Veganomicon: The Ultimate Vegan Cookbook
by Isa Chandra Moskowitz, Terry Hope Romero
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Book Summary Information
Author: Isa Chandra Moskowitz, Terry Hope RomeroEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-10-31
ISBN: 156924264X
Number of pages: 336
Publisher: Da Capo Press
Book Reviews of Veganomicon: The Ultimate Vegan Cookbook
Book Review: Only if you are already knowledgeable in the kitchen
Summary: 3 Stars
The recipes are poorly written, but there is value if you have a strong skill base in the kitchen already. Others could go very, very wrong. One example: when sweating onions, you always add salt to draw out moisture. They universally omit this step and thereby undermine the flavor base of any dish where this is a first step. It is subtle, but the little omissions leave flavor on the table, and that adds up. The authors are enthusiastic but not chefs. I mean, the salt gets added later anyway.
There are good recipes. The mushroom walnut pate I made rocks. You can see pictures of it at http://ilovemeatbutmeatdoesnotloveme.blogspot.com/2009/04/faux-pate-hey-this-is-good.html.
Perhaps revealingly, the authors credited it to someone else. The moussaka was so-so. I followed it verbatim and it was promising enough to try some common sense changes the next go: toasting the pine nuts (for the very novel pine nut cream) and pre-broiling (vs. roasting) the vegetables to promote browning. I will cross reference with other sources and make my own recipe that won't be copyrighted and which I can share.
This book is great for ideas and illustrates some novel approches to new ingredients (I can't wait to try nutritional yeast, really.) But, if you can't fill in the many blanks, you might not get good eats. And it is all about good eats.
Summary of Veganomicon: The Ultimate Vegan Cookbook
Full of innovative recipes "for which even a carnivore would give up a night of meat" (San Francisco Chronicle), Veganomicon proves that vegan cuisine has no limits when it comes to flavor. This exuberant and masterful collection features 250 gourmet recipes-many of which are free of gluten, soy, or tofu-that taste even better than their meat and dairy counterparts. The cookbook is complete with menus and color photos, along with techniques for perfectly preparing any kind of vegetable, grain, and legume. Essential and engaging reading for anyone interested in the art of vegan cooking, Veganomicon is a new classic for the American kitchen.
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