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Vegan Eats World: 300 International Recipes for Savoring the Planet Hardcover – Oct 30 2012

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Vegan Eats World: 300 International Recipes for Savoring the Planet + Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week + Veganomicon: The Ultimate Vegan Cookbook
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Product Details

  • Hardcover: 400 pages
  • Publisher: Da Capo Lifelong Books (Oct. 30 2012)
  • Language: English
  • ISBN-10: 0738214868
  • ISBN-13: 978-0738214863
  • Product Dimensions: 25.1 x 21.8 x 2.8 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #143,514 in Books (See Top 100 in Books)

Product Description

Review, 2/21/12
“We can only imagine how difficult it must be to improve upon such cookbooks as Veganomicon and Vegan Pie in the Sky. However, we think the co-author of the aforementioned books, one Terry Hope Romero, could do it with Vegan Eats World.”

VegNews, May/June 2012
“Tokyo-inspired fusion hot dogs will be the unchallenged hit of every summer barbecue.”

Irvington Herald, 9/27/12
“A masterful collection of…recipes from all corners of the globe…[Romero has] reinvented delicious ethnic dishes, popular street foods, and take-out so we can eat well while being mindful of a healthy body and healthy planet.”

Sand and Succotash blog, 10/10/12
“[Romero] always finds a way to turn vegan food into something delicious [and] gorgeous…that cook[s] up perfectly…Vegan Eats World travels the globe and gives the reader a little bit of each ethnic cuisine, vegan style.”,10/18/12
“Ideal for use in the kitchen by any vegan (or non-vegan) looking for a large variety of dishes for all occasions and for more yummy ways to please their taste buds…This delightful book is an ideal gift for people (including for themselves) who love variety and a broad range in their culinary lives, even if they are not vegans…Whether it is breakfast, lunch, snack, dinner or dessert ideas you are looking for to break the monotony of cooking the same old foods, this valuable book can help you immeasurably, finding the ideal dish to satisfy the palate…a great resource for the home-based cook as well as professional chef…Wonderful.”

Lemuria Books (blog), 10/21/12
“It looks just as delightful as Veganomicon, and I can’t wait to try out some of the delicious recipes for curries, soups and dumplings, especially since the fall weather is starting to encourage higher comfort food consumption.”

Bookviews blog, November 2012
“Really delivers the goods…There are popular foods like lasagna, pad thai, wonton soup, and a whole range of flavorful delights…This book will surely please those who prefer vegetables.”

Christian Science Monitor, 11/20/12
“I’m no vegan. I’m not even a vegetarian, but this is probably my favorite new cookbook of the season—and it’s a must for the vegans and vegetarians on your holiday shopping list…[Romero] has delivered what may be her best book yet. It features a range of full-flavored recipes, from kimchi to Thai coconut curry. The book’s diverse Asian offerings are particularly outstanding, as the recipes naturally lend themselves to vegan cooking. You’ll find classics that you recognize from your local international eateries, as well as new offerings that you haven’t tried before. This is exceptionally good food for vegans, vegetarians, and the rest of us who are trying to eat a more sustainable, healthy, plant-based diet.”

Christian Science Monitor, 11/20/12
Named one of the “23 of the best new and upcoming cookbooks/food books for the holidays”

Buffalo News, 11/28/12
“Draws on inspirations and everyday recipes from at least five continents, including Greek and Turkish, Afghani and Jamaican, Belgian and Sri Lankan. As it turns out, billions of people eat vegan food every day—they just call it ‘food.’”

Portland Oregonian, 11/27/12
“Romero is one of the rock stars of the vegan cooking world…She continues to deliver with this collection of 300 recipes inspired by dishes from around the world…Many recipes are easy enough for busy weeknights…Romero doesn’t shy away from using spicy ingredients…You won’t confuse vegan with blah after enjoying her creations.”

One of Portland Oregonian’s Five Favorite Cookbooks from 2012 Worth Putting on Your Christmas List

Portland Book Review, 11/23/12

“A great vegan cookbook that draws recipes from a truly international repertoire. It is a beautiful, large-format, nicely produced book…[with] well-written recipes.”, 11/21/12
“A handsomely made hardcover…Vegan cooks will be familiar with virtually all the ingredients here, but newcomers to the field may have some difficulty with certain recipes—so it is very helpful that Romero includes a graphic for dishes that are especially easy to prepare…Full-page pictures make the dishes look very tempting indeed and add to the impression that Vegan Eats World is as much a gift book as a traditional cookbook.  Vegans on your gift list will find it a treat.”, 12/6/12
“From vegan-queen Terry Hope Romero…[it] takes you around the world to spots as diverse as Jamaica, India and the Philippines, through adapted dishes like a tangy Filipino-inspired tofu and vegetable adobo stew topped with chopped cilantro and bananas.”

Delicious Living (website), 12/20/12
“In her new and extensive book, the author of the best-seller Veganomicon offers up 300 dishes using global flavors and techniques. At first glance the recipes and ingredients look a tad complex, but her conversational tone will put you at ease.”

Whisk and Quill (website), “The Most Notable Cookbooks of 2012,” 12/13/12
“There are many wonderfully creative recipes from a wide variety of cultures that would suit an omnivore.”

January Magazine (website), “Best Books of 2012: Cookbooks,” 12/21/12
“The recipes here are terrific…A culinary trip around the world: vegan-style.”

REAL (Responsible Eating and Living), Favorite Cookbooks of 2012
“Many ethnic foods are plant-based and delicious. Here there are over 300 creative recipes, mixing it all up, with very yummy results.”

Curled Up with a Good Book
“Packed with helpful advice and enticing recipes to spark an adventure in international vegan cuisine…Vegan Eats World not only makes vegan cooking enticing, it makes international cuisine accessible to vegans with its easy-to-follow recipes. Highly recommended.”

San Francisco Book Review / Sacramento Book Review, 1/15/13
“Delectable recipes…[An] epic vegan cookbook. Romero writes headnotes with a distinct sense of humor, and all of the recipes sound amazing; accompanying photos will make your mouth water!...If you love a hearty plant-based meal, and have time to invest in it, pick up this cookbook.”

Midwest Book Review, January 2013
“Not only are classics re-created but new dishes based on different, vegan ingredients are introduced, with recipes labeled for time and complexity…[Vegan Eats World] is a pick for any who would incorporate vegan dining into a new worldview.”

The Independent (UK), “10 Best…Vegetarian Cookbooks,” 2/1/13

The Vegetarian, Spring 2013
“Jam-packed with 300 delicious recipes.  This title takes you on a globetrotting journey to savour the best vegan cuisine the world has to offer. There are some wonderful combinations of ingredients used to create innovative dishes…Terry’s books are always well written and great value for money and Vegan Eats World is no exception.”

Tucson Citizen, 4/8/13
“Vegan Eats World is a world-wide culinary tour featuring some of the most imaginative vegan dishes I have ever encountered…Romero’s inspiration came from almost every corner of the planet…The main lesson to be learned from this cookbook is that plant-based meals need not be bland or uninspired. The international recipes selected for this cookbook are not just healthy choices but also delicious ones…I recommend this cookbook, regardless of whether you are a vegetarian. The recipes are accessible and innovative.”

Lancaster Sunday News, 4/21/13
“Offers more than 300 bold, delicious recipes based on favorites from around the world.”

Wilmington Star-News, 5/8/13
“Romero plays culinary tour guide on a romp across the globe that sees scores of distinctive dishes filtered through a vegan spyglass…Perhaps the greatest success Romero delivers is in making an interesting variety of vegan recipes accessible to the everyday home cook. Many of these dishes are the kind of thing you’d want to eat just because your palate was feeling curious, not out of adherence to any specific diet.”

Vegetarian Journal, Vol. 32, Issue 3
“This book offers 300 international recipes and a wealth of information, including kitchen tips.”

Energy Times, August 2013
“A handy hardcover for a vegan with worldly culinary tastes.”, 9/9/13
“In 2011, Romero was named ‘Favorite Cookbook Author’ by VegNews. It’s easy to see why.”

About the Author

Terry Hope Romero is the author of several bestselling and award-winning cookbooks. In 2011 she was named Favorite Cookbook Author by VegNews. Terry lives, cooks and eats in Queens, NYC and can be found on the web at

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.2 out of 5 stars
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Most helpful customer reviews

4 of 4 people found the following review helpful By Benoit Fournier on Oct. 30 2012
Format: Hardcover
I was a tester for the book and it was a real pleasure to try most of the 55+ recipes I've done.

As expected from Terry Hope Romero after the excellent Viva Vegan, the recipes are very well thought through and the directions are always very clear. She's done her homework to find unusual, yet traditional recipes from around the world and did an amazing job at veganizing them. Also, as usual, the author offers a lengthy introduction with a lot of comprehensive information on ingredients, cooking techniques, etc. Very useful and very fun to read, as Terry writes with a pretty good sense of humor.

The true pleasure of the book is to discover new flavors and to seek out those unique ingredients that make or break a meal. And there is A LOT of unique items to shop. Brace yourself, it will get time consuming but well worth the effort. Although, she does offer numerous substitution ideas for those who cannot or would not find the ingredients. But again, make yourself a favor and shop around if you can.

As mentioned previously, the directions are very clear but beware, most recipes I've tried were pretty elaborate and I would not suggest the book to someone without a minimum of kitchen experience. This is more of a "treat yourself to a great meal" type of book. You will spend a lot of time prepping and cooking but the reward will be that much greater.

I honestly loved most recipes I've tested but to me, the best section was definitely chapter 6: Curries, Hearty Stews and Beans. Coconut curries are all killer (check out the whole cashew curry!) as is the Jungle curry, the Posole and the Shakshuka. Unlike many cookbook, she keeps a good balance between tofu, seitan and beans.
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2 of 2 people found the following review helpful By Kristen on Oct. 30 2012
Format: Hardcover
I was a recipe tester for this cookbook and was blown away by the recipes Terry created. Delicious and easy to make recipes, and straightforward instructions make this a pleasure to cook with. In receiving the cookbook, I am disappointed that I hadn't tried so many of these recipes while testing! The cookbook really spans the globe and offers homemade vegan solutions for many items that I have had difficulty finding previously, such as vegan naan. Some of the recipes have already become staples in our house and we love sharing the recipes with friends or using the meals for entertaining. If there is one global vegan cookbook you purchase, this should be the one!
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2 of 2 people found the following review helpful By lushnabi on Jan. 5 2013
Format: Hardcover Verified Purchase
I bought this book because the recipes looked like something I would actually want to eat. It is packed full of useful tips and tricks. There is an entire section on dumplings--where you can learn how to make perogi, bao buns, potstickers, etc. It also provides useful tips like what can be made in advance. I always wanted to try dumplings but never felt like making dough, filling, and assembling everything at once. Now, I know I don't have to. This book has inspired me in many ways. Not only can I follow these yummy recipes, but I can mix them up with my own tweaks (eg, tofu instead of seitan or broccoli instead of bok choy) for more variety.
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