- Paperback: 304 pages
- Publisher: BenBella Books (February 9, 2016)
- Language: English
- ISBN-10: 1941631657
- ISBN-13: 978-1941631652
- Product Dimensions: 7 x 1 x 9 inches
- Shipping Weight: 1.5 pounds (View shipping rates and policies)
- Average Customer Review: 37 customer reviews
- Amazon Best Sellers Rank: #610,520 in Books (See Top 100 in Books)
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Dining at The Ravens: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea Paperback – February 9, 2016
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The Washington Book Review
"Cooking from this book promises to be both a visual and gustatory delight."
Finally, something different in the world of vegan cookbooks! While 30-minute weeknight meals have their place, sometimes you just want to roll up your sleeves and cook the comforting, delicious kind of food you'd get at a bed and breakfast. . . . From homemade breads, to luxurious sauces and mains, to brunches you'll want to share with friendsit's all here. And it's all healthy, whole, and compassionate.”
Matt Frazier, vegan ultramarathoner and author of No Meat Athlete
From one of the most magical places on earth comes the cookbook every guest has been waiting for. . . . Now, everyone can enjoy the inn's spectacular cuisinefrom the Citrus Polenta and Ravens Caesar Salad to the Seasonal Wild Mushroom Crepe and my favorite dessert of all time, the Pecan Torte. If heaven exists in the form of a hardcover cookbook, this is it.”
Colleen Holland, publisher of VegNews Magazine
"The recipes in Dining at the Ravens are a perfect mirror to the experience of staying at Stanford Inn: comforting, familiar, magical and delightfully surprising. The tantalizing array of tastes showcased in this book are diverse enough to seduce the most seasoned gourmand, yet simple and approachable enough to be enjoyed by new fans of plant-based cuisine.”
Jason Wrobel, Celebrity Vegan Chef and host of How to Live to 100 on Cooking Channel
There is no place like the Stanford Inn by the Sea. Joan and Jeff have built an amazing business rooted in compassion, sustainability and wellness . . . This book is an extension of their ideals and vegan lifestyle, and the delicious recipes show that living this way is enjoyable and enriching.”
Gene Baur, president and cofounder of Farm Sanctuary
When I stayed at the Stanford Inn by the Sea, everything was breathtaking . . . But what made it truly remarkable was the food at the Ravens Restaurant. I hope that one day you too will be able to visit this extraordinary place. In the meantime, the next best thing is bringing Ravens to your home. The recipes in this book prove that indulgence and nourishment perfectly commingle.”
Joshua Katcher, adjunct professor at Parsons The New School, editor at TheDiscerningBrute.com, and founder and creative director of BraveGentleMan.com
"The inspired recipes within these pages showcase how accessible and sumptuous plant-based eating can be. And now you can bring the sublime experience of dining at The Stanford Inn into your own kitchen. From inspired gourmet dishes to wholesome comfort food, there’s something here for everyoneand it’s all amazingly delicious and cruelty-free!"
Jenny Brown, cofounder and executive director at Woodstock Farm Sanctuary and author of The Lucky Ones: My Passionate Fight for Farm Animals
About the Author
The Inn allowed both of them to return to their former interests. Passionate about early education, Joan trained as a Montessori teacher which led her to discover the power of art to transform human experience. She enrolled in psychology at Sonoma State University and received an MA, specializing in Art Therapy. Today she is a registered art therapist, collagist, and educator.
Jeff recognized that the "state of realization" that so many sought in the movement of the 1970s and 80s must come from a new relationship with life, beginning in the kitchen, where decisions affect the practitioner and the planet. He became vegetarian as a first step to honor all life, not only the lives of his family, friends, and pets. He and Joan sought to create an inn that sat softly upon the earth. They created one of the first green” bed and breakfast inns without realizing they were doing so.
Understanding that their Inn was a destination, Jeff and Joan wanted to provide the highest quality food to their guests, which Jeff began cooking in the early 1990s. The restaurant followed their philosophy serving a whole food, plant based dishes designed to rival the cuisine found at the highest rated restaurants in the San Francisco Bay Area. They discovered that many cooks can create great food, and they created a co-creative kitchen where all are invited to comment and tweak dishes. The final arbiter is Jeff, but the process is dynamic and assures that each person in the kitchen can express their creativity.
Top customer reviews
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The book begins with a brief exploration of the Stanford Inn and The Ravens, including its history with stunning photography (oceans, lush greenery, and the beautiful Inn itself) that makes me want to go there -right now! Followed by the philosophy of this cookbook – which is be conscious: know where your food comes from, buy and grow sustainably, waste little, compost, savor, appreciate and ENJOY eating and working with your foods. This is followed by tips for success and a guide to presenting vegan foods to non vegans.
It then delves right into the recipes, beginning of course with breakfast: Quiche, live scramble (made of nuts, seeds, and vegetables), a delicious garden scramble which was my first recipe as I had all the ingredients to hand and needed to use them -and through it looks complex, it was 5 simple steps. Then it goes into bread, including muffin; followed by, sauces, dips and spreads which includes cashew béchamel and a vegan hollandaise. There are pesto’s, salsas, wasabi sauce, white bean hummus which is one of my favorite things to make so I plan on seeing how their tastes different, pate, chutney – this section is comprehensive and one of the best I have seen.
Appetizers and sides are creative: crabless cakes, sea palm sliders, tabbouleh, and Indian spiced kale and potato omelets. Then we have some stunning salads, beginning with a napoleon which though complicated and requires various steps, will be my next challenge as it’s just so pretty with great ingredients. Other salads, such as the Heirloom tomato salad are simple, allowing the ingredients to shine. Soups includes a Dahl which I love, and great flavors such as fennel and cannellini bean soup with garlic and sage – and the explicit directions make this easy to follow. There are versions of known soups such as gazpacho and potato leek, along with some new creative soups I have not seen anywhere else.
The entrees and of course the most complex, and they typically have numerous steps and components, but note that every recipe calls for routine ingredients – this is – thankfully – not the kind of book that require a trip to a health food store with a big budget; but simply takes things you can find in season at the farmers market and grocery store, and elevates them. I cannot wait to try some of these, but I will need time to compete them! The dessert section, is loaded with photos of rich, delicious looking desserts, from cookies to cobbler, ganache to carrot cake, and are generally pretty straightforward and appear to show that vegan ingredients can still allow a dessert to compete with its butter laden counterparts.
Finally the book ends with some basics that lend to other recipes in this book: shiitake bacon, hemp ricotta, cashew cheese, chickpea cream and it is worth paying attention to these as you will need them to complete some of the more involved dishes!
This is an amazing cookbook and one that I am glad that I bought. Beautiful creative and now I really do have some new ideas for vegan meals that simply require in season ingredients and following along to the carefully described steps!
Most recent customer reviews
The book is divided into two sections.Read more
By Jeff and Joan Stanford
BenBella Books, Inc, $19.95
There is such a cool story behind this book that cooking from it feels like...Read more