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Veganomicon: The Ultimate Vegan Cookbook Hardcover – November 2, 2007
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Isa Moskowitz names Favorite Cookbook Author”
San Francisco Chronicle, 12/12/07
"[This] unassuming book is full of recipes for which even a carnivore would give up a night of meat."
Ever the clever wits, Moskowitz and Romero make gourmet vegan cooking accessible in Veganomicon. You’ll love the menu suggestions at the back of the book and the massive index rivaling that of the Joy of Cooking.”
Louisville Courier-Journal, 12/3/08
The tone throughout is upbeat and amusing, especially in the frequent sidebars, which are practical, chatty and engaging without being cutesy.”
The Washington Times, 9/23
[A] must have.”
Gwyneth Paltrow on Goop.com, 2/4/10
This cookbook takes the scariness out of vegan The recipes are easy for new cooks to use and the book is user-friendly.”
Portland Oregonian’s FOODday blog, 2/3/10
Indianapolis Star, 3/10/10
Chickpea cutlets, from Veganomicon, are unusually satisfying.”
Very likely the mother of all vegan cookbooks A vegetarian chef’s idea of perfect reading material. The book’s nearly 300 pages are filled with hundreds of recipes, cooking advice, ingredient info, and heaps of humor making it a joy to read, as well as to cook with Definitely a must-have for the vegan who really loves their food.”
Portland Oregonian, 7/13/10
If you're considering transitioning to a vegan diet, or even just want to try it a day or two a week [this is a] great introductory title.”
[A] creative recipe collection of tamales, bocadillos, empanadas, ensaladas, and much, much more.”
VegNews, Sept/Oct 2010
chock-full of not only recipes, but pantry help and cooking advice galore.”
Cornell McClellan, fitness trainer for the President of the United States
[A] useful and delicious cookbook.”
Funny, straight-into-your-face and full of hilarious punches A pleasure to read despite its big size A good old-fashioned all-purpose cookbook with recipes written for everyday meals. It is suitable for any level of cooking skill.”
Natural Health, November 2010
A great resource to learn more about smart substitutions for vegan dishes.”
Portsmouth Herald, 11/24/10
No meat, no dairy, no eggs, but still full of flavor.”
The Auburn Citizen, 12/29/10
"It is big, and has many good ideas and recipes developed at a popular New York City restaurant, all without animal products. Lots of innovation here!”
Salt Lake Tribune, 2/24/11
The only vegan cookbook you’ll ever need.”
Atlanta Journal Constitution, 3/28/11
[The] magnum opus of vegan cookery.”
Lexington Minuteman, 12/15/11
[A] new classic cookbook Great recipes the whole family will enjoy whether they’re vegan, vegetarian, gluten-free, or not.”
The Independent (UK), 1/25/15
If there’s such thing as a vegan Bible, this is it.” (A Top 10 Best Vegan Cookbook)
Wine Enthusiast, 5 Must-Buy Vegetarian Cookbooks,” March 2016
The more than 250 accessible, global recipes in the book showcase the range of vegan cuisine.”
Top Customer Reviews
Aside from the incredible food, the product description doesn't mention that the first part of the book is a great (and funny) read about HOW to cut and prepare different vegetables, how to cook different grains, etc...for someone like me, pretty invaluable stuff. Also cool if you're getting this for your "weird" vegan kid that is just learning to cook.
Also,, the icons are a big help (an icon tells you if you can make the meal under 45 min -or way less, another icon tells you if you can find everything at your regular Vons-type market, if there's soy, etc...)
The other review made a comment about the title, which I think is total genius. Then again, I get the HP Lovecraft/Evil Dead reference. What else could you call the "ultimate vegan cookbook" besides the "Veganomicon"??
Not only does this book have great recipes, but it will totally add ideas to your cooking arsenal. After making the "Black Bean Burgers", I am never buying packaged veggie burgers again!
p.s. do yourself a favor and make the "Leek and Bean Cassoulet with Biscuits".
I'll admit that I am a fan of both Vegan With a Vengeance and Vegan Cupcakes Take Over the World. But I wanted to review Veganomicon without those two prior books in mind. The fact is, I couldn't. I knew that the recipes would be outstanding; the usual nervousness that comes with serving a guest that new pasta recipe was not present. I have a confidence when making Isa and Terry's recipes, a confidence that sometimes does not exist when trying other recipes out for the first time.
I think that each of these reviews, each Veganomicon recipe photograph on Flickr, on blogs, on the Post Punk Kitchen forums, are a testament that many people, experienced chefs and novices alike, absolutely adore this cookbook. And there's no reason why you wouldn't, either.
My favorites so far have been the Eggplant Rollatini and the Lemon Bars. The Pumpkin Ziti with Sage Bread Crumbs is not far behind; I love the cashew ricotta that is used (there are two ricotta recipes in the book - both delicious!). There is something for everyone here, whether you hate vegetables but love mushrooms, choose seitan over tempeh, want breakfast at all times of day, or want to eat a light lunch of bok choy with shallots.
There are excellent recipes for autumn and fall-time meals. The Thanksgiving spread would be more colorful and delectable if you added in a few of the mix and match sides and appetizers, such as Mashed Spiced Sweet Potatoes, Chestnut-Lentil Pate, and Butternut Squash & Pumpkin Seed Rice Paper Rolls.
Thank you for rocking our worlds, Terry and Isa!
The clever introduction makes the case that "vegan food = normal food." The authors move on to a saucy explanation of prepping and cooking terms and some ingredient-specific advice, endlessly entertaining and informative. Take polenta: "Polenta has been called many things, each more insulting than the last: cornmeal mush, grits, porridge. But it got a new lease on life in the '90s when foodies started referring to it by its proper name and charging twenty dollars a plate for it." They follow with basic polenta-cooking instructions.
I had planned to browse and move on. I don't like to cook fiddly things -- no ravioli-making for me -- and I never seem to have enough of the right ingredients for vegan cooking. But what a surprise this book was! Even with no tempeh or miso on board, a quick pass through the front of the market gave me all I needed for some of these yummy recipes.
We loved the Israeli Couscous with Pistachios and Apricots (confession: I used regular couscous) and the Herb Scalloped Potatoes. I was planning to make Roasted Eggplant and Spinach Muffuletta Sandwich but we ate the roasted eggplant before I got the olives. My favorite recipe so far: Jalapeno-Onion Skillet Corn Bread.Read more ›
For some reason though, I can never get Isa's pancake recipes to work though. I tried making the blueberry corn pancakes while at my in laws, and it was basically a giant nightmare (similar thing happened with the recipe from VwaV). Whatever, it may be something with me, I don't know. And I must say, for the most part, the recipes in this cookbook have been really good.
What I'm more annoyed about, however, is a number of glaring editing errors. There are a lot of spelling errors and misprints in the book. I was really looking forward to making the fudgy wudgy blueberry brownies, but for some reason there's mention of applesauce in the recipe instructions while it's nowhere to be found on the ingredient list. I tried looking it up on the PPK site but it's nowhere to be found, so I'm not sure if it's something they forgot to add to the ingredient list, or something they forgot to subtract from the recipe instructions, not to mention I have no clue how much I'd put in it. There have been other incidences like this throughout the cookbook, and it's starting to make me wonder if I should have waited until it went through another edition or something.
Anyway, the recipes really are tasty, I just think they rushed to print it and the recipes themselves I think suffer.
Most Recent Customer Reviews
Love this book. The only negative I have is that the recipes can be a little entailed, or complex. Not a pick up and go book. The ingredients can be exotic, unusual and genius. Read morePublished 4 days ago by Geo
Problem to find some things over here in Malta but that is not your problem.I will recommend it to to my friends.Thank youPublished 9 days ago by Amazon Customer
This book is a big disappointment. I've made many recipes over the years with the hopes that it will live up to how good the name and description sound. Read morePublished 11 days ago by Amazon Customer
So many great ideas with such great instruction. A really good source for all around information about vegan food.Published 17 days ago by daryl jones
I'm new to vegan cooking and love her cookbooks. She covers the basics as well as more advanced dinner parties. I'm working to get ALL her cookbooks!Published 18 days ago by Sherri Meyer