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.
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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.
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Most Helpful Customer Reviews
52 of 52 people found the following review helpful
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.
45 of 45 people found the following review helpful
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.
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.
7 of 8 people found the following review helpful
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.
Most Recent Customer Reviews
5.0 out of 5 stars
Buyer Beware!
I gave the book 5 stars because I'm really impressed with Miyoko Schinner. I wish I lived on the west coast so I could take her classes. Read more
Published 4 months ago by Jennifer Perry
5.0 out of 5 stars
For my vegetarian daughter
Great recipes. It will be well used as there is variety of taste and textures in the final products! Good job well done
Published 4 months ago by Don Erickson
5.0 out of 5 stars
How did I miss this?
I love this cookbook. Miyoko has so many interesting and innovative ideas on how to prepare meals. I live in the UK and all the ingredients she lists are readily available to me. Read more
Published 5 months ago by Sandy A
3.0 out of 5 stars
Good recipes, terrible (ebook) layout
This is a problem that happens with a lot of a cookbook - the publishing companies don't know how format them for ebooks. Read more
Published 21 months ago by sam
1.0 out of 5 stars
Good cookbook but a poor kindle version
This is a very good cookbook, but only in traditional format. Unfortunately it does not have an indexed table of contents rendering the Kindle version nearly useless as a reference... Read more
Published on September 7, 2010 by John H
5.0 out of 5 stars
Tasty!
My family makes the tofu pancakes just about every Sunday. They are delicous and easy to make. I love this book, I am about to purchase one for a friend!
Published on January 13, 2010 by Olive Baby
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