the ingredients lists is pretty narrow--there's not a lot of adventurousness here when you really get down and do the recipes. The book doesn't seem meant for advanced veg cooks, who likely would be bored by a lot of the recipes, nor does it seem to be for beginning veg cooks, who might not have enough experience under their belts yet to intuit how to turn these into exciting dishes.
Third, the ingredients lists, the quantities called for, and the techniques described too often lead to results not at all like the intended finished dish. Take the chocolate mousse tower as an example. Melted chocolate, silken tofu, soy milk, and maple syrup do not make a mousse-like texture no matter how long or how vigorously you whip them together and chill them. They make chocolate pudding. Tasty chocolate pudding, sure, but to make a mousse tower that you can slip out of a mold and have it retain its shape you need a little agar whipped in with the other ingredients (but not so much that you end up with chocolate "flan"). A cook with little or no experience with vegan cooking likely wouldn't know that just from reading the recipe. An example of erroneous quantities, or at least of poor technique description, is the cashew cheese for the cashew cheese-stuffed yuca cakes. One cup of soaked cashews and another cup of onions and leeks needs more than a Tbsp of olive oil and a Tbsp of lemon juice to blend down into something smooth. Blenders need a certain amount liquid to blend the solids into, or you just end up w/ chopped nuts and onions that never blend smooth no matter how many times you pulse, stop, poke everything down w/ a spatula, and start again.
Finally, following from my comment about the store-bought wonton wrappers, there are too many instances in these recipes of store-bought/pre-made ingredients, given the snazzy upscale hand-crafted cuisine suggested by the visuals of this book. Don't get me wrong--I'm all for short cuts when you've got limited time and/or energy to do a bunch of cooking. But I'm referring to things that are easily made from scratch, like vegan mayonnaise or things that act as vegan substitutes where eggs would be called for in a "traditional" recipe. Although quite a few of the recipes call for vegan mayo, the only mention of making your own is in the Glossary section, where you are directed to buy the other Candle book (Candle Cafe Cookbook) to get the recipe. Where eggs are called for in "traditional" recipes, these recipes call for a commercial product called "Ener-G Egg Replacer"--which is just tapioca and potato starches, some basic leavening (meaning high pH, like baking soda), some acid to activate the leavening, and some emulsifiers/thickeners. Why not just say that, and provide an easy recipe for your making your own from stuff you've already got in the pantry? Or use one of the other well-tested, tried-and-true egg substitutes like soaked ground flax seeds or silken tofu or even a mashed banana depending on what you're making. There's nothing wrong with preferring just to pick up a box of some ready-made ingredient from the store. It's just that it seems odd that a book that tells you how to make seitan from scratch has you buying ready-made things like Ener-G Egg Replacer when it's easy to make similar things at home.
I really wanted to like this book, and I really thought I was going to after ogling the beautiful pictures. As it turns out, I am very glad I checked it out from the library and gave it a test run first, since I know now it is not a book I would cook from again. Visually, it's a stellar thing. In all other ways gustatory, unfortunately it's just not very appealing. I have no doubt the people that own and run the restaurant Candle 79 are lovely, delightful, kind, conscious, wonderful people. I know for a fact they create visually stunning photographs of food. Those things alone are not good reasons to fall in love with this collection of deceptively uninteresting recipes.
33 of 34 people found the following review helpful
Format:Hardcover
Candle 79 is one of the most highly rated vegan restaurants in the country and this book presents many of their recipes. Included are; amuse-bouches, appetizers, soups, salads, entrees, sides, sauces, desserts, brunch, and drinks. There are lovely pictures of most of the recipes - they will make them appealing to even a confirmed carnivore.
These are not the easiest dishes to prepare, mainly because of a lot of chopping and number of ingredients - but most of the time that includes many spices to add the very good taste that is achieved. The preparation is not difficult, not even for novice cooks, it just can be labor and or time intensive; because of that I wish they would have included an estimated prep time.
The best sections of recipes are the sides, which would add interest to almost any meal and the drinks were magnificent. We have already tried the heirloom tomato-avocado tartare, the spinach-mushroom pate, and the seaweed salad with ginger-sesame dressing. Live lasagna is an interesting dish, but quite first-rate and we can never fix enough pomegranate cosmos (and they are very easy to prepare)
There is a glossary and resources are listed with phone numbers and web sites. An index is included.
This can be the cookbook that will prove that vegan recipes are tasty and definitely not boring.
These are not the easiest dishes to prepare, mainly because of a lot of chopping and number of ingredients - but most of the time that includes many spices to add the very good taste that is achieved. The preparation is not difficult, not even for novice cooks, it just can be labor and or time intensive; because of that I wish they would have included an estimated prep time.
The best sections of recipes are the sides, which would add interest to almost any meal and the drinks were magnificent. We have already tried the heirloom tomato-avocado tartare, the spinach-mushroom pate, and the seaweed salad with ginger-sesame dressing. Live lasagna is an interesting dish, but quite first-rate and we can never fix enough pomegranate cosmos (and they are very easy to prepare)
There is a glossary and resources are listed with phone numbers and web sites. An index is included.
This can be the cookbook that will prove that vegan recipes are tasty and definitely not boring.
9 of 10 people found the following review helpful
By D. K. Jaime
Format:Hardcover|Amazon Verified Purchase
This is one of the best vegan recipe books I have found. The recipes that I've tried are delicious, are easy to read and easy to prepare! They have done a great job! Being vegan hasn't been the easiest thing I've done lately but after a heart attack I knew I had to do it and this book has helped tremendously!
Most Recent Customer Reviews
5.0 out of 5 stars
Geat cookbook
The pictures are worth every penny I spent on this book. The receipts are good but I am a vegan and there is too much salt and fat in this book for me. Read more
Published 19 days ago by Lyn McBeth Williams
5.0 out of 5 stars
Wonderful Restaurant
I gave this as a gift and recipients requested it and like it and the restaurant. Recipes are easy to follow.
Published 1 month ago by Pam
5.0 out of 5 stars
Just had to have this!
We enjoyed the restaurant so much, I just had to get the cookbook so we could recreate them at home. No problems with the recipes at all. Read more
Published 1 month ago by PRB
4.0 out of 5 stars
Great Cookbook
Unfortunately the cover was damaged on this book, so I wasn't so happy with the shippers. The book on the other hand is great and now I would love to visit the restaurant.
Published 2 months ago by Mitzie Rummel
5.0 out of 5 stars
Almost as Good as Eating at the Restaurant
Excellent recipes, yummy results and beautiful photographs to get those gastric juices flowing! With delectible entrees like these, who could possibly miss the meat? Read more
Published 2 months ago by JudeJudy
4.0 out of 5 stars
Tasty fancy dishes
After a year with this cookbook, I am mostly very pleased. We have made the spring vegetable crepes, tempeh mole, french toast, tofu scramble, pancakes, braised green beans,... Read more
Published 3 months ago by a_green
5.0 out of 5 stars
Appreciation for Candle
I have a son and nephew who are in the culinary profession and this book is the perfect gift for them when they are serving vegan meals .... especially to me.
Published 3 months ago by Alice Bartholomew
5.0 out of 5 stars
it's like taking a cooking class
the directions are so clear, i actually learned about lots of cooking methods i was wandering about.
the pictures are amazing! Read more
the pictures are amazing! Read more
Published 4 months ago by nowa
5.0 out of 5 stars
Simply amazing.
I love to cook. Love to try new recipes. The Black Bean Soup is great. The Moroccan Spiced Chickpea patties are luscious. Read more
Published 4 months ago by Linda Dickerson
4.0 out of 5 stars
Lovely book!
Some recipes are difficult but the pictures make the effort
worth it! CANDLE 79 served me the best vegan meal I
have ever had!
worth it! CANDLE 79 served me the best vegan meal I
have ever had!
Published 5 months ago by klt
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