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Vegan Eats World: 250 International Recipes for Savoring the Planet (Anglais) Relié – 13 novembre 2012


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Book by Romero Terry Hope


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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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78 internautes sur 79 ont trouvé ce commentaire utile 
This book spans the world! 30 octobre 2012
Par K. Cavalier - Publié sur Amazon.com
Format: Relié
I was so happy to be a tester for this book. I tested 96 recipes and that's really just skimming the surface of this 300 recipe tome. I cannot say a bad thing about any of the recipes, they were all outstanding and loved by any one that tasted them. The book itself is beautiful, hard cover which is rare and is full of colour photographs and helpful diagrams/illustrations. There are symbols on each recipe to note that they are quick and easy, gluten free, soy free, low fat, low cost and novice recipes which makes it quick to find what you need. There is a huge section in the front of the book dedicated to teaching you the techniques you need to cook these recipes such as cuts, seasoning cookware, full explanation of all the less known ingredients and pantry lists. This section is also filled with tips and tricks that will help you get more out of your ingredients and budget.

Part two is the recipes and starts off with spice blends that you will find in the recipes in the book but you can also use them for other recipes as well. Things like garam masala and berbere spice blends is what you can expect.

Next up is a chapter on Tofu, Seitan and Tempeh that has recipes for seitans that are called for in the book that are easy to prepare and tasty too! The best baked tofu is in this section with three variations so make sure you try the Savory Baked Tofu. It is one of my five year old's favourite things! Also a highlight of this chapter is the Lemon and Olive Chickpea Seitan that is used to make the most delicious Gyro Roasted Seitan later in the book. It is super flavourful and I never would have thought to add olives right into the seitan but it is perfect.

Chapter 3 is full of Pickles, Chutneys and Saucier Sauces with my favourite the Fast Lane Cabbage Kimchi. I had never tried this before but it was so good and went together quick and easy. Another shortcut recipe is the Preserved Lemons Two Ways where there are two variations, one quick and one that takes a bit longer if you have the time. I had also never tried these but soon became addicted to their unique flavour that adds that special something to your tagine dishes. Also delicious and unexpected was the Toasted Hazelnut Crunch Dip (Dukka). It is easy to make and tastes great served with the thick pita she suggests.

Chapter 4 covers Salads, Spreads and Sandwiches where I will suggest you run right to the Orange and Olive Fennel Salad. It is so simple but one of those recipes where simple needs to be in perfect balance and it is. Another favourite of mine from this chapter is the Cultured Cashew Spread with French Herbs. I have made it again and again and love it more everytime. Yet another favourite from this chapter is the Seitan Gyro roll ups that has a most delicious yogurt sauce on top of savory Gyro Roasted Seitan that starts with the Lemon and Olive Chickpea Seitan I mentioned above!

Chapter 5 is Soups which I am usually not a fan of but I took to a few in this book. One was the Greek Creamy Lemon Rice Soup ("No"govlemano) which all my family loved as well. It is warm and hearty, filling and delicious. Another one that I loved was the Sauerkraut Mushroom Soup (Shchi) that is full of mushrooms and kraut and topped with Sour Dilly Cream to come together to make the perfect fall or winter soup when you are craving warmth.

Chapter 6 is Curries, Hearty Stews and Beans where I will be honest I haven't tried much...yet! This section is full of delicious, exotic curries from around the world. I recently tried the Beer Bathed Seitan Stew and Oven Pommes Frites and it was a big hit. I don't like beer in stew usually but this one was in perfect proportion to the other ingredients and is finished with a touch of mustard or vinegar that gives it a perfect tang. It is like a mix of a beef style stew and French Onion soup.

Chapter 7 covers Dumplings, Breads and Pancakes where my favourite Potato Pierogi with Fried Onions are. With a filling of potato spiked with dill and nooch you can't miss and the fried onions on top are my favourite touch. There are also loads of variations and full instructions to help anyone become a pierogi master. Another favourite you should try is the Yogurt Naan Griddle Bread. It is hard to find vegan naan bread where I am so I am very happy to have the perfect recipe in my arsenal now so I can have them anytime I like. These freeze well too and then you can just heat them up when you are ready. This book also introduced me to Very Nice Chickpea Crepes (French Socca) that we now enjoy for a quick supper on weeknights with a salad. They come together quickly and you can customize the flavour by changing up the spices/herbs and toppings. Also try the Jamaican Curry Seitan Patties, there were a favourite of my husband's during testing.

Chapter 8 is Asian Noodles to Mediterranean Pasta where you should try the Sizzling Seitan Pho Noodle Soup. It was one of my favourites prevegan and I hadn't had it since becoming so again happy to have a great recipe that I can make any time the craving hits. I think my very favourite recipe in this book is in this chapter as well, Pad Kee Mao has a definite place in my heart. It is better than any Thai noodle dish I've ever had in a restaurant. Take the time to find the Thai soy sauces in a well stocked Asian market, it's worth it! A close tie for my favourite recipe in this book would be Greek Eggplant Lasagna (Pastichio "Vegani"). It has a creamy bechamel like sauce with a mushroom and eggplant filling in between layers of bucatini pasta. It makes a big pan so it's great for big family suppers.

Chapter 9 is Hearty Entrees and you should go right to the Korean Veggie Bulgogi (Sweet Soy BBQ). It is a mixed grill of seitan, tofu and mushrooms marinated in a sticky sweet and savory bbq sauce that goes great with the Fast Lane Cabbage Kimchi and rice. The Roasted Tomatoes and Peppers Stuffed with Dill Rice (Yemista) was actually the centerpiece on our Thanksgiving table this year (us Canadians are earlier with that). They are a stunning presentation yet easy to put together. The rice stuffing is flavourful with herbs and walnuts. It's one dish I have made again and again since testing as well. Another yummy one from this chapter is the Preserved Lemon Braised Tempeh with Green Olives. It pairs perfectly with the Fluffy Spiced Couscous as suggested and gives you that taste of Morocco. Then try the Golden Tandoori Tofu that is baked in the oven and is bursting with flavour. I make double batches when I make it because we always want the leftovers the next day when they are even tastier because the sauce has gotten all up in the tofu. The Fluffy Scrambled Chickpea "Eggs" with Shallots (But'echa) were also a highlight for us. I had no idea what to expect from it but it was the perfect accompaniment to the Cauliflower and Green Beans in Berbere Sauce found in the next chapter.

Chapter 10 features Robust Vegetable Entrees and Sides. A big hit with our family was the Crispy Oven-Fried Eggplant and Zucchini with Skordalia. You won't believe the crispiness you get from oven baking and you won't be able to walk away from these either until they are all gone! Also delicous, were the Lemon Garlic Potatoes served up with any of the Greek inspired dishes.

Chapter 11 is Rice and Whole Grains: One Pot Meals and Supporting Roles where you can find all kinds of information about how to cook rice properly as well as simple recipes that you can build on later. The Lemony Dill Rice is one of the highlights. I've never been able to get much flavour into a rice dish but this one really shines. The Artichoke Skillet Paella with Chorizo Tempeh Crumbles was another of our very favourites. The tempeh is super easy to make and tastes amazing. The paella itself is studded with pearl onions, peas, tomatoes and artichokes. It makes for a great Sunday supper.

Chapter 12 is where you find Sweet Beginnings otherwise known as desserts and baked goods. The first recipe in this section, Tenacious Tart Tatin was a hit with us. It features a olive oil shortbread crust that make me want to make all crusts with olive oil now! The Caramel Apple Topping is simple but scrumptious and it is amazing when topped with a scoop of vanilla ice cream. Then try the Orange Blossom Hazelnut Baklava which is also helped out by olive oil and again, I would never go back. It is sticky and sweet and filled with nuts. The highlight though is the Italian Cashewcotta Cheesecake. It is simple the best cheesecake I've ever had. It is a softer version than the usual solid New York style cheesecake, it is creamy and smooth, just the right amount of sweet and has zest from orange and lemon to make it perfect.

The last part of the book, Part 3, has menus, online resources, Recipes by Icon, Metric Conversions and the Index. I'll admit my only dislike about the book is the index. It seems I have a hard time finding what I am looking for in it. I have marked all my favourites to make it easier for myself. But it is a small complaint for all that it gets right. You should absolutely add this to your cookbook library and take a trip around the world right in your own home through these amazing recipes.
24 internautes sur 24 ont trouvé ce commentaire utile 
Love it! 8 novembre 2012
Par H. Hutcheson - Publié sur Amazon.com
Format: Relié Achat vérifié
After cooking almost exclusively out of this book for a week now, I feel confident saying that this was an A+ delicious purchasing decision, and you should probably own it too. It's a beautiful hardcover book, filled with great photos that make it pretty hard not to eat the pages.

The first part of the book gives general cooking advice, kitchen and pantry stocking tips, and information on some of the ethnic ingredients used throughout the recipes.

The second part of the book contains the recipes, organized by chapter:

Spice Blends
The Three Protein Amigos: Tofu, Seitan, & Tempeh
Pickles, Chutneys, and Saucier Sauces
Salads, Spreads, and Sandwiches
Soups
Curries, Hearty Stews, and Beans
Dumplings, Breads, and Pancakes
Asian Noodles to Mediterranean Pasta
Hearty Entrees
Robust Vegetable Entrees and Sides
Rice & Whole Grains: One Pot Meals & Supporting Roles
Sweet Beginnings

The book also contains a well-organized index, planned menus, and organization by icons, indicating that recipes are low fat, gluten-free, soy-free, take under 45 minutes, are good for beginners, are cheap to make, or are mostly inactive. Terry does a great job of providing recipes that can be made on weeknights after work, as well as more labor-intensive recipes that are guaranteed to impress.

This week, I cooked the smokey seitan and cabbage variation of the Sauerkraut Mushroom Soup (Shchi), Sweet and Savory Jackfruit Carnitas Tacos, and Chipotle Tofu Cemita Sandwiches. I also cooked a big Ethiopian spread for friends, which included the Ethiopian Savory Crepes (Injera Style), Saucy Berbere Lentils, Seitan Tibs Simmered in Berbere in Wine (substituting mushrooms), Collards in Berbere Sauce, and Fluffy Scrambled Chickpea "Eggs" with Shallots (But'echa). The collards are actually one of almost any possible vegetable variations on a cauliflower and green bean dish. My husband and I loved everything I cooked, but our friends raved about the Ethiopian, and we thought it was pretty amazing and very authentic-tasting for a Southern white lady's kitchen.

I would say the majority of these recipes can be made with an intermediate vegan cook's current pantry. However, for the sake of authenticity, the ingredient lists do contain many items that may require a trip to an ethnic market or an online purchase, and Terry offers some recommendations of where to shop on the Internet for those specialty items.
22 internautes sur 22 ont trouvé ce commentaire utile 
So full of great stuff. 4 novembre 2012
Par Caitlin J - Publié sur Amazon.com
Format: Relié
I was a tester as well and as I was reading other reviews I realized that the recipes other people loved were ones I haven't even tried yet! There are so. many. recipes. here. There are basics that have moved into my weekly repertoire (baked tofu for sure), weekend recipes that take time and reward you for it, and once in a blue moon recipes that are so tasty and decadent that I can't trust myself to make them more often (I want the semolina date bars instead of a birthday cake this year).

It's not just the whole recipes that are great though, it's the basics that I use most often. I love the spice blends, they taste so much better when prepared fresh (berbere and baharat are my favorites). The seitan as well has rekindled my love for it after using the store bought stuff for so long and never really liking it. I'm a perpetual fiddler of recipes so I love having base ingredient recipes that I can use in a recipe from the book or in my own creation. The baked tofu, seitans, spices, rice recipes, and others all get mixed up and rematched in delicious ways according to what I have on hand.

There are a lot of specialty ingredients called for in the recipes. I love hunting them out in the little grocery stores and the ones I found did make a difference in the end product. But I also live in a smaller city in the Midwest and there are some things I just cannot find and didn't have the resources to mail order. And you know what, everything still came out great. Maybe not as authentic as it would have if I did have fresh curry leaves or that specific soy sauce, but still delicious. So don't let the long list bum you out. Try it with the ingredients you have and keep an eye out for the ones you still need. If anything it's a great excuse to head to different parts of town and go on adventures the next time you're in a bigger city.

I made a lot of curries, Middle Eastern recipes, and Asian recipes. I would have liked to have seen more European ones but I still enjoy the challenge of making vegan versions of those on my own. I look forward to making the ones in the book. Also, some people aren't in love with the layout as the recipes can run onto other pages. I don't mind but if you like having a cookbook open to one page this can be an issue. The book is very nicely bound and has nice pictures (I always like more though). There are little sidebars throughout with facts, hints, and tips for the recipes and they all have very extensive instructions which is especially helpful for things like dumplings and wontons.

I love this cookbook and can't wait to start revisiting old favorites and trying out other things that people love about it. My can't miss recipes are as follows:
-Pistachio Date Quinoa Salad
-Semolina Date Squares - They are amazing.
-Preserved Lemons - I put them in all sorts of things now.
-Brown Rice Biryani with Cashews
-Crusty Persian Rice
-Ful Medames (I used canned beans and it was so fast and delicious)
-Lemon Mustard Yassa Tofu
-And of course the basic baked tofu - holy crepe this is the best baked tofu.
10 internautes sur 10 ont trouvé ce commentaire utile 
EPIC cookbook in every way! 7 janvier 2013
Par cakewhiz - Publié sur Amazon.com
Format: Relié
I own several books by Terry Hope Romero, and consider Veganomicon to be my bible of vegan cooking. This cookbook was a gift from my husband for Christmas, and yes, he does have ulterior motives; I cook, he eats. And this book is a stunner-it's not only beautiful from the cover to the photos to the layout, but it's filled with invaluable information from techniques to ingredients to equipment. Written in an entertaining, girlfriend to girlfriend style, it still remains extremely informational. As someone who owns many cookbooks and has cooked professionally over the years, I still learned and am learning so much from this book. The combination of the informational sections and the blow-your-mind-delicious recipes is amazing. I now know all about the various soy sauces and exotic ingredients that I never seemed to have the time to research properly myself. And armed with all this information, my recent trip to the asian grocery was absolutely exhilarating. I feel so smart and still have all my purchases lined up on the counter, the better to admire them and imagine what exotic dish I will make next.

So far, every recipe I've made has been outstanding, incredible, lip smacking, unbelievable! When first leafing through the book I saw the recipe for Sri Lankan Cashew Curry and Coconut Roti and I nearly cried. I used to frequent a restaurant in my area 15 years ago that served those dishes, both of which I was addicted to, and it unfortunately closed up and I've lived without them ever since. Well, I made them a few nights ago and couldn't believe how good they were, just like I remembered. It was also the first time that I made an asian style flatbread that actually came out perfectly! The Pad Thai, which is something I rarely order out because it never really lives up to what I think it should be, was the absolute best Pad Thai I've ever tasted. I've been dreaming about it for days, plotting the next time I will make it. What really sends the recipes over the top for me are all the tips, extra info and substitutions/variations that come with each recipe. Although I am a very adventurous vegan cook, my asian dishes, especially, never really came up to par for me. Now I have everything I need to eat my way across the planet-thank you for doing all the legwork Ms. Romero!
7 internautes sur 7 ont trouvé ce commentaire utile 
Diverse, inspiring, yet simple! 11 mai 2013
Par J. Murszewski - Publié sur Amazon.com
Format: Relié Achat vérifié
I am not easily highly impressed with many vegan cookbooks. It takes me a while to warm up to them it seems. I have to say though that this one is truly exceptional. I am such a fan of experimenting with different flavors and textures. I had purchased a couple other vegan cookbooks that feature international fare and the problem I ran into with them is that you'd instantly be inspired to cook something but lack many, many specialty ingredients from specialty stores to the point that not one recipe could be tried without heavy pre-planning. Plus in the other cookbooks I have it seems each recipe would require different specialty items from the next so you didn't have a basic arsenal of ingredients to draw from and experiment with. You really would start to feel discouraged. I am so incredibly happy with this book because there is such a wonderful mix of complicated recipes that do require pre-planning and simple quick ones that are authentic. I feel that with this book you get the choice of how crazy (Sunset tofu hijiki burgers that uses seaweed, anyone?) or mild (Mostly Mediterranean eggplant parmigiana) you want to cook. This book has phenomenal recipe diversity. The second I opened the book I started making a list of all the things I wanted to try: Coconut kale summer rolls. Curried avocado summer rolls. Peanut coconut dipping sauce. Peruvian purple potato salad. Moroccan vegetable filo pie. Greek eggplant lasagna. Sizzling seitan pho noodle soup. There is not one genre or style of cooking that this cookbook draws from. You'll find Greek, Mexican, Ethiopian, Asian, recipes and more. Basic setian and burger recipes can be found too to keep everyone happy. There's even a recipe in here for yogurt naan bread! At the beginning of the book there's a section that teaches you how to blend spices together to yield Sichuan spice powder, garam masala, olive oil harissa paste, and other kinds of blends which you can use in your cooking adventures. This book has sections on everything: spices, soups, salads, sandwiches, entrees, sauces, stews, dumplings, pasta, desserts, and more. These sections are also evenly balanced so you aren't getting a mess of desserts and soups with little else. There are few pictures meaning that the book is recipe rich. I am so happy with this purchase and I encourage anyone to not hesitate in getting this book, you won't be disappointed!
One last note, I feel like this book encourages you explore. I haven't felt that way in a long time with many vegan cookbooks, especially ones featuring international recipes. You are encouraged to learn the spices or sauces and are given the core concepts of flavors that you can then run wild with and create new things not in this book. So go ahead and make that whipped garlic dip and pour it over steamed cauliflower or use it as a sauce on an amazing pizza. Bravo, Vegan Eats World!
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