The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat (Anglais) Relié – 6 octobre 2009
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Descriptions du produit
Revue de presse
#3 New York Times bestselling book (New York Times)
#14 Wall Street Journal Bestseller (The Wall Street Journal)
“Wow, wow, wow! I never imagined meatless meals could be so satisfying.” (Oprah Winfrey, on Oprah.com)
“Meeting Tal has changed our lives for the better. We wish everyone could experience his cooking. It’s delicious and healthy at the same timesometimes that’s a hard balance, but not with Tal.” (Ellen DeGeneres and Portia de Rossi)
“You name ‘em, he’s fed ‘em. Tal Ronnen is no up-and-comerhe has long since arrived and taken over the culinary world of veganism.” (Rory Freedman, author of Skinny Bitch)
“What’s great about this cookbook is its range and its approach to meatless cooking. No main dish ever feels like a side dish . . . Instead, each meal is made to be complete and satisfying.” (fitsugar.com)
“Tal Ronnen’s assertion is that [The Conscious Cook] will change the way you eat. It will, for the better.” (Basil & Spice)
What you’ll probably be most conscious of as you prepare the 75 vegan recipes from “The Conscious Cook” is how delicious the food is. (Lisa Messinger, creators.com)
“Tal’s recipes are simply fantastic . . . Whether you are a vegan, vegetarian, or committed meat eater, this is a book that can help you down the path of higher-quality, good tasting, humane eating.” (Wayne Pacelle, President and CEO of The Humane Society of the United States)
Présentation de l'éditeur
A former steak-lover himself, Chef Tal struggled for years on a vegan diet that left him filled with cravings for meat and dairy. Frustrated by the limited options available and unwilling to sacrifice the delicious flavors he associated with eating meat, he decided to create vegan meals that could hold their own at the center of the plate.
Chef Tal found that by applying traditional French culinary techniques to meatless cuisine, he was able to create delicious meals full of rich flavor and healthy fat—meals that any food-lover, even devoted meat-eaters, would find completely satisfying.
Seventy groundbreaking recipes later, Chef Tal is ready to share his magic. The Conscious Cook features vegan versions of tried-and-true dishes such as Oysters Rockefeller, Caesar Salad, Corn Chowder, and Paella, as well as adventurous new cuisine like Lemongrass Consommé with Pea Shoot and Mushroom Dumplings and Peppercorn-Encrusted Portobello Fillets. A full-color photo accompanies each of the recipes. Also included are engaging stories from influential people in the vegan world; a peek into Chef Tal's pantry and kitchen; a guide to eating seasonally; and a selection of dinner party menus.
Above all, The Conscious Cook shows readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste or satisfaction. The starters, soups, sandwiches, entrées, and desserts here offer culinary adventure that will truly revolutionize the way the world experiences meatless food.
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This book is more comprehensive than the other two because it goes gives vegan chef bios (many of them vanguard and brilliant)and important vegan restaurant history as well as rationale for eating vegan and ways to use new-to-newish vegan ingredients, such as Gardein (vegan "meat" products; chicken breasts, chicken strips, and beef strips), Earth Balance (vegan butter in solid form), Vegannnise (vegan mayo), Field Roast Italian Style seitan sausages, New Chapter All-Flora probiotic capsules (to culture homemade cashew or macadamia cheese and give it a sharp flavor), tempeh bacon, precooked udon noodles, vegan mozzarella, etc . Also, for people who haven't cooked vegan, recipes are included for ingredients for more involved recipes such as cashew butter, hazelnut milk, Asian slaw, the use of ground flaxseed in baked goods as a substitute for eggs, and new ones such as chipolte cream and tofu ricotto.
Most people would probably enthusiastically eat vegan if they had access to meals of this quality. So, the challenge is to learn how to cook at this level, how to use the unique ingredients, until it becomes easy.
One challenge of vegan are the tofu, tempeh and seitan preparation, because of their high protein content; a couple winner recipes here are Old Bay tofu cakes and cornmeal encrusted tempeh. Recipes with new meat-substitute products bring a welcome level of sophistication and ease to vegan cooking. Additionally, there are presented a number of great unusual grain recipes using quinoa, spelt flour, etc.
For those who haven't cooked vegan or vegetarian, this book will give you contemporary "how-to" that will make your first efforts worthy endeavors and bring your skills to produce multi-level and exotic flavors quickly. No oddball vegan results here. Working from this book is cooking with vegan master chefs, you really can't go wrong. It is the sort of book beginners should cook their way through. By the time they get to the last page, they will be a master vegan cook with a sophisticated repetoire... a very nice endeavor indeed.
I was a bit apprehensive that this cookbook was going to be mainly a promotion vehicle for Gardein because it has been pre-featured on their website, but it is not. It is an excellent vegan cookbook, probably the best quality and most comprehensive one on the market.
However, it's not accessible for the average home cook. And like the Millennium cookbook, it's destined to sit on my shelf until a special occasion arises where I want to spend hours in the kitchen making something. Case in point: I spent three hours prepping and cooking a meal from this book (agave lime tofu with sweet potatoes and asian slaw). I spent an hour and a half prepping and cooking another (asparagus lemon meyer risotto). And those were two of the the recipes I thought sounded the easiest. And the ingredients were not cheap, either.
There are several things about this cookbook that make it inaccessible for the home cook: 1) the complexity of the cooking techniques 2) the need for many, often expensive ingredients and 3) the need for very difficult to find ingredients and 4) the need for expensive kitchen appliances like a Vitamix blender and a pasta maker. A good portion of the recipes are using Gardein meat substitute. I just went to Rainbow Grocery in San Francisco, a very well-stocked all, vegetarian supermarket. Guess what I couldn't find? The gardein cutlets, breasts or steak used in many recipes. So if not there, where in the heck do you find this stuff?
The other thing I don't like is that Tal Ronnen is financially invested in Gardein. So it's kinda sketchy to me that he's pimping out this latest meat substitute under the guise of a cookbook. But on the other hand, if more and more people start asking their groceries to carry the stuff, maybe it will become pervasive and I'll be happy to find a great meat substitute on supermarket shelves.
Don't get me wrong - I think this is a good problem to have - that there's a vegan cookbook on the market that is over my head. We are lucky enough now to have so many to choose from. I don't think any omnivore cookbook would suit every meat eater, so not every vegan cookbook will suit every vegan either. I wouldn't recommend as the first vegan cookbook you buy if you're an average home cook like me. I'd instead recommend Veganomicon. And on top of that, I'd recommend dinner reservations at Millennium in San Francisco where you can sit back and enjoy gourmet vegan cuisine that others carefully prepare for you.