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Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works) Hardcover – September 22, 2015

4.3 out of 5 stars 63 customer reviews

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Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy,  Peanuts, Tree Nuts, Shellfish, or Cane Sugar by Heather Christo
"Pure Delicious" by Heather Christo
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Frequently Bought Together

  • Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works)
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  • Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook
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  • Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap (Food52 Works)
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Editorial Reviews

Review

“In one timely and terrific volume, Gena Hamshaw and Food52 celebrate the versatility and breadth of what is possible in plant-based cooking. This is vibrant, delicious, crowd-pleasing food made from real ingredients-—food that also happens to be vegan. It’s an inspiring book for anyone looking to work more veg-centric meals into their repertoire.”
—Heidi Swanson, author of Near & Far and Super Natural Every Day

About the Author

GENA HAMSHAW, who has written the New Veganism column on Food52 since 2012, is a certified clinical nutritionist and the author of the book Choosing Raw. Gena has been published in O Magazine, VegNews, and Whole Living Daily. She lives in New York City, where she is completing her masters degree in nutrition at Columbia University and leads workshops and cooking classes.

Founded by Amanda Hesser and Merrill Stubbs in 2009, Food52 has become the premier online community for cooks of all levels, with more than thirty thousand recipes, a hotline, and a kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.
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Product Details

  • Series: Food52 Works
  • Hardcover: 160 pages
  • Publisher: Ten Speed Press (September 22, 2015)
  • Language: English
  • ISBN-10: 1607747995
  • ISBN-13: 978-1607747994
  • Product Dimensions: 7.6 x 0.8 x 9.3 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Best Sellers Rank: #21,222 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
This cookbook has some basic recipes for things like pancakes, muesli, cashew queso, green smoothies, coffee cakes and granola bars, as well as more complex recipes for Chilled Cucumber Soup with Mango Salsa, Gingered Carrot Bisque with Cashew Cream, Smoky Black Bean and Sweet Potato Chili, and Breakfast Tostadas with Refried Black Beans and Cabbage Slaw. At the end of the book are basic recipes for egg replacer, oat milk, tofu feta, nut milks, and cashew cheeses.

I loved that the index includes both ingredients and recipe titles; that is so useful when trying to cook with what you have at home. The photography was well done, with nearly all photos including a dark wooden background. Each recipe included a little note from the author which had a friendly feel and sometimes also helpful information. I also liked that sprinkled throughout the book were teaching paragraphs for things such as how to best cook lentils, how to add smoky flavor to a dish, and how to build a meal-worthy salad.

Thank you to NetGalley and Ten Speed Press for a chance to review the digital edition of this book.
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Format: Hardcover
I was eagerly awaiting Gena Hamshaw's new cookbook, a hardcopy spin off her The New Veganism column. The premise of her column, and cookbook, was to celebrate vibrant recipes that happened to be vegan. Foods that don't scream "healthy!" but are nourishing while focusing on whole plant-based foods.

The recipes are approachable and will appeal to people who are not vegan. The recipes are a mix of classics and modern adaptations. Want a Five Minute No-Bake Granola Bar? Or the Perfect Pumpkin Pie for a traditional Thanksgiving meal? Gena has you covered. There are simple recipes like Roasted Ratatouille with chickpeas and most complex meals like a Carrot and Fennel Pot Pie. Whereas the Jamaican Jerk Chili with Quinoa and Kidney Beans is a fun twist on chili. Unlike Gena's first cookbook, there is no particular focus on raw foods and the recipes seem a bit more grown up. Although that last point may be debatable with recipes for Butternut Mac and Cheese recipe and Lentil Sloppy Joes. I have tried the smoky tempeh and it was lovely. Her barbecue sauce is delicious and I really liked the panzanella salad (the fried capers are a wonderful addition!).

Like other reviewers, I wish there were more recipes which is why I docked one star.

Lastly it behooves me to mention the stellar photography by James Ransom which is always a wonderful addition to a cookbook.
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Format: Hardcover
I was really happy with Kristen Miglore's “Food52 Genius Recipes”, and was hoping that I would see some of that “genius” rub off on a sizable amount of vegan recipes with this book. But, sadly, no: The pizazz and excitement is not here. The delight and amazement I felt when I first started working with the “Genius Recipes” are not the feelings I get with this book’s recipes. Plus, there are only 60 recipes in this book! What? Is this a trend I’m seeing—75 or less recipes is enough to make the compilation into a book? I hope it is not a trend that takes hold…..

So, based on the quality of the recipes, I give this book a four-star rating. I knocked it down from there because 60 four-star recipes is still just 60 recipes. A Vegan with no experience at all and no other Vegan cookbooks on their shelf might give this book a five star rating.

To give this cookbook credit, there are a few worthy building blocks here for dedicated Vegans: Sweet Cashew Cream, Savory Cashew Cream (to take the place of sour cream), a pie crust with coconut oil, “Egg Replacer”, and tofu feta.

I am totally disappointed with the Soup chapter—too much creamed and not enough chunky; and the Salad chapter is nothing new or different. And the Main Dishes? Well, how hard is it to create a tasty vegan pasta, pizza or lentil burger? (Although the Butternut Squash Mac and Cheese, with two types of milk, miso and nutritional yeast is very good!) The “Lentil Sloppy Joes” and “Roasted Ratatouille” with chickpeas are nice recipes, too.

Besides the 60 recipes, the author’s “Vegan 101” will run you through important Vegan staples—what they are and how to choose them. I found “Choosing the Right Tofu for the Job” and “Choosing Sugar” to be very helpful.
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Format: Kindle Edition
This book has totally beautiful photos of the foods! I like that. I love that the recipes use whole foods with instructions for making your own oat and nut "milks" and how to make your own egg replacers from whole food products as well. It does not include using nasty processed soy fake meatlike crumbles and other highly processed replacement "foods". It is all real, delicious food! The recipes are well-written and easy to follow and the foods are delicious! I want someone to make all of them for me, but since that is not happening, I will have to make them myself. I really want to eat everything in this cookbook!
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Format: Hardcover Verified Purchase
I love food52! As soon as I found out about the release of this book I bought it. This is a pretty good vegan book. I've been vegan for 15 years so I have a lot of cookbooks. A lot of these recipes are pretty basic and common if you have any knowledge of vegan cooking. So for me it wasn't super exciting but there are a lot of good recipes. The photos are beautiful. There are a lot of soup recipes which I love and good breakfast options. Whether you are a new vegan, vegetarian, or looking for another healthy cookbook to add to your collection I would definitely check this out!!
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