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The layout of the colors is pleasant, if rather uniform, and nearly every recipe has a beautiful picture. You can learn a thing or two about presentation from scanning the various recipes, giving you an idea of how the finished dish should look, what size each ingredient should be, and most importantly, you ll be inspired to make the dish!
I particularly enjoyed the Hearts of Palm Moqueca, which happens to be the recipe featured on the cover of the book. It s a great mix of coconut milk, peppers, tomatoes, hearts of palm, and an intoxicating mix of spices. The Spicy Jamaican Curry Seitan Stew was hot, aromatic, and full of depth while the Spanish Tomato Artichoke Soup with Peas was an easy recipe to love.
There is also a section of baking and desserts at the end of the book and while it s not extensive, the recipes not only look delicious, they look like recipes even beginning dessert makers and bakers can perform at home. Finally, the first part of the book is a mini-primer on various aspects of vegan cuisine, from how to work with tofu, seitan, and tempeh, to kitchen equipment, to spices, stocks, wines, vinegars, and other common ingredients. Again, it s a great educational book as well as an inspirational cookbook and well worth the purchase. Chef Landau peppers this book with his experience with travel and food, his recipes show it and I couldn t resist being taken along that journey with him. --May 2009, Chef Jason Wyrick, Vegan Culinary Experience.com
Rich Landau and Kate Jacoby have concocted a menu that blows the lid off the misfired paradigm that all vegan food is dull and bland. They're taking vegan cuisine to another level. --Bob Gordon, Montgomery County Town & Country
Over the years, Horizons has become a major contributor to the dining scene in Philadelphia. Rich and Kate are proud to have helped shape a more positive perception of vegetarianism and veganism in the region. They published their first cookbook in December 2003, Horizons: The Cookbook - Gourmet Meatless Meals and the latest cookbook in December 2007. They have made various radio and television appearances, including the NPR's A Chef's Table, and a two-year run as regulars on Your Morning on CN8. When time permits, Rich and Kate also give cooking classes through Temple University. They also offer demonstrations and consulting services. One of their favorite recent community activities was judging a vegetarian cooking contest for high-school students.
Rich and Kate try to spend all their spare time near beautiful waters. Their favorite places on Earth include the Pacific coast of Nicaragua, Nice, Mallorca, Barcelona, London, Kauai, and the Florida Keys. Rich loves boating, running, and gardening. Kate loves tasting and learning about wine and swimming in whatever warm-ish water she can find. Their ideal moments are spent sipping cocktails and snacking by the water's edge at sunset, living for today and dreaming of what's next.
Having missed out on going to Horizons in Phillie, I was excited to finally buy myself this book. I am an experienced vegan cook. Read morePublished on March 5, 2013 by Patricia Grodberg
I bought this as a gift and the person loves it. She used one of the recipes to make last Sunday's dinner.Published on January 5, 2013 by Sylvia Cooper
EVERYTHING I've made from this cookbook is amazing. Even non-vegetarians rave about the dishes I make from this cookbook. The Oyster Mushrooms Rockefeller are too die for. Read morePublished on November 20, 2012 by 10000Thisby
Everything I've made in this cookbook has been amazing. My favorites are the Refried Red Lentil Tostadas, Spinach Salad and Miso Noodle Soup. Read morePublished on July 16, 2010 by AppleJax