Gorgeous hardcover book with lovely photos, though not of every recipe. 4 stars. star off because it was an inspired idea but then a lot of countrieGorgeous hardcover book with lovely photos, though not of every recipe. 4 ½ stars. ½ star off because it was an inspired idea but then a lot of countries were missing and there were so few recipes for each country and region, and I found myself wanting more. The sampler format did work though. I got in some armchair traveling with not only the recipes but also the text info that accompanied each of the recipes and at the beginning of each section. I still wish that Canada and many missing European countries had been included.
I like that the recipes have various designations, such as quick and easy, gluten free/option, soy free/option, no oil, low oil, etc. There is a glossary, some suggested menus, a list of online resources, basic and global pantry lists, and the index seems okay.
For me, overall, there was too much vinegar, cooking alcohol, vegan dairy substitutes, coconut, and too much sugar in both savory and sweet dishes. But I’ve always loved this author’s recipes and that was mostly also true in this book.
The recipes that most intrigued me are: From the Europe section, from Italy: Trofie alla Pesto with Green Beans and Potatoes; Polenta Rustica with Kale and Bean Ragout; Sicilian-Style Cauliflower, and from France: Pissaladere; Roasted Ratatouille with Basil Pistou; Basil Pistou; Mousse au Chocolat, and from Spain and Portugal: Vegetable Paella; Eggplant Piri-piri, and from Greece: Spankakipita Tart, and from Eastern Europe: Halushki, and from the British Isles: Cottage Pie; Cauliflower Colcannon; Portobello Pasties; Lemon Posset, and from the Americas, from the United States: Blue Ribbon Chocolate Layer Cake; Brown Bread with Walnuts and Raisins, and from Mexico: Avocado and Tomato Salsa Verrines; Black Bean and Butternut Tortilla Bake; Black Bean Caldillo; Chipotle Corn-Stuffed Peppers, and from the Caribbean: Spicy Plantain Fritters with Mango-Papaya Relish; Roasted Corn Chowder; Red Bean Stew with Mango, and from South America: Bolivian Quinoa Pilaf. and from Africa: Moroccan Lentil and Chickpea Soup; Black-Eyed Pea Fritters (Akara); Injera; Vegetable Tangine, and from the Middle East: Kale-Stuffed Phyllo “Pens”; Sleek-Stuffed Eggplant with Pomegranate Sauce; Zaatar Roasted Cauliflower, and from India: Manchurian Cauliflower; Kofta Curry; Vegetable Momos; Cardamom Chickpea Cookies, and from Asia: from China: Almond Cookies, from Thailand: Eggplant Satays, and from Japan: Temple Soup; Sesame-Spinach Donburi, and from Korea: Sweet Potato Dessert, and from Vietnam: Pho Chay; Sizzling Saigon Crepes, and from the Southeast Asia Islands: Singapore Mei Fun; Eggplant Rempeh.
Recommended for cooks and cookbook readers who want recipes from a variety of ethnic cuisines. It’s a beautiful, gift worthy cookbook. ...more
Why on earth was this the book I could quickly sail through, when I’m struggling with so many other books?! It literally gave me nightmares. Thank gooWhy on earth was this the book I could quickly sail through, when I’m struggling with so many other books?! It literally gave me nightmares. Thank goodness it has some comic relief and family aspects in the narrative. I felt horrified (I guess I was supposed to) and I could never work there, at least not on a similar unit. The place seems to have changed so much. I was there as a student 3 decades ago, and while there were some forensic psych patents there, more on the adolescent unit than the adult unit of the units to which I was assigned, it was nothing like what this author describes.
I have really mixed feeling about the author and this book. It was able to hold my attention but some connection was missing for me. I did take away, yet again, that we have a broken system, in so many ways....more
Well, this one was different. There is extreme profanity throughout; it’s part of the book’s concept, weaving its way through the entire text. It’s goWell, this one was different. There is extreme profanity throughout; it’s part of the book’s concept, weaving its way through the entire text. It’s going to fill a niche market, I suppose, reaching people who might not otherwise reach for a vegan cookbook, or certain vegans who think the presentation is the best thing ever. Unfortunately, it’s going to completely turn off some cookbook readers/users, and that’s a shame because the recipes are really good and worth reading, making and eating. I knew what to expect and I was amused, and I found it somewhat entertaining for while but then, for me, all the swearing got tiresome and I was just trying to read the recipes and the extra helpful information that’s included. I was expecting many obscenities but I guess I wasn’t truly prepared for their volume. However, the recipes are excellent, and I welcome many kinds of vegan cookbooks so as to appeal to the widest range of cookbook readers who are vegan or vegan interested or simply looking for some good recipes.
There are many recipes that appealed to me. I really appreciate that most recipes seem easy to make, that many times whole grains are used, and I also loved the pages with ideas for putting together dishes such as how to build a salad and how to build a bowl and how to roast garlic, etc. There are some good photos of the food (though not for every recipe) and other photos too.
From the breakfast section I’m especially interested in: quinoa oatmeal; mixed veggie and tofu chilaquiles; basic maple granola with add in ideas; tofu scramble tacos; brown rice bowl with edamame and tamari scallion sauce; whole wheat banana pancakes; oat flour griddle cakes with blueberry sauce; baked okra and potato hash.
From the salads, sammies, and mini meals section these looked particularly good: roasted broccoli and millet pilaf; braised winter cabbage and potatoes; sweet corn and green chilis baked flautas; smoky black-eyed peas with roasted sweet potatoes and collards; baked Spanish rice; and some of the baked tofu marinades.
From the soups and stews section, these recipes: vegetable noodle soup with ginger miso broth; pozole rojo; corn and basil chowder; potato leek soup; pumpkin chili (Yes!, #1 on my list! Though perhaps I could say the same about a dozen other recipes in this book. There are so many appealing ones!); tortilla soup; chickpeas and dumplings; wedding soup with white bean balls and kale.
From the salsas, sips, and the snack life section: cumin-spiked pinto bean dip; creamy black bean and cilantro dip; mid-summer salsa; salsa verde; and peach-mint sun tea.
From the burritos, bowls, and other bomb-ass meals, these looked best to me: (these first two vying for recipe #1 with the soup recipe in that section!!): creamy ravioli with house marinara; mixed mushroom and spinach lasagna; and also sweet potat0, squash, and black bean enchiladas; cauliflower cream pasta with fresh herbs; roasted chickpea and broccoli burritos; white bean and red lentil burgers; and root veggie fries.
And from the baked goods and mother fucking desserts section: chocolate fudge pops; crispy millet and peanut butter buckeyes; maple-oat banana bread; carrot cake cookies; and chocolate chip and almond butter cookies all looked delicious.
The above recipes don’t necessarily represent the scope of all the recipe variety in the book; they’re simply the ones that personally most appealed to me.
I recommend the book going in knowing what to expect, for the excellent mostly healthy, reasonably easy to make, and delicious looking recipes....more