Accidental Vegan Revised

Accidental Vegan Revised

3.6 (105 ratings by Goodreads)
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Eating vegan doesn't have to be hard. These days, home cooks are seeking out simple recipes that unite hearty, satisfying taste with the perks of vegan food--it's healthy, fresh, economical, lactose-free, ethical, and environmentally sustainable. Omnivorous chef Devra Gartenstein accidentally fell into the vegan world more than ten years ago, and she stuck around for the benefits to her body, her tastebuds, and the world around her. Never one to fuss in the kitchen, Devra has packed this new edition of her pioneering cookbook with more than 180 basic-ingredient, quick-instruction, maximum-flavor recipes. With appetizers, soups, mains, sides, and desserts inspired by Indian, Thai, Chinese, Middle Eastern, Mexican, Greek, and Italian cuisines, THE ACCIDENTAL VEGAN is sure to have vegans and nonvegans alike clamoring for more

Product details

  • Paperback | 240 pages
  • 154.94 x 205.74 x 25.4mm | 317.51g
  • Berkeley, United States
  • English
  • Revised
  • 2nd Revised edition
  • Two colour throughout
  • 1587613387
  • 9781587613388
  • 489,616

Review quote

"Eat low on the food chain in high style with this eclectic collection of simply sophisticated recipes from Devra Gartenstein. Please your palate and spare the planet in one fell swoop--or one swell soup!" Kerry Trueman, cofounder of Eating Liberally Just as you don t have to be Italian to love pasta, you don t need to be vegan to enjoy these recipes. Taste for Life "show more

About Devra Gartenstein

DEVRA GARTENSTEIN owns and runs the Patty Pan Grill, a vegetarian-vegan restaurant and take-out counter in Seattle, Washington. She is also a farmers' market vendor who can be found at local markets almost every day during the summer. Visit THE AUTHOR SCOOP If you had to boil the message of The Accidental Vegan down to one sentence, what would it be? You don't have to be a vegetarian to eat vegetarian food, just like you don't have to be Thai to eat Thai food, and you don't have to be Mexican to eat Mexican food. When did you know you were a writer? When I was in third grade one of my teachers said, "You should never start a sentence with "and," unless you're a writer." And right then and there, I decided that's what I wanted to be. What's the farthest you've ever traveled? I once traveled to a small town in Poland thinking it was the birthplace of my great grandfather, but when I got home and double checked, it turned out I'd gone to the wrong town. Any memorable kitchen disasters? I once spilled half a bucket of tahini. That's twenty pounds of tahini. There's no good way to clean up twenty pounds of tahini. What book do you re-read every few years? I re-read Isak Dinesen's Babette's Feast, and then I watch the movie again, because it's every bit as good as the original story. What are you working on now? I'm working on a book called Honest Food: A History of Eating Well. It's an account of the relationship between humans and food, from Paleolithic times until the present more

Table of contents

CONTENTS   vi   Preface ix   Introduction   1   Appetizers 23   Sauces, Marinades, and Condiments 41   Salads and Dressings 73   Soups 95   Main Dishes 169   Side Dishes 197   Desserts   208   Pantry 217   Basic Techniques 222   Index  show more

Rating details

105 ratings
3.6 out of 5 stars
5 19% (20)
4 38% (40)
3 29% (30)
2 12% (13)
1 2% (2)
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