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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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Top customer reviews
So I am always reluctant to purchase a cookbook that would just collect dust and disappoint. However I kept running across blog entries mentioning recipes from this cookbook (without divulging the secrets) so I decided to splurge and see for myself what it was all about.
I've only made a few things but all were satisfactory. (Unlike the one recipe I followed from the "Plant Pure Nation" cookbook - not even the dogs would eat that nasty Mushroom Stroganoff.....)
My room mate doesn't cook but said that the detailed explanations and instructions were clear concise and made sense to her.
Looking forward to trying more from this book.
Although the book is full of very interesting recipes, I was a bit disappointed by the handling of beans throughout the book. The section at the beginning about different kinds of beans and how to prepare them is ok, but the cross-referencing to the rest of the book is inadequate. If you're serious about quality, you're going to cook a pound of dried beans properly, and then use them in various ways. A good bean list with page number references to associated recipes would have been very helpful. Instead, the book is full of recipes telling you to use 15 oz. canned beans, with a little remark about how many cups that should be, which is where I first began to discover the various editing errors in the book, since the "about 1/2 cups" that I found on one recipe makes very little sense for 15 oz. canned beans, although more often one sees "1 1/2 cups", which seems correct. But seriously, do you really want to use canned kidney beans?
As another reviewer pointed out, there really should have been a much more thorough proofreading of this book before rushing it to print. It appears to need human proofreaders, not just a software-based spelling checker, in which case they might have caught this blooper in one recipe: "(white whole wheat flour is best)".
Isa starts off with an explanation of ingredients. There's not anything really too exotic here, though if you're new to veganism some of them may be unfamiliar to you.
There's sections on how to cook various grains, and another on how to cook beans. It's good to have this information at your fingertips if, like me, you're used to using canned beans and don't have much experience with grains other than oatmeal.
Isa comes off as very casual... I felt comfortable playing with the ingredients a bit. No "Though Shalt" type recipes. I tried the Tofu Ricotta recipe to stuff shells for dinner, though I added diced baked Italian-seasoned eggplant to stretch the mix a bit and add some more veggies to dinner. My family loved it!
The book itself is very well constructed. The pages are white and crisp, the cover is smooth and solid, it was simple to fold open on the counter while I cooked. It's surprisingly light for as solid as it is.
It's clear why others have rated this book so highly. This was a good buy.
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