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The Wicked Healthy Cookbook: Free. From. Animals. Hardcover – May 8, 2018
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THE WICKED HEALTHY COOKBOOK takes badass plant-based cooking to a whole new level. The chefs have pioneered innovative cooking techniques such as pressing and searing mushrooms until they reach a rich and delicious meat-like consistency. Inside, you'll find informative sidebars and must-have tips on everything from oil-free and gluten-free cooking (if you're into that) to organizing an efficient kitchen.
Celebrating the central role of crave-able food for our health and vitality, Chad and Derek give readers 129 recipes for everyday meals and dinner parties alike, and they also show us how to kick back and indulge now and then. Their drool-inducing recipes include Sloppy BBQ Jackfruit Sliders with Slaw, and Grilled Peaches with Vanilla Spiced Gelato and Mango Sriracha Caramel. They believe that if you shoot for 80% healthy and 20% wicked, you'll be 100% sexy: That's the Wicked Healthy way.
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―Senator Cory Booker
"Chad and Derek just created the next required reading in plant-based cooking. You can't even flip through this book without saying, 'DAMN, now I hafta make that.' So, make your life easier, tastier, and Wicked Healthy with the Sarno boys."―Michelle and Matt, New York Times bestseller authors of the Thug Kitchen series
"Derek and Chad have pulled off something quite difficult: made a believer out of a confirmed omnivore. In THE WICKED HEALTHY COOKBOOK, both brothers show off their talent and creativity in the pursuit of making vegan food attractive--even craveable--to skeptics like me who have a hard time thinking about a diet sans meat."―Andy Ricker, chef/owner and author, Pok Pok restaurants
"I totally love this cookbook! Everything the Sarno brothers create is out-of-this-world delicious, nourishing, and filled with plant-based innovation. I highly recommend you add this wicked awesome book to your library--you'll be so happy you did!"―Kris Carr, New York Times bestselling author and wellness activist
"If there was one new cookbook to be sure you get your hands on this year, THE WICKED HEALTHY COOKBOOK is without a doubt the one. The Sarno brothers have been kicking ass for years in the culinary world and this book certainly showcases that. A must for anyone into delicious food."
―Tal Ronen, chef, author, and owner of Crossroads Kitchen
"THE WICKED HEALTHY COOKBOOK is an incredible book. Not only are the recipes appealing, fun, and wonderfully healthy, but it also shows the secrets for getting flavors, aromas, and presentation working for you in the most practical way. Smartly written and filled with gorgeous photography, WICKED HEALTHY is the coolest cookbook I have seen in a long time."―Neal Barnard, MD, FACC, New York Times bestselling author
"Whatever preconceptions you had about plant-based cooking, prepare to be wrong. Derek and Chad deliver you a world of flavors, textures, and downright sexy food! These plant-pushers know their stuff. Learn from them and feel better because of them. Cook the future-of-food now!"
―Jane Land and Matthew Glover, founders of Veganuary
"Chad and Derek had me at first bite and have made vegan food wickedly delicious and easy. With tasty recipes such as King Oyster Scallops, Cauliflower Ribs, and Chocolate Fudge Brownies, the Sarnos make it fun to eat vegan!"―Chloe Coscarelli, chef, entrepreneur, and bestselling author
About the Author
Derek Sarno is the executive chef and director of plant-based innovations for Tesco, the third largest food retailer in the world. Derek is the cofounder of Wicked Kitchen line of foods in Tesco and cofounder of Good Catch Foods. He is the former Whole Foods Market senior global executive chef, where he catered all of the company's major executive leadership events and oversaw national recipe development. Derek has owned several critically acclaimed restaurants and catering businesses.
David Joachim has authored, co-authored, or collaborated on over forty cookbooks, including several award winners and bestsellers such as The Food Substitute Bible and A Man, a Can, a Plan, a series of healthy cookbooks that has sold over one million copies.
- Publisher : Grand Central Life & Style; Illustrated edition (May 8, 2018)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 1455570281
- ISBN-13 : 978-1455570287
- Item Weight : 2.8 pounds
- Dimensions : 10 x 8.5 x 1 inches
- Best Sellers Rank: #47,871 in Books (See Top 100 in Books)
- Customer Reviews:
About the authors
Reviewed in the United States on January 26, 2020
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Top reviews from the United States
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But I like to cook and eat GOOD tasting food so this book, is it another crock or is it the real thing, tasty food made with plants and not weirdo protein substitutes and way too many nuts (because I'm nut allergic, worse yet.)
THE FOOD IN HERE IS GOOD! YAY!
In addition to the recipes for Forest Miso Soup and Buddha Bowls (better than salads, but salad-like bowls that will fill you up) there is a method for vegan meringue and a Meyer Lemon Cheesecake with lavender syrup so you get some gourmet sweets you can enjoy and show off.
The intro has the usual "here's what you need to set up your kitchen" but in this case, it's useful as the ingredients may not be to hand--like a vegan fish sauce.
If you want to eat more plants, fewer animals and get healthy, tasty food, I can't recommend this book enough. Thanks so much, grateful.
They begin with some basic food philosophies and information that is not at all judgmental, before a guide to what to have on hand - both food and equipment, and a huge focus on building flavors in your dishes. Then we have first bites which are small dishes or snack type foods, handhelds, bowls, straight up vegetables, comfort food, natures candy, wicked healthy juices and cocktails and finally sauces / basics. However another HUGE call out about this book is you can flip to the back if you have a certain dietary restriction and they group the recipes to meet that need: Reset, raw, whole food, gluten free, no added sugar, nut free, soy free and no oil - this is a tremendous resource for anyone looking to cook within these guidelines.
This is not normally a chapter I would first flip to, but I loved the juice / cocktail section. On a hot summer day I am always seeking something beyond water or an ice cool beer, so they have some amazing coolers such as the strawberry/lime which are delicious and also a good healthy alternative drink for kids but they also have some great ideas for infusing and we currently have some lavender vodka infusing for their "love not drink" with lavender syrup and Prosecco!
This book also has a lot of innovative recipes -nachos made with Brussels, kale Queso , smoky poutine, and how about 6 different ideas to make plant based "bacon " !! There are 9 options for an oatmeal bar ; a plethora of options for a taco bar, even a variation of a lobster role using mushrooms!! The other big call out, is there a not a lot of weird ingredients in these recipes, so most are easily attainable without huge cost, or a crazy shopping trip. Some of the recipes can be fussy with many steps, but the stunning photography shows an amazing outcome and it is my plan to update this review with pics as I work through them to note how challenging they can be - but some of the dips, drinks, sauces are remarkable easy.
In summary, this book is one of the most innovative I have come across for some time, it features recipes not seen anywhere else and stunning photography to guide you, as well as being an interesting read. I cannot wait to work my way through this book and add some new dishes to my table!
But I agree with a lot of reviews. The editing of the images is very strange for me. It doesn’t match the recipes, some don’t even have images (but some of the recipes are written confusing for me, so maybe a pic would have helped). The beginning of the book is about a third of the book with a lot of info. Perhaps useful for a beginner (but the rest of the book may be too complicated for a beginner vegan and I wouldn’t recommend this).
I was expecting simple but useful everyday recipes (much like their blog and videos), but I don’t think this is that book.
I think the simple baked tofu recipe is in there but mixed with the Báhn mi recipe (which I find to be a strange way of laying out this book). But it may be different from their YouTube video, but do check out the video, it’s so good.
There is a lot of sandwiches, yes mushroom recipes which I’m not too excited about. Even though my market carries these mushrooms, I’m not sure if I’ll try those, I have to see if I could replace it with seitan, tofu or tempeh.
Even though the recipes seem complicated and perhaps obscure for some, I do find most recipes to be common vegan sh -t. If you’re going obscure, go obscure but don’t give me another blt or rueben sandwich or brownie recipe or risotto or noodle bowl (although that did seem yummy).
I’ll come back with some updates, hopefully change my rating and delete half of my review.
-Update: tried the brownie recipe, I did half batch so the measurements were a bit off, I had to play with it a little to get the batter to thin out a little. I used very good cocoa and very good chocolate, I did not add the dehydrated strawberries. The brownies aged well too after 3-4 days. I don’t like when brownies get old yuk but these were still great. So I’ll recommend that recipe so far use good cocoa though. I made the seitan recipe and it was a fail! But it was likely due to lack of ingredients. So I’ll have to try it again.
Top reviews from other countries
- The cookbook is VERY much for the American market. I felt like it was very heavily advertised here yet the measurements are in cups and product suggestions are all American. I feel like this is something that should have been addressed by the UK publisher.
- Not every recipe has a picture. Small annoyance but worth noting.
- Despite the fact that I'm a keen cook, I felt a lot of the recipes are overly complicated and use a lot of different ingredients.
- Speaking of ingredients, quite a lot of the recipes use things that are near impossible to find. They work with Tesco on they're wicked kitchen range and it baffles me that they didn't consider the kind of things that are actually available in UK supermarkets. I live right by a huge Tesco superstore which has a large selection of different exotic foods and I'd still struggle to find stuff there. They've only just started selling fresh shittake mushrooms! That combined with the suggestions of American products means you'll be making a lot of substitutes.
Overall, I'm extremely disappointed. I don't think it's a good advert for plant based eating either, makes it look overly complicated. I bought the Bosh! cookbook around the same time and would recommend that in a heartbeat. Lots of delicious non nonsense recipes with easy to find ingredients.
I have already made about 8 recipes from this book and a few I have made over and over again. My son loves the King Satay (pg 70), without the satay (due to allergies), daughter loves the New England Lobster roll (pg 120), hubby always wants the Roasted Cauliflower Fagiola (pg 164) and at the moment my favourite has to be the Corn Dumplings in Coconut Corn Broth (pg 87), to die for!!!
But as stated, I haven't even made a fraction of the recipes, but this cookbook is a definitely a must have!