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Vegan Cooking For Dummies Paperback – November 23, 2010


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Frequently Bought Together

Vegan Cooking For Dummies + Living Vegan For Dummies
Price for both: $26.08

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Product Details

  • Paperback: 392 pages
  • Publisher: For Dummies; 1 edition (November 23, 2010)
  • Language: English
  • ISBN-10: 0470648406
  • ISBN-13: 978-0470648407
  • Product Dimensions: 9.1 x 7.5 x 0.8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (67 customer reviews)
  • Amazon Best Sellers Rank: #179,715 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

An authoritative resource on making delicious, healthy vegan meals and dishes

Veganism is more than just not consuming and using animal–derived foods and products. It's about changingyour lifestyle — whether for better health or as a personalstatement. The perfect companion to Living Vegan For Dummies, this ultimate cookbook gives you more than 160 healthy and hearty vegan recipes for every meal of the day.

  • Move over, meat — discover the benefits of avoiding animal products and get the know-how to safely and confidently make the switch to a vegan lifestyle

  • Put on your chef's hat — find out how to shop for vegan ingredients, adapt your old recipes, and set up a vegan-friendly kitchen

  • Start cookin' — get more than 160 recipes for everything from everyday lunches and snacks to special occasions and holidays

  • Make it fun — learn simple tricks to entice family and friends to enjoy healthy foods right along with you

Open the book and find:

  • What it means to be vegan

  • Where to get the nutrition you need

  • The whole truth about whole grains

  • Tools and ingredients to stock a vegan kitchen

  • Savvy shopping strategies

  • New takes on old favorites

  • How to avoid common hidden animal products

  • Meal-planning tips

  • How to whip up vegan condiments, including ketchup, BBQ sauce, and tartar sauce

About the Author

Alexandra Jamieson, CHHC, AADP, is a professionally trained vegan chef and a board certified holistic health counselor. A vegan since 2000, she has appeared on several television shows and was featured in the award-winning documentary Super Size Me.

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Customer Reviews

4.5 out of 5 stars
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See all 67 customer reviews
Best of all, these recipes are DELICIOUS and very easy to make.
Claire M. Panke
If you want to learn more about vegan cooking and how to maintain nutrition while eating a vegan diet, this book is a great starting point.
Shala Kerrigan
In the beginning of the book Jamieson gives info on nutrition and basic cooking skills and then starts into the recipes.
Jennifer Smith

Most Helpful Customer Reviews

24 of 24 people found the following review helpful By Neal Barnard, M.D. on December 20, 2010
Format: Paperback
Vegan Cooking for Dummies has everything you need to start getting healthy and enjoying it too! Author and health coach Alex Jamieson gives you delicious recipes, step-by-step instructions, and detailed sketches to help you conquer any cooking challenge you might face. May you enjoy this cookbook as much as I have.

Neal Barnard, M.D.

President, Physicians Committee for Responsible Medicine
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20 of 20 people found the following review helpful By Simone on December 15, 2010
Format: Paperback
If there was a support group for people like me my introductory speech would start with "Hello. My name is Simone and I'm a junk food vegan". The tv show I did "Running Russell Simmons" did a whole segment about it. And worse, I don't know how to cook. It takes too long, I don't have the right equipment, I hated math in school so measuring cups scare me..its all daunting. Then along comes this book. Suddenly broken down into idiot (hence the name) proof steps to encourage miss take out herself to get down with cooking. And the best part? Its filled with healthy and delicious options! I couldn't be happier to have this book as my new food Bible. Let there be cooking....and cooking I will be!
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16 of 16 people found the following review helpful By Marisa Miller Wolfson from Vegan at Heart on December 21, 2010
Format: Paperback
In this book, Alex Jamieson includes the kind of helpful info that we got in her first Dummies series book, Vegan Living for Dummies, but expands on good cooking practices and materials and includes, of course, oodles of delicious recipes. Last night I made the Darling Dal (Spiced Lentil Stew), which was super simple and yummy and even got the stamp of approval from my husband who's an Indian food snob.

She puts together a nice mix of fun veganized food favorites like Non-Pigs in a Blanket and Grilled Tease Sandwiches and healthy foods like Millet, Adzuki Bean, and Butternut Squash Stew. She flexes her mental muscles in the book, pulling from experiences having trained at the Natural Gourmet Institute cooking school and the Institute for Integrative Nutrition.

Whether you're a veg-curious newbie or even a veteran vegan, this book has good recipes, smart tips and clever bits of info that anyone can appreciate.
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15 of 15 people found the following review helpful By Misfit TOP 1000 REVIEWERVINE VOICE on March 9, 2011
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Newbie - yep, that would be me.

Full disclosure and please no one get all over excited and slam me, but while I am trying to get more meatless/vegetarian options into my diet I do not intend going all Vegan at this time. I'm cutting out red meats and a lot of poultry (except Turkey and that is getting sooooooooooo boring) and even in Seattle good seafood can be hard to find unless one wants to deal with fighting downtown traffic, the crowds and paying an arm and a leg for the privilege of parking. I'll pass.

I'm also not much for spending a lot of time in the kitchen so when this book showed up on Amazon Vine I was thrilled to get a chance and see what it could do for me. It starts with a really great intro outlining the basic vegan concept in simple to understand English, as well as how to stock your pantry (The Vegan Pantry Deconstructed) and purchase the utensils you'll need.

The book is then broken down into the usual sections you find in most cookbooks; breakfast, salads, soups, etc. There are plenty of tips, reminders and warnings sprinkled throughout the book plus how-to drawings when need to aid the *chef*. The book is mostly in black and white, so don't expect pics of every recipe, although there is a four page inset with a few examples (must try the Pumpkin pancakes). Some of the recipes are a bit more than I care to fuss with in the kitchen, but I've already tried the White Bean salad (very very easy) and one of the chili recipes (not bad, but I'm adding some extra heat and still simmering). I'm also eyeing the kale and white bean soup for next week's lunch and the red potatoe soup sounds rather tempting...

All in all a very handy book to have at hand whether you're just getting your toes wet like me or ready to take the full plunge into vegan eating. Enjoy.
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13 of 13 people found the following review helpful By Dee Long on December 20, 2010
Format: Paperback
We've read statistics that even dining vegan just one day a week helps Mother Earth in a big way and "Vegan Cooking for Dummies" is a wonderful primer to learn how to live the vegan lifestyle.

We especially like the sections devoted to constructing a vegan pantry and how to adapt some classic favorite recipes to be healthy and vegan. Recipes are easy to follow and include "vary it" suggestions. Chef/nutritionist Jamieson also provides an excellent dietary breakdown of each recipe calorie, cholesterol, fat and protein content.

Vegan Cooking for Dummies provides an interesting tutorial on keeping a vegan kitchen and backs it up with more than 160 recipe suggestions that fit every mealpart.
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10 of 10 people found the following review helpful By Kendra on December 20, 2010
Format: Paperback
This book is definitely going to be a main-stay in my counter-top cookbooks. It is really well organized, easy to read and VERY comprehensive. I particularly love Chapter 2; 'Vegan nutrition from soup to nuts'. I'm constantly being asked 'where do you get your protein?' 'what about calcium?' 'how about iron?'and this chapter explains it SO well - numbers and all. I've even been reminded of a few different protein / calcium / iron sources that I've forgotten about lately, and will be adding them back in asap.

The recipes in this book are outstanding as well, and very easy to read - important when you're trying to read and stir / cook / pour at the same time!

I highly recommend this book, it will become a staple of your cookbook library!
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