Commentaires client les plus utiles
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6 internautes sur 6 ont trouvé ce commentaire utile :
4.0étoiles sur 5
This is the book I'd wish I'd had 10 years ago ..., Nov. 17 2002
... when I became a vegan. Perhaps this book ought to have been entitled "30 minutes to dinner" instead - yet this shouldn't put any people off, and as the previous comment rightly states, the negative critics given by some people is completely unjust! Bryanna is - in my opinion - one of the most innovative vegan cooks, and I can recommend any of her books (I have them all myself). Not only is the book about quick vegan meals, they are also extremely low-fat, yet all are rich-tasting delicious meals - AND as also mentioned below - the ingredients are easily available in health food stores (even in Denmark where I live!) If you do not have a food processor, get one now, as this is one equipment that Bryanna uses very frequently in her books. The opening chapter is about cooking & shopping tips, and this is very useful for planning your meals, as well as making a lot of your basics yourself - it's cheaper and you're sure not to get any weird extra-ingredients! There's a chapter on speedy dips and spreads, lovely soups and chowders (check out the sea vegetable chowder!), inventive salads (the oriental noodle salad is sooo delicious!), pasta dishes, quick pizzas, extensive sandwich and all kinda stuffed breads ideas, grilled alternatives to meat (tofu & seitan), stirfries, ... the book is simply jampacked with ideas and variations so that you can use what you have at hand. It is a superb cookbook, and it's definitely recommended!
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3 internautes sur 3 ont trouvé ce commentaire utile :
5.0étoiles sur 5
Passes New Orleans food test!, Nov. 5 2002
Par Un client
I own four cookbooks by Bryanna Clark Grogan, and plan on buying the rest. They are all EXCELLENT. I was born and raised in New Orleans, so I think I can claim to know what good food tastes like. The negative reviews of this book just blow my mind. The only people who might not like Bryanna's recipes are folks who think a McDonald's drive through is gourmet eating. And Bryanna's recipe ingredients are not hard to find at all; I don't know what that reviewer is talking about. I live in the country, two hours drive from a major city, and most of the ingredients can be found in my local, very rural grocery store. For those in an urban environment, ANY health food store will have nutritional yeast flakes and kelp. Hello! Don't you have a Whole Foods or a Trader Joes? Switching to a vegetarian or vegan diet means opening your mind and having some new experiences, food-wise and shopping-wise. That is part of the fun. Grogan's Chinese cookbook exposed me to Chinese mock meats, and now I get to have a lot of fun shopping in Chinese markets when I go to town. Live a little! And the mock feta isn't going to taste *exactly* like feta...do you expect a vegetarian Boca burger to taste *exactly* like a Big Mac? As for the rice issue, I use Quick Brown rice, available in ANY grocery store...cooks in FIVE MINUTES! Some of you really need to expand your shopping and cooking horizons.
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3 internautes sur 3 ont trouvé ce commentaire utile :
3.0étoiles sur 5
Not always twenty minutes, but not bad., Mai 9 2000
Par Un client
I have only tried out two recipes from this book 1) Greek style spinach pizza, and 2) Soy "fish cakes". The pizza was quick, easy, and very tasty, although not having a feta flavor,as promised. The fish cakes used exotic ingredients and took me 90 minutes to prepare, not 20 as the title of the book suggests.One of the reasons for the long preparation time is that the recipe starts out assuming that you have COOKED (and cooled) brown rice on hand. Cooking brown rice by itself takes about 35 minutes,way over the limit already. The second reason is having to blend NINE ingredients, to add to FIVE other pre-prepared ones. To all the time needed to do this, add the rice cooking and cooling, fifteen minutes for the baking, and you far exceed twenty minutes. A minor annoyance is the exotic (at least to me) ingredients that are often used, like kelp powder, nutritional yeast flakes, miso, etc. I doubt that these ingredients are readily available everywhere. (The book does give a list of mail order addresses, though) In spite of my being exhausted by the cooking (I am not a very experienced cook, as you may have guessed,) the fish cakes tasted quite good. So, all in all, if you are prepared to read the recipes very carefully beforehand (so as to avoid the "cooked rice" syndrome,) and plan realistically where to get the exotics, this is a very useful book. Just use it selectively.
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