Rabbit Food Cookbook

by Beth A. Barnett

Cookbook with 82 strict vegetarian/vegan recipes and additional resources relating to food history and a healthy vegetarian/vegan lifestyle. Over 250 pen & ink and block print illustrations, hand silkscreened covers, wire-o lay-flat binding, and six very cute die-cut cardstock divider tab pages for easy access to the recipe sections. Published and printed in the USA / Portland, Oregon!

Genres: Cookbooks, Vegan, Food, Nonfiction, Vegetarian

Hardback, wire-o bound

Published January 1, 2007

About the author

Beth is a writer, illustrator, printmaker and bookmaker, and an oil painter working in contemporary realism style. A strict vegetarian since 1993, she has many years of practice in vegan cooking and baking and her book Rabbit Food Cookbook is a smart, practical, and visually delightful reference for vegan cooking and thoughtful living.

Reviews

[Beth Barnett · Rating 5 out of 5]

I wrote this, so of course I approve of it and recommend it highly!
:)

[Erin · Rating 5 out of 5]

Best vegan pancakes!!!

[bookcookery]

Beth (and yes, you’ll feel like you’re on a first-name basis with her by the end) is that enthusiastic friend you didn’t know you had, bursting with excitement that you’re diving into vegan/vegetarian cooking and armed with a binder full of time-tested tips and tricks she has to share.

Don’t be put off by the lack of photographs. This cookbook reads more like a course reader for an "Intro to Vegan Cooking" survey class (and I mean that in the best way). I cooked my way through the entire book and appreciated how Beth covers a wide range of techniques and ingredients, from different egg replacements to various meat alternatives. She walked me through making seitan and even held my hand through baking my very first pot pie.

The book really shines when it leans into Midwestern-style comfort food, especially holiday classics (Beth kindly assumes you already know how to throw together a "lovely green salad," possibly giving me too much credit), though some sections, like the desserts, can feel a bit repetitive as she tries to cover all the nostalgia bases.

There were a few recipes that didn’t quite hit the mark for me, but overall, I had a great time with this book, and I’ll definitely be making the tofu pot pie again.

[Uniflame · Rating 3 out of 5]

This book is indeed much more than just a cookbook. Beth writes about various subjects like the history of food, about nutrition for vegans, how to start your first garden, what a vegan pantry should include and cooking times on grains and beans. The book doesn't have any pictures but it is full of tiny illustrations which give the book something personal. Another personal touch is the fact that the part with the recipes is handwritten... See http://shelikesbento.blogspot.com/201... for the full review.

[Deborah · Rating 5 out of 5]

Not only are the recipes phenomenal the long introduction was exactly what I needed. So many new ingredients I had no clue about that now I understand. Just wish I could master Tofu, so far I am an epic fail in the Tofu department

[Beth Barnett · Rating 5 out of 5]

Um, I wrote this, so of course I give it 5 stars! The new edition is now available, July 2007!

[Rob · Rating 5 out of 5]

its an amazing world to eat in and this culinary point of view is detailed, complete and tasty.

[Morgan · Rating 4 out of 5]

Very interesting food history chapter. Some great basic recipes. No ingredients here that are going to shock or surprise you. I want to try the breaded tofu and the waffles.

[Ine · Rating 5 out of 5]

Love it! Easy-peasy recipes in a light setting for easy understanding!

[Julie Knutson · Rating 5 out of 5]

If you're looking for an awesome vegan cookbook, look no further!