- Paperback: 220 pages
- Publisher: Surrey Books (August 5, 2004)
- Language: English
- ISBN-10: 1572840641
- ISBN-13: 978-1572840645
- Product Dimensions: 7.5 x 0.5 x 9.2 inches
- Shipping Weight: 1.5 pounds (View shipping rates and policies)
- Average Customer Review: 17 customer reviews
- Amazon Best Sellers Rank: #2,482,963 in Books (See Top 100 in Books)
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Venturesome Vegetarian Cooking: Bold Flavors for Meat- and Dairy-Free Meals Paperback – August 5, 2004
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About the Author
J.M. Hirsch (author) is a food writer for The Associated Press. His weekly vegetarian cooking column can be read in hundreds of newspapers across North America. Educated in Scotland and South Africa, he lives with his wife and cat in New Hampshire. Michelle Hirsch (author) has been a training and development specialist in the food industry for more than 20 years, most recently with Whole Foods Market. A vegetarian for 30 years, she studied and taught at The Kushi Institute and is a macrobiotic chef. She also is a food writer for "Spirit of Change" magazine. She lives with her husband in New Hampshire.
John Mackey (foreword) is founder and CEO of Whole Foods Market.
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When I first saw this book in the store, I figured it was just another ovo-lacto book filled with recipes that had a lot of cheese, milk and eggs. However, as I looked through it, I realized that 99.9% of the recipes are suitable for vegans. The only recipes that weren't vegan involved the usage of honey. Because of the way honey is used in the recipes, it looked as though it'd be easy to substitute agave nectar.
The recipes that I've tried are fairly easy to make. However, there are recipes that do require some effort. But if you want to skip them or save them for a rainy day, they're there. For example, there is a vegan chocolate cake that was created by the chefs at Cook's Illustrated. They were challenged to create a tasty, vegan, chocolate cake. Even though it involves baking, I might actually try it one day.
In addition, the book minimizes the use of fake meats. Instead, it stays focused on more natural ingredients. While I personally enjoy the usage of seitan and other fakes, there are other vegans/ovo-lacto vegetarians who appreciate a choice in the matter.
The book is divided into appetizers, breads, salads, soups/stews, vegetables, pasta, grains/legumes, sauces/dressings/marinades, desserts and breakfasts. Even if you cook only a fraction of the recipes offered, you'll have plenty of great dishes to eat.