- Paperback: 362 pages
- Publisher: John Wiley & Sons Inc (February 1997)
- Language: English
- ISBN-10: 0028612671
- ISBN-13: 978-0028612676
- Product Dimensions: 1 x 7.5 x 9.5 inches
- Shipping Weight: 1.4 pounds
- Average Customer Review: 4.6 out of 5 stars See all reviews (33 customer reviews)
- Amazon Best Sellers Rank: #1,298,166 in Books (See Top 100 in Books)
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Simply Heavenly!: The Monastery Vegetarian Cookbook Paperback – February, 1997
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Top Customer Reviews
Like I said, this is the best book for meat lovers who have gone vegetarian. I love my vegetables and all, but it's a good change from eating tofu all the time (even though I'm a tofu fanatic). With the techniques in this book, you can make almost any dish from other cookbooks. I love it!!
Anyway, I'm through rating and raving.
Beyond his gluten techniques, all the other sections are great, too, and quite a few of the recipes are very simple and fast to prepare, which for me is a very important factor in purchasing a cookbook.
One important distinction is that while some vegan cookbooks embrace the view that vegan cuisine is fundamentally different from omnivorous cuisine, this cookbook is something of the opposite. Much of its focus is on using vegan foods to emulate meat, dairy, and eggs.
That's great, and I'm often in just the mood for the BBQ gluten (which is a spot-on match for good barbeque, incidentally) or any of his other great meat substitutes. But it's kind of a novelty, at some point, and so it's not one of those cookbooks for which I could say, "This is the only cookbook I ever use!" or such.
Still, that's not much of a detraction. Sure, sometimes I have to turn to another cookbook for what I want, but *Simply Heavenly* covers many areas, and it's the superlative for all of them. Put another way: I have never been disappointed with a recipe from this cookbook.
If you can find a copy of this, snatch it up quickly. It's inexpensive, contains great information, and fills what would otherwise be a very notable gap in my cookbook collection.
vegetarian or vegan! It's also a must for
anyone willing to try such crazy dishes as
cashew milk, UnSeafood and lots of crazy
and delicious and *healthy* dishes! This guy
devoted 20 years of his life to create the 1,400
dishes in this book (so far, only 1 out of the
perhaps 50 I've made wasn't AMAZING!), so
you owe him the measly 20 bucks to enrich
your life with happiness and health. If you cook a different recipe every day it would still take almost 5 years to get through this
monsterpiece! Just get it
Most Recent Customer Reviews
If you make gluten from scratch this is the book for you. Very easy to follow instructions and written with a sense of humor.Published 2 months ago by C. Kelley
One of my first vegan cookery books I brought ♥. I learned so much and opened up a whole new world for myself. Read morePublished 7 months ago by Ms. M. Fletcher
This is a great vegan cookbook even though it advocates the use of Monosodium Glutamate (MSG). Anyone can work around that. Read morePublished 18 months ago by Aliana River
Some great recipes in here. Even better than this, they are as simple to make as cooking gets. The book seems to substitute even dairy (making it vegan), but one can easily replace... Read morePublished 19 months ago by Jon Hook
Good basic recipes, Some interesting twists on dishes every kitchen should have throughout. Substitutions for MSG: roasted tomatoes or tomato paste, roasted mushroom stock or... Read morePublished 23 months ago by fanya
For Vegans who want to make something that tastes like chicken...or pork, or shrimp, etc; or who want to convince their skeptical friends that YES YOU CAN make plants taste yummy... Read morePublished on July 22, 2014 by Josie
A classic, still one of the best vegan/vegetarian cookbooks out there. Great resource and reference for any serious vegetarian/vegan cook.Published on February 18, 2014 by Frederick L.
Ever have a family member who needed to make dietary changes... but who was utterly opposed to eating vegetarian or vegan? This is the cookbook for you! Read morePublished on December 6, 2013 by Explorer