Jannequin Bennett
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By: Thomas Nelson
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Subjects -> Cooking, Food & Wine -> Vegetables & Vegetarian -> General
Subjects -> Cooking, Food & Wine -> Vegetables & Vegetarian -> General AAS
Subjects -> Cooking, Food & Wine -> General
Customer Reviews:
Total reviews: 6
Average rating: 5.0 of 5
A great cookbook for lovers of tasty, healthy food. 5 out of 5 stars.
17 of 17 people found this review helpful.
This is a great cookbook, and you don't have to be vegan to appreciate it. Who wouldn't want to eat food this good? Everything I've made from the book so far has been terrific. What I especially like is that it does not call for any "imitation" foods. For example, the quesadillas don't use vegan cheeze, but rather a tasty bean dip to replace cheese, along with yummy sauteed vegetables. The blueberry bran muffins are fantastic and addictive. The section on vegetables includes simple but delicious preparations of veggies you know and love, but with a new twist. The roasted broccoli is so delicious you could eat a whole head a day. The brown rice-edamame-seaweed salad was so good, and looks so pretty. The author is a chef, after all, and she really knows how to make things taste good and look nice. I also really enjoyed just reading the text, as there is a lot of great cooking knowledge imparted here. I learned to cook short grain brown rice using the "excess water" technique, and turned out lovely, al dente brown rice in only 20 minutes. This is a keeper, for sure.
Editorial Review:
A vegan diet-one without any animal products-is unusually healthy because it is high in fiber, low in saturated fat, and very nutritious. Nine-time Olympic gold medal winner Carl Lewis says, "My best year of track competition was the first year I ate a vegan diet. . . . My weight is under control, I like the way I look, I enjoy eating more, and I feel great."
The Complete Vegan Kitchen is "one of the best vegan cookbooks I have read," said famousveggie.com. For the person just beginning to chose meatless meals, it provides information on choosing a vegan diet, nutritional information, and recipes with familiar foods and techniques. "The powerful nutrition information in the first forty pages is worth the price of the book!" says Dr. Neal D. Barnard. However, for the person more experienced with a plant-based, diet, it provides recipes that will broaden their culinary horizon.
