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Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen Paperback – Mar 1 2013
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There is no doubting the creativity of Merida Anderson, author, and host of Vegan Secret Suppers all over the continent - she puts flavours together in a way that makes me a little jealous that I didn't think of first (and I'm pretty creative with combinations!).
―Year of the Vegan (Year of the Vegan 2013-05-01)
Merida Anderson's recipes, and the photos that illustrate them, are elegant and innovative ... This is a cookbook made for weekend dinner parties where you want to show off ("AND it's vegan!" you'll boast). Who wouldn't be impressed by Fennel Portobello Soup with Smoke-Infused Olive Oil or Sherry-Roasted Root Vegetables on Brown Rice Kale Pilaf?
―Well+Good NYC (Well+Good NYC 2013-05-13)
An incredibly helpful book for someone who likes to host dinner parties where every single guest feels honored.
―Austin Chronicle (Austin Chronicle 2013-05-22)
A lovely new book by Mérida Anderson, a young self-trained vegan chef who cooks the most inventive, intricate and delicately flavoured dishes.
―Montreal Gazette (Montreal Gazette 2013-06-04)
This cookbook includes 150 creative recipes with suggestions on how to plate dishes.
―Vegetarian Journal (Vegetarian Journal 2013-10-25)
About the Author
Merida Anderson is the author of Vegan Secret Supper (2013). She is an accomplished artist, musician, fashion designer, ceramicist, and vegan chef who runs the blog vegansecretsupper.com. Anderson has run her supper club VSS (short for Vegan Secret Supper) in various locations for the past five years, in Vancouver, New York, and Montreal, where she currently lives.
Top Customer Reviews
pear walnut butter
split pea bisque (she suggested serving with cumin croutons, but I skipped this and she serves with minted coconut cream - but I didn't have coconut cream so I improvised with a cashew cream and mint)
crispy flatbread crackers - two versions: balsamic lavender and sweet mustard - but she has 2 other variations to chose from
there are 9 verisions of ice cream - I tried the balsamic marbled coconut ice cream. She says you can do it in a ice cream maker, but there is not a lot of 'batter' for my ice cream maker - too much stuck to the sides. I think a simpler method is the one she describes in the book - I would do that next time
Next up: I want to try the butternut squash & almond gnocchi with sage garlic butter
I own about a dozen vegan cookbooks but this one is unique.
Many (but not all) of the recipes take time to prepare, as just about everything is made from scratch, from pie crusts to cheeses to chutneys. As such, it's not a book that I cook from every day, nor that I would recommend for people brand new to cooking. Yet if you are comfortable in the kitchen; want original, authentic, delicious recipes; or want to impress someone (regardless of their dietary choices) with over-the-top delectable food, this cookbook is absolutely worth it.
Oh, AND it's full of beautiful colour photography. It would make a great gift for the gourmet foodies in your life, vegan and not. Some of my favourite recipes:
- Lentil walnut tourtiere
- Baked eggplant samosas
- Carrot tamarind chutney
- Sweet potato lime creme brulee