Book Reviews

Speed Vegan by Alan Roettinger

Speed VeganWhen I first met Chef Alan Roettinger at Portland VegFest last year, I was struck by his commanding presence. Maybe I was simply awed by his stature, or maybe it was the white chef’s jacket—(they have that effect on me). But Chef Alan also reminded me of myself twenty-something years ago. Those first few years of going to veg conferences surrounded by like-minded people and all kinds of delicious vegan food made me feel very much like a kid let loose in a candy store. Perhaps he felt the same way. more→

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My Sweet Vegan by Hannah Kaminsky

My Sweet Vegan by Hannah KaminskyReviewed by Gail Davis. Desserts are an indulgence I allow myself more than occasionally, and they are my one true weakness. So when I finally became the proud owner of a copy of Hannah Kaminsky’s My Sweet Vegan: Passionate About Dessert*, I couldn’t wait to sink my teeth into the recipes contained within its specatcular, full-color pages. more→

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Appetite for Reduction by Isa Chandra Moskowitz

Appetite for reduction by Isa Chandra MoskowitzI adore the cover artwork, don’t you? It’s so beautiful, I’m inspired to write another book just so I can ask Lisa Diercks to design the cover. Did I mention that Isa wrote this book just for me? Well, not really. It only feels like she wrote it for me. Actually, she wrote it for her own personal reasons. But let’s be honest: Who among us hasn’t eaten more than our fair share of vegan cupcakes and cookies? (Thanks in no small part to Isa.)
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Eat, Drink, & Be Vegan by Dreena Burton

Eat, Drink, & be Vegan by Dreena BurtonWhat I like most about Dreena’s books, in addition to the great food photography, is that she doesn’t rehash the same familiar recipes you find in a lot of other cookbooks.  Plus, while her recipes sometimes call for ingredients you may not have used before, they remain simple to prepare and even unfamiliar ingredients can be found in your local grocery store or co-op.  As with Dreena’s previous books, Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating* is a wonderful collection of unique recipes that home cooks of all skill levels will enjoy. more→

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Vegan Brunch by Isa Chandra Moskowitz

vegan brunch by isa chandra moskowitzAt this point in her cookbook writing career, I think Isa could put out a book titled 137 Ways to Cook Brussels Sprouts and it would not only be a best seller, but a favorite on vegan message boards everywhere (Really. Her roasted brussels sprouts recipe is great.). After the success of Vegan with a Vengeance,Vegan Cupcakes Take Over the World, and Veganomicon,* it’s little surprise that Vegan Brunch got such hype (and then lived up to it). more→

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Vegan Soul Kitchen by Bryant Terry

vegan soul kitchenVegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine* by Bryant Terry fills a niche that’s been long left empty: good, healthy vegan food rooted in traditional African-American cuisine. It’s one of many excellent cookbooks released this year and is definitely one that belongs on your shelf if you’re looking to get more veggies into your diet.

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Quick-Fix Vegan by Robin Robertson

Quick fix VeganReviewed by Rachael Braun. After a typical busy day, it’s hard to decide what to make for dinner. When time is particularly short, everything seems too complicated, so the fallback is ordering out or eating something lacking in flavor and/or nutrition. Robin Robertson’s Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less* will give the most time-pressed cooks the ability to prepare amazing, healthy, and speedy vegan meals in less than 30 minutes. It will not only save you time, but will save you money, too!  more→

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Put ‘em Up! by Sherri Brooks Vinton

Put Em Up Sherri Brooks Vinton’s Put ‘Em Up!: A Comprehensive Home Preserving Guide for the Creative Cook*, is a must-have book for every green kitchen and is the best guide and crash course in drying, freezing, canning, and pickling so you can enjoy seasonal foods all year-round. She breaks down and illustrates all the steps, changing the mindset that home food preservation is difficult, dangerous, and time-consuming. I was still wondering, “Why do it?”…Vinton’s answer: “Home-preserved foods are…delicious, high quality, economical, green, and traditional”… this was enough to make me check to see what tools I already had on hand to start a simple recipe. more→

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