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The Candle Cafe Cookbook: More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant Paperback – July 22, 2003
Frequently Bought Together
From the Inside Flap
It's hard enough to satisfy choosy diners at a hot New York restaurant--imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers.
The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special--Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.
With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.
About the Author
JOY PIERSON is co-owner and recipe developer of the Candle Cafe. A nutrition counselor and regular spokeswoman on vegetarian eating, she has appeared on Good Day New York and Food Network.
BART POTENZA is co-owner of the Candle Cafe. He founded its predecessor, the Healthy Candle, in 1986.
Both authors live in New York.
Top Customer Reviews
These recipes never saw a test kitchen.
Not only that, whoever wrote them didn't think twice with many of them. The proportions are so outrageously wrong one would think they used some computerized formula to adapt their industrial-kitchen quantities to a 6-serving scale. Take for example their Coconut-peanut sauce. When we had it with their tofu-satay at the Candle Cafe, we thought it was just amazing. Look at the ingredients: 1/2 cup peanut butter, 1/2 coconut milk, 1/4 brown rice vinegar, a thai chili, 2 tbsp chopped cilantro, 2 tbsp chopped mint, 1 tbsp fresh ginger... what could go wrong? Well, add a 1/2 cup of soy sauce and that's what's wrong. All these delicious (and not cheap) ingredients go down the drain because after adding so much (light!) soy sauce the only thing you taste is salt! Of course you blame yourself for not having used your common sense but then... Who edited this book???
I'm sorry, I love the restaurant, but now I cannot wait to go again and ask them that same question to their face.
The photos in the middle of the book are lovely, but the pages and layout of the recipes are pretty dry, The small fractions sent me running for my reading glasses.
For me, the book rates three stars, but I'm giving it four for the general devoted veg/vegan reader, plus the fact that I'm such a fan of the cafe that I don't have the heart to give it just three stars.
before we moved from NYC, I thought we HAVE to get this book. We've tried several of the recipies, following them to the letter, and have been really dissapointed everytime - with the exception of the hummus. I think that they must be leaving out some key ingredients in a lot of these recipies, because all of the ones we have attempted have been either completely flavorless, or tasted like salt. Don't even bother with the soups unless you are a gourmet cook and can figure out how to punch them up somehow after following these directions, because they all end up runny and bland. so sad.
Here are the recipes I have tried and their results:
AZTEC SALAD: this should be a simple meal, marinated tempeh over quinoa and veggies. However it took me over an hour to make. The recipe says it serves 4 yet it made enough salad to feed 8 hungry adults. The recipe for the chipotle barbeque sauce is for 5 CUPS, yet you only use it to baste the tempeh while cooking. The result....nearly tasteless. And while the chipotle barbeque sauce was good, I didnt have a need for 4 1/2 cups in my fridge.
SOUTHWESTERN STYLE CHILE RUBBED SEITAN SANDWICHES: It was good but the season "paste" recipe was off and was too wet to work properly.
FRENCH DIP SANDWICHES: This was the only recipe that tasted good. But you do end up with too much dipping sauce.
VEGETABLE LASAGNA: The marinade for the grilled veggies in this was good as was the herbed tofu ricotta. However the overall taste was the most bland lasagna Ive ever had.
In all, the recipes are not written correctly. This book needs some serious editing. I dont buy cookbooks so I can pick over the recipes making sure they will work. I also dont want a cookbook that takes me over an hour to make a meal.
For the price of this book you would expect better results from the get-go. I would not reccomend this book and suggest you buy another one.
Most Recent Customer Reviews
Bought this cookbook for a friend who just adopted the vegan lifestyle! She loves it.Published 6 months ago by Patty
The Candle Cafe in NY City is legendary for great vegetarian food. This cookbook allows you to bring many of the recipes from the cafe into your own kitchen. Read morePublished 9 months ago by Gabe Lomas
Great book..I had to get another one cause my boy friend stole mine lolPublished 18 months ago by Rosalia Lupo
great options, I love the breakfast-brunch options , to bring the restaurant into the house :-)Published 22 months ago by Noa Barnea
It's worth a trip to NYC just to eat at this restaurant!!Published 23 months ago by James K. Fisher