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Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat Hardcover – April 24, 2012

4.2 out of 5 stars 224 customer reviews

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Editorial Reviews

Review

"A treasure...The beauty that leaps from the pages of this wonderful book is a hint of how beautiful you'll feel when you try these recipes. Each one carries familiar tastes to a whole new level. A perfect introduction to healthful, conscious cooking." --Neal D. Barnard, MD New York Times bestselling author and Adjunct Associate Professor of Medicine, George Washington University School of Medicine

About the Author

Roberto Martin grew up in a Mexican-American family of 15. While in college he worked in a restaurant, fell in love with cooking and attended the Culinary Institute of America. He became a personal chef to celebrities, and has focussed on nutrition and health. Now he cooks exclusively vegan meals for Ellen DeGeneres and Portia de Rossi. He appears frequently on The Ellen DeGeneres Show and on the show's website.
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Product Details

  • Hardcover: 240 pages
  • Publisher: Grand Central Life & Style; 1 edition (April 24, 2012)
  • Language: English
  • ISBN-10: 1609412427
  • ISBN-13: 978-1609412425
  • Product Dimensions: 8 x 1 x 9.8 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (224 customer reviews)
  • Amazon Best Sellers Rank: #166,733 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Norma Lehmeierhartie VINE VOICE on April 25, 2012
Format: Hardcover
Vegan Cooking for Carnivores by Roberto Martin is a good primer for those interested in learning the basics of vegan cooking. Martin covers breakfast, lunch, dinner, sauces and snacks. Trained at the Culinary Arts Institute, he has no formal training in vegetarian/vegan cooking. When Hired by Portia and Ellen to be their personal chef, he simply adopted both his and their favorite recipes into vegan dishes. This is the most valuable take away from the book--that many (my words--not all recipes can be converted)meat or dairy based dishes can be made vegan when you learn what plant based ingredients can be substituted for meat or dairy.

Martin uses tofu, beans, faux meat substitutes, vegan mayonnaise, butter and cheese, and milk substitutes like soy and almond to make dishes that will appeal "to carnivores." He does not include a recipe to make your own seitan--a basic vegetarian protein--however. In other words, he keeps it simple.

Most of the recipes are easy with no cumbersome list of ingredients...that said, for those of you who might like to be more adventurous, this might not be for you. This cookbook is a primer...seasoned vegans may still get something out of it, but it is aimed at beginners or people who like to eat simply.

Breakfasts include different pancakes, waffles, tofu scrambles. I was surprised that I didn't see any smoothies. All looked good and would appeal to most.

Lunch included a good basic recipe for tofu egg salad--tofu, pickles, scallion, celery, vegan mayo, mustard...I tried the grilled vegetable sandwich and it was quite good. (Although he goes to great lengths to make the French bread just right....I would do it much more easily.)

Some really nice sauces like chipolte cream....
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Format: Hardcover Verified Purchase
I love this book. I've had it about four days and have cooked meals from it every day. I've been vegan for only a year. The stuffed mushrooms are wonderful. I made the tortilla soup. I just finished making the red onion jam so that I will have it available this week for sandwiches and salads. I'm going to make the chicken pot pie this week. I have not worked up the courage to try the tamales yet. I've always heard they are so hard to make and I'm scared to try them. Buy this book! You will eat well and have fun!

By the way, when you make the chipotle cream (which I highly recommend) you will have a lot of chipotle peppers left over. Don't waste them. Whir them all in a blender and then drop teaspoons of them on waxed paper and freeze. Once frozen, store in plastic bag. Add to pots of beans or stews as appropriate.
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Format: Hardcover Verified Purchase
Love the forward by Portia de Rossi, who I find to be quite thoughtful. The photos in the book are great (wish my dishes looked so great!).

That said, I was disappointed in the book for two reasons: (1) Too many soy-centric recipes and (2) too many recipes that use white flour.

I know, it's probably too much to ask for a vegan cooking book to use more non-soy, non-bean sources of protein, but since I can't eat soy, I'm always looking for vegan recipes that use something else. Unfortunately, it's not just a matter of "well, substitute something else for Gardein or tofu." Substitute with what? Give me a seitan recipe to substitute or some ready-made non-soy product or the recipe is pretty useless. Then again, maybe there just is no substitute for a block of tofu and I'm just screwed.

The unfortunate thing is that many of the most interesting and different recipes that remind us of our carnivore days use soy -- Tofu Crab Cakes, Southern Fride Chick'N (using Gardein), Chick'N Potpie, for example.

Perhaps most disappointing in the book -- and a reminder to me that Vegan cooking doesn't in itself mean healthy -- is how much white flour is used in his recipes (even if used in combination with a whole grain flour). For those of us who are trying to eliminate white from our lives these recipes are rendered useless without suggested substitutes.

Still, there are definitely some recipes I plan to try here and I can only hope mine look as delicious as they look in the book and taste good too.
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Format: Paperback
This book overall doesn't teach you how to make the most out of vegetables or anything. It's a lot of just substitution. Substitute fake chicken, fake beef, no-meat chicken/beef better than bullion and vegan butter. It just ends up being a lot of off the shelf substitutes rather than teaching you how to build flavors and combinations of food to create good food.
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Format: Hardcover
Vegan Food for Carnivores is a beautiful book-great pictures of people and food. I think the chapters on pasta, sauces, and desserts are worth the cover price alone. However, I feel the author relied too heavily on Gardein, a great product, but somewhat expensive, and I'm not sure it is widely available. I too was surprised that there was no recipe for seitan-a delicious and cost effective vegan protein if home-made. I was also surprised that the Chef, especially being a CIA trained chef couldn't come up with an original recipe for a veggie burger-he uses frozen veggie burgers from the store! The thing that bothered me the most is his recommendation to use premade pie crusts {Pillsbury} which happen to have LARD in them, at least here in New York State!
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