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Product Description
From Publishers Weekly
Veteran vegetarian cookbook author Lorna Sass (The New Soy Cookbook) offers 40 healthy vegan recipes, international in inspiration. Rich vegetable-based broths, nuts and nut butters, as well as Asian and Indian spices, add luxurious texture and flavor to these vegan dishes making a diet free of animal products (as well as the unhealthy fats and cholesterols they contain) seem easy. Practical information on stocking a vegan pantry, designing vegan menus and mail-order sources for high-quality ingredients will appeal to novices, while new cooking techniques such as slow-baking beans and whole-grain cooking will appeal to more experienced vegan cooks. Hiziki Tapenade is particularly delightful, the Japanese sea vegetable hiziki substituting for anchovies in this traditional Proven‡al spread. Simple vegetable sides are enhanced by adding brewer's yeast (more tasty than it sounds) or slow roasting, as in the sophisticated Slow-Roasted Tomatoes and Fennel, served with a drizzle of olive oil and garnished with balsamic syrup. While Sass's desserts, such as chocolate rice pudding, are lovely codas to a vegan feast, no one would confuse them with "real" i.e., cream and egg desserts. (Of course, if they do lack the decadent flavor and richness of your favorite pies and ice creams, they also lack the saturated fat and extra calories.) This book is essential for vegans and those who cook for them.
Copyright 2001 Cahners Business Information, Inc.
Product Description
The vegan diet eliminates all animal products. This means no meat and fish, of course, but also no eggs, cheese or milk. So what's left? Plenty, says Lorna Sass, and she'll show you how to create flavourful, healthy dishes that even the carnivores will be dipping into. Sass' previous book, The New Soy Cookbook, sold over 48,000 copies. Clearly there are many people looking for ways to incorporate meatless meals into the menu. The vegan diet is 100% cholesterol-free. It's a way of eating that many people arrive at for philosophical or ecological reasons. The goal of this book isn't to browbeat or enlighten. Sass wants people to savour the good food made with whole grains, beans, fruits, vegetables and herbs: Provencal Green Lentils with Artichokes, Mushrooms and Parsley Aioli; Slow-Baked Canellini with Olives, Escarole and Gremolata; Portobello "Steaks" and Baked Peaches and Blueberries with Crisp Pecan Topping. Eating vegan has never been easier.
Inside This Book
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First Sentence
Like a painter working from a large palette of colors, a cook takes inspiration from a pantry full of high-quality ingredients. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Like a painter working from a large palette of colors, a cook takes inspiration from a pantry full of high-quality ingredients. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
best cookbook ever,
By A Customer
This review is from: The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs and Cholesterol (Paperback)
This book is simply the best cookbook I've ever had, and I have a lot. Every thing I've made out of it has been exceptional, and I've made a lot of the recipes! It's not one of those books where you just keep making the same five recipes again and again. Everything is so good, you want to just keeping trying more. And, it's easy. Straightforward ingredients and processes, and most recipes are pretty fast to do on an average weeknight. But the food is also so good that you'll make it for dinner parties. I swear, this is the best cookbook ever.
5.0 out of 5 stars
This cookbook is wonderful!,
By Herzog "nikulo" (United States) - See all my reviews
This review is from: The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs and Cholesterol (Paperback)
I did try more than once almost all dishes in this book and they are all wonderful. As a vegetarian I was tired of salads and was curious about vegan alternative. I borrowed many books from library and after looking and trying many different things I thought this book is above all others! It delivers consistency and delicious results every single time! I purchased 2 of her books. Lorna knows how to combine flavor with practicality. I don't know how somebody ranked this book with one star, I think person must be complete klutz. I am very enthusiastic about this book. It has become staple in our kitchen. And I would encourage to browse through her other books-although there are some meat dishes, I am crazy about Grand Marnier tofu sauce-forget chocolate-this is the best treat ever!I would give this book 6 stars if I could.
1.0 out of 5 stars
Tasteless and Bland,
By
This review is from: The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs and Cholesterol (Paperback)
I was excited as I flipped through the pages of this cookbook -- many of the recipes sounded tantalizing, and all the color photos displayed tasty looking dishes. HOWEVER, after trying out my first recipe (the curried tempeh and grains), both myself and my dining companion were rather let down. We found the dish incredibly bland and not at all what we had expected. Despite the dissatisfying first attempt, I didn't let that deter me from trying again. Surely the Thai-Inspired Broccoli w/Coconut Sauce could not fail.... Well, it did. Again, neither of us clamored for seconds, as the dish lacked any real flavor or punch one would expect of something inspired by Thai food. Again and again, this cookbook failed to satisfy -- definitely not a keeper.
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