Veganomicon : The Ultimate Vegan Cookbook
Who knew vegetables could taste so good? Vegan powerhouses Isa Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.
- Hardback | 336 pages
- 218.44 x 254 x 30.48mm | 1,020.58g
- 31 Oct 2007
- Marlowe & Co
- New York, United States
- Colour photographs
"Vegan powerhouses Isa Chandra Moskowitz and Terry Hope Romero team up to present a host of delectable vegan recipes...The modernized revamp of this beloved cookbook is out of this world."
About Isa Chandra Moskowitz
Isa Chandra Moskowitz is America's most popular vegan chef. She is the author of Vegan with a Vengeance, which won PETA's Proggy Award for Best Cookbook 2006. She and Terry Hope Romero are the authors of Vegan Cupcakes Take Over the World, winner of VegNews' Veggie Award for Best New Cookbook. Since 2003, Isa and Terry have hosted the public access/podcast vegan cooking show The Post Punk Kitchen. They live in New York. Isa Chandra Moskowitz is America's most popular vegan chef. She is the author of Vegan with a Vengeance, which won PETA's Proggy Award for Best Cookbook 2006. She and Terry Hope Romero are the authors of Vegan Cupcakes Take Over the World, winner of VegNews' Veggie Award for Best New Cookbook. Since 2003, Isa and Terry have hosted the public access/podcast vegan cooking show The Post Punk Kitchen. They live in New York.
Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes...
Our customer reviews
I will be reading this book with much interest. Becoming a Vegan was the most important 0ne decision I have ever made in my life!!!!! I did so due to animal cruelty which I cannot tolerate for one second. What did Gandhi Say? Ã¢??The greatness of a nation can be judged by the way its animals are treated. Mahatma Gandhishow moreby Victoria Dickinson
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.show moreby 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 ;)show moreby kim
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.<p><p> 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.<p><p> 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. <p><p> 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.<p><p> OK -- tried another recipe. The tamarind lentils are excellent!show moreby Natalie