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Vegan Fire & Spice: 200 Sultry and Savory Global Recipes Paperback – January 1, 2008


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Vegan Fire & Spice: 200 Sultry and Savory Global Recipes + Veganomicon: The Ultimate Vegan Cookbook + Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes
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Product Details

  • Paperback: 268 pages
  • Publisher: Vegan Heritage Press (January 1, 2008)
  • Language: English
  • ISBN-10: 0980013100
  • ISBN-13: 978-0980013108
  • Product Dimensions: 7.4 x 8.6 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (107 customer reviews)
  • Amazon Best Sellers Rank: #65,396 in Books (See Top 100 in Books)

Editorial Reviews

Review

Want a hot, spicy trip around the world? Save the money on airfare and instead splurge on Robin Robertson s latest work, Vegan Fire and Spice. Already a prolific cookbook author, Robertson tackles some fairly uncharted territory for us vegans, culinarily speaking. Even though there s a lengthy and lustrous history of ethnic vegetarian cuisine, Robertson s book gets more in depth as her recipes are often as authentic, and authentically spicy, as they can be. Separated into regions the Americas, Mediterranean Europe, the Middle East and Africa, India, and Asia the book features appetizers, soups and sides, main courses, and sauces for each locale. From classic dishes like Spicy Rotini Primavera to the truly exotic Vietnamese fish Sauce, the heat index can be adjusted to personal taste. Robertson arms her readers with the right way to cool down after one chile too many, and encourages us to try a little more heat than we may usually attempt. Forget the armchair; stovetop travelling is far spicier. --Elizabeth Castoria, VegNews Magazine, March/April 2008

Whether you like your food mildly seasoned or boldly spiced, Vegan Fire & Spice is the go-to book for great-tasting and healthful global vegan recipes. --Neal Barnard, M.D., president of Physicians Committee for Responsible Medicine

Hands down, the most flavorful vegan cookbook in print. Vegan Fire & Spice brings together authentic, wonderfully spiced dishes from every continent. If you re tired of making vegan recipes that don t bring the thunder, you need this cookbook in your kitchen. --Erik Marcus, publisher of Vegan.com

Whether you like your food mildly seasoned or boldly spiced, Vegan Fire & Spice is the go-to book for great-tasting and healthful global vegan recipes. --Neal Barnard, M.D., president of Physicians Committee for Responsible Medicine

Hands down, the most flavorful vegan cookbook in print. Vegan Fire & Spice brings together authentic, wonderfully spiced dishes from every continent. If you re tired of making vegan recipes that don t bring the thunder, you need this cookbook in your kitchen. --Erik Marcus, publisher of Vegan.com

Whether you like your food mildly seasoned or boldly spiced, Vegan Fire & Spice is the go-to book for great-tasting and healthful global vegan recipes. --Neal Barnard, M.D., president of Physicians Committee for Responsible Medicine

Hands down, the most flavorful vegan cookbook in print. Vegan Fire & Spice brings together authentic, wonderfully spiced dishes from every continent. If you re tired of making vegan recipes that don t bring the thunder, you need this cookbook in your kitchen. --Erik Marcus, publisher of Vegan.com

About the Author

 Robin Robertson has written more than twenty cookbooks, including the bestsellers Quick-Fix Vegan, Vegan Planet, Fresh from the Vegan Slow Cooker, and One-Dish Vegan. A longtime vegan and former restaurant chef, she writes the Global Vegan column for VegNews Magazine and has written for Vegetarian Times, Cooking Light, Natural Health, and other magazines. Robin lives in the Shenandoah Valley of Virginia with her husband Jon. Her website is www.robinrobertson.com.

More About the Author

A longtime vegan, Robin Robertson has more than twenty cookbooks, including Vegan on the Cheap, 1,000 Vegan Recipes, Vegan Planet, Vegan Fire and Spice, Quick-Fix Vegan, and Fresh from the Vegan Slow Cooker. For more information about her books and for sample recipes, visit her website at www.robinrobertson.com.

Before she began writing cookbooks, Robin was a restaurant chef and cooking teacher. When she left the restaurant business in the late 1980s, Robin became vegan for ethical reasons. Over the years, she has fine-tuned her vegan diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients. In addition to writing cookbooks, Robin writes 'The Global Vegan' column for VegNews Magazine.

Customer Reviews

The recipes I've tried so far (a lot!)
PT Cruiser
I own all of Robin Robertson's cookbooks, and I want to say that Vegan Fire & Spice out-classes that old book by a mile.
Laura F.
This is an easy to follow recipe book with lots of interesting and very tasty recipes!
Amazon Customer

Most Helpful Customer Reviews

130 of 134 people found the following review helpful By Kenneth Simon on May 5, 2008
Format: Paperback Verified Purchase
I've hesitated to review cookbooks because I'm never sure when I've tried enough of one to warrant a review. After all, I can only comment on the bits and pieces with which I have experience. Still, the good cookbooks are worth mentioning, and this is one of the good ones.

As I flip through Vegan Fire & Spice, I'm finding that just about every recipe screams "Try me!" The recipes are organized broadly into large swaths of the globe (The Americas, Mediterranean Europe, The Middle East and Africa, India and Asia), and each section is further broken down into more specific regions. The recipes are -- you guessed it -- spicy, though of course this is adjustable to taste by varying the amount of spice or the quantity of chilis.

Anshu's Red Lentil Sambar sounded immensely appealing, although it required a trip to the local Indian grocery to purchase Garam Masala and a Sambar spice mixture. This is a good weekend recipe, as preparation and cooking takes some time. And there's a small criticism: I wish this cookbook included estimated prep times, because although some steps in this recipe gave approximate times, others did not and so it was hard in advance to get a sense of how long I'd be in the kitchen. I started making this at 6:45 and the meal wasn't ready until 9:00. Now that I understand the recipe, I'm sure that I could cut that time way down -- but it was worth even the long prep time.

The sambar is a delicious, hearty dish, full of chunks of vegetables and rich simmered lentils. It is more like a stew than the thin sambar soup you normally get in restaurants. Spiced to perfection -- and even better when I brought some with me for lunch the next day.

On a side note: I purchased this and another vegetarian cookbook from Amazon, and in a lovely gesture, they tucked in a coupon for a McDonald's chicken sandwich with my order. How thoughtful. At least I got a laugh in about it!
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79 of 80 people found the following review helpful By J. Smith on December 27, 2009
Format: Paperback Verified Purchase
I went vegan two months ago--something I never thought I could do. Giving up meat, I knew I could handle; but giving up cheese, cream and yogurt? Impossible. Still, what I had learned about the dairy industry compelled me to give it my best shot, so I immediately bought 3 vegan cookbooks to help me with the somewhat daunting task of eliminating animal products from my diet. And I must admit that, of the 3 cookbooks I bought, this is the one that has gotten the most use by far, even though it's the smallest of the three.

Perhaps I am biased, because I love spicy food? I'm not sure. What I do know is that the recipes in here are fabulous. I haven't tried all of them--far from it; I've only tried a handful--but those that I have made have been so delicious and easy to make that I keep making them over and over again before trying new ones, just because I know I love them. My very favorite is the Chickpea and Green Bean Curry, which I have made several times now for omnivorous friends who all love it and agree that there is nothing missing. But the Lentils in Onion Gravy (don't be fooled--it's an absolutely delicious Indian dal with amazing flavor; the name is deceptive) are right up there with the curry. The Moroccan Chickpea Soup was bursting with flavor. The Nigerian Peanut Stew is one of the most interesting (and heartiest) meals I've ever made. And there are so many others I can't wait to try...

The only recipe so far that has disappointed me was, ironically, the very first one I tried, a Spicy Eggplant and Potato Stew with chickpeas. I don't know if I made it wrong, or if I just don't like that recipe much, but I was disappointed, and almost thought that I wasn't going to like the cookbook.
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46 of 47 people found the following review helpful By Frances L. on June 1, 2008
Format: Paperback Verified Purchase
I bought this book a few weeks ago for my vegetarian daughter. She has cooked many different recipes from it and they are all great. I think that we'll throw out all our other cookbooks. This is the only one that we now use. My husband and I have stopped eating meat since my daughter's cooking is so good. The meals are rich and hearty, and they don't need meat to make them great. Robin may be a couple of new vegetarian converts soon!
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25 of 26 people found the following review helpful By S. L. Ragan on January 14, 2009
Format: Paperback
I acquired this book two weeks ago and read it from cover to cover before deciding I just had to try some of these recipes! So far, everything has been amazing. I made the Texas Caviar which my family absolutely loved (we never knew about canned chipotles before) and then I made the Stuffed Cherry Peppers which were gone before they had a chance to cool off! Next, I made the Pasta Puttanesca which was incredible, then the Jamaican Spiced Tempeh Nuggets which were too good to resist. Last night, I made turmeric and cinnamon infused Sweet Potatoes with Chickpeas which will surely become a new comfort food for me, and I have eagerly bought the ingredients to make the Turkish Eggplant tomorrow. I have a large collection of cookbooks, but this is the first one that has taught me how to use spices to produce authentic global flavors in recipes that are simple, easy to follow and wickedly delicious. This is a book that can help people make the jump from vegetarian to vegan. Buy extra copies because you'll want to pass it on!
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22 of 23 people found the following review helpful By LovelyLocs on October 14, 2009
Format: Paperback
I organized a series of cooking competitions among my meat- and dairy-eating friends and all are required to cook from Vegan Fire and Spice. So far we've had two meals featuring seven different recipes. Most of the recipes were very good, the rest were excellent. Even while my guests were complaining about the idea of having no meat or dairy, they'd be scooping seconds and thirds onto their plates and exclaiming how good everything was. Our last meal didn't even have carbs in it, just veggies and legumes--and everyone raved about the food (especially the Portuguese Kale Soup and the Roasted Veggies and Garbanzos with Romesco Sauce). No one has sworn of meat and dairy yet, but they all admit that the recipes in Fire and Spice prove vegan cooking can be interesting, good, and satisfying. I like that most of the dishes have whole food ingredients instead of a lot of processed soy products. Highly recommended.
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