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The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat Hardcover – October 6, 2009
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#3 New York Times bestselling book (New York Times)
#14 Wall Street Journal Bestseller (The Wall Street Journal)
“Wow, wow, wow! I never imagined meatless meals could be so satisfying.” (Oprah Winfrey, on Oprah.com)
“Meeting Tal has changed our lives for the better. We wish everyone could experience his cooking. It’s delicious and healthy at the same time—sometimes that’s a hard balance, but not with Tal.” (Ellen DeGeneres and Portia de Rossi)
“You name ‘em, he’s fed ‘em. Tal Ronnen is no up-and-comer—he has long since arrived and taken over the culinary world of veganism.” (Rory Freedman, author of Skinny Bitch)
“What’s great about this cookbook is its range and its approach to meatless cooking. No main dish ever feels like a side dish . . . Instead, each meal is made to be complete and satisfying.” (fitsugar.com)
“Tal Ronnen’s assertion is that [The Conscious Cook] will change the way you eat. It will, for the better.” (Basil & Spice)
What you’ll probably be most conscious of as you prepare the 75 vegan recipes from “The Conscious Cook” is how delicious the food is. (Lisa Messinger, creators.com)
“Tal’s recipes are simply fantastic . . . Whether you are a vegan, vegetarian, or committed meat eater, this is a book that can help you down the path of higher-quality, good tasting, humane eating.” (Wayne Pacelle, President and CEO of The Humane Society of the United States)
About the Author
Chef Tal Ronnen is one of the most celebrated vegan chefs working today. In 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey's 21-day vegan cleanse. He consults with restaurants, universities, and corporations around the country on vegan menu additions and conducts master vegetarian workshops at Le Cordon Bleu–affiliated culinary schools nationwide. In addition, he has worked at the top vegan restaurants in the United States, including Sublime in Fort Lauderdale and Candle 79 in New York City. Chef Tal lives in Los Angeles and Vancouver.
Top Customer Reviews
This book is more comprehensive than the other two because it goes gives vegan chef bios (many of them vanguard and brilliant)and important vegan restaurant history as well as rationale for eating vegan and ways to use new-to-newish vegan ingredients, such as Gardein (vegan "meat" products; chicken breasts, chicken strips, and beef strips), Earth Balance (vegan butter in solid form), Vegannnise (vegan mayo), Field Roast Italian Style seitan sausages, New Chapter All-Flora probiotic capsules (to culture homemade cashew or macadamia cheese and give it a sharp flavor), tempeh bacon, precooked udon noodles, vegan mozzarella, etc . Also, for people who haven't cooked vegan, recipes are included for ingredients for more involved recipes such as cashew butter, hazelnut milk, Asian slaw, the use of ground flaxseed in baked goods as a substitute for eggs, and new ones such as chipolte cream and tofu ricotto.
Most people would probably enthusiastically eat vegan if they had access to meals of this quality. So, the challenge is to learn how to cook at this level, how to use the unique ingredients, until it becomes easy.Read more ›
However, it's not accessible for the average home cook. And like the Millennium cookbook, it's destined to sit on my shelf until a special occasion arises where I want to spend hours in the kitchen making something. Case in point: I spent three hours prepping and cooking a meal from this book (agave lime tofu with sweet potatoes and asian slaw). I spent an hour and a half prepping and cooking another (asparagus lemon meyer risotto). And those were two of the the recipes I thought sounded the easiest. And the ingredients were not cheap, either.
There are several things about this cookbook that make it inaccessible for the home cook: 1) the complexity of the cooking techniques 2) the need for many, often expensive ingredients and 3) the need for very difficult to find ingredients and 4) the need for expensive kitchen appliances like a Vitamix blender and a pasta maker. A good portion of the recipes are using Gardein meat substitute. I just went to Rainbow Grocery in San Francisco, a very well-stocked all, vegetarian supermarket. Guess what I couldn't find? The gardein cutlets, breasts or steak used in many recipes.Read more ›
Most Recent Customer Reviews
Gorgeous cookbook. Delicious recipes and I'm thrilled to own it. That being said, these are not "quick and easy" recipes. They are more involved. Read morePublished 1 month ago by ClickinChef
I love reading this cookbook, and I did make the cashew "cream". Great ways to make vegan food palatable and interestingPublished 1 month ago by Queeniemay
This is a beautiful cookbook with relatively complex recipes and lush photographs. Although most of these recipes aren’t great choices for weeknight dinners, the payoff for many... Read morePublished 2 months ago by morehumanthanhuman
I LOVE this book sooo much! Great pics and great recipes for vegans!Published 3 months ago by Kathy O. Magnusen
I couldn't find the companion novel, the Unconscious Cook, and while looking I andlkkvvfknflPublished 5 months ago by Amazon Customer
Some recipes are a bit complicated, but well worth it. Definitely not the cookbook to use if you are cooking on weeknights. Read morePublished 5 months ago by Kiera
This was a gift for someone who was very excited to get it. Can't wait to try some recipes from it!Published 7 months ago by Amazon Customer