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The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat Hardcover – Bargain Price, October 6, 2009
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“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 )
#3 New York Times bestselling book (New York Times )
#14 Wall Street Journal Bestseller (The Wall Street Journal )
Named one of the top ten cookbooks of the year. (Epicurious )
“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 )
About the Author
Chef Tal Ronnen is the most celebrated vegan chef working today. In the spring of 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey's 21-day vegan cleanse. He has since catapulted to fame, catering Ellen DeGeneres and Portia de Rossi's vegan wedding, Arianna Huffington's party at the Democratic National Convention, and the first vegan dinner at the U.S. Senate.
Top customer reviews
Now, for special occasions where I have lots of time, this would be a fabulous book. But for most of us, it is my opinion that the recipes are way too complicated. FYI there are a lot of soy based dishes, including his Gardein, in this book. For anyone who is avoiding soy or processed soy, this may not be a good publication to purchase.
Having said all of that, the recipes do look truly delicious, although I have not, in the year that I have had this book, felt as though I had the time to make even one recipe. If you are a home chef with tons of time to cook, this might be a great one for you. But for me and my busy lifestyle, not so much.
With the help of Tal Ronnen, I've turned him from a fussy meat-eater to an "maybe its okay to be vegan" omnivore.
The food is so fancy and so beautifully presented, its hard to emulate and definitely not a mid-week meal recipe book! But if you've come to Saturday and you want something a little special instead of your usual 5 minute meals, these recipes are worth the effort.
I have to recommend the Artichoke 'Ricotta' Tortellini with Saffron Cream Sauce. I made this for valentines day and though it was supposed to serve 4, my boyfriend and I scoffed it all down so fast that we were licking the pot wishing there was more. It was so rewarding to make your own pasta - so beautiful and fresh, and absolutely no egg.
The summer chopped salad is divine genius. Every recipe I have made from this has been a huge hit with vegans, vegetarians and meat eaters alike. No one can pass up a second serve of the twice baked fingerling potatoes with crisped dulse!
If you love to cook, love the beautiful presentation of food and want to share the delight of veganism then this recipe book is definitely for you!
Most recent customer reviews
Some reviewers have stated that the book uses uncommon ingredients. I don't mind that.Read more