Average Reviews:
(More customer reviews)I've been waiting for this cookbook to be out of the press for a long time (too long, I think.... :-) ). When I became a vegetarian and trying to be a vegan, I pursued and searched for great recipes in the Internet. Hence, I found Bryanna Clark Grogan and fell in love with her recipes. I don't want to be a novice cook who can cook only a basic vegan shepherd pie or chili, I want to create delicious vegan dishes that people go oooh and aaah about them. I want to be able to make vegan wellington, vegan mushroom pate, coulibiac, cog au vin, tiramisu, etc.
Although cooking an extensive vegan recipe can consume time, if I plan it well and make things ahead of time, putting it together is easy breezy. The result is usually well worth it.
I was her vegan feast newsletter subscriber and this book is the golden result of her collections of vegan feast newsletters' recipes. Hence, I have tried so many recipes printed in this cookbook. I am amazed with how much knowledge Bryanna put into her cooking and recipes. She is so informative about vegan cooking techniques, vegan ingredients and substitutions, and sources where to get them. If you want to know all about vegan cooking and be an expert in it, this book and her website can be a vegan encyclopedia that you will keep going back for more.
The recipes are a collection of 50 different countries. They are re-makes and veganized recipes. Some examples are Palestinian Ma'aluba; Seitan Wellington; Russian Coulibiac; France Coq Au Vin; Saigon(Vietnamese) crepes, banh mi, and fresh smoked tofu and mango salad roll; Indonesian Tahu Goreng; Thai Pineapple Fried Rice; Indian Dosa and dhokla; African Bobotie; Peruvian Causa, anticuchos, lomo saltado, and alfajores; Italian Tiramisu, etc. Are they authentic in taste? I would say they are pretty close. I am not so sure because I have never tried the real anticuchos (not that I want to try it). It really doesn't matter since they are all delicious (being veganized by Bryanna) without knowing how the origin of the dish taste. They are so delicious so it really doesn't matter to me. If you notice that I named the dishes using their ethnic names, this is because I learned about those dishes from Bryanna. It was a great fun learning from her!
The book is also so organized and easy to find recipes and information. I like the page 240 which list the Countries and the page numbers where I can find recipes from each country/origin. I like the way the recipes are divided into The Common Pot, Common Bowl, Comfort Foods, Beans, Soy and Seitan, Side Dishes, and Sweet.
I am going to treasure this book and won't let anyone to borrow it in case I won't see it again. They can buy their own copy. :-)
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