Customer Reviews

Dining with Friends: The Art of North American Vegan Cuisine

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If you are looking for a complete vegan cookbook to add to your library, or if you are interested in learning about veganism, I highly recommend this book. You don't have to know a thing about veganism to jump in and cook scrumptious meals. This book provides an explanation of terminology as well as an essential ingredients list and shopping guide. As someone who loves to eat, but hates to spend forever preparing meals, I was especially impressed with the availability of the ingredients and the simple directions. Although I've been vegan for many years, I found new delicious recipes such as Cream of Broccoli Soup w/Cashews, spicy pasta dishes like Pasta w/Artichoke Hearts (cooked with dried and fresh tomatoes), as well as yummy desserts, appetizers, and dips. This book is a must for all kitchens, and I'll be giving it as a gift to vegan and nonvegan friends.

Warning: I'm no cook. My recipe book is mostly the phone numbers of restaurants that deliver. But - this is one of a very few cookbooks that I have actually used not just once, but many times. The first time was last summer when I had an excess of zucchini and tomatoes from the garden - the sauce recipe in this book saved the veggies from composting in the fridg! This book has excellent, easy-to-follow recipes, nice layout and design, useful information on vegan and vegetarian choices, and - most importantly - a straightforward, tangible, joyful way for me to "be the change I want to see in the world." As someone who lives in a state where they are still shooting wolves from airplanes, believe me, I need all the hopeful, life-affirming choices I can get. These lovely recipes are all that. Bravo, Lee Hall and Priscilla Feral.

Dining with Friends is an impressive offering from Friends of Animals, a vegan activist organization. The book begins with a forward from John Robbins, and while it's written and edited by the president and legal director of the organization, there are contributions from chefs around the country.

The book is divided by courses. It includes a section on "Raw Delights" as well as remakes of classic animal-flesh meals (The Tempeh London-Broil is savory and delicious). The soup section is robust and includes The Creamy Lima Bean Soup by Chef Ron Pickarski--which has an unusual fresh flavor highlighted by the ground coriander.

Throughout the book, there are short essays about ingredients and techniques that make it a fun read for folks like me who read cookbooks like novels (cover to cover) before ever trying out a recipe. There's a glossary and a key to ingredients, nutrients which make the book accessible to new cooks as well as more experienced vegetarians.

The layout is glossy and clean and includes lots of enticing full-color pictures. The recipes are short and easy to follow. There's no nutritional information included with the recipes, and (ack!) no index. Despite these technical issures, I think this book would make a great gift to a new or long-time vegetarian. It's full of new and delicious recipes that are easy to make and easier to enjoy. --Amy O'Neill Houck

Without doubt this is a truly enlightening book when it comes to vegan cooking.

The recipes are easy to follow, there are no esoteric ingredients and the cook can be adventurous. The spinach dip on p. 19 served in the toast cups on p. 16 were a big hit when served to friends recently.

My non-vegetarian husband will eat many of the dishes in the book without raising an eyebrow.

Thank you Priscilla and Lee.

Who knew vegan cooking could be so exciting? I always thought it was "real" food's poor relation. Wrong! So far, I've made the Artichoke Spread, (page 18,) 2 Tongues Up!; Vege Boursin, Penne with Asparagus Pesto, To Die For, Baba Ghanouj and I'm about to sally forth and make the Fresh Blueberry Pie. And I don't even cook!
Dining With Friends is intelligent, fun, attractive and, most importantly, makes a difference. Bravo Priscilla Feral and Lee Hall, you done good!

Jody Rosengarten
author Rover, Don't Roll Over
A Compassionate Training Guide for Dogs and Their People

It's not often that I use a cookbook while cooking. Many times, the recipes call for mysterious or expensive ingredients, are too oily for my taste, or involve lengthy preparation. Dining With Friends: The Art of North American Vegan Cuisine is an exception. I was pleased to see that I had most ingredients in my kitchen already, and the recipes never carried over to two pages.

I noticed that many dishes were those that could be served at holiday meals and family gatherings. Indeed these festive additions were the authors' intention since many "vegans have a special interest in sharing their holidays with others." Recipes such as the Spaghetti Primavera, Mashed Yukon Potatoes, Sweet Corn Bread and Friends Dip are non-threatening to those who are leery of vegan meals.

For those who are more open to trying meat and dairy alternatives, this book includes recipes such as the Tempeh London Broil and Tofu Spinach Lasagna. The authors suggest that perhaps the reason we enjoy(ed) certain animal-based dishes is not because of the animal products involved, but because of the "seasoning and texture developed by a certain way of cooking them." For example, regarding Scrambled Tofu, they write, "It's perfectly possible to arrive at the same texture and taste using plant-based ingredients."

For myself, a vegan of nearly 5 years, I prepared four recipes (so far), using the cookbook. The Linguine with Cauliflower and Onions surprised me with its simple ingredients and savory taste. I used the variation, adding garlic, nuts and yellow raisins, and enjoyed the different textures and hint of sweetness.

The Green Beans with Almonds took an easy ten minutes to prepare, and would be an excellent addition to a holiday meal. In fact, the authors write that this dish is served at an annual Thanksgiving buffet.

Another festive side dish is the Mashed Sweet Potatoes, which was well worth the blister I got from peeling potatoes. A splash of orange juice gives the sweet potatoes an interesting accent, and I enjoyed the aroma and taste of the toasted almonds.

Finally, I tried my hand at a dessert. The Apple Cinnamon Crisp is the first apple crisp I have ever made, and it was so easy! I will definitely be making it again.

Many of the ingredients I used were bought at my local farmer's market, so I knew my meals were fresh and seasonal. Simultaneously, I ate lower on the food chain and lower in the food industry. I do believe these small acts of compassion make a difference... one recipe at a time.

The photographs are stunning, and the recipes that I have tried so far have been successful and easy to pull off. The book is full of useful tips such as a very simple method that helps guacamole maintain its vibrant green color.

The authors have also included interesting historical notes, as well as a section on raw food preparation. I bought two copies, one for myself, and one for my mother. It's a great gift for vegans or those who cook for vegans.

This book will brush aside the slough of designer cookbooks now disgracing the market. It belongs on the top shelf with Cordon Rouge Chefs Antoine Gilly and Walter Maliszewski. The recipies not only satisfy but teach; you'll learn that meat need not be the idee fixe of an excellent meal. And your health will improve. Start reading it and you won't put it down. Reflect, and you'll buy extra copies for your family and friends. I was raised with French cooking, this book is the antidote!

I have several vegan cookbooks at home, but as a busy vegan college student, sometimes I don't have the time or resources to use their recipes. "Dining With Friends" is not one of those cookbooks- its recipes are simple and easy to prepare, and every recipe is artfully delicious (you _must_ try the cheesecake recipe- or try all three and invite your non-vegan friends for a taste that will change their minds! ;o)

The layout of "Dining With Friends" is very useful for coming up with varied menus and meals- with sections like "Main Dishes","Kind Complements" (side dishes), "Breads, Muffins, and Accompaniments", it's easy to build a several-course gourmet meal. I love the range of recipes as well as their use of easy-to-find, affordable ingredients. And after years of using boring, black-and-white, plain cookbooks, it's refreshing to see one use photos and a variety of colors throughout!

In addition to the recipes, "Dining with Friends" has an informative introduction that explains true veganism- as an ethical philosophy, not as a "diet". Every meal we eat, as in every action we take, we make a statment. "Dining with Friends" makes every meal a vote for a kinder future.

...cook without having this wonderful book on their cookbook shelf. My best friend showed me a copy of this great new cookbook over the weekend. I was so impressed that I'm getting a copy as soon as I can. The recipes are clearly written, efficiently organized and the layout and design have such great eye appeal. The results are just as impressive...great flavors combine with wonderful, colorful, fresh tasting ingredients to make amazing dishes. I'm not vegan, or even vegetarian, yet I could imagine becoming vegan if all prepared foods were this tasty. The guacamole is one of the best I've ever had. I also hate specialty books that have impossible to find ingredients...practically everything you'll need, for the recipes in this wonderful book is easily obtainable at most stores. Well done...Priscilla, Lee and Friends of Animals should be proud.