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reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants Paperback – Apr 9 2007

18 customer reviews

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Paperback, Apr 9 2007
CDN$ 112.33 CDN$ 8.65 Holiday Entertaining Guide

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Product Details

  • Paperback: 224 pages
  • Publisher: Wiley; 1 edition (April 9 2007)
  • Language: English
  • ISBN-10: 0470840846
  • ISBN-13: 978-0470840849
  • Product Dimensions: 21.5 x 1.5 x 21.5 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Bestsellers Rank: #141,189 in Books (See Top 100 in Books)
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Product Description

About the Author

Ruth Tal (Toronto, ON) is the founder of the Fresh chain of restaurants located in Toronto. Jennifer Houston (Toronto, ON) is the co-owner and head chef of Fresh.

Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most helpful customer reviews

16 of 17 people found the following review helpful By Joanna on Sept. 24 2008
Format: Paperback
Delicious recipes with loooong lists of ingredients. Not for a spontaneous cook: you need to carefully plan which recipe you're going to cook, do all the shopping required for that recipe in advance, and then block off some time to carefully craft your selected dish.

E.g. "Simple Rice Bowl"

-4 cups cooked brown basmati rice (see p. 3 for instructions on cooking rice)
-1 batch Tahini Sauce (see p.98 for instructions on preparing the Tahini Sauce: 6 additional ingredients + food processor)
-8 tsp tamari
-2 carrots, grated
-1 bunch parsley, chopped
-1 lemon, cut in wedges
And, it is typically served topped with Marinated Tofu (see p. 90) or Marinated Tempeh (see p.89).

And this is the SIMPLE Rice Bowl :-)

For whatever it's worth, I made it, and it was absolutely delicious, but very labour intense... ideal for a restaurant, but a little impractical for a weeknight supper at home :-)

Having said that, the dishes really are delicious, and worth the planning and the effort. The book itself is beautiful: glossy paper, a ton of gorgeous colored pictures...

As to the juice recipes in the second part of the book: they're surprisingly tasty and easy to make.
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4 of 4 people found the following review helpful By Julie Kaden on March 31 2009
Format: Paperback
You wouldn't even know it's vegetarian & vegan. These recipes are so filling and satisfying and hit all the major food groups in most meals. It's nice to taste real flavours and not processed msg crap that most of us are used to!

While some recipes require a little work, it's WELL worth it. I love this restaurant but live far away and I can't wait to compare their versions to my homemade meals when I make it to the city next :) Fave recipes: Rocket Fuel Shake, Buddha Rice Bowl, Holiday Wrap, Crispy Tofu. yum yum yum!!!!
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2 of 2 people found the following review helpful By Twin Mom on Sept. 7 2011
Format: Paperback
I don't often write reviews, but this cookbook is seriously incredible. Yes, most recipes do seem like a lot of work, especially with the various components (sauces, etc), HOWEVER, it is well worth the effort. I have three young children, and I find I still have time to make these dishes for weekday meals. My older girls enjoy helping me make the sauces in the morning, which are not complicated at all. Then at dinner time, I just cook rice & veggies, assemble, and dinner is ready. A lot of the sauces keep well, or are in large quantity, so I portion them out & freeze for future use. My favourite is the tahini sauce, which is great on just about anything, so I love having a jar of that in the fridge. I have yet to try a recipe in here that needed additional seasoning, modification, or that wasn't absolutely delicious. I am very picky about recipes & cookbooks in general, and as a gluten-free vegan (and former chef), this book exceeds all expectations.
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8 of 9 people found the following review helpful By M. Tan on Aug. 15 2008
Format: Paperback
The recipes here taste fantastic and you will find the ingredients usually in stock your regular grocer and if it isn't, you'll likely find it stocked plentifully at natural & health food stores such as Whole Foods. These dishes do taste wonderful with imaginative combinations and easy cooking instructions. One of the best thing about this book is the re-use of dishes. Say you made the Moroccan stew. Got left-overs? There's a roti recipe a few pages down that uses it for a filling. The same goes for many of the dressings. Use it for a salad and a sauce in a rice bowl or noodle dishes. For those of us who hate leftovers and eating the same thing twice in a row, this is the cure!

This book is also a two-part book. The second half is dedicated solely to juicing. I was able to pick a juicer (Breville Ikon) that I was super happy with based on the advice written. The recipes presented are unique combinations you won't find anywhere else. She skips the banana and strawberry only combos (even though they are great) combo because they are a stable in nearly any juice & smoothie book as filler. Only originals here! How about one with ginger, lemon, cucumber, apple and carrot? It wouldn't have been my first instinct but wow, it works. Iron Chef Susur Lee also contributed an all-red juice involving beets, raspberries and apples. Highly thoughtful and crafted. If you're a gym-nutsy and are bored of your regular protein mixes, recipes you'll love are in here too. The same goes for you coffee-aholics with espresso shakes including a healthier combination for those hooked on Starbucks Java Chip shake. Have trouble drinking wheatgrass? Ruth Tal has some knock-out combos for you. I had the Singing Grasshopper from the restaurant and was blown away how pleasant it was to drink it all.
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1 of 1 people found the following review helpful By why do I need a pen name? on Jan. 24 2012
Format: Paperback
Terrific book. I visited one of the restaurants and many of menu items are in this book, despite it being their oldest book (new version of, that is). The recipes are fairly simple; in fact I'd even call them too simple. I have others, in a similar theme, that are only marginally more complicated and tastier, but I bought this book for the theme and to to build a base of experience in fresh vegan cooking (I'm not a vegan, but can't eat dairy and I'm trying to cut down on refined foods) and this book achieves that. Way too much juice content for my interest, but I knew that before I purchased. Heck, maybe I'll get a juicer.
What I like best is the way in which recipes build on one another. ie the Sauce section includes a handful of sauces that are used and built upon elsewhere in the book. Perhaps obvious for sauces, but also true for other sections. This makes it easy to use up left overs, and aids in recipe cross-pollination.
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