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Veganomicon: The Ultimate Vegan Cookbook, by Isa Chandra Moskowitz Terry Hope Romero
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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. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Review
"Spending time with [Moskowitz's] cheerfully politicized book feels like hanging out with Grace Paley. She and her cooking partner, Terry Hope Romero, are as crude and funny when kibitzing as they are subtle and intuitive when putting together vegan dishes that are full of non-soggy adult tastes. Do look for an excellent roasted fennel and hazelnut salad, bok choy cooked with crispy shallots and sesame seeds, hot and sour soup with wood ears and napa cabbage and a porcini-wild rice soup they say is 'perfect for serving your yuppie friends.'"-New York Times Book Review"Exuberant and unapologetic, Moskowitz and Romero's recipes don't skimp on fat or flavor, and the eclectic collection of dishes is a testament to the authors' sincere love of cooking and culinary exploration."-Saveur"[T]his slam-bang effort from vegan chefs Moskowitz and Romero is thorough and robust, making admirable use of every fruit and vegetable under the sun."-Publishers Weekly"Full of recipes for which even a carnivore would give up a night of meat."-San Francisco Chronicle"It's no shocker that the very same urban chefs who had you inhaling vegan butter-cream frosting during your free time have crafted the next revolution in neo-vegan cuisine."-Philadelphia City Paper"Veganomicon not only offers tons of mouth-watering ways to put 'veg' back into your vegan diet with actual produce, but also tutorials that gave me confidence to start improvising on my own."-Bust"Veganomicon is user-friendly, packed with tips and instructions for a wide range of cooking techniques."-New York Sun"The Betty Crocker's Cookbook of the vegan world. It's one more step in the quest to prove that vegan food really doesn't taste like cardboard when you know what you're doing."-Bitch"Seriously good with broad appeal."-Washington Post"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." ―Buffalo Spree
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Product details
Hardcover: 336 pages
Publisher: Da Capo Lifelong Books; First Edition (2nd printing) edition (November 2, 2007)
Language: English
ISBN-10: 156924264X
ISBN-13: 978-1569242643
Product Dimensions:
8.8 x 1.2 x 10.2 inches
Shipping Weight: 2.9 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
1,079 customer reviews
Amazon Best Sellers Rank:
#39,024 in Books (See Top 100 in Books)
I am new at the vegan game and hoped to get an easy and simple start. The book hype indicated that menus were included so it sounded like just a perfect match for a newbie. Before I adopted Veganism I had been using the South Beach plan which included weeks of daily menus. I expected the same from this book when I saw that it supposedly contained menus. Well, there are no daily menus. Strike one.Next, I picked out some recipes that seemed worth trying. I took a day off to shop for the ingredients of which many were complete strangers to my repertoire of stored food and spices. Between several grocery stores and a health food store I was able to purchase most of the ingredients by stopping at the bank and taking out a second mortgage to pay for these outrageously priced items. I took another day off to prepare two of the recipes. I have now used two days for merely acquisition and preparation. Strike two.I decided that the hours of standing in the kitchen would be rewarded with the consumption of the two recipes I had prepared. I was excited to embark on this new journey and the anticipation of consuming what the book described as delicious entrees was at a high level. I dug into my work results and learned with clarity what the taste of swill was like. Strike three. Veganomicon is out.I went back and read some of the other reviews. One lady recommended two other books and she received favorable comments for her suggestions. I am going to buy those books and hope for better results.
I love Isa Chandra Moskowitz and Terry Hope Romero, I think they’re wonderfully creative and imaginative cooks. I own all of their books, and most of those books I use regularly, but I have to say Veganomicon is not one that I use often. Simply put I don’t love it, and it’s not because the recipes aren’t good - virtually all of the ones I’ve made so far have been stellar - my biggest complaint is the layout. I hate it, The pages of this book are busy to the point of overflowing with ingredients, instructions and tips. Don’t get me wrong I have no qualm with long ingredient lists, and I love the helpful tips but each page has at least 2 recipes on it. I hate the way the recipes are split over more then one page as this can make it difficult when actually trying to follow the recipe in the kitchen. It may seem silly, but this really is the sole reason that I rarely use the book. If it had a better layout I’d probably use it a lot more. Other negative points that some people may be interested in are there is a real lack of photos in the book - just a color photo insert in the center - and there is no nutritional information listed for the recipes. Also some of the recipes seem needlessly long or overly complicated with several time consuming steps.Having said that there are a lot of positives about the book as well. For one it’s a tome, massive, and filled to the brim with tasty recipes for appetizers, soups, salads, dressings, sauces, proteins, one-pot meals, casseroles, grains, vegetable side dishes, and desserts. There’s also a large section in the front of the book that details basic cooking techniques, how to fill your vegan pantry, what utensils and cooking equipment is best and general tips on prepping and cooking various vegetables, grains etc... As I said early most recipes also include an additional hint about an ingredient, a cooking method, or what else can be done with the finished product. I got my copy of Veganomicon in 2010 when I was relatively new to veganism and I did find much of this information very helpful. Moskowitz and Romero also make cooking seem effortless, they have a really easy-going down to earth writing style that I appreciate, and I love their sense of humor. I also really appriciate their emphasis on whole foods rather then processed foods. They include a few recipes for making your own seitan, tofu mayo, and other vegan staples.Unfortunately though many of the dishes sound delicious I haven’t cooked as many recipes from this book that I’d like. Of the ones I have tried here’s what I thought...Spicy Tempeh Nori Rolls - Loved it!Grilled Yuca Tortillas - Loved it!Butternut Squash and Pumpkin Seed Rice Paper Rolls - Loved itSamosa Stuffed Baked Potatoes - Loved itCurried Carrot Dip - Loved itWalnut Mushroom Pate - Loved itMediterranean-Style Cashew-Cucumber Dip - Loved it, this is seriously the best Tzatziki dip I’ve had vegan or otherwise. A definite Go-To recipe for me.Asparagus Spinach Dip - Loved itChocolate Chip Brownie Waffles - Pretty goodBlueberry Corn Pancakes - Loved itAutumn Root Salad with Warm Maple Fig Dressing - Pretty goodCreamy Asian Pear and Tempeh Salad with Wasabi Dressing - Hated it! Totally inedible.Maple-Mustard Dressing - Loved itSnobby Joes - Loved itChili Cornmeal Crusted Tofu Po’Boys - Loved itSauteed Spinach and Tomatoes - Loved itBroccoli Polenta - Just okay.Chili Cornmeal Crusted Tofu - Loved itMarinated Asian Tofu - Loved itChickpea Cutlets - Just okayTomato Rice Soup with Roasted Garlic and Navy Beans - Pretty GoodPotato and Kale Enchiladas with Roasted Chili Sauce - Loved itEggplant-Potato Moussaka with Pine Nut Crema - Loved itTempeh Shepherdess Pie - OkayManzana Chili Verde - Loved itLeek and Bean Cassoulet with Biscuits - Loved itPumpkin Saag - Just okaySpicy Tempeh and Broccoli Rabe with Rotelle - Loved itPasta e Fagioli- Loved itPumpkin Baked Ziti with Caramelized onions and Sage Crumb Topping - Pretty goodGreen Pea and Lemon Risotto with Roasted Red Peppers - Loved itSkillet Cornbread - Loved itBanana Wheat Germ Muffins - Loved itCarrot Pineapple Sunshine Muffins - Loved itPistachio Rosewater Cookies - Loved itChocolate Chocolate Chip Walnut Cookies - Loved itPeanut Ginger Sesame Cookies - Loved itFudgy Wudgy Blueberry Brownies - AMAZING!Coconut Lemon Bundt Cake - Loved itOverall the recipes have been really great, and if the book had a better layout I’d probably be more inclined to use it more frequently. As is this probably wouldn’t be the first book I’d recommend to a newbie vegan, but I think a lot of seasoned vegans would really enjoy this book, especially for it’s creativity - provided of course they don’t hate the layout as much as I do.
I love this book! My girlfriend and I officially started the wonderful journey of becoming vegan in December 2013. We both had a moderate interest in cooking, but when it came to purely plant based diets, we were complete noobs. We were clueless and hungry, but all we knew was that we no longer wanted to have anything to do with the commoditization and consumption of animals. We bought a cheap 2 dollar recipe book, but we wanted more! Where were we to start looking for a real quality vegan cook book? Why, the same place I look for anything these days, Amazon!I looked at many different cookbooks, but this one seemed to be one of the highly rated/recommended of the bunch. And when I saw that it had a great recipe for black bean burgers I couldn't refuse. We've been using this book constantly ever since. Our copy certainly has gotten it's fair share of pasta sauce splattered on it from the many times we've made spaghetti and bean balls.This book is great both for beginners and seasoned vegan chefs alike. Most everything in this book can be made with simple ingredients you can find probably already sitting in your kitchen, not too many expensive specialty ingredients are needed... unless you count beans as a specialty ingredient (I swear, I eat other foods besides beans!) and a great deal of the recipes seem to be "accidentally" vegan, that is to say, your average omnivore would scarf down a few plates without even thinking about where he is going to get his precious protein from!All in all, this is a great book for any compassionate consumer, with plenty of recipes to keep us vegans plump and happy for many years to come!
This cookbook is phenomenal. I've tried being vegan before and found myself subsisting on a lot of grilled vegetables. I didn't really understand how to adopt the new cooking methods and flavor profiles I would need to making eating vegan interesting and enjoyable. I reverted back to vegetarianism. This time, a visit to The Gentle Barn (Google it. It's amazing.) strengthened my resolve. This book us by far my favorite resource. It covers basic cooking techniques all the way through show-stopping recipes you can use to dazzle non vegans too. It's written it a funny and cool voice do it's also enjoyable to just read through when you're not looking for a specific recipe just to get ideas. I can't say enough good things about it.
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