The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat
Book (Hardcover)
Tal Ronnen
ISBN: 0061874337
PublicationDate: 2009-10-01
publisher: William Morrow Cookbooks
release date: 2009-10-06
Dispatched from and sold by Amazon
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Product features
- ISBN13: 9780061874338
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
vegan cookbook vegan vegetarian cookbook healthy eating
Product Description
THE CONSCIOUS COOK is a breakthrough in vegan cuisine. By teaching readers how to make truly satisfying and delicious meals without the meat and dairy‚ it makes the shift to a vegan lifestyle easy.
A former steak lover himself‚ Chef Tal struggled for years on a vegan diet that left him hungry and filled with cravings for butter and meat. About ten years ago‚ he decided that the best way to satisfy his dietary desires was to make food that was good enough for "foodies" and could gratify his cravings for rich flavor and fat. The solution? Create vegan meals with substantial proteins that could literally change the way people eat. He studied all aspects of non−meat proteins and today is widely regarded as the expert in the field‚ developing new concepts for meals and sauces and helping to improve textures for food companies such as Gardein (the provider of vegetable proteins used by
Morningstar Farms‚ It′s All Good‚ Trader Joe′s brands‚ and the prepared food department of Whole Foods‚ to name a few).
THE CONSCIOUS COOK features a center−of−the−plate protein in all of its entrees−a first for vegan cookbooks. Seventy−five original recipes are organized by categories that include starters and small plates‚ soups and salads‚ entrees‚ and desserts. Each recipe is accompanied by stunning full−color photographs.
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1 of 1 people found the following review helpful
The Conscious Cook, 2010-07-18
By Johnny
This cookbook is not for beginners and many of the ingredients are hard to find. For example the "Gardein" chicken is not sold in regular grocery stores. One store mentioned in the book is "Whole foods". I live in New Hampshire and there is not a "Whole Foods" market in this state. I can not comment on the success of the recipes as yet because I have been unable to make one.
1 of 1 people found the following review helpful
Just one more to sit on the shelf, 2010-07-18
By Di
Bought this for vegetarian friends for Christmas, and one for myself, because it sounded like the recipes would be health-conscious. Most recipes call for ingredients I just don't have and have a hard time finding. Will probably never use it, unfortunately.
1 of 1 people found the following review helpful
Fab dishes, long prep times, 2010-07-16
By J. Barnes
I only gave this three stars because I don't use it very much (just on the weekends when we decide to make a "real" meal) -- many of the recipes are a bit more time-intensive than I'm used to. But, everything I've made has been delicious. So, it really is a great cookbook based on the end product! If you have the time and like to cook vegan -- buy this!
One tip: many of the recipes I like use "cashew cream" -- a staple ingredient for this book. I made extra batches of cashew milk and cream and store them in jars in my freezer, so I just have to defrost them before using.
One tip: many of the recipes I like use "cashew cream" -- a staple ingredient for this book. I made extra batches of cashew milk and cream and store them in jars in my freezer, so I just have to defrost them before using.
0 of 0 people found the following review helpful
I love this book!, 2010-07-07
By SillyAuntie
As a "foodie" who recently went vegan, this book is a God-send. I love preparing gourmet, fresh foods with unique flavor combinations that taste amazing I and was a little discouraged when I went vegan because I thought I might have to give some of that up. Not so! This book has opened my eyes to all of the possibilities. I don't think there is any reason why vegans can't make beautiful food that is just as delicious and satisfying (if not more) as food made by omnivores.
Most of the recipes in this book are not for "everyday." But, if you like to entertain and eat special meals at home, you'll love it. It also has great sections on topics like mushrooms and sea vegetables that are very educational. I love the interviews with the makers of Gardein, Veganaise, and others. I had some ominivore guests over for dinner and they were blown away by the meal I prepared from this book.
Thank you Tal!
Most of the recipes in this book are not for "everyday." But, if you like to entertain and eat special meals at home, you'll love it. It also has great sections on topics like mushrooms and sea vegetables that are very educational. I love the interviews with the makers of Gardein, Veganaise, and others. I had some ominivore guests over for dinner and they were blown away by the meal I prepared from this book.
Thank you Tal!
0 of 0 people found the following review helpful
kbecerra, 2010-07-06
By 1hungryreader
Non Vegetarian Loves This Book!
This book is great. So great I have bought more as gifts. I am not a vegetarian but these recipes are fantastic. The recipes give one a new view on vegetarian ingredients that could be viewed to a home cook or a professional chef as scary, sub-par, not great but working with an ingredient that you must use. Every recipe I have tried has been great! I use these recipes for veg. fare as well as with a protein. The Quinuoa salad with the roasted sweet potatoes is great on its own or with a piece of fish on top. This book really opened my eyes to a new style of cooking and after over 20 years in the restaurant industry this book was a whiff of fresh delicious air.
This book is great. So great I have bought more as gifts. I am not a vegetarian but these recipes are fantastic. The recipes give one a new view on vegetarian ingredients that could be viewed to a home cook or a professional chef as scary, sub-par, not great but working with an ingredient that you must use. Every recipe I have tried has been great! I use these recipes for veg. fare as well as with a protein. The Quinuoa salad with the roasted sweet potatoes is great on its own or with a piece of fish on top. This book really opened my eyes to a new style of cooking and after over 20 years in the restaurant industry this book was a whiff of fresh delicious air.
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