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- Publié sur Amazon.com
I've been procrastinating on the purchase of this book for months. (Part of this was due to the husband putting his foot down on weekly Amazon arrivals...) I finally gave in and just purchased the Kindle version, which I can easily pull up on my little iPhone when I'm in the kitchen and don't want to run over to my laptop. Yeah, yeah...I'm behind--no iPad or Kindle...yet. Anyway, I first of all LOVE how simply this book was put together. There isn't a long story behind each recipe. A short description, what I need, and how to make it. Easy, peasy. Just how I like it in my kitchen, and just the way I like it on my little iPhone screen. But all of the above is really just a bonus compared to all the other amazing perks of this wonderfully flexible cookbook.
Foremost, I'm a reader of Mrs. Amber's blog. Without sounding like a fan-girl, I'll just put that out there. And it could make me a little biased, but then again I've purchased cookbooks from other bloggers I followed and wasn't nearly as impressed. I'm all for supporting bloggers, but some aren't really producing professional cookbook material. There were times where I just felt like I paid for an 'extension' of the blog and not actually things that made me feel good about spending my money. This book is NOT that kind of book. It IS in some ways an extension of her blog (mainly because of her quirky sense of humor and writing style, which I love), but truthfully these recipes are incredibly innovative, creative, and SO tasty. These ARE the recipes that you put in a cookbook and not share on a blog for free, although Amber has been so generous in the past and shared a few of them with her faithful readers. Every single thing I've made to date has been amazing. And amazing because most of the recipes are so stinking simple! I've seen a few straggling complaints that some of the ingredients aren't readily available in certain areas or that the prep time is tedious. I just don't find that to be an issue at all. Okay, so I DO have easy access to ethnic grocery stores, within walking distance to where I live. But the awesome thing is that Amber gives substitutions for nearly every single ingredient that CAN be swapped out without ruining the recipe. Truthfully, the only 'exotic' thing some people may have to purchase is nutritional yeast, and that's only if one wasn't already a vegan to begin with. (Don't know too many vegans who don't have a jar of this in their pantries.) And I personally found that in a regular, suburban grocery store. Don't have access to tamari? No problem! Just grab a bottle of soy sauce from the little 'Asian' food section at your local Wal-Mart. No raw cashews? Cool! Get roasted ones and don't stress about the recipe not being entirely 'raw'. And speaking of which, I am without dehydrator. So do you KNOW how excited I am to have a cookbook that gives me the cooked options of goodies like kale chips? And these kale chips...boy, oh boy. I used to be the sea-salt-and-olive-oil kind of kale-chip girl. Now that I've discovered the world of actually COATING kale chips in all the wonderful sauces that Amber has invented, I don't think I could ever go back to plain ole' kale chip or even a POTATO chip. Ever.
The only 'con' is that I don't own a dehydrator, and obviously that is the fault of myself and not the author nor her book. The pros, in a nice neat list?
-COOKED OPTIONS--Praise the vegan gods, for they are looking down upon us peasants who don't own expensive dehydrators.
-Flexible ingredients. (I discussed this above, and I HAVE taken advantage of swapping out a few things based on what I had on hand and cost.)
-Oh, and COST. Because there ARE easy and flexible substitutions for each recipe, you can design the recipe around your own budget.
-An entire chapter on crunchy, coated kale chips. Maple-pecan, anyone??
-Raw apple pie oatmeal. Which can be cooked. And gets cooked often in this home. (I've also had it raw, and it's a nice change for my body.)
-Cashew Nacho Cheese Sauce. This has changed my life. I can't do dairy, and I DON'T LIKE CHEESE. This has the thick, creamy quality of real nacho cheese, but it doesn't has the disgusting smell and awful 'tang' that I just cannot handle. The ingredients used still gives it a nutty, slightly-cheesy flavor that I bet even your die-hard cheese addicts would find pleasure in consuming. (You should have SEEN the nachos I made with this cheese and the garden fresh salsa just a few nights ago. My Instagram feed blew up when I posted the pictures!)
-Easy smoothies. Cocoa Corruption. Sounds sinful, but the ingredients are actually nourishing.
-The marinated mushrooms, which are used in several recipes throughout the book. They are AMAZING. They take on the texture of the little mushrooms that come in the glass jars, but they taste a million times better.
-The desserts. Oh the sweet desserts. (Patiently awaiting the next book on desserts.) I really love dessert, especially when it's no-bake and oh-so-good for me.
-The writing style. Easy to read, simply entertaining, and straight to the point. As I mentioned above, there isn't a full-page story on WHY this recipe was created, whose grandmother made this generations ago, etc. Don't get me wrong. I when a lot of thought has gone into creating something as beautiful as deliciously satisfying meals, but I don't want to READ about the process with each recipe. It's like a good book that just FLOWS and doesn't require pictures (although this book DOES have pictures...pictures that will excite your taste buds).
I'm so excited about exploring the rest of the book and making everything, one recipe at a time. And there are SO MANY recipes in this book, another thing I truly adore. The mix and variety of the types of recipes offered. Pastas, soups, salads, kale chips, smoothies, desserts, oatmeal, cookies, taco salads, oh my goodness. My suggestion is to go through and pick out just 2-3 recipe you want to start with for the week (if you can contain yourself), go through your pantry and see what you already have, and then make a list of what you'll need. If you are starting out brand new in the world of raw (or even vegan), this will make the process less intimidating. And trust me, you'll probably be surprised at how many things you DO already have on hand.