derrierloisirs.fr
» » Vegan Eats World: 300 International Recipes for Savoring the Planet

Download Vegan Eats World: 300 International Recipes for Savoring the Planet ePub

by Terry Hope Romero

Download Vegan Eats World: 300 International Recipes for Savoring the Planet ePub
  • ISBN 0738214868
  • ISBN13 978-0738214863
  • Language English
  • Author Terry Hope Romero
  • Publisher Da Capo Lifelong Books; 9/30/12 edition (October 30, 2012)
  • Pages 400
  • Formats rtf lrf docx mobi
  • Category Cooking
  • Subcategory Cooking by Ingredient
  • Size ePub 1873 kb
  • Size Fb2 1136 kb
  • Rating: 4.4
  • Votes: 446

What If the World Was Vegan?

The Vegetarian, Spring 2013 Jam-packed with 300 delicious recipes. the impression that Vegan Eats World is as much a gift book as a traditional cookbook. Vegans on your gift list will find it a treat.

The Vegetarian, Spring 2013 Jam-packed with 300 delicious recipes. This title takes you on a globetrotting journey to savour the best vegan cuisine the world has to offer. There are some wonderful combinations of ingredients used to create innovative dishe. erry's books are always well written and great value for money and Vegan Eats World is no exception. Terry Hope Romero is the author of several bestselling and award-winning cookbooks.

Use features like bookmarks, note taking and highlighting while reading Vegan Eats World: 300 International Recipes for . This title takes you on a globetrotting journey to savour the best vegan cuisine the world has to offer

Use features like bookmarks, note taking and highlighting while reading Vegan Eats World: 300 International Recipes for Savoring the Planet. erry’s books are always well written and great value for money and Vegan Eats World is no exception.

Vegan Eats World book. What If the World Was Vegan? The true building blocks of cuisines across the planet are the spices, herbs, and grains-from basmati rice to buckwheat, coconut to caraway seeds. What If the World Was Vegan?The true building blocks of cuisines. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If not endless, pretty darned expansive. So what if the world was vegan? Your own What If the World Was Vegan?

Электронная книга "Vegan Eats World: 300 International Recipes for Savoring the Planet", Terry Hope Romero.

Электронная книга "Vegan Eats World: 300 International Recipes for Savoring the Planet", Terry Hope Romero. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "Vegan Eats World: 300 International Recipes for Savoring the Planet" для чтения в офлайн-режиме.

What If the World Was Vegan? The true building blocks of cuisines across the planet are the spices, herbs, and .

What If the World Was Vegan? The true building blocks of cuisines across the planet are the spices, herbs, and grains-from basmati rice to buckwheat, coconut to caraway seeds.

Vegetarian Journal, Vol. 32, Issue 3 "This book offers 300 international recipes and a wealth of information, including kitchen tips. Energy Times, August 2013 "A handy hardcover for a vegan with worldly culinary tastes. It's easy to see wh., Forbes.

From the coauthor of the national bestseller "Veganomicon," here is a major new vegan bible on international cuisine. 4 people like this topic.

Browse and save recipes from Vegan Eats World: 300 International .

Browse and save recipes from Vegan Eats World: 300 International Recipes for Savoring the Planet to your own online collection at EatYourBooks.

The true building blocks of cuisines across the planet are the spices, herbs . More by Terry Hope Romero. Show Up for Salad: 100 More Recipes for Salads, Dressings, and All the Fixins You Don't Have to Be Vegan to Love.

book by Terry Hope Romero  . The true building blocks of cuisines across the planet are the spices, herbs, and grains-from basmati rice to buckwheat, coconut to caraway seeds.

By Terry Hope Romero. What If the realm was once Vegan? The actual construction blocks of cuisines around the planet are the spices, herbs, and grains-from basmati rice to buckwheat, coconut to caraway seeds. follow these flavors to vegan staples akin to seitan, or tofu or even straight-up greens, and the chances? If now not unending, beautiful darned expansive.

Talk about Vegan Eats World: 300 International Recipes for Savoring the Planet


Kazimi
I am not easily highly impressed with many vegan cookbooks. It takes me a while to warm up to them it seems. I have to say though that this one is truly exceptional. I am such a fan of experimenting with different flavors and textures. I had purchased a couple other vegan cookbooks that feature international fare and the problem I ran into with them is that you'd instantly be inspired to cook something but lack many, many specialty ingredients from specialty stores to the point that not one recipe could be tried without heavy pre-planning. Plus in the other cookbooks I have it seems each recipe would require different specialty items from the next so you didn't have a basic arsenal of ingredients to draw from and experiment with. You really would start to feel discouraged. I am so incredibly happy with this book because there is such a wonderful mix of complicated recipes that do require pre-planning and simple quick ones that are authentic. I feel that with this book you get the choice of how crazy (Sunset tofu hijiki burgers that uses seaweed, anyone?) or mild (Mostly Mediterranean eggplant parmigiana) you want to cook. This book has phenomenal recipe diversity. The second I opened the book I started making a list of all the things I wanted to try: Coconut kale summer rolls. Curried avocado summer rolls. Peanut coconut dipping sauce. Peruvian purple potato salad. Moroccan vegetable filo pie. Greek eggplant lasagna. Sizzling seitan pho noodle soup. There is not one genre or style of cooking that this cookbook draws from. You'll find Greek, Mexican, Ethiopian, Asian, recipes and more. Basic setian and burger recipes can be found too to keep everyone happy. There's even a recipe in here for yogurt naan bread! At the beginning of the book there's a section that teaches you how to blend spices together to yield Sichuan spice powder, garam masala, olive oil harissa paste, and other kinds of blends which you can use in your cooking adventures. This book has sections on everything: spices, soups, salads, sandwiches, entrees, sauces, stews, dumplings, pasta, desserts, and more. These sections are also evenly balanced so you aren't getting a mess of desserts and soups with little else. There are few pictures meaning that the book is recipe rich. I am so happy with this purchase and I encourage anyone to not hesitate in getting this book, you won't be disappointed!
One last note, I feel like this book encourages you explore. I haven't felt that way in a long time with many vegan cookbooks, especially ones featuring international recipes. You are encouraged to learn the spices or sauces and are given the core concepts of flavors that you can then run wild with and create new things not in this book. So go ahead and make that whipped garlic dip and pour it over steamed cauliflower or use it as a sauce on an amazing pizza. Bravo, Vegan Eats World!
Gorisar
After cooking almost exclusively out of this book for a week now, I feel confident saying that this was an A+ delicious purchasing decision, and you should probably own it too. It's a beautiful hardcover book, filled with great photos that make it pretty hard not to eat the pages.

The first part of the book gives general cooking advice, kitchen and pantry stocking tips, and information on some of the ethnic ingredients used throughout the recipes.

The second part of the book contains the recipes, organized by chapter:

Spice Blends
The Three Protein Amigos: Tofu, Seitan, & Tempeh
Pickles, Chutneys, and Saucier Sauces
Salads, Spreads, and Sandwiches
Soups
Curries, Hearty Stews, and Beans
Dumplings, Breads, and Pancakes
Asian Noodles to Mediterranean Pasta
Hearty Entrees
Robust Vegetable Entrees and Sides
Rice & Whole Grains: One Pot Meals & Supporting Roles
Sweet Beginnings

The book also contains a well-organized index, planned menus, and organization by icons, indicating that recipes are low fat, gluten-free, soy-free, take under 45 minutes, are good for beginners, are cheap to make, or are mostly inactive. Terry does a great job of providing recipes that can be made on weeknights after work, as well as more labor-intensive recipes that are guaranteed to impress.

This week, I cooked the smokey seitan and cabbage variation of the Sauerkraut Mushroom Soup (Shchi), Sweet and Savory Jackfruit Carnitas Tacos, and Chipotle Tofu Cemita Sandwiches. I also cooked a big Ethiopian spread for friends, which included the Ethiopian Savory Crepes (Injera Style), Saucy Berbere Lentils, Seitan Tibs Simmered in Berbere in Wine (substituting mushrooms), Collards in Berbere Sauce, and Fluffy Scrambled Chickpea "Eggs" with Shallots (But'echa). The collards are actually one of almost any possible vegetable variations on a cauliflower and green bean dish. My husband and I loved everything I cooked, but our friends raved about the Ethiopian, and we thought it was pretty amazing and very authentic-tasting for a Southern white lady's kitchen.

I would say the majority of these recipes can be made with an intermediate vegan cook's current pantry. However, for the sake of authenticity, the ingredient lists do contain many items that may require a trip to an ethnic market or an online purchase, and Terry offers some recommendations of where to shop on the Internet for those specialty items.
Ttexav
I purchased this book soon after it came out, and I've hardly used it. The few dishes that I made from it ranged from okay to great. The reason I haven't used this book as much as I thought I would is because it's difficult to navigate. Recipes for specific types of cuisines (Indian, Chinese, etc.) are scattered throughout the book. Even in a specific section (soups, noodles, etc.), specific regions are not grouped together. The index is missing a lot of ingredients/recipes. Endives, pumpkin, and bok choy are the few missing ingredients I've found so far. There are a few, nice pictures scattered throughout the book, which are helpful, but most recipes don't offer photos. Overall, I am a bit disappointed, as I don't find myself inspired to cook from this book, and when I am, I find myself struggling to find a recipe.
MisterQweene
So so SO good! If you love different ethnic foods this book is a must! I was scared but made the Thai green curry from scratch and it was delicious. Restaurant level delicious! I've been using a favorite Mae Ploy green curry paste my whole life but as it has fish in it and I'm now vegan I couldn't use it. So glad I made it. I fed this to SIX meat eaters and they were all blown away and asked for the recipe. That's when you know you've got something good! I'm discovering more and more how Terry is one of my favorite cookbook authors. There are so many good recipes in here from all over the world. You could cook from this book every day and never have a repeat in Flavors. You won't find these recipes in any other cookbook. Great for vegans, vegetarians and meat eaters alike! There hasn't been one recipe I have tried that wasn't blow my socks off restaurant good food. Flavor to the max! Can't wait to try more.