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The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate [Paperback]

Miyoko Nishimoto Schinner
4.3 out of 5 stars  See all reviews (9 customer reviews)

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Book Description

September 1, 2001
If you're craving something uncommonly delicious, but uncomplicated to prepare, look no further. From the Now & Zen Restaurant in San Francisco comes an imaginative collection of recipes that harmoniously blends distinctive cuisines—French, Japanese, Spanish, Italian, Greek, and Indian—in tempting vegan dishes. Acclaimed bakery chef and plant-based food innovator Miyoko Nishimoto Schinner shares her latest creations in this updated version of her popular gourmet vegan cookbook.

Frequently Bought Together

The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate + Artisan Vegan Cheese + Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes
Price for all three: $38.37

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Editorial Reviews

About the Author

Miyoko Nishimoto Schinner, born in Yokohama, Japan, ran Now & Zen Bakery in San Francisco and developed a line of gourmet cakes and vegetarian meat substitutes that are sold commerically. She is also the author of Japanese Cooking.

Product Details

  • Paperback: 242 pages
  • Publisher: Book Publishing Company (TN); 2nd edition (September 1, 2001)
  • Language: English
  • ISBN-10: 1570671141
  • ISBN-13: 978-1570671142
  • Product Dimensions: 8 x 0.6 x 9.2 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #34,266 in Books (See Top 100 in Books)

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Customer Reviews

4.3 out of 5 stars
(9)
4.3 out of 5 stars
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Most Helpful Customer Reviews
52 of 52 people found the following review helpful
5.0 out of 5 stars Delicious and accessible August 5, 2003
Format:Paperback|Amazon Verified Purchase
This is one of the very best vegan/vegetarian cookbooks I own, and I have well over 20. I've made a number of recipes from it, and all have come out superbly. The dishes are imaginative, and some, like the tofu bourguignon, are good enough facsimiles of the traditional version to satisfy carnivores. I'm especially fond of the roasted red pepper soup and alwys try to keep some of the cashew-tofu-based sour "cream" on hand. Best of all, most of the recipes aren't fussy, requiring hours of preparation. If you're an established vegan, just starting out or simply want to incorporate more vegan dishes into your diet, I can't think of a better book to begin with.
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45 of 45 people found the following review helpful
5.0 out of 5 stars One of the best vegan cookbooks July 29, 2007
Format:Paperback
I had never heard of this cookbook until I stumbled across it at my local library. Having read it, I'm surprised that isn't more widely known and used. Every recipe I tried worked as promised (that doesn't happen too often) and was delicious (that's even rarer). Even better, she doesn't focus on one course- soups, dinner, desserts- or even just the food you're going to eat. She offers recipes for everything from breakfast to dinner, desserts to vegan kitchen staples.

Because of this book, I was inspired to make soy yogurt- no problem. And once you have soy yogurt, you have the making for soy sour cream- strain the yogurt as you would dairy yogurt. Save the whey, and then use it for your breads. Because of this book, I have also been using agar to make custards I've missed since giving uo dairy and eggs, and they are so delicious. This book inspired me to make tofu cheese (tofu fermented in miso), and while it doesn't work as a cheese replacement for everything, the flavor has been a welcome addition to my table. Finally, and most importantly, this book inspired me to make my own soy milk and okara, the left overs from the soymilk process. Okara is amazing in your baked goods- they add so much fiber, but they also give a delicious nutty taste. You could buy soy flour, but okara is so much cheaper. It can also be used in vegan patties or vittles- so delicious and moist.

Here's the thing- I've seen recipes for all of these ingredients in other cookbooks. However, other cookbooks make it sound like there is a deep dark mystery surrounding their preparation and that you have to observe the utmost care- blah blah blah. The author seems to be aware of that attitude, but she's also shaking her head while she tells you how easy it is to do. And if you follow her instructions, it is.

If you're a vegan, this can expand your capabilities in the kitchen.
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7 of 8 people found the following review helpful
5.0 out of 5 stars An Overlooked Classic in the Vegan Cooking Realm August 1, 2010
Format:Kindle Edition
Miyoko Nishimoto Schinner has some stunningly wonderful recipes in this book. Her believable bacon recipe is worth the cost of this book alone. I put her right at the top of the vegan cookbook author elite along with Isa Chandra Moskowitz, Colleen Patrick Goudreau and Robin Robertson.
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