About this title: Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include: * Autumn Latkes * Samosa Stuffed Baked Potatoes * ...
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Binding: Hardcover
Publisher: Da Capo Pr
Date Published: 2007-10-31
ISBN-13:9781569242643ISBN:156924264X
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9781569242643. read more
Description: New. 156924264X SATISFACTION GUARANTEED! NEW Book! May have remainder mark. Most orders ship within 1 BUSINESS DAY with ORDER CONFIRMATION. Great Book at a Great Value! read more
Edition: 1st Edition (later printing)
Binding: Hardcover
Publisher: Marlowe & Co, New York, New York, U.S.A.
Date Published: 2007
ISBN-13:9781569242643ISBN:156924264X
Description: As New in None Issued jacket. 8vo-over 7¾"-9¾" tall. This is a New and Unread copy of the first edition (later printing)l. read more
Binding: Hardback
Publisher: Perseus Books Group
Date Published: 2007
ISBN-13:9781569242643ISBN:156924264X
Description: New. Its easy to live vegan 24/7 with this collection of 250 recipes, menus, and color photos for dishes that taste even better than their non-vegan counterparts. The cookbook offers innovative recipes for all occasions, convenience, easy-to-find ingredie... read more
"I would have given this 1 star except that I found the "text" so useful and continue to find it useful -- it's incredibly informative, how to cook beans, etc. Perfect for new vegans and cooks.
However, I've made about 20 recipes at this point and only liked about 3 of them... which is shocking because my husband & I LOVED her first book, Vegan with a Vengeance and her latest, Vegan Brunch. We constantly cook out of these books but have had limited success with Vcon. Perhaps we just need to keep trying recipes from it."
"I didn't actually try cooking anything out of here. In fact, the only recipes that really sounded appetizing were ones common to a variety of cookbooks - such as the guacamole - and not necessarily indicative of a vegan lifestyle. Although, for a true vegan this seems like it would be the ultimate cookbook! There's definitely a variety of dishes, and the section on veggies as the main course was inspiring. Who says that the main entree has to be a meat or "meat like" dish? But I didn't find this cookbook to be interesting beyond that. The photos either don't do the food justice or else the food really doesn't look that good. And while the writing is obviously supposed to "hip" ... it can come off snarky. Or just lame. I think I would look elsewhere for a vegan/vegetarian cookbook before coming back to this one. But I'm not writing it off completely, because it's the first vegan cookbook that I've really read through. I might find that it has the best to offer, and I might come back to it and have to edit this review."
"As a vegan I get excited by any new vegan cookbook. This book had a lot of hype, unfortunately it did not stand up to it. I find that the author's recipes (as in her other books) merely give me ideas of recipes to do rather than the listed recipe. I rarely try one of her recipes and like it without making my own changes. Her desserts and muffins, however, are almost always delicious."
"It's taken me a while to decide how I feel about this cookbook, in part because I know so many people with strong opinions about it. I've agonized over whether to give it five stars -- because the food is just great -- or four -- because for a "vegan joy of cooking," it's not as comprehensive as I'd hoped. In the end, I decided to go with five because it's chock full of things I want to eat, the recipes are accessible, and the results are stunning.
Now for a run-down of the dishes I've tried so far --
Chickpeas romesco: We're beginning to work our way through our pantry in anticipation of a move, and I chose this recipe because it incorporates chickpeas, roasted red peppers, and almonds. The resulting dish was outstanding. Beautiful chickpeas in a bright red, rich sauce. Paired perfectly (per the authors' suggestion) with saffron-garlic rice.
Saffron-garlic rice: This is my new favorite way to prepare rice. I love just about anything with saffron, but this rice was flavorful without being overpowering. If you come to my house for dinner, chances are good I'll be serving this on the side.
Broiled tofu: Simple and yummy. There seemed to be a little too much marinade, but maybe I shouldn't have used it all.
Black bean burgers, take one: These are the first homemade burgers I've ever made that stay together when they're fried on a skillet. The secret is vital wheat gluten! I thought they were very easy and tasty, but maybe a little heavy on the wheat. Next time, I'll try the recipe without the bread crumbs.
Black bean burgers, take two: Same as the original recipe, only no bread crumbs. I was concerned these were a little too moist when I mixed them up, but they fried up just fine. The gluten, however, seemed more obvious than it did in the previous iteration - the burgers were almost stringy. Best solution might be more beans without eliminating any of the original ingredients.
Baby bok choi: I loved the fried onions on top. The recipe called for shallots, but I used a different variety of tiny onion and they were delicious. I also appreciated that the authors noted that you could sub apple juice for the mirin -- I would have never thought of that.
Jelly donut cupcakes: They were very tasty, but adding nutmeg to the batter didn't really remind me of donuts. Maybe if I'd used red food dyed jelly in the middle (instead of the raspberry preserves I had on hand), these would be more "authentic.""
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