- Hardcover: 304 pages
- Publisher: Avery (April 26, 2016)
- Language: English
- ISBN-10: 0735210969
- ISBN-13: 978-0735210967
- Product Dimensions: 8.3 x 1 x 10.4 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 483 customer reviews
- Amazon Best Sellers Rank: #4,134 in Books (See Top 100 in Books)
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Hardcover – April 26, 2016
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“Dana understands that plant-based cuisine should be accessible to the masses. You will fall in love with her approachable recipes using familiar ingredients!”
—Angela Liddon, author of the New York Times bestseller The Oh She Glows Cookbook
"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
“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, author of Joy the Baker Cookbook
"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
About the Author
Dana Shultz is the recipe developer and co-author of the Minimalist Baker, which she founded with her husband, John, in 2012. Dana creates the recipes, the photographs, and the blog content, while John designs, codes, develops products, and plays visionary. The couple is situated in Portland, Oregon, where they indulge in all the craft coffee, wine, and food they can get their hands on.
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ETA: Made the Thai quinoa meatballs today. Yum!
1. The recipes are delicious. I've never tried a recipe from minimalist baker that wasn't good and the recipes in this cookbook are no exception!
2. The meals are simple to make and the author Dana provides all the instruction you need to cook with confidence even if you are not very experienced in the kitchen.
3. Most of the recipes are very nutritious but at the same time do not sacrifice flavor. The few recipes that are not "healthy" is just because they are treats meant to be enjoyed every once in a while. The jumbo chocolate chip cookies come to mind :D (and you would never guess they were vegan)
4. Everything in this book is vegan and cruelty free! Every recipe is free of meat, dairy and eggs and most of the recipes are gluten free or can be extremely easily made gluten free. I think just about anyone could eat food out of this cookbook and be more than satisfied.
5. The photography of the food is beautiful! It's so fun to just flip through it. Even if i'm not going to choose a recipe to make, it's still fun to just go through the book and look at the pictures and think "wow that looks great"
All around this is a great cookbook and I am looking forward to the next one minimalist baker puts out!
So far, I've made the Butternut Squash, Kale, and Quinoa Bake; the Masala Chickpea Curry; the Banana Chocolate Pecan Muffins; and a few small other things. Everything has been amazing! I'm including a photo of the Banana muffins; they were so good that my husband (who is not a huge muffin fan) asked to have them sent along with him for breakfast each day.
As a chronically time-crunched person, I also appreciate that most of the recipes are simple and quick to make. A few take longer, but even though aren't too bad.
I also love that this book has a lot of entrees and that almost every recipe has a gorgeous, full-color photo. Photos always inspire me to cook and try out new things, and this book doesn't disappoint in that area. It's also a lovely hardback book.
I've already made quite a bit from this, and know that I will continue to get good use out of it in the years to come. That being said, I'm already anxious for a second volume. :-)
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.