Vegan Eats World: 300 International Recipes for Savoring the Planet (Anglais) Relié – 30 octobre 2012
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Description du produit
Revue de presse
Packed with helpful advice and enticing recipes to spark an adventure in international vegan cuisine Vegan Eats World not only makes vegan cooking enticing, it makes international cuisine accessible to vegans with its easy-to-follow recipes. Highly recommended.”
San Francisco Book Review / Sacramento Book Review, 1/15/13
Delectable recipes [An] epic vegan cookbook. Romero writes headnotes with a distinct sense of humor, and all of the recipes sound amazing; accompanying photos will make your mouth water!...If you love a hearty plant-based meal, and have time to invest in it, pick up this cookbook.”
Midwest Book Review, January 2013
Not only are classics re-created but new dishes based on different, vegan ingredients are introduced, with recipes labeled for time and complexity [Vegan Eats World] is a pick for any who would incorporate vegan dining into a new worldview.”
We can only imagine how difficult it must be to improve upon such cookbooks as Veganomicon and Vegan Pie in the Sky. However, we think the co-author of the aforementioned books, one Terry Hope Romero, could do it with Vegan Eats World.”
Irvington Herald, 9/27/12
Sand and Succotash blog, 10/10/12
[Romero] always finds a way to turn vegan food into something delicious [and] gorgeous that cook[s] up perfectly Vegan Eats World travels the globe and gives the reader a little bit of each ethnic cuisine, vegan style.”
Romero is one of the rock stars of the vegan cooking world She continues to deliver with this collection of 300 recipes inspired by dishes from around the world Many recipes are easy enough for busy weeknights Romero doesn't shy away from using spicy ingredients You won't confuse vegan with blah after enjoying her creations.”
One of Portland Oregonian's Five Favorite Cookbooks from 2012 Worth Putting on Your Christmas List
Portland Book Review, 11/23/12
A great vegan cookbook that draws recipes from a truly international repertoire. It is a beautiful, large-format, nicely produced book [with] well-written recipes.”
A handsomely made hardcover Vegan cooks will be familiar with virtually all the ingredients here, but newcomers to the field may have some difficulty with certain recipesso it is very helpful that Romero includes a graphic for dishes that are especially easy to prepare Full-page pictures make the dishes look very tempting indeed and add to the impression that Vegan Eats World is as much a gift book as a traditional cookbook. Vegans on your gift list will find it a treat.”
Lemuria Books (blog), 10/21/12
Christian Science Monitor, 11/20/12
Buffalo News, 11/28/12
The Vegetarian, Spring 2013
Jam-packed with 300 delicious recipes. This title takes you on a globetrotting journey to savour the best vegan cuisine the world has to offer. There are some wonderful combinations of ingredients used to create innovative dishes Terry's books are always well written and great value for money and Vegan Eats World is no exception.”
Tucson Citizen, 4/8/13
Vegan Eats World is a world-wide culinary tour featuring some of the most imaginative vegan dishes I have ever encountered Romero's inspiration came from almost every corner of the planet The main lesson to be learned from this cookbook is that plant-based meals need not be bland or uninspired. The international recipes selected for this cookbook are not just healthy choices but also delicious ones I recommend this cookbook, regardless of whether you are a vegetarian. The recipes are accessible and innovative.”
Lancaster Sunday News, 4/21/13
Offers more than 300 bold, delicious recipes based on favorites from around the world.”
From vegan-queen Terry Hope Romero [it] takes you around the world to spots as diverse as Jamaica, India and the Philippines, through adapted dishes like a tangy Filipino-inspired tofu and vegetable adobo stew topped with chopped cilantro and bananas.”
Delicious Living (website), 12/20/12
In her new and extensive book, the author of the best-seller Veganomicon offers up 300 dishes using global flavors and techniques. At first glance the recipes and ingredients look a tad complex, but her conversational tone will put you at ease.”
Whisk and Quill (website), The Most Notable Cookbooks of 2012,” 12/13/12
There are many wonderfully creative recipes from a wide variety of cultures that would suit an omnivore.”
January Magazine (website), Best Books of 2012: Cookbooks,” 12/21/12
The recipes here are terrific A culinary trip around the world: vegan-style.”
REAL (Responsible Eating and Living), Favorite Cookbooks of 2012
Many ethnic foods are plant-based and delicious. Here there are over 300 creative recipes, mixing it all up, with very yummy results.”
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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:
The Three Protein Amigos: Tofu, Seitan, & Tempeh
Pickles, Chutneys, and Saucier Sauces
Salads, Spreads, and Sandwiches
Curries, Hearty Stews, and Beans
Dumplings, Breads, and Pancakes
Asian Noodles to Mediterranean Pasta
Robust Vegetable Entrees and Sides
Rice & Whole Grains: One Pot Meals & Supporting Roles
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.
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!
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.
My former go-to for "world" recipes was World Vegetarian, which is also a great source to have around, but having a book that's already tweaked the recipes to remove dairy has been great at reducing guesswork and the number of experiments to get things right. And, compared to WV, this book draws a bit more from Africa, so the two complement each other well.
Btw - after reading some of the other reviews, I'm honestly surprised. I've been able to find everything needed for the recipes. One of the examples from another review was Chinese Black vinegar -- you can get it on Amazon. Just search for Chinkiang Vinegar, and two days later you'll have what you need. :) I looked through the book and couldn't find much that's hard to find in a reasonable-sized city, and most of what's needed I just get at whole foods. Thai light soy? Amazon. Golden mountain sauce? Check. Some of the recipes call for things not everyone will stock, but the vast majority work well with a basic set of indian/middle eastern spices (coriander, cumin, cinnamon, garam masala ingredients, etc.) and asian.
The people who complain about the binding are right, however - mine's popping out in spots. That's annoying. If I weren't so happy with the recipes, I'd downgrade to four stars. Publisher, please fix that in the next printing.