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The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude

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The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude Cover

ISBN13: 9781608680450
ISBN10: 1608680452
All Product Details

 

Synopses & Reviews

Review:

"This decidedly unpreachy vegan collection comes from the founder of thesexyvegan.com and creator of vegan cooking instruction videos that have become YouTube sensations. Although he can try too hard (do we really need to know that the word wafting makes him think 'about fanning farts into my brothers' faces'?), overall it's a really funny book, which isn't something most cookbooks — especially not most vegan cookbooks — can claim. Recipes are simple and approachable, and they cover everything from breakfast (Mostest Ultimate-est Breakfast Sandwich; Hangover Hash) to entrees such as Mexicali quinoa with black lentils and Pretend chipotle sausages and jambalaya. There are cocktails and salads and soups and meat substitutes (the obligatory My Balls recipe for faux meatballs) and more, too. The recipe titles alone are worth reading: The Seitan Worshipper, for example, and Not Yo Mama's Cheeze Sauce — as the head note explains, 'Say the first two words of the above title really fast... see what I did there? I rule.' The author demystifies ingredients with 'WTF is...?' boxes, and many recipes feature smartphone scan codes that lead readers to a relevant cooking video — a nice interactive touch in this fresh, of-the-moment volume." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

After graduating from college, Brian Patton was back to living at his parents' home in Pennsylvania, a public relations graduate with an expensive education but no job. He watched a cooking show and thought, I can do that, enjoying the simplicity of a recipe that sounded and looked delicious but was so easy he didn't have to write it down to make it himself. After moving to Los Angeles, he discovered he loved cooking, and found a cooking job where he learned the ins and outs of a professional kitchen. This led to the position of executive chef for Veggin' Out, a vegan home delivery service, and he experimented with veganism. He discovered he lost weight and felt great, with more energy and vitality, and he's been a vegan ever since. But, he's still the "regular dude" who wants to eat sandwiches, sliders, onion rings, pizza, and drink beer and cocktails while he watches the game.

He became The Sexy Vegan by posting a video cooking demonstration on YouTube. He posted another, and another, and discovered that many people wanted what he wanted in a cooking demo: easy, failure-proof recipes that they'd cook again and again for food that satisfied in flavor and quantity. This new cookbook covers the basics of cooking, from slicing vegetables to finding the right type of tofu to recreating favorites without meat or dairy. With more than 100 recipes, Brian covers everything from cocktails (according to the Sexy Vegan, the most important meal of the day) to amazing breakfast sandwiches to desserts such as Sailor Peanut Rum Ice Cream. There are appetizers and nachos, pizza and "tuna-like" sandwiches as well as plenty of salads, pasta, and main dish choices.

The Sexy Vegan's signature style is efficient, lively, and funny. He doesn't take himself seriously, but he takes his food seriously, and he delivers great options for enjoying food while staying healthy and protecting the planet.

Synopsis:

Oprah makes meatless Mondays mainstream, Michael Pollan makes conscious eating righteous, and Alicia Siverstone makes veganism pretty. Now, Brian Patton makes all of the above real. “I was unemployed and half asleep on my parents couch, watching a local access cooking show. ‘I can do that, I thought.” And so Patton did, going from cooking for his folks to professional kitchens in Hollywood. Along the way he tried veganism and found he could lose weight and feel great. But what to do about his love for onion rings, ice cream, and “the most important meal of the day”: cocktails? The answers are all here, from The Blood Bath cocktail and Kajillion Island Dressing to Hangover Hash, Blam Chowder, Sailor Peanut Rum Ice Cream, and “snackage” like Buffalo Wangs and Gargantuan Guac. On every page, Patton proves that seriously good — and good for you — food neednt be too serious.

Synopsis:

Are you craving a way to eat killer food without killing yourself, animals, or the planet? Is your brain bloated from watching cooking shows that present recipes youre never, ever going to make? Have you been searching for a way to prove to your friends that vegan food can be just as delicious, hearty, and satisfying as the meaty meals theyre accustomed to? Then this is the book for you.

Of his journey from watching food porn on his parents couch to cooking in Hollywood kitchens to becoming vegan, author Brian Patton writes:

My roommate said he didnt know what made me a bigger loser: that I was painstakingly preserving episodes of 30 Minute Meals or that I was trying to conceal their existence by labeling them Star Trek....Once I discovered that I could not only survive but thrive without taking the life of another being, I was sold. I was a vegan. For good.

And thats how an “ordinary dude” became the Sexy Vegan and started creating “extraordinary food” with a decidedly real-meal appeal. On every page, Brian proves that seriously good food neednt be too serious.

About the Author

Brian Patton is the executive chef for Veggin' Out, a vegan food delivery service in Los Angeles. Brian started cooking by accident. As he writes, "I was unemployed and half asleep on my parents couch, watching a local access cooking show. It was hosted by this big, fat, balding guy with a mustache named Chef Lou (that was HIS name, not his mustaches). He made an angel hair pasta dish, and presented it so simply that I didnt even need to write it down. I thought,'I can do that,' and the next day I did it. My parents loved it, and I sensed that they felt just a little less disappointed in me than usual. It was that moment that gave me the confidence to continue to branch out and try making different dishes, and ultimately to become a chef. This confidence is what I want to give to my readers with my first book."

Brian offers cooking demonstrations at restaurants and community centers throughout Southern California and in his travels around the country. He regularly offers demos at Animal Acres, a hub of veganism and animal activism near Los Angeles.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

HeidiSueRoth, March 27, 2012 (view all comments by HeidiSueRoth)
Love. Sex. Vegan. Who Know

If more vegan foods offered tastes and textures the average person recognized more people would eat vegan. I don’t mind eating vegan food in most cases (more on that later) and I certainly like a lot of vegetarian dishes. Precious attitude is also tiring; politics and holiness aren’t desirable flavors in my kitchen.

Body chemistry is not a 1:1 relationship. When I eat completely vegetarian my cholesterol sky rockets. I know! It’s not supposed to work that way. And after multiple experiences over the years I know I need lean, quality animal protein in my diet to stay healthy. Each time after going back to this model my numbers dropped; something that is supposed to be impossible but it works. Sure, I am also that person who is the 1:100,000 will have some goofy reaction to a drug listed on that annoying tiny-folded piece of paper in your drugs.

Patton avoids arrogance or religious fervor beyond being excited to share his personal results. These vegan recipes are a great way to cut fat, increase protein in many cases, and perhaps even reduce your eco-print along the way. So often foods for special diets don’t resemble any kind of dish you’ve ever seen before. One of the great successes in this collection is the feeling of hey, “I recognize that!” The results look, feel and taste like food.

My husband even said, That’s scary good for no meat. The Beany Tahini Burger is a new go-to solution on those nights when dinner is uninspiring. A can of chick peas is a normal part of my kitchen pantry. If need be you can switch out dried herbs for fresh (though fresh will be tons better). I did add a little potato starch to get the burgers to come together a little firmer than normal; this reflects house preference where I live. Make them without the first time. The texture resembled an outstanding salmon patty. Even the color relates to the patty.

But wait: there’s more to love about this cookbook:

*Great value based on the test recipes. After making my usual three recipes, I can’t wait to make more. My husband’s responses ranged from D*&n Good to Scary Good for no meat! I have no doubt the retail cost of the book will generate even more favorites we will use on a regular basis.
*Stunning production values: Comparing the cost of the book and gorgeous graphics, complicated layout and inter-connected references justifies a higher price point.
*Accessible: The recipes are manageable regardless of your experience with Vegan cooking. Seriously! You can do it.
*Just Plain Fun: Patton’s personality in the writing shines and entertains. Reading may even be more fun that cooking with this book. Nah, that’s not true, make and eat some of these recipes.

When it comes to favorites, I struggled to choose one. For starters, you’ve got to try the My featured recipe, The Almond Brothers Breakfast Bar, is great for breakfast as claimed, hiking, or those busy days running around town. Check out my blog for this yummy, vegan, soy-free, gluten-free creation, no matter what labels fit the ingredients the bars are just plain good.

Special diet needs, however, may find less to love in this cookbook. If you need to avoid soy or gluten, a serious group of recipes don’t work. Since both of these food sources make me sick, I really notice this in vegan foods. It’s the second reason this diet is just not an answer for my body. If either of these dietary concerns in part of your life, wait for a library copy or used copy in a year or so. You will still find lots to love in this book, but the recipe: cost value goes down drastically when the primary protein source in nearly a third of the recipes is outside your approved eating choices.

My goal is always to get you in the kitchen making something you’ve never tried before. Then sit down to eat with friends and family so everyone has a good time. Come on, Cook. Eat. Laugh.
Heidi Sue Roth
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781608680450
Author:
Patton, Brian
Publisher:
New World Library
Author:
Patton, Brian L.
Subject:
Vegetarian
Subject:
Cooking and Food-Special Diets
Subject:
Cooking and Food-Vegetarian and Natural
Edition Description:
Trade Paper
Publication Date:
20120331
Binding:
TRADE PAPER
Language:
English
Illustrations:
20 BandW photos
Pages:
256
Dimensions:
9 x 6 in

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Cooking and Food » Diet and Nutrition » General
Cooking and Food » Diet and Nutrition » Low Fat Dieting
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Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Health and Self-Help » Health and Medicine » Medical Specialties
Health and Self-Help » Self-Help » General

The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude New Trade Paper
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$16.95 In Stock
Product details 256 pages New World Library - English 9781608680450 Reviews:
"Publishers Weekly Review" by , "This decidedly unpreachy vegan collection comes from the founder of thesexyvegan.com and creator of vegan cooking instruction videos that have become YouTube sensations. Although he can try too hard (do we really need to know that the word wafting makes him think 'about fanning farts into my brothers' faces'?), overall it's a really funny book, which isn't something most cookbooks — especially not most vegan cookbooks — can claim. Recipes are simple and approachable, and they cover everything from breakfast (Mostest Ultimate-est Breakfast Sandwich; Hangover Hash) to entrees such as Mexicali quinoa with black lentils and Pretend chipotle sausages and jambalaya. There are cocktails and salads and soups and meat substitutes (the obligatory My Balls recipe for faux meatballs) and more, too. The recipe titles alone are worth reading: The Seitan Worshipper, for example, and Not Yo Mama's Cheeze Sauce — as the head note explains, 'Say the first two words of the above title really fast... see what I did there? I rule.' The author demystifies ingredients with 'WTF is...?' boxes, and many recipes feature smartphone scan codes that lead readers to a relevant cooking video — a nice interactive touch in this fresh, of-the-moment volume." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,
After graduating from college, Brian Patton was back to living at his parents' home in Pennsylvania, a public relations graduate with an expensive education but no job. He watched a cooking show and thought, I can do that, enjoying the simplicity of a recipe that sounded and looked delicious but was so easy he didn't have to write it down to make it himself. After moving to Los Angeles, he discovered he loved cooking, and found a cooking job where he learned the ins and outs of a professional kitchen. This led to the position of executive chef for Veggin' Out, a vegan home delivery service, and he experimented with veganism. He discovered he lost weight and felt great, with more energy and vitality, and he's been a vegan ever since. But, he's still the "regular dude" who wants to eat sandwiches, sliders, onion rings, pizza, and drink beer and cocktails while he watches the game.

He became The Sexy Vegan by posting a video cooking demonstration on YouTube. He posted another, and another, and discovered that many people wanted what he wanted in a cooking demo: easy, failure-proof recipes that they'd cook again and again for food that satisfied in flavor and quantity. This new cookbook covers the basics of cooking, from slicing vegetables to finding the right type of tofu to recreating favorites without meat or dairy. With more than 100 recipes, Brian covers everything from cocktails (according to the Sexy Vegan, the most important meal of the day) to amazing breakfast sandwiches to desserts such as Sailor Peanut Rum Ice Cream. There are appetizers and nachos, pizza and "tuna-like" sandwiches as well as plenty of salads, pasta, and main dish choices.

The Sexy Vegan's signature style is efficient, lively, and funny. He doesn't take himself seriously, but he takes his food seriously, and he delivers great options for enjoying food while staying healthy and protecting the planet.

"Synopsis" by ,
Oprah makes meatless Mondays mainstream, Michael Pollan makes conscious eating righteous, and Alicia Siverstone makes veganism pretty. Now, Brian Patton makes all of the above real. “I was unemployed and half asleep on my parents couch, watching a local access cooking show. ‘I can do that, I thought.” And so Patton did, going from cooking for his folks to professional kitchens in Hollywood. Along the way he tried veganism and found he could lose weight and feel great. But what to do about his love for onion rings, ice cream, and “the most important meal of the day”: cocktails? The answers are all here, from The Blood Bath cocktail and Kajillion Island Dressing to Hangover Hash, Blam Chowder, Sailor Peanut Rum Ice Cream, and “snackage” like Buffalo Wangs and Gargantuan Guac. On every page, Patton proves that seriously good — and good for you — food neednt be too serious.

"Synopsis" by ,
Are you craving a way to eat killer food without killing yourself, animals, or the planet? Is your brain bloated from watching cooking shows that present recipes youre never, ever going to make? Have you been searching for a way to prove to your friends that vegan food can be just as delicious, hearty, and satisfying as the meaty meals theyre accustomed to? Then this is the book for you.

Of his journey from watching food porn on his parents couch to cooking in Hollywood kitchens to becoming vegan, author Brian Patton writes:

My roommate said he didnt know what made me a bigger loser: that I was painstakingly preserving episodes of 30 Minute Meals or that I was trying to conceal their existence by labeling them Star Trek....Once I discovered that I could not only survive but thrive without taking the life of another being, I was sold. I was a vegan. For good.

And thats how an “ordinary dude” became the Sexy Vegan and started creating “extraordinary food” with a decidedly real-meal appeal. On every page, Brian proves that seriously good food neednt be too serious.

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