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The Complete Idiot's Guide to Vegan Cooking
 
 
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The Complete Idiot's Guide to Vegan Cooking [Mass Market Paperback]

Beverly Lynn Bennett (Author), Ray Sammartano (Author)
4.2 out of 5 stars  See all reviews (19 customer reviews)

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Book Description

The Complete Idiot's Guide August 5, 2008
Delicious recipes for the growing vegan lifestyle.

There are so many reasons to go vegan—health and nutrition, weight loss, green and sustainable living, and prevention of cruelty to animals. With over 200 mouth-watering recipes and tips for converting meat- and dairybased dishes into vegan ones, The Complete Idiot’s Guide® to Vegan Cooking will help readers enjoy a healthy vegan diet without sacrificing taste.
--This text refers to the Kindle Edition edition.

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Editorial Reviews

About the Author

Beverly Lynn Bennett has been working in restaurants for over 20 years, and as a chef in vegan restaurants since the early 1990s. She presently cooks at Sundance Natural Foods in Eugene, Oregon. She’s also a monthly columnist for VegNews, and she’s appeared at food festivals and on local PBS affiliates, preparing her own recipes. She is the author of Eat Your Veggies! Recipes from the Kitchen of the Vegan Chef.


Product Details

  • Reading level: Ages 18 and up
  • Mass Market Paperback: 352 pages
  • Publisher: Alpha (August 5, 2008)
  • Language: English
  • ISBN-10: 1592577709
  • ISBN-13: 978-1592577705
  • Product Dimensions: 9.2 x 7.4 x 0.8 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #76,479 in Books (See Top 100 in Books)

More About the Author

Beverly Lynn Bennett is an experienced vegan chef and baker, writer, and animal advocate who is passionate about showing the world how easy, delicious, and healthful it is to live and eat as a vegan. A certified foodservice operations manager, she earned her culinary arts degree in 1988 from the University of Akron, Ohio, and in the years that followed, gained much practical experience working in and managing vegan and vegetarian restaurants and natural foods stores.

Vegan since the early 1990s, Beverly is the author of The Complete Idiot's Guide to Vegan Living, The Complete Idiot's Guide to Vegan Cooking, Vegan Bites: Recipes for Singles, and the e-cookbook, Eat Your Veggies! Recipes from the Kitchen of the Vegan Chef. Her work has appeared in many national and international print publications, on public television and DVD, and all over the Internet. She has hosted "The Vegan Chef" website at veganchef.com since 1999, which receives over a million hits per month, and she has been a regular columnist for VegNews Magazine since 2002.

Beverly currently lives and works in the very vegan-friendly city of Eugene, Oregon, where her love of organic, healthy, and exciting foods fuels a passion for developing innovative vegan recipes. Her work appeals to a wide assortment of tastes and offers enticing alternatives to those with dietary restrictions of all sorts. In her spare time, she can often be found advising others on all things vegan, developing new culinary creations (an increasing number of which are raw and/or gluten -free), and helping to educate on issues including animal rights, environment, and health, through cooking demos and speaking engagements.

 

Customer Reviews

19 Reviews
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3 star:
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Average Customer Review
4.2 out of 5 stars (19 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

88 of 88 people found the following review helpful:
5.0 out of 5 stars Fool Proof, November 15, 2008
This review is from: The Complete Idiot's Guide to Vegan Cooking (Mass Market Paperback)
I love the style of cooking in this book: relatively simple recipes, most often with everyday ingredients; well written instructions; and a focus on whole foods (including the use of whole grain flours and unrefined sweeteners whenever possible). It is packed with recipes, 240 to be exact, so there options for new vegans (how to use tofu and seitan, for example), and vegan veterans who want wheat and soy-free recipes that creatively incorporate fruits, vegetables, nuts, and whole grains. That said those who are coming from fast food territory will still be welcomed by the author with some shortcut recipes for things like Tofu Dog Bites.

I have reviewed The Complete Idiot's Guide to Juicing (thumbs up) and The Complete Idiot's Guide to Total Nutrition (a disappointment), so I am well aware of the cutesy "Idiot's" format that some may love, some may feel neutral about, and some may be irritated by. At this point, I am pretty neutral, and able to look into the actual substance of the book.

The book starts with an informational section that is about 25 pages long, but it feels fairly complete for its purpose. Beverly touches on health needs and then dives into explaining milk and meat alternatives. Later in the cookbook is a chapter that is dedicated to making your own cheese and dairy alternatives.

Since I am already dairy-free, I chose to sample a recipe that also had a meat substitute vibe, the Savory Mushroom Sausages. The only changes I made were to cut the maple syrup in half (down to 1 ˝ teaspoons) and increase the salt by Ľ teaspoon, as we aren't fans of the sweet flavor that many breakfast sausages have. They were awesome! I actually preferred the leftovers, after chilling overnight, as it really gave the various flavors time to meld. This was a soy-free and optional gluten-free recipe too!

I bake my own granola, so I was excited to trial the Vanilla Nut Granola recipe. It used a very different mix of spices, extracts, nuts, and seeds from my standard recipe. I really enjoyed the subtle sweetness and the very nutty tasting blend. All of Beverly's recipes are very easy to customize, so on the next go there are a few personal touches I will introduce. I think swapping the maple syrup for agave (which is half the price in my neck of the woods), and leaving out the pecans (which tended to burn easily) would make it an ideal blend for my household, adding just a slight touch of additional sweetness. Also, she ingeniously uses a blend of oil and water to keep the granola low fat, but we aren't calorie counters around here, so I will probably use all oil next time for a firmer crunch.

I loved the Carrot-Cashew Butter, a simple and thick spread with a light natural sweetness from the two main ingredients. I was also smitten by the Low Fat Miso Ginger Dressing. It was only my second time using miso, and the experience prior left me with a bad taste in my mouth, literally, but Beverly nailed it in the sweet, ginger-rich condiment.

This is definitely a cookbook that will get some mileage in my kitchen. Recipes that are next up on my list include the Maple Pecan Oatmeal Scones (made with rolled oats!), the Thai Peanut Sauce (I can never get enough of that stuff), the Raw Cheddar Cheese Spread (soy-free), the Raw ABC Nut Milk, the Red Lentil Bologneses (I am on a lentil kick), and the Blueberry Corncakes (a twist on traditional pancakes). But don't stop with my selections, there really are tons of different recipes to pick from in this one, from "Decadent Desserts" to "Marvelous Main Dishes."
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78 of 78 people found the following review helpful:
5.0 out of 5 stars The best one yet, October 16, 2008
This review is from: The Complete Idiot's Guide to Vegan Cooking (Mass Market Paperback)
I have ordered several vegan cookbooks in the last month. This is the best one yet and I wish I had only ordered this one, I got a few good recipies out of the others but for the most part they are too exotic and time consuming , This one has practical simple and afordable food. I believe that I might make every one of theese. I have already made the no fat raspberry-poppyseed dressing , the breaded egplant sandwhiches, and red beans with soyrizo . It has a chapter of basic vegan cooking guidelines , and it is a good price
If you are a new vegan as I am , this is a good starter cook book that will not disapoint , like some of the pricer ones did for me .
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51 of 51 people found the following review helpful:
5.0 out of 5 stars Buy this first, November 29, 2008
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This review is from: The Complete Idiot's Guide to Vegan Cooking (Mass Market Paperback)
Buy this book first. I have been working on being vegan for several months and during this time I have purchased four cook books...all have been worth their price. However, I wish I would have had this book initially because it has nutritional informations and other important facts that have helped me to reach my goal.
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Inside This Book (learn more)
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
egg replacer, cup nonhydrogenated vegan margarine, vegan powdered sugar, cup unbleached cane sugar, vegan cheese sauce, shredded vegan cheese, cup raw sliced almonds, veganized version, vegan cheddar cheese, other nondairy milk, nutritional yeast flakes, soy milk mixture, cup agave nectar, vegan chocolate chips, cup raw walnuts, rice breadcrumbs, cup raw pecans, vegan baked goods, tofu mayonnaise, tempeh pieces, work margarine, tofu cream cheese, cheese sauce mix, cup turbinado sugar, lacinato kale
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Thyme-ly Tip, Sour Grapes, Raw Parmesan Cheese, Bragg Liquid Aminos, Decadent Desserts, Béchamel Sauce, Marvelous Main Dishes, Creamy Agave Dijon Dressing, Nut Whipped Topping, Vegan Cheese Sauce Mix, Yukon Gold, Satisfying Sandwiches, Almond Pepper Jack Cheese, Very Veggie Side Dishes, Herbed Tofu Sour Cream, Simple Substitutions, No-Bake Treats, Middle Eastern, Crimini Mushroom Gravy, Tempeh Un-Bacon, Dairy-Free Creamer, Granny Smith, Great Grains, Simmered Seitan, Zesty Barbecue Sauce
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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