In many a glowing description of a non-fiction book, especially a prescriptive one like a self-help book or a cookbook, the reviewer will compliment the author by saying that reading their words feels like having a cup of tea with a friend. I can go one better and say that spending time perusing the pages of Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World* truly is like having a cup of tea with a friend — because its author, Victoria Moran, is a friend of mine, with whom I’ve had actual cups of tea (okay, coffee in my case). And she brings the same warm, witty voice she is blessed with in person to her latest book. more→
I first spotted Ripe from across a crowded room at a culinary conference. And from the moment I held the book in my hands, it was love at first sight. Ripe: A Fresh, Colorful Approach to Fruits and Vegetables*(written by Cheryl Sternman Rule, with photography by Paulette Phlipot, Running Press), is like no cookbook I’ve ever seen. It’s organized by the color of the produce rather than the usual categories, and while this may sound odd—honeydew precedes kale, which is followed by kiwi, I assure you, it not only works logistically, but creates a literal rainbow of a book. The whole concept is so appealing to me as a visual artist; and as a writer and foodie, well, I wish I had thought to create a book like this. more→
Dreena Burton’s latest book,Let Them Eat Vegan: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family,* is indeed a satisfying addition to the growing list of a vegan pro. When I was the mother of two young children, the best I could eke out was The Vegetarian 5-Ingredient Gourmet,* a book for beleaguered cooks in which the word “gourmet” is used quite loosely. Yet Dreena, the mother of three young children, managed to produce this polished tome filled with warmth, kitchen wisdom, and in general, a wealth of yummy and nourishing fare. more→
Delicious, vegan, raw, gluten-free, soy-free and easy to make meals…sounds hard to do but Amber Shea Crawley has done it in her book Practically Raw: Flexible Raw Recipes Anyone Can Make*(Vegan Heritage Press, 2012). Every recipe gets you excited to make and enjoy it. What’s different about this book is that it presents both raw and cooked and baked options, all fairly easy, with additional substitutions and variations throughout. more→
Reviewed by Rachael Braun. Looking for easy, down-to-earth vegan recipes that are delicious and fun to make? Look no further then The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude* (New World Library, 2012) by Brian L. Patton. It is filled with 100 recipes that will please anyone’s palate, vegan or not. This cookbook is entertaining and useful, with original names for all the recipes and tips, definitions and facts scattered throughout. And if you ever think you need a little extra help with a recipe, Patton has provided QR codes that you can scan with your phone to see a video of The Sexy Vegan himself demonstrating the recipe for you. more→
Reviewed by Rachael Braun. This book is packed with everything you need to know about gluten-free vegan cooking. The Complete Idiot’s Guide to Gluten-Free Vegan Cooking* (Alpha Books, 2011) by Julieanna Hever and Beverly Lynn Bennett starts by giving you an amazing overview of gluten intolerance, where to find hidden gluten, and the benefits of a vegan diet.
It can be hard to have one dietary restriction, but with two in the mix, things can get complicated. This book will give you a new view on all you can do and make it apparent that you need never feel deprived! There are so many ingredients you can create delicious and nutritious meals with.
Reviewed by Gail Davis. After having my sweet tooth so soothingly satisfied by all of the sumptuously sweet recipes in Hannah Kaminsky’s first book, My Sweet Vegan,* I couldn’t imagine that there could possibly be that many more sweet surprises up Hannah’s skillful sleeve. But to my amazement and delight, her new book, Vegan Desserts: Sumptuous Sweets for Every Season,* holds within its 240 hardbound (yes—layflat!), gloriously full-color pages, more than 100 new recipes that will tantalize any dessert-lover’s taste buds—vegan or not! more→
This review is contributed by Bryanna Clark Grogan: When my husband said “Oh, wow!” after the first bite of Betsy DiJulio’s Panko-Topped Cheesy Zucchini from her book The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (Vegan Heritage Press), I knew this book was a winner! DH is not a great zucchini fan, but I had a small pile of zucchini that needed using and this recipe was intriguing, partly because of its simplicity, and partly because of the interesting homemade cheese that was one of the primary components. It was simple to make (and quick!) and, obviously, delicious. more→