Veganomicon: The Ultimate Vegan Cookbook (Hardcover)

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Editorial Reviews

From Publishers Weekly

Starred Review. While most vegan cookbooks are anemic, underfed volumes-some no-brainer pasta recipes, a few things to do with tofu, maybe some oddball desserts-this slam-bang effort from vegan chefs Moskowitz and Romero (Vegan with a Vengeance) is thorough and robust, making admirable use of every fruit and vegetable under the sun, without once asking readers to make do with fake meat products and egg replacements. Instead, the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat-, dairy- and egg-free. Take Southwestern Corn Pudding, a winning casserole rich with coconut milk and an unexpected dash of maple syrup-a likely MVP at your next Thanksgiving (whether it's centered around turkey or tofu). Almost as addictive are Rustic White Beans and Mushrooms, which get their bite from fresh herbs, and Lentils and Rice with Caramelized Onions and Spiced Pita Crisps, a transcendent Middle Eastern comfort food. Vegan breakfasts get overdue attention: sitting in front of a hot stack of velvety Blueberry Corn Pancakes and hearty Blue Flannel Hash, who's going to miss the bacon? Best of all is the wide selection of terrific desserts: everything from Chewy Oatmeal Raisin Cookies to decadent Caramel-Apple-Spice Cupcakes boldy fill the space where most eggless, milkless and butterless cookbooks fear to tread.
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Review

"[This] unassuming book is full of recipes for which even a carnivore would give up a night of meat."—San Francisco Chronicle, 12/12/07

“Ever the clever wits, Moskowitz and Romero make gourmet vegan cooking accessible in Veganomicon. You’ll love the menu suggestions at the back of the book and the massive index rivaling that of the Joy of Cooking.”—Curve

Louisville Courier-Journal, 12/3/08
“The tone throughout is upbeat and amusing, especially in the frequent sidebars, which are practical, chatty and engaging without being cutesy.”

The Washington Times, 9/23
“[A] must have.”

See all Editorial Reviews

Product Details

• Hardcover: 336 pages
• Publisher: Da Capo Press (October 31, 2007)
• Language: English
• ISBN-10: 156924264X
• ISBN-13: 978-1569242643
• Product Dimensions: 10.2 x 8.6 x 1 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (271 customer reviews)
• Amazon.com Sales Rank: #750 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

219 of 226 people found the following review helpful:

5.0 out of 5 stars Most thorough Vegan Cookbook ever!, October 21, 2007

By	Mike Desert "Rock n Roll Fan" (USA) - See all my reviews

First off, the food in this book is amazing. Vegan With a Vengeance was super great, but this is the friggin' BOMB!

Aside from the incredible food, the product description doesn't mention that the first part of the book is a great (and funny) read about HOW to cut and prepare different vegetables, how to cook different grains, etc...for someone like me, pretty invaluable stuff. Also cool if you're getting this for your "weird" vegan kid that is just learning to cook.
Also,, the icons are a big help (an icon tells you if you can make the meal under 45 min -or way less, another icon tells you if you can find everything at your regular Vons-type market, if there's soy, etc...)

The other review made a comment about the title, which I think is total genius. Then again, I get the HP Lovecraft/Evil Dead reference. What else could you call the "ultimate vegan cookbook" besides the "Veganomicon"??

Not only does this book have great recipes, but it will totally add ideas to your cooking arsenal. After making the "Black Bean Burgers", I am never buying packaged veggie burgers again!

p.s. do yourself a favor and make the "Leek and Bean Cassoulet with Biscuits".

124 of 127 people found the following review helpful:

5.0 out of 5 stars Your Stove is Asking You to Buy It., November 5, 2007

By	Cherie J. Anderson - See all my reviews (REAL NAME)

From the moment the book arrives, you'll love it! It's not just because of the beautiful photographs and intriguing recipes - it's because the authors and their style of writing capture you, fascinate you, and make you excited to try each and every recipe that they have created.

I'll admit that I am a fan of both Vegan With a Vengeance and Vegan Cupcakes Take Over the World. But I wanted to review Veganomicon without those two prior books in mind. The fact is, I couldn't. I knew that the recipes would be outstanding; the usual nervousness that comes with serving a guest that new pasta recipe was not present. I have a confidence when making Isa and Terry's recipes, a confidence that sometimes does not exist when trying other recipes out for the first time.

I think that each of these reviews, each Veganomicon recipe photograph on Flickr, on blogs, on the Post Punk Kitchen forums, are a testament that many people, experienced chefs and novices alike, absolutely adore this cookbook. And there's no reason why you wouldn't, either.

My favorites so far have been the Eggplant Rollatini and the Lemon Bars. The Pumpkin Ziti with Sage Bread Crumbs is not far behind; I love the cashew ricotta that is used (there are two ricotta recipes in the book - both delicious!). There is something for everyone here, whether you hate vegetables but love mushrooms, choose seitan over tempeh, want breakfast at all times of day, or want to eat a light lunch of bok choy with shallots.

There are excellent recipes for autumn and fall-time meals. The Thanksgiving spread would be more colorful and delectable if you added in a few of the mix and match sides and appetizers, such as Mashed Spiced Sweet Potatoes, Chestnut-Lentil Pate, and Butternut Squash & Pumpkin Seed Rice Paper Rolls.

Thank you for rocking our worlds, Terry and Isa!

75 of 76 people found the following review helpful:

5.0 out of 5 stars Just plain fun!, April 30, 2008

By	Linda Bulger (Avon, Maine) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

Mine is by no means a vegan household, but how could I resist a book with this title? By the time I had found the authors' explanation, I was in love with the book: "...a big vegan cookbook needed a big vegan name. (But just to be on the safe side, don't read this cookbook backward at the stroke of midnight.)" So I checked it out of the library a month ago Shhh! I KNOW I need to bring it back!

The clever introduction makes the case that "vegan food = normal food." The authors move on to a saucy explanation of prepping and cooking terms and some ingredient-specific advice, endlessly entertaining and informative. Take polenta: "Polenta has been called many things, each more insulting than the last: cornmeal mush, grits, porridge. But it got a new lease on life in the '90s when foodies started referring to it by its proper name and charging twenty dollars a plate for it." They follow with basic polenta-cooking instructions.

I had planned to browse and move on. I don't like to cook fiddly things -- no ravioli-making for me -- and I never seem to have enough of the right ingredients for vegan cooking. But what a surprise this book was! Even with no tempeh or miso on board, a quick pass through the front of the market gave me all I needed for some of these yummy recipes.

We loved the Israeli Couscous with Pistachios and Apricots (confession: I used regular couscous) and the Herb Scalloped Potatoes. I was planning to make Roasted Eggplant and Spinach Muffuletta Sandwich but we ate the roasted eggplant before I got the olives. My favorite recipe so far: Jalapeno-Onion Skillet Corn Bread.

There are many other recipes I'd like to try: Fresh Rosemary Foccaccia, Roasted Portobellos, Chickpeas Romanesco, Penne Vodka; and every single thing pictured in full color in the middle of the book. Veganomicon: The Ultimate Vegan Cookbook ends with menu suggestions: My Own Private India Menu, Greek to Me and You Menu, Smash Your TV Dinner Menu. Just the names make you want to throw a party, don't they?

Isa Chandra Moskowitz and Terry Hope Romero are vegan veterans, and their knowledge and enthusiasm permeate this practical book. I recommend it as a workbook for healthier eating and just for the fun of it, too.

Linda Bulger, 2008