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Minimalist Baker's Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes Kindle Edition
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Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes:
• Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare.
• Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap
• Essential plant-based pantry and equipment tips
• Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements
Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.
About the Author
“Very vegan and often gluten-free Minimalist Baker’s Everyday Cooking doesn’t miss a beat in delivering approachable, comforting, and reliable recipes for the serious vegan or hungry cook who just happens to be out of eggs and cream. This book is a new staple in my kitchen.” —Joy Wilson, creator of the Saveur award-winning blog Joy the Baker
“The love for delicious and exciting food shines from these pages, and it all happens to be vegan and (mostly) gluten-free. Dana has carefully considered time, ease, flavour, accessibility, and any possible occasion with these colourful recipes. Comforting and beautiful food for all!” —Laura Wright, creator of the Saveur award-winning blog The First Mess
“There are certainly days for farmers market strolls and lingering over the stove, but I also appreciate plant-based recipes that are concise and easy to follow. This book is an excellent resource for those not eating dairy or animal proteins while still providing plenty of flavor for omnivores alike. I often reach for cheese when I am looking for richness and flavor but am excited to try some of Dana's alternative ideas.” —Sara Forte, author of The Sprouted Kitchen and Sprouted Kitchen: Bowl + Spoon --This text refers to an out of print or unavailable edition of this title.
- ASIN : B01839Q5GW
- Publisher : Avery (April 26, 2016)
- Publication date : April 26, 2016
- Language : English
- File size : 71988 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 292 pages
- Best Sellers Rank: #256,325 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
About the author
Reviewed in the United States on March 10, 2021
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Top reviews from the United States
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Written the next day: I’m actually returning the book because on further perusal, I felt that most of the recipes had added oil.
I can’t wait to make more. Everything looks easy and easy to substitute if you want real cheese or no oil, etc.
Although I've successfully made several dishes from her website, which brought me to this book, here's what I've made so far from this cookbook (it's been a bit too hot to cook so have been making a lot of smoothies and overnight oats lately):
- Ginger Colada Green Smoothie (I can't believe I've never added a piece of peeled ginger to a smoothie before - awesome! I did add the optional flax seeds and hemp hearts but sweetener wasn't needed. Great tip on keeping prewashed bags of spinach/kale in the freezer!)
- Mango Coconut Lassi (because I used frozen mango this was almost like soft serve - and a gorgeous yellow. I researched and found out you can freeze coconut milk in ice trays and then move the cubes to a freezer bag for a month because I really wanted to make this one but didn't have a plan on what to do with the rest of that can of coconut milk! The frozen cubes should be thawed and blended before using. (per America's Test Kitchen).
- Spiced Buckwheat Pancakes (Used buckwheat, spelt, and rolled oats. Excellent but will add more spices next time. Made exactly 8 pancakes like the recipe said it would. Good tip to freeze any extra pancakes.)
- Hearty Cocoa Black Bean Burgers (I used olive oil instead of the called for grape seed or avocado oil. The recipe makes 4 but those would have been too big so I made 8 and froze the extra per her instructions. I decided to follow her optional baking instructions after browning them "to dry/crisp them up a bit" - yum! Good easy sauce recommendation. Will add more spices next time - could hardly taste the chili powder.)
- Peanut Butter Pad Thai (This is the best Pad Thai I have ever made - because of her sauce. I didn't have "chili garlic sauce" so used Sriracha hot chili sauce instead and didn't change any of the other spices and it was absolutely delicious. I happened to have tamarind concentrate - Swad brand I found at a Tony's Finer Foods for another recipe that didn't make it into my regular dinner rotation- so was especially happy to find a new recipe that uses it that WILL make it into my regular dinner rotation!)
Absolutely gorgeous photographs accompany all of the recipes and the book is nicely bound with a hard cover. Truly a beautiful cookbook. Nutritional information is included in the back - a nice addition.
Very happy with my purchase!!!
Top reviews from other countries
GET THE BOOK!!!!
Its perfect for a new-time vegan or a vegan friend or even yourself. The recipes are fairly simple with the use of 'normal' store cupboard items (Some books ask for liquid smoke, 20000 spices which I don't have being a student)