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Vegan : The Cookbook
by Jean-christian Jury


Overview -

The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."-- Vegan Magazine

With nearly 500 vegetable-driven recipes, Vegan: The Cookbook , inspired by cuisines around the work, brings vegan home cooking to new levels of deliciousness.Featuring dishes from countries ranging from Albania to Zambia, it showcases the culinary diversity of vegan cuisine, highlighting regional fruits and vegetables, traditional cooking techniques, and universally delectable flavours.  Read more...


 
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More About Vegan by Jean-christian Jury
 
 
 
Overview

The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."--Vegan Magazine

With nearly 500 vegetable-driven recipes, Vegan: The Cookbook, inspired by cuisines around the work, brings vegan home cooking to new levels of deliciousness.Featuring dishes from countries ranging from Albania to Zambia, it showcases the culinary diversity of vegan cuisine, highlighting regional fruits and vegetables, traditional cooking techniques, and universally delectable flavours. Home cooks will discover sweet and savoury starters, soups, salads, mains, and desserts for all to enjoy, accompanied by straightforward instructions and gorgeous colour photography.


 
Details
  • ISBN-13: 9780714873916
  • ISBN-10: 0714873918
  • Publisher: Phaidon Press
  • Publish Date: May 2017
  • Page Count: 584
  • Dimensions: 10.7 x 7.4 x 1.9 inches
  • Shipping Weight: 3.9 pounds


Related Categories

Books > Cooking > Vegetarian
Books > Health & Fitness > Diet & Nutrition - General

 
BookPage Reviews

Cooking: Beyond the basics

I’m always a little leery when I see “New Way” in a cookbook title, especially if it’s a baking book. If you don’t get the proportions right, your crumbly shortbread cookies might be as dry as dust and your blueberry muffins disastrously dense. So I looked through A New Way to Bake from the editors of Martha Stewart Living with a wary eye. What’s new here is the expanded, innovative array of ingredients that you can use to add pizzazz to classic favorites—the basic baking techniques have stayed the same. Now you can cradle your spiced pumpkin filling in a Crisp Rice Crust, add pureed beets to a chocolate cake to make it extra moist and fudgy, start the day with protein-packed Quinoa Pancakes or savory, gluten-free Chickpea-Vegetable Pancakes and use barley flour in an Orange-Barley Pound Cake to enhance its tenderness. There’s the wealth of tips you’d expect from the Martha Stewart kitchens, plus all the DIY info you’ll need for making your own yogurt, nut milks and butters, as well as sections about fats, dairy, flours and grains from wheat to millet.

ULTIMATE VEGAN
Vivid, vibrant and visionary aren’t words usually used to describe vegan cooking. To be totally honest, I’ve mostly stayed away from vegan cookbooks. But Vegan: The Cookbook, Jean-Christian Jury’s globally sourced, 450-recipe salute to this plant-based cuisine, has made me reconsider my prejudice. He’s gathered an amazing repertoire of dishes from appetizers to desserts that will appeal to and satisfy everyone—vegan to omnivore—including dishes from places like Latvia (Wild Mushroom and Potato Soup) and New Caledonia (Green Plantain Curry). Though many of these recipes were served at Jury’s now defunct vegan restaurant La Mano Verde in Berlin, his step-by-step instructions ensure that home cooks can get great results in their own kitchens. Try it, give meat a pass and expand your culinary horizons.

TOP PICK IN COOKBOOKS
When the new crop of grilling and barbecue books begin to arrive, I know that spring is here and summer is on its way. One of the friendliest new titles to appear so far is Red, White, and ’Que: Farm-Fresh Foods for the American Grill, the latest from Karen Adler and Judith Fertig, aka the BBQ Queens. Their relaxed, enthusiastic style marries innovation with time-honored traditions, and they offer just enough info on technique—basics and a bit more, like the skinny on utensils, gas and charcoal grills and American woods that can give your food that special taste of place—to make new grillers happy and keep scorched old-hands interested. These grilling gals really know their stuff, from appetizers like Big Easy Blackened Okra to serve with your Grilled Lemon Whisky Sours, to Grilled Radicchio Wedges and Grilled Kale Bundles, Smoky Brisket Burgers and Veggie Sliders, Corn Husk-Wrapped Turkey Breast and a party-perfect Chars and Stripes Vegetable Platter to go with your Cherry Chipotle Pork Butt or Planked Salmon. And please, leave room for the Chocolatier’s Crostini.

This article was originally published in the June 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews