Synopses & Reviews
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.
The Complete Vegan Kitchen insludes:
- more than 300 mouth-watering recipes
- a helpful introduction about eating vegan
- 16 pages of beautiful full-color photographs
-Overall this is one of the best vegan cookbooks I have read.- ?Famousveggie.com
-Vegan eating is a truly indulgent way of life, as vegans regularly partake of the very best foods?the most nutritious, appealing, and tasty?that nature has to offer. . . . A well-crafted vegan plate offers a festival of flavors, textures, and colors that makes every meal an aesthetic celebration.- ?Jannequin Bennett
-The Complete Vegan Kitchen is a most informative, upbeat, and useful vegan cookbook. Jannequin Bennett's talents as a chef shine through every recipe, from comfort foods to adventurous culinary creations. The powerful nutrition information in the first forty pages alone is worth the price of the book - ?Neal D. Bernard, M.D., president, Physicians Committee for Responsible Medicine
-The Complete Vegan Kitchen is extraordinary. It's appropriate that Carl Lewis introduced this cookbook because the recipes deserve a gold medal - ?Eric Marcus, author, Vegan: The New Ethics of Eating
When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertsonand#8217;s pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavorful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends.
One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles thereand#8217;s a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertsonand#8217;s extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavoring ideas from the global pantry. Throughout, thereand#8217;s the spirit of adventure and of culinary creativity that has cemented Robertsonand#8217;s reputation at the top of the vegan pantheon.
About the Author
Robin Robertson has written more than twenty cookbooks, including the bestsellers Fresh from the Vegan Slow Cooker and Quick-Fix Vegan. Formerly a columnist for Vegetarian Times, she also has written for Cooking Light, Natural Health, and other magazines. A vegan herself, she lives in the Shenandoah Valley of Virginia with her husband Jon. Her website is www.globalvegankitchen.com.