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Veganomicon: The Ultimate Vegan Cookbook Hardcover – November 2, 2007
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From Publishers Weekly
Starred Review. While most vegan cookbooks are anemic, underfed volumes-some no-brainer pasta recipes, a few things to do with tofu, maybe some oddball desserts-this slam-bang effort from vegan chefs Moskowitz and Romero (Vegan with a Vengeance) is thorough and robust, making admirable use of every fruit and vegetable under the sun, without once asking readers to make do with fake meat products and egg replacements. Instead, the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat-, dairy- and egg-free. Take Southwestern Corn Pudding, a winning casserole rich with coconut milk and an unexpected dash of maple syrup-a likely MVP at your next Thanksgiving (whether it's centered around turkey or tofu). Almost as addictive are Rustic White Beans and Mushrooms, which get their bite from fresh herbs, and Lentils and Rice with Caramelized Onions and Spiced Pita Crisps, a transcendent Middle Eastern comfort food. Vegan breakfasts get overdue attention: sitting in front of a hot stack of velvety Blueberry Corn Pancakes and hearty Blue Flannel Hash, who's going to miss the bacon? Best of all is the wide selection of terrific desserts: everything from Chewy Oatmeal Raisin Cookies to decadent Caramel-Apple-Spice Cupcakes boldy fill the space where most eggless, milkless and butterless cookbooks fear to tread.
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"These two very real and very sassy food-obsessed women have put together a cookbook that you wish your mom cooked from when you were growing up. The recipes are seriously delicious and, for the most part, uncomplicated."
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Some of the instructions for preparing the recipes are maybe a little too long for me, but a beginner cook may need that. I would recommend the book to anyone who wants to learn more about the vegan lifestyle or who wants more good vegan recipes.
Anyway I bought this book on a bit of a whim and I have been really enjoying it. First let me say that to be you need at least an hour to cook most meals in this book. Having a food processor is also nice as a lot of these recipes require a lot of prep. Also if you don't live near somewhere that sells bulk spices these recipes are going to be kind of expensive (I'm lucky, I live near a place I can buy a teaspoon of Garam Marsala).
But if you have a well stocked spice rack (or want to get a well stocked spice rack) and enjoy cooking this book is for you. I've tried the Baked Potato Samoas, The Sautéed Spinach (my absolute favorite as it is so easy to cook and so amazingly tasty), the Mango Chutney, the Cauliflower Pot Pie (my guy's favorite), the Mushroom and Wild Rice Soup, the Sautéed Seitan with mushrooms and spinach, the Corn Custard, and last and unfortunately least the Dill, Mint, Broccoli Potato Soup (which is really quite disgusting).
Except for the last soup, (which is really bad, seriously don't let that be the first thing you try in this wonderful book), the recipes have been delicious. As a new cook I haven't felt overwhelmed, but defiantly challenged. I've felt very proud of myself when I put these beautiful, and delicious smelling dishes on the table. I can't wait to start on the desserts.
I bought Moosewood Simple Suppers and I have to say they've made a nice set. If I have a bit more time and energy I cook from this book; if I want to save a bit of time I cook a Simple Supper. It's been a wonderful, and rewarding, to eat this delicious food. (Except that Mint, Dill abomination! :p )
When I saw the many unique and even exotic recipes, my first reaction was "Great! Another book that assumes you have lots of unusual ingredients on hand and that you enjoy spending a lot of time in the kitchen."
Thankfully, I was wrong. The creative recipes are not hard to make and they don't usually require oddball foods and spices.
I cook short order veggie food at home in modest quantities. This book brings much needed variety. But what use is variety without quality? I'm happy to report the food is delicious.
Though I'm not vegan, it's great to find a cookbook that is truly suitable for vegetarians. It's a pleasure not having to discard half the recipes because they use eggs or worcestershire sauce or some other objectionable "veggie" ingredient. And I don't miss the cheese at all.