Veganomicon: The Ultimate Vegan Cookbook (Hardback)
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Short Description for Veganomicon The essential guide to mastering the art of vegan cooking
- Published: 31 October 2007
- Format: Hardback 256 pages
- ISBN 13: 9781569242643 ISBN 10: 156924264X
- Sales rank: 1,051
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Reviews for Veganomicon
- Top review
There are so many amazing recipes in this book I don't even know where to begin. After seeing the photo of the Chickpea cutlets, they were the first thing I made. I substituted Potato flour for wheat gluten and made the rest of the recipe true to the book and the result? Perfect meal. The flavour was perfect, the texture was perfect, the consistency was perfect, the portion size was perfect. I served it to a non vegan and they were shocked at how amazing it was. I recommend this book to anyone, vegan or not. by Alannah Green
This book contains just about everything you could possibly want to make!
Chickpeas romesco, huge favorite with the meat eaters,
Curried carrot dip,
Spaghetti and beanballs (fragile yet tasty),
Eggplant moussaka with pine nut cream....too good,
Herb-scalloped potatoes(loovee nutritional yeast)
Last but not least 'Almesan' awesome on pasta!
This book has a great lay-out, including basics in front,
and a menu planner in back.
Love your work guys ;) by kim
Lots of potential
I bought this book based on rave reviews and recommendations. Thus far, I have only tried two of the recipes, but there's many more I have my eye on.
The chickpea cutlets, while delightfully fragrant in your mouth, do not have enough base flavour. They taste like... well, a bland doughy thing with a bunch of thyme chucked in. I think what I would change about these is probably using a stronger flavoured bean and/or adding more soy sauce/stock to the mixture... even some salt & pepper.
The lemony roast potatoes are excellent in theory but come out as oily mush with slimy bits of chopped parsley on them. What I would suggest with this recipe, is leaving out the fresh parsley until the taters are cooked, then sprinkle the parsley on top so that the flavour and texture of the fresh herb isn't lost in the oily stock. Also - if you're a fan of roast taters as they are, don't put the oil/stock mixture in the baking dish and cover with foil. Instead, leave the foil off and brush the mixture on the taters regularly, kinda like a glaze.
I'm reserving judgement on the entire book as I have only tried two recipes so far and felt the need to share my thoughts. I will endeavour to try more from this book and write another review if I've seen an improvement! All of the recipes look fantastic, but so far I've felt there is room for improvement.
OK -- tried another recipe. The tamarind lentils are excellent! by Natalie