Average Reviews:
(More customer reviews)I know the writer well enough to have eaten from her kitchen a dozen or more times since she became a vegan, and was always particularly impressed by the way she came to find culinary synergies in simple but somewhat-off-the--beaten--path combinations of ingredients. In watching her whip together something tasty to eat, I've also been quite taken with the speed and simplicity of her methods. So when I heard that she had gone from blogging to her own paper and ink cookbook, I jumped onto Amazon and pre-ordered it right away.
I was not disappointed. First of all, she spends some introductory time on the subject of becoming a vegan, and what it means, and also gives us some useful thoughts on equipment and ingredients from a vegan standpoint. As a cook myself -- who is not a vegan -- I welcomed the opportunity to compare methods, as well as think about the vegan issue.
Then she gets to the recipes.
I went to the main course area first, and could stop there for quite a while -- I'm mostly a one-dish kind of guy. The carmelized onion and spinach quesadillas are first rate, as are the blooming vegetable calzones, and the curried couscous. I've had Ms. DiJulio's desserts, and they are superb -- a speciality...and I usually stay away from desserts.
As for the recipes, they are simple and clear. The vegan aspects make certain issues slightly more complex, yet I think Ms. DiJulio has found some good ways to work around those complexities. For those of use who are willing to include dairy in our diets, several of these recipes will become simpler -- though I'm not sure tastier.
This is a great effort, and I will look forward to the next.
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