- Paperback: 118 pages
- Publisher: CreateSpace Independent Publishing Platform (June 15, 2011)
- Language: English
- ISBN-10: 1463506430
- ISBN-13: 978-1463506438
- Product Dimensions: 8 x 0.3 x 10 inches
- Shipping Weight: 11.4 ounces (View shipping rates and policies)
- Average Customer Review: 4.1 out of 5 stars See all reviews (19 customer reviews)
- Amazon Best Sellers Rank: #1,157,449 in Books (See Top 100 in Books)
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Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites Paperback – June 15, 2011
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Top Customer Reviews
On a side note, Hilda is Australian so the book has an international flair. What we know in the US as cookies are called biscuits, bars are called slices, Swiss chard is called sliverbeet and raisins are called sultanas. The terminology isn't so foreign that you won't know you're doing though, and in most cases the "American" word for something is listed in parentheses after it. The recipes include temperatures in both celsius and fahrenheit, and both grams and ounces are used for measurements.
Soy-free vegan wholefoods for all appetites
By Hilda Jorgensen
With everyone going nuts over soy these days it's not surprising that some books like this have come out. This time it's the turn of the lentil. And what a show it puts on.
I love this book. Before she even gets to the recipes Hilda provides us with a wealth of information on replacing soy, replacing eggs, different oils, and vegan nutrition including vitamins, proteins and fats. Then there's a rundown on the main ingredients used in the recipes. Handy.
The recipes themselves are arranged into the usual categories, with a helpful contents in the front and an index of ingredients in the back - for when you want to use up that left-over pumpkin etc. What I find particularly appealing is not only the preparation and cooking times listed for each recipe, but there is also a handy colour-coded key for gluten-free, onion and garlic-free, low fat etc. Best of all there is a no special ingredients code. While all the ingredients are easy to come by, some of them will probably not be in the kitchens of those who aren't as involved in buying vegan wholefoods as they might.
Highlight of this book for me was to find out that there is actually a vegan version of egg! And it tastes very nice.
I like this book for many reasons:
1- The recipes are very easy to follow
2- The recipes i have tried so far taste very good
3- There is a picture for each recipe
4- I love lentils
5- The color code for time of preparation and item content is extremely useful
6- The book is well organized
What I liked less is:
1- The price but still it is worth it
2- Maybe some salads recipes or some raw recipes with lentils (sprouted?)
3- It is hard to find chickpea flour (make it yourself)
I highly recommend this book and i wish, she writes more of that kind. I also used her website to read some additional useful notes for the recipes.
It's really challenging finding a cookbook like this--vegan, wholefoods, and soy free. Our family isn't vegan, or even vegetarian, but we really limit our consumption of animal foods, and of soy. This book is well laid out, with tons of photos, and my husband and I have liked every single thing we've made. Our kids love all the desserts (naturally), as well as a lot of the main dishes (and we've got a picky eater or two). Favorites that we've made over and over include Potato Lentil Bake, Refried Bean Enchiladas with Cheesy Sauce, Chocolate Self Saucing Pudding (oh my), Two Lentil Dahl, Party Pies and Chili Con Lentils. There's a chapter on Seitan that looks great, but we haven't used it at all because of wheat sensitivity in the family. Despite that, this is still one of my favorite cookbooks ever.
A few comments regarding the fact that the author is from Tasmania (I think): The oven temps are in ranges (like 320-390degrees), I guess that's how ovens are set up elsewhere, but I just hit for the middle temp and have had no problems at all. Also of note, "lentil" encompasses all beans here.
Really a great whole foods resource.
Most Recent Customer Reviews
Good recipes. Horrible pictures make the food look unappetizing. Try not to look; just cook.Published 6 months ago by Elizabeth Woody
...but I've never been a fan of chickpeas. I hoping this book would offer something that I can't already find online. Read morePublished 7 months ago by L.J. O'Neal
My favourite cooking book. Though kitchen time took longer than I expected for each meal. Saying that, still the best cook book.Published 7 months ago by iOS Yogi
I really was looking for a cookbook that swayed away from Soy and this does that. But I must admit it is not a very appealing book. Read morePublished 8 months ago by Colorblue
This was a good purchase. I am trying to eat Vegan but am allergic to soy. This book helped me tremendously...Published 9 months ago by dotsndashes
Good book though this is (apart from the almost illegible first dozen or so pages: the Contents and background to vegan ingredients and nutrition… poor choice (textured) of... Read morePublished 10 months ago by Mark Sealey
We're not vegans but we wanted to eat healthier and I bought this book years ago from another site and thought I would rate it here. Read morePublished 14 months ago by Jessica Nachtman
Triumph of the Lentil... who could resist a book with that title? I can eat soy, but too many vegan cookbooks focus almost exclusively on soy and gluten proteins, neglecting other... Read morePublished 22 months ago by Travis