jadelin, January 20, 2010 (view all comments by jadelin)
Great book and spectacular resource for cooking and music. I've made several recipes from this book and have enjoyed the experience of vegan-ness that Bryant introduces me to each time I open the book. I am most definitely not vegan. For instance, there is a pea leek dish that is so simple, so beautiful and so delicious. The best part is that the important components, in this instance, the vegetables, aren't hidden or masked under something. They get to star. The music suggestions are so awesome and provide a swaying, toe tapping backdrop (or maybe more than that) to the cooking.
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Leslie Richman, October 12, 2009 (view all comments by Leslie Richman)
Vegan Soul Kitchen is a spot-on collection of delicious soul food favorites translated into modern vegan presentations. The flavors are familiar and memorable, made with healthy and accessible ingredients. Bryant Terry writes with warmth and personality, and the end result is an impressive cookbook filled with recipes you'll want to make again and again.
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jcsuperstar, April 1, 2009 (view all comments by jcsuperstar)
This cookbook contains touching and funny stories, musical tracks suggested for most recipes, and although I've only made two recipes (from the google preview) while waiting for it to arrive, I'm already in love with this book.
Not just for vegans, this book is for anyone interested in cooking healthy, flavorful food that power the body and mind!
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Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine
Used Trade Paper
0 stars -
Da Capo Press -
"Publishers Weekly Review"
by Publishers Weekly,
"In this electric, eclectic collection of vegan soul food, West Coast chef Bryant Terry (Grub: Ideas for an Urban Organic Kitchen) manages not only to demystify classic southern cooking, he makes it healthier and more accessible.
With a low-key approach, commonly sourced ingredients and recipes worthy of any palette, Terry avoids the didacticism and rigidity of other vegan cookbooks. An impressive amount of information for each recipe, including entertainment recommendations, is also provided. Many dishes will make the list of to-trys: a riff on the traditional Gumbo Z'Herbs that's traditionally eaten during Lent; a roasted potato salad with a parsley-pine nut pesto; and the ubiquitous chow-chow, a vinegar-laced relish that's indispensable with greens.
Terry's simplicity is also commendable: a side of wilted swiss chard and spinach with lemon-tahini dressing is a healthier, creamier alternative to Caesar salad, and his Simple Seared Green Beans are a terrific way to enjoy the vegetable at its peak; classic treats like peach cobbler and mint juleps are also included. Though something of a Pyrrhic victory — a terrific and tasty collection of healthy Southern variations unfortunately relegated to the 'vegan' ghetto — Terry's latest will make a happy discovery for cooks of any dietary persuasions." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
by Alice Waters,
"Bryant Terry knows that good food should be an everyday right and not a privilege. This book is full of easy, tasty, seasonal recipes that also happen to be vegan and affordable!"
by John Robbins, author The Food Revolution and Diet for a New America,
"Do you think a commitment to healthy eating means enduring bland and boring food? Vegan Soul Kitchen will not only show you otherwise, but will make it easy for you to create fabulously delicious and exotic dishes. Here's proof that natural foods can be fascinating and sensuous. Here are recipes you will enjoy using time and again."
by Heidi Swanson, author of Super Natural Cooking, publisher of 101Cookbooks.com,
"From gumbo to grits, goobers to greens, Vegan Soul Kitchen dispels the notion that great tasting soul food has to be bad for you. This is a beautiful book brimming with nutrient-packed, approachable everyday recipes. One of those rare cookbooks I look forward to cooking through from cover to cover."
by Van Jones, author of the New York Times bestseller The Green Collar Economy,
"Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African American experience, a history lesson with a mouthwatering twist. From reaching back to our heritage as stewards of the earth to offering modern recipes, music suggestions and original poetry, Bryant brings together a portrait of a people as well as a movement (food justice) that is poised to save our health, green our communities, and sustain the earth. Bryant knows the shortest way to people's hearts is through their stomachs."
by Peter Berley, author of The Flexitarian Table,
"Bryant Terry's warm hearted, soulful dishes shout out to you and me with crackling, lip smacking goodness. His fresh and sassy way at the stove puts meat on the bones of the very plants that are sure to sustain us for generations to come."
"Bryant has written a very creative, original, and musical cookbook. I look forward to trying out a bunch of these appetizing recipes. As a teacher, seeing a graduate of the Natural Gourmet Institute succeed so beautifully warms my heart." Annemarie Colbin, Ph.D., founder, The Natural Gourmet Institute for Health and Culinary Arts, author of The Whole-Food Guide to Strong Bones
by Ani Phyo, author Ani's Raw Food Kitchen and Ani's Raw Food Desserts,
"Anyone with soul and good taste will love Bryant's "African Diaspora" recipes. They're downright delicious and satisfying. By mixing together the freshest beats with local, sustainable ingredients and healthful cooking techniques, Bryant brings to life the festive culture of celebration that comes from eating this way."
Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen
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