Book Reviews
At 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). Read More→
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Vegan 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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Reviewed 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! Read More→
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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. Read More→
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Healing Spices: How to Use 50 Everyday and Exotic Spices to Boost Health and Beat Disease by Dr. Bharat B. Aggarwal with Debra Yost (Sterling Publishing, 2011), shows us that its not only the whole foods we put into our bodies and the vitamins we take that can improve our health, but that the spices we use to liven up our foods can help heal our bodies and prevent us from being prey to more than 150 health conditions. Read More→
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Annie Berthold-Bond, an expert on green living, gives you everything you need to know about making your kitchen a healthier and more ecological place to live and cook, regardless of your food choices and eating habits, in The Green Kitchen Handbook. Whether you know it or not, your kitchen is the heart of your home; it’s where your family and friends come together and sets the tone for the rest of your house. A more organized and environmentally friendly kitchen may seem a bit intimidating a first, but with a book like this it is an easy and exciting transition. Read More→
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I first found out about Mimi Kirk when she won PETA’s “Sexiest Vegetarian Over 50” competition in 2009. She’s stunning, all right, and the fact that she won this contest when she was not merely “over 50” but nearly 71 made it all the more remarkable. In this instance, Mimi can be completely forgiven for trading on her looks, as she put to rest any stereotypes about aging, and set a new bar for the vitality and beauty that women of a certain age can possess. Read More→
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Thinking about making the transition from vegetarian to vegan? Erik Marcus’s The Ultimate Vegan Guide is a supportive and concise guide. He keeps the Why? section brief—those who are thinking of going vegan are already aware of the reasons for doing so. The section on How? is gloriously detailed, though not overwhelming, served in bite-sized sections. He shows how to navigate cookbooks, nutrition, supermarkets, farmer’s markets, travel destinations, veg and non-veg restaurants, and social situations. Other chapters discuss core foods and beverages, and lots more. Read More→
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