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Barbara and Leonard Jacobs have studied culinary arts for over two decades, with an emphasis on natural vegetarian-based meals. They have managed restaurants, studied cooking with master chefs, and taught cooking to hundreds of students. Barbara Jacobs is involved in fine arts and design, and since 1983 has worked as an architectural color consultant in her own company. Leonard Jacobs is now the audio publisher of Shambhala Publications.
Not keen on this cookbook. "Cooking with Gluten and Seitan," by Dorothy Bates, is much more useable and versatile. Read morePublished 3 months ago by dakwriter
it was what i needed because i am learning how. the book has many easy steps to help me. i am glad i choose this book.Published on March 2, 2013 by dee dee
The book was delivered with speedy service. The cost of the book was the shipping fee and the book was in (new-like) condition. Read morePublished on February 4, 2012 by Joan
I liked that it went into some detail about making basic seitan, so the book was somewhat helpful. I really didn't like the recipes that much because they didn't appeal to my taste... Read morePublished on January 30, 2012 by sdstudent619
The Book of Seitan was instructional and interesting. I made a batch of homemade seitan following the directions in the book. Anyone who uses seitan will find this book valuable.Published on November 23, 2010 by Ellymay82
This is a great book and a better copy then I own already. I am looking forward to now being able to actually use the recipes that I never got to use much since the first one! Read morePublished on November 20, 2010 by Tracy A. Chinn