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Natural Vegan Kitchen: Recipes from the Natural Kitchen Cooking School Paperback – Jan 25 2011
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About the Author
Christine Waltermyer has over a decade of experience in the field of natural cooking and is the founder and director of the Natural Kitchen Cooking School, with training programs in Manhattan, New York and Princeton, New Jersey. Christine is a masterful chef and teacher specializing in macrobiotic and vegan cuisines, and has co-taught with legendary natural foods leader Michio Kushi.
Most Helpful Customer Reviews on Amazon.com (beta)
I may not be vegan, but I do understand the importance of reducing our dependence on animal products. I am a firm believer that not every day's menu must include meat! I am aware of the nutritional needs of my family, especially the protein requirements of my children so I was particularly drawn to the Main Dish and Casserole chapters. There is also a chapter on Beans that had a number of high protein dishes that could be used for a main meal. Other chapters such as Breakfast, Salads, Soups, Deserts, etc had several recipes that were already very familiar to me, with some modifications. Some of the ingredients in the recipes I had never heard of before but there is a nice glossary at the end of the book to explain what they are. Many recipes like the Blueberry Salsa and the Breaded Cauliflower needed no explanation at all!
The author did a very good job of explaining the steps in each recipe and included nutritional information for each one.
I found it interesting that the author chose to use grape seed oil in her recipes. She explains her reasoning in the introduction. I would probably choose to use olive oil, only because I am more familiar with it and it is always in the house. She does note that the use of grape seed oil is completely up to the chef!
All in all, a very good introduction to cooking in a natural vegan kitchen!
Disclaimer: As per FTC guidelines, I received one copy of this book in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone.
The Coconut-Curry-Carrot and French Onion Soups were two of my favorite recipes in the book and I look forward to making them again soon.
Those new to vegan cooking will find the glossary at the end of the book extremely helpful.