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World Vegan Feast: 200 Fabulous Recipes From Over 50 Countries Paperback – May 13, 2014

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Bryanna Clark Grogan (Author)
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Bryanna Clark Grogan (Author)
4.8 out of 5 stars 30 customer reviews
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Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens by Pati Jinich
"Mexican Today" by Pati Jinich
Intriguing recipes for everyday meals from the host of the PBS series Pati's Mexican Table. Learn more
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Product Details

  • Paperback: 272 pages
  • Publisher: Vegan Heritage Press, LLC; 2nd ed. edition (May 13, 2014)
  • Language: English
  • ISBN-10: 0988949296
  • ISBN-13: 978-0988949294
  • Product Dimensions: 9 x 0.6 x 7.5 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #635,004 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

5.0 out of 5 starsAnother hit from Bryanna
By J. Mitchell on August 29, 2011
Format: Paperback Verified Purchase
I have all of Bryanna's other cookbooks and use them often, so I was excited to hear that she had another one out. Her recipes are always dependable and I like the way she explains why ingredients and techniques work the way they do. I have a lot of post-it notes stuck to recipes in this book that I intend to try. They all sound so good!

So far I have made:
1. Yeasted oven pancake with apples. This is a yummy and easy brunch dish.
2. Italian pear tart with corn flour pastry. Delicious and impressive-looking, but quite easy to make. The low fat corn flour pastry was a recipe I will use with many other fillings.
3. Light seitan cutlets. These are worth the price of the book all by themselves. Very tender texture, and no worry about the liquid coming to a boil because they are baked. The recipe makes 16, and I now have 12 in the freezer for use in future meals.
4. Focaccia. I made both variations, one with olive oil and herbs, and one with grapes and a sprinkling of sugar. We couldn't decide which was best and loved them both.
5. Vegan salmon. It is pink from some tomato juice and seafoody from some dulce flakes. There is nori wrapped around it before baking, and that comes out looking like salmon skin. It wouldn't fool anyone into thinking it is real salmon, but it would satisfy any craving I ever have for salmon. Even my picky eater non-vegan husband is eating this spread on crackers.
6. Rich and fluffy vegan bread. This is half whole wheat flour and half all-purpose flour, but it rose light and high. My husband normally resists any bread that is not all white flour, but he ate this with no complaint.
7. Easy homemade spaetzle. These are sort of a drop noodle.Read more ›
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5.0 out of 5 starsThe best vegan feast there is!
By D. KNIGHT on August 12, 2011
Format: Paperback Verified Purchase
I've been waiting for this cookbook to be out of the press for a long time (too long, I think.... :-) ). When I became a vegetarian and trying to be a vegan, I pursued and searched for great recipes in the Internet. Hence, I found Bryanna Clark Grogan and fell in love with her recipes. I don't want to be a novice cook who can cook only a basic vegan shepherd pie or chili, I want to create delicious vegan dishes that people go oooh and aaah about them. I want to be able to make vegan wellington, vegan mushroom pate, coulibiac, cog au vin, tiramisu, etc.

Although cooking an extensive vegan recipe can consume time, if I plan it well and make things ahead of time, putting it together is easy breezy. The result is usually well worth it.

I was her vegan feast newsletter subscriber and this book is the golden result of her collections of vegan feast newsletters' recipes. Hence, I have tried so many recipes printed in this cookbook. I am amazed with how much knowledge Bryanna put into her cooking and recipes. She is so informative about vegan cooking techniques, vegan ingredients and substitutions, and sources where to get them. If you want to know all about vegan cooking and be an expert in it, this book and her website can be a vegan encyclopedia that you will keep going back for more.

The recipes are a collection of 50 different countries. They are re-makes and veganized recipes. Some examples are Palestinian Ma'aluba; Seitan Wellington; Russian Coulibiac; France Coq Au Vin; Saigon(Vietnamese) crepes, banh mi, and fresh smoked tofu and mango salad roll; Indonesian Tahu Goreng; Thai Pineapple Fried Rice; Indian Dosa and dhokla; African Bobotie; Peruvian Causa, anticuchos, lomo saltado, and alfajores; Italian Tiramisu, etc. Are they authentic in taste?Read more ›
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5.0 out of 5 starsOne of the vegan cuisine's most innovative writers
By Søren Karlskov Jensen on September 18, 2011
Format: Paperback Verified Purchase
Bryanna Clark Grogan has been my favourite vegan cookbook writer since I bought her first book "Nonna's Italian Kitchen" some ten years ago. Since then I have purchased all her other cookbooks as well as her Vegan Feast Newsletter. "World Vegan Feast" gathers the very best of these recipes, celebrating the cuisine of over 50 countries, vegan-style! There are many favourites of mine: the Greek lasagna, Saigon subs (Vietnam), savory layed tortilla pie (Mexico), Seitan Wellington (UK), Peruvian-style cabbage salad with crispy tofu, vegan soufflé omelet (France) ... too numerous to mention here.

It should be noted that Bryanna uses various meat-subs in some of her recipes - marinated extrafirm tofu or soy curls to replace chicken, homemade seitan (boiled wheat gluten) to replace beef, textured vegetable protein to replace ground meat. While these are somewhat controversal to some vegans who do not wish to eat anything remotely meaty (despite it being completely animal-free and tasty), rest assured that there are plenty of recipes that do not rely on this, and as other readers have commented as well, Bryanna's recipes are so informative and well-written that you will definitely enjoy this book as well.
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5.0 out of 5 starsa new classic!
By John P. Plummer VINE VOICE on September 17, 2011
Format: Paperback
Any new book from Bryanna Clark Grogan is a must-have, but World Vegan Feast is one to buy without delay. It is a fantastic book which displays the breadth and depth of one of the great vegan cooks of our time. Bryanna's recipes are always reliable, easy to follow, and keyed for the home cook (for example, she often provides easily obtainable substitutions for more unusual ingredients). It was hard to know where to start, but I decided to try some North African recipes - an Egyptian okra dish and a Tunisian salad of potatoes and roasted zucchini. Both were exceptionally good. I've also dug into the bread chapter, very happily. Beyond the high quality of the recipes and the great range of cuisines and cultures represented, this book has other features which make it essential for anyone exploring plant-based cuisine. Bryanna provides commentary and sidebars with very useful information on ingredients and techniques. Do you want to know whether salt really toughens beans if added at the beginning of cooking? Do you wonder how to improve the mouthfeel of an agar jell? Can you not find vegan worcestershire sauce, and need to know how to make it? Would you be helped by a breakdown of egg replacer functions with a discussion of which replacers work best for which functions? Bryanna has you covered. Get the book, and learn from a master.
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Most Recent Customer Reviews

5.0 out of 5 starsUsed books rock!

Great Book

Published 5 days ago by Amazon Customer
5.0 out of 5 starsFive Stars

Amazing recipes, super easy to follow and the ingredients are not hard to find. I love this cookbook!

Published 12 months ago by NancyAnnK
5.0 out of 5 starsthis is without a doubt one of my favorite cookbooks.

every recipe I have tried in this book is exquisite.
this is without a doubt one of my favorite cookbooks.

Published 13 months ago by Charlotte
3.0 out of 5 starsThree Stars

Takes a great deal of work for me to find a recipe that I have ingredients for.

Published 14 months ago by Wolfie635
5.0 out of 5 starsVegan Feast!

I really feel like I stepped up a huge notch when I bought this cookbook! It is a must have book for all serious Vegans! This book really broadens your horizons!!! Read more

Published 24 months ago by Mary Diane
5.0 out of 5 starsAn absolute masterpiece

I now have all Bryanna's books and would give 5 stars to all of them. Her recipes are reminiscent of traditional childhood dishes. She's made vegan cooking a joy and a hobby. Read more

Published on February 19, 2014 by Helen Voronina
5.0 out of 5 starsAn excellent cookbook!

I love...love...love this book!!! Bryanna has outdone herself in this wonderful book...recipes are all well defined with ease of recipe directions!!! Read more

Published on October 16, 2013 by KC
5.0 out of 5 starsA classic

It is really a classic of a book. A must for the beginning vegan or the veteran one. I have yet to come to a recipe I did not like. Definitely in my top ten vegan books.

Published on January 11, 2013 by Jos
1.0 out of 5 starsDisgusted!!

50 countries but no mention of Israel
Listing Palestine/Israel in the index is not only inaccurate but insulting. Read more

Published on December 8, 2012 by Deborah Katchko-Gray
5.0 out of 5 starsWell Worth It

This is the best vegan food I've ever made. Usually things turn out good, but these recipes really have depth of flavor. Read more

Published on November 13, 2012 by Olivia1355

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