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Great Gluten-Free Vegan Eats From Around the World (Anglais) Broché – 1 juin 2013

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Biographie de l'auteur

Allyson Kramer is the founder of the blog Manifest Vegan (, which she launched in 2009 as a way to communicate her love of vegan cooking and recipe development to the world. Shortly after the site's launch, Allyson was diagnosed with Celiac disease, and she began focusing solely on gluten-free, vegan recipes. Manifest Vegan was listed as one of the top veg blogs of 2010 by VegNews Magazine, and has received praise on such sites as,, and Foodgawker. Allyson develops all of the recipes and photos that appear on the site. She is also a contributer to National Celiac Foundation Association newsletter and She lives in Philadelphia, PA.

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Couverture | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) 13 commentaires
33 internautes sur 35 ont trouvé ce commentaire utile 
exotic spices and many soy products... 14 mai 2013
Par PJ Chesney - Publié sur
Format: Broché Achat vérifié
I have too many food intolerances to buy just one book and expect it to meet all my needs, but I gave this book five stars because it is a most unusual collection of recipes, spices, new products (to me), and the photographs give excellent close-up details. Although not every recipe has a photograph, some don't need one. The presentations are beautiful, especially if entertaining guests.
Some of the unusual spices include ajwain, curry leaves, asafetida, galangal and sambaloelek (aka sambal oelek). I Googled each one and found out 1) what they were, 2) what could be substituted if not available and 3) carries almost everything.
New product listings include Butler Soy Curls and Gluten-Free TVP (aka TSP: textured soy protein). Soy is used frequently as a meat/protein substitute. Since I can't eat soy, I just substituted whatever I wanted for the texture of meat (usually mushrooms, but sometimes squash or sweet potatoes), although my substitutes don't contain the quantity of protein that soy does. I also can't eat legumes, but I can substitute some seeds for them.
This book has given me new food combinations and flavors to use, that, because of my limited palate, I hadn't considered. I really appreciate that.
8 internautes sur 8 ont trouvé ce commentaire utile 
One of my best-loved gluten-free vegan cookbooks, if not my absolute favorite! 17 octobre 2013
Par Evelyn A. Getchell - Publié sur
Format: Broché Achat vérifié
I purchased Allyson Kramer's GREAT GLUTEN-FREE VEGAN EATS FROM AROUND THE WORLD several months ago and now that I have tried so many of the extraordinary recipes and can proclaim without hesitation that every recipe was a vibrant success, I am thrilled to give this wonderful, wonderful gluten-free vegan cookbook my enthusiastic 5 star rating. If I could I would give it 10 stars!

Excellent vegan cookbooks abound and I have been collecting them for over four decades but when I was diagnosed with Celiac Disease about ten years ago, I began a search for the excellent gluten-free vegan cookbooks and that's been disappointing. Gluten-free vegan books were simply not out there until recent years and I hadn't come across any that appealed to me until now.

This international book was a real find! What a treasure! I can tell you honestly and enthusiastically that this brilliant, allergy-free ethnic book is truly an exciting celebration of tastes from around the globe... Africa, Europe, South and Central America, Asia, Australia, New Zealand, Canada, Mexico and even regional USA! What's more, this book offers sound nutrition, moderate use of fats, excellent food combining and bright, interesting flavors! Almost every recipe has an interesting and informative recipe note highlighted on the page and the food photos are enticing.

I can enjoy any of these recipes without guilt or indigestion! With their interesting, lively flavors I find them truly inspiring and extremely appealing.

Allyson is not only a gifted recipe developer, she is a talented food photographer and her brilliant book shows authority, panache and polish.

I have been a vegetarian since the 70s, a vegan since the 90s, and a gluten-free vegan for the past ten years or so. I've also worked in professional food service for many, many of those years so the vegetarian kitchen is not new to me, nor is it a challenge, but I think this book is as wonderful for the inexperienced cook as it is for the accomplished one.

As they say: "the proof is in the pudding" and Allyson's recipes are obviously well tested and fail-proof. They are written clearly and precisely so that the inexperienced will not be daunted by any of them. Allyson also provides a lot of helpful and interesting information which should put the inexperienced at ease. The recipes are unique and sophisticated enough to keep the accomplished vegetarian cook from the boredom of repetition. Finally, the book is well organized and cross reference is easy. The Index is very good and comprehensive (another thing I judge a cookbook by).

GREAT GLUTEN-FREE VEGAN EATS FROM AROUND THE WORLD has become one of my best loved ethnic, gluten-free vegan cookbooks, if not my absolute favorite. I encourage you who are reading this review to embark on an exciting culinary adventure with Allyson Kramer and explore a world of healthy, allergy-free taste sensations!

Bon appetit!
5 internautes sur 5 ont trouvé ce commentaire utile 
Something delicious for everyone and every occasion 3 juillet 2013
Par Amber Crawley - Publié sur
Format: Broché
I reviewed Allyson's first book, Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare a little over a year ago, and somehow she's already come out with a second title! Luckily for all of us, her new book not only lives up to the greatness of its predecessor, but it may actually surpass it. I have a penchant for international food and flavors--exotic Indian, Thai, Middle Eastern, Mexican, Ethiopian, etc. excite and delight me to no end, while everyday American food most often leaves me bored and uninspired. As such, this tome of recipes bursting with international flair is right up my alley. Oh, and did I mention everything in it is gluten-free and vegan? I know it's obvious from the title, but I actually completely forgot that fact as I was paging through it--every recipe (and its gorgeous accompanying photo) simply screams with such delicious authenticity that its vegan- and gluten-free-ness is just a bonus for anyone with dietary restrictions or preferences. I can't wait to make the recipes for Peanutty Parsnip and Carrot Soup, Bulgogi-Style Tofu, "Tembleque" Coconut Pudding, and Mango Rum Ice Cream, among many others. As for anyone who wants to call out these recipes as being "unhealthy," I beg to differ. Allyson knows when and how to use oil/fat and sugar to enhance a dish's flavor, texture, and consistency, and she doesn't throw these things around just for the sake of it. These recipes are all carefully constructed and tested, and it shows. There are heavenly-healthy dishes as well as some more indulgent fare - in other worth, something for EVERYONE and every occasion! I, for one, LOVE the balance and nutritional moderation of this book. You won't be disappointed either.
31 internautes sur 42 ont trouvé ce commentaire utile 
It's a decent vegan recipe book (please read): 1 juillet 2013
Par Christopher Barrett - Publié sur
Format: Broché
Please read my reasons for this rating before you mark it unhelpful! I am comparing this to several other vegan recipe books which (despite not being gluten free) have options for gluten free versions of their recipes, and in most cases are gluten free.

For the record: I do not dislike this book. I just feel there are MUCH better books available and I recommend them below.

I am mostly gluten free, my partner is wholly gluten free. Which means that 100% of our home cooking and baking is gluten free. But I have a few reservations about this book. I will recommend a few others here that have MANY gluten free options. And most other recipes in the following can be easily adapted by anyone familiar with gluten free cooking/baking.
The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes*
Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes*
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers
Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less
*Nixon always has accurate nutritional information for each recipe (with the exception of a typo on a seasoning blend)

The above listed vegan recipe books are among the best I have ever worked from. And for the record, I don't dislike Kramer's book, I just find that there are a few things I prefer about the others. I think the publishers (and the author) are banking on the trend of gluten free cooking.

First of all, a good slice of the recipes are very unhealthy. There are at least four different deep fried fritter recipes. Not to mention dozens of recipes with vegan 'cheese'. For the new vegan or non vegan, these would be interesting transition recipes. Much like the faux meat recipes that thankfully this book is not loaded with. But for folks who have been cooking vegan for awhile, often the 'substitutions' are not welcome. And case in point, the book does not have any nutritional information for the recipes. I know that's a sticky subject with many vegan recipe book authors, but most of the above mentioned books list the nutritional information.

But for the positive points! The layout is very nice. I enjoyed the listings broken down by region rather than by course. Often I have salad or soup as an entree and would rather flip to a particular section I am interested in to find the recipes. This way you can say "I feel like having African cuisine tonight!" and flip to the Africa section and select several items from that section.

Other welcome bits would be that Kramer seemed to stay away from too many obscure or odd ingredients. And by those I mean the agars, the odd starches, and so on. Most of the ingredients are items in their natural state. Spices, seasonings, fruits, veggies. The exceptions come in with her condiment and dessert recipes.

If you want quick and healthy, this is not the recipe book for you. Granted, if you want to experiment with a variety of vegan recipe books, this is a good one, just not great. I think Lindsey Nixon, Isa Chandra Moskowitz, and Robin Robertson have a wonderful lineup for any vegan cook. And it doesn't take a lot of effort to change a few of their recipes to gluten free. I do it daily. So can you.
3 internautes sur 3 ont trouvé ce commentaire utile 
Luscious Global Eats 27 septembre 2013
Par Laurel Vanblarcum - Publié sur
Format: Broché
First off, make sure to read to the end of this review if you'd like a brief "Look Inside." That said, I admit it, I've got lots and lots of allergies as well as an adventurous palate. This particular gem of goodies from around the world is definitely my cup of tea, allergies or no. I just replace what I can't eat with something of a similar texture and I'm on my way.
Make substitutions if you must, either way you're in for many a delight when you purchase this little gem.

We've had the Plantain/Potato Soup; Kale and Swiss Chard Salad with Toasted Pepitas; Rum Plantain Cake, Mango Ice Cream (5X)- make sure you check the sweetness of your mangos; Orange Coconut Cookies, which are wonderful on their own or with added fruit and/or nuts. The Sweet Orange Cake and Fig Pastries are on my list for the very near future - although I'll have to switch out the gram flour in the former. Oh, and how could I forget the Lemon Rice Soup? There are a few well-loved American recipes as well, aka Philadelphia Cheese Steak and Deep Dish Chicago Pizza. I think I've got a lot more cooking to do. Substitutions? Allergies? Think of it as making the recipe your own, the blueprint is right there in front of you.

It's a wide world of gustatory pleasures or knock your socks off template if that is what you choose. Everything a good cookbook should be including gorgeous photos. I give it an A++++++++

Chapter 1: Global Ingredient Guide

Chapter 2: Exploring African Cuisine - Creamy Dreamy Kalamata Hummus; Seaside Avocado Dip; Peppery Banana, Avocado and Papaya Salad; Kale and Swiss Chard Salad with Toasted Pepitas; Fiery Gingered Yam Salad; Roasted Eggplant and Tomato Salad; Peanutty Parsnip and Carrot Soup; Crispy Crunchy Basmati Rice Fritters; Milk Okra Curry with Fragrant Yellow Rice; Easy One Pot Rice with Cinnamon and Curry; Sweet Coconut Orange Cookies; Spiced Lentil Harira; Gazell Horns: Kaab el Ghazal; Bambara Peanut Butter Rice Pudding; and Crunchy Coconut Peanut Candy.

Chapter 3: European Eats - Black Olive and Sun-Dried Tomato Tapenade; Pain Ordinaire; Chopped Endive, "Roquefort," Pecan, and Cranberry Salad; Capri Salad with Pine Nuts over Arugula; Roasted Fennel Salad with Caramelized Onions; Lemon Rice Soup; Red Potato and Watercress Soup; Roasted Tomato and Beet Bisque; Tres Tapas, Patatas Bravas, Stuffed Olives, Garlic Mushrooms; Boeu(less) Bourguignon; Pasta del Fornel; Pamesan Cheese Mix; Veggie Frittata with Salsa Verde; Save the Fishies Cakes; English Cottage Pie; Baked Pierogi with Dilled Sour Cream; Sugared Spanish Almonds; and Fig Pastries.

Chapter 4: South and Central America - Fennel and Kale Corn Bread; Russian Salad; Beetroot Salad; Caribbean Black Bean Soup; Potatoes with Spicy Chile Cream Sauce (Huancayo-Style); Mushroom-Pepper Quinoa Risotto; Farinata Pizza; Colombian Empanadas; Jamaican Jackfruit Patties: Panamanian Tamales; Soy-Ripan Sandwiches; Soyrizo; Fresh Corn Fritters; Beans and Rice (Gallo Pinto); "Seafood" Stew; Jamaican Jerk Tofu; Cocoa Almond Truffles (Brigadeiros); Pepita Brittle; Pumpkin Fritters; Strawberry Crepes with Spiced Coconut Cream; Coconut Pudding (Tembleque); Rum Plantain Cake; Chilean-Style Sweet Ginger Cake; and Mango Rum Ice Cream.

Chapter 5: Fabulous, Fragrant Asian and Oceanic Fare - Pomegranate Soup; Tofu Noodle Soup (Pho); Coconut Tom Yum Soup; Minted Green Salad with Oranges, Lentils, and Tomatoes; Shredded Kohlrabi, Pistachio and Raisin Salad; Falafel Cucumber Salad with Baba Ghanoush; Savory Stuffed Grapes; Masala Mushroom Caps; Vietnamese Salad Wraps; Indian Potato Fritters (Batata Vada); "Bacon 'n Egg" Pineapple Beetroot Burger; Spinach Mushroom Curry (Saag Mushroom); Indian Crepes with Sorrel and Spinach (Besan Cheela); Australian Veggie Pie; Nigiri and Maki Sushi; Bulgogi-Style Tofu; Chocolate Lolly Cake; Banana Napalese Pancakes with "Bacon;" Strawberry Mocha Cake (Ichigo Daifuku); and Lamington Cakes.

Chapter 6: From Canada to Mexico, a North American Menu - Mini Potato Skins; Stuffed Zucchini Flowers; Mango and Tomatillo Salsa; Pecan-Crusted Chile Rellenos; "Cheddar and Bacon" Dilled Deviled Tofu Bites; Baked Poutine; Avocado, Tomato and Cheddar Soup; Chestnut Soup with Baked Apple Crisps; "Cheddary" Cheese Wheel; Hoagies; Philly Cheesesteak; "Pepperoni" Rolls; Chicken-Fried Tempeh with Gravy; Chicago-Style Deep Dish Pizza; Seared "Scallops" with White Truffle Sauce; Triple Mushroom White Lasagne; Chick'n Strips in Peanut Mole; Almond-Crusted Tofu with Blackberry Sauce; Maple Pumpkin Pie with Cinnamon Walnut Crust; and White Chocolate Raspberry Cheesecake with Dark Chocolate Crust.

Grocery Guide (where to find stuff)
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