Blogger/former fromagier Turner tackles vegan myths from the get-go with a table of contents featuring chapters such as "Tofu Doesn't Taste Like Anything"; "Vegan Cooking Is Too Hard"; "It's All Rabbit Food" and "You Can't Bake Without Butter or Eggs!" Comprised of 125 plant-based recipes, home cooks are given invaluable how-to's to get started with vegan cooking including how to make cashew cream, how to cook lentils and split peas, and how to press tofu. Recipes are broken down by numbered steps and include variations. Innovative veggie-for-meat-and-fish substitutions are made in dishes including Portobello Carpaccio, Jackfruit "Tuna" Salad Sandwich, Eggplant Meatball Subs with Spicy Marinara Sauce, and Beer-Battered Faux Fish and Chips. Indulgent desserts get their well-deserved space with a Flourless Chocolate Decadence Cake, Butterscotch Bread Pudding, and Molasses-Hazelnut Chocolate Mousse Tart with Coconut Whipped Cream. Full-color photography by Chris Miller adds to the title, making gift-worthy. (Dec.)
Reviewed on: 02/16/2015 Release date: 12/01/2014 Genre: Nonfiction
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