Most Helpful Customer Reviews
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12 of 12 people found the following review helpful:
5.0 out of 5 stars
Great Chefs Who Elevate Vegan Cuisine, April 21, 2009
When my copy of Great Chefs Cook Vegan by Linda Long arrived in the mail, at first I didn't know what to do with it. Does this hardcover book belong on my coffee table, or alongside my large collection of cookbooks? Surely, this handsome book doesn't belong anywhere near my kitchen, where it would likely suffer from unintentional splatters and spills.
Linda Long's photographs dazzle, blurring the line between food and art seamlessly. I know of no other vegan cookbook that features the sheer abundance of gorgeous color photography, as every recipe gets its own photograph. I spent two days looking at the photographs and reading the essays by the great chefs before deciding what to make first.
The chefs were asked to present their very best and most inventive vegan recipes -- taking into account presentation, flavor, texture, and the health-giving properties of plant-based food. The results are a dream come true.
Each featured chef has a biography page that precedes the recipes. Accompanied by Long's portraits, these are engaging reads on chefs who have trained at some of the world's best culinary schools, then gone on to acclaimed restaurants, earning the top awards in the field. One may ask: Isn't it all at least slightly intimidating? Thankfully, the well-written and instructive recipes smooth out the complexity suggested by the photographs; and the chefs' stellar backgrounds certainly don't make these dishes off-limits to the cook who needs guidance. Although the recipes do presume the reader will have some interest or experience in the kitchen, I found the instructions easy to follow, and I am by no means a talented chef.
The first recipe I decided to make -- mainly because the photo is so striking -- was David Burke's Vegetable Carousel Torte with Pommes Soufflés Filled With Peas. The torte comprises layered fresh vegetables and mashed potatoes, with a sumptuous basil oil. As with every recipe, there are instructions with how to plate and serve the dish. We like this recipe so much, we've reprinted it in Priscilla Feral's new cookbook, The Best of Vegan Cooking.
Chef Joseph Huber's Chocolate Stuffed Michigan French Toast with Rice Krispies served with Peach-Strawberry Compote is probably the longest titled recipe I've ever encountered -- or attempted to make. But, as you might have guessed, this is the final word in French toast, the best I've ever eaten. The recipe calls for making your own bread, but I purchased a fresh loaf of bakery bread and left it out overnight to dry slightly.
The dish is layered, with two slices of toast stuck together by a melted chocolate sauce, then topped with a fruit compote and maple syrup; the Rice Krispies are used as both stuffing and coating, giving the French toast an unexpected texture and bite. This recipe also appears in The Best of Vegan Cooking. Despite the title, the recipe is actually fairly easy and straightforward.
Also easy is the Curried Cauliflower With Currants and Pine Nuts by Chef Cat Cora. The combination of sweet currants with the pungent curried cauliflower is mouth-watering. I consider myself a major cauliflower fan, and this recipe offers a delicious new way to appreciate this nutritious and versatile vegetable. It tasted even better a day after preparation, once the flavors had time to meld.
The Summer Vegetable Pilaf With Carolina Gold Rice by Chef Anne Quatrano is delightful and another dish that's easy to prepare. Seasoned with marjoram, garlic, onion, and sherry vinegar, the vegetables and rice come to life with nuanced flavor. The butter beans make the dish filling. It's a perfect side dish to any meal, or a light meal all unto itself.
There are so many dishes that I want to try: Cat Cora's Kiwi Parfait made my mouth water just looking at it; and just try uttering the name of Charlie Trotter's Warm Venezuelan Chocolate Cake with Merlot-Infused Cherries, Lemon Bergamot, and Chocolate Gelato without an autonomic mouth-watering response. Then there's Dan Barber's Cauliflower Steak with Quinoa, which sounds (and looks) so inventive and lovely... the list is endless.
Great Chefs Cook Vegan is not your everyday, go-to cookbook -- and that's precisely what makes this tome special, completely out of the ordinary. These recipes are the work of artists who've considered the minute details and properties of food. Linda Long has produced a masterpiece.
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10 of 10 people found the following review helpful:
5.0 out of 5 stars
Comprehensive, beautiful, and delicious, March 23, 2009
What happens when you take 25 top chefs from 13 cities and ask them each to prepare a 3 to 4 course vegan menu? You get Great Chefs Cook Vegan, an exquisite cookbook filled with gorgeous photography and mouth watering recipes. I knew that this book had to come home with me when I flicked through it at a bookstore and found page after page of recipes I wanted to try.
It's worth noting that I am not vegan. However, I've cooked from a great deal of vegan cookbooks over the years because I appreciate the creativity of vegan recipes and the focus on vegetables, legumes, and whole grains. This book taps into both the creativity and whole foods of vegan cooking that I appreciate so much.
The book is organized by chef, rather than ingredient or course, so you get each chef's menu on subsequent pages beginning with a brief chef bio and photo. Linda Long deserves props for getting such an acclaimed and diverse group of chefs together. There is so much variety in their backgrounds and cooking styles and it comes out in the recipes in the book. There were many unique recipes that I hadn't seen elsewhere that combined flavors and textures in new and interesting ways. Among the fantastic recipes I have tried are the Sweet Pea Ravioli which taste like they should contain butter, cream, and cheese! I made them using frozen peas and they were STILL great.
The book is full of elegant recipes that are centered around seasonal, favorful fruits and vegetables. As other reviewers have noted you won't find a lot of 'mock meat' products in the book, but there are some mouthwatering recipes for tofu including Caramelized Silken Tofu "Brulee," Pastrami Tofu, and Crispy Tofu with Sesame Dressing. I don't think, however, that the absense of seitan or other meat substitutes makes the recipes in this book feel like only side dishes. There are many that are substantial and interesting enough to consider a main dish. However, it's still worth noting that the portion sizes are what one would expect from a high end restaurant, so they are petite.
I see this cookbook as one I would pull out for a special occasion or dinner party. Each recipe has many separate components so they are not what I would make for a weeknight meal. However, although they require time to prepare they are not particularly difficult. There were few techniques that the average home cook wouldn't be able to master. You can also easily use a sauce from a dish here or a dressing recipe there if you didn't want to make the whole meal.
There are a few ingredients that are hard to find outside specialty cooking shops,like invert sugar, but most ingredients can easily be found at a store like Whole Foods or a farmer's market.
If this sounds too time consuming and you are looking for more of an everyday cookbook or one that would be good for someone new to veganism I would recommend books like Veganomicon: The Ultimate Vegan Cookbook, Eat, Drink & Be Vegan: Great Vegan Food for Special and Everyday Celebrations or The Grit Cookbook: World-Wise, Down-Home Recipes. All of these are very approachable and make a good starting point.
Overall if you enjoy cooking fine restaurant quality vegan food and don't mind spending the time it takes to do so, you will love this cookbook. It's great for special occasions and dinner parties for omnivore, vegetarian and vegan guests alike. Highly recommended!
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15 of 19 people found the following review helpful:
5.0 out of 5 stars
A unique concept: Vegan recipes by world-class non-vegan chefs!, September 6, 2008
The photos in this book are some of the most beautiful and stunning images of food I have ever seen! The recipe instructions are extremely detailed, and include specific details about presentation and plating. There is a color photograph (many of them full page photos!) of the finished dish for every recipe in this book, which is both incredibly helpful as well as inspiring. It is wonderful to have a collection of recipes from such an elite group of chefs in a single book. This book is unique in that it is filled with vegan dishes presented by world-class non-vegan chefs.
*****
My open response to Vegan Symphony, who gave this book a 1-star rating:
Your opinion confirms that there exists a great diversity among the vegan/vegetarian crowd! You put a lot of thought and consideration into your one-star rating, which is appreciated. I am sorry you did not enjoy this cookbook, but this is definitely one of my favorites.
I am not a big fan of tofu, tempeh or lentils, so I was thrilled to find a cookbook that features vegetables as a star ingredient. From a health standpoint, the food pyramids for both vegetarians and non-vegetarians indicate that good diets should be based primarily on whole grains, vegetables and fruits rather than on proteins. A major obstacle in getting people to embrace vegan cuisine is dispelling the notion that a protein should be the focus of every meal. The creative recipes and gorgeous photos in this book may help people appreciate and accept vegetable dishes as entrees, rather than just sides.
I found four gazpacho recipes in this book, and to me they are different enough so as not to disappoint. None of them were the red tomato soups most commonly associated with gazpacho. Yes, two are yellow tomato based, but one is a white gazpacho and another is a watermelon gazpacho.
Having some of the world's most renowned chefs create gourmet vegan recipes elevates and validates vegan cuisine in way that hasn't been done before. The names in this book (Charlie Trotter, Thomas Keller, Suzanne Goin, Marcus Saumelsson and many more) will appeal to non-vegetarian foodies that would not otherwise be inclined to even pick up a vegan cookbook. It also includes some marvelous quotes:
"It is so important that all chefs take the dietary needs of their customers seriously. Vegan dishes have been in demand a long time, and no longer will a plate of vegetables do. All diners should expect to have a dish as exciting as all the other items on the menu." -Chef Erik Blauberg, Club 21
"Following a vegan diet doesn't have to be boring if you cook with talent and heart - you'll have great and exciting dishes in front of you to enjoy." - Chef Eric Ripert, Le Bernardin
"To cook without dairy, eggs, meat, or fish - and still get great results - requires not only skill but thoughtfulness. It's inspiring to know the days when restaurants served an uninspired plate of steamed broccoli and cherry tomatoes to vegan customers are coming to an end." - Chef Michel Nischan, The Dressing Room, A Homegrown Restaurant
I agree that this is not a cookbook for everyday use; I don't think that was the intent. But it contains much inspiration for special occasions. Expanding one's knowledge of vegan cuisine is an on-going process for vegans and non-vegans, and for home cooks as well as accomplished chefs. Participating in this book and seeing what their fellow chefs came up with might inspire these (and perhaps other!) non-vegetarian chefs to further explore meat-free dishes. A second volume would be even more amazing (*cross fingers*)!
There are many fantastic vegan cookbooks geared toward everyday cooking (thank goodness!), but this one is different. What makes it so special is having world-class non-vegetarian chefs embrace and celebrate gourmet vegan cuisine.
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