Synopses & Reviews
Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. Michael Natkin, creator of the wildly popular Herbivoracious.com, indisputably fits both of those descriptions. In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat,
Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. This is sophisticated, grown-up meatless cooking, the kind you can serve to companyand#8212;even when your guests are dedicated meat-eaters. and#160; An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. A third of the book is taken up with hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes. and#160; Natkin, a vegetarian himself, provides lots of advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.
“Tal Ronnens assertion is that [The Conscious Cook] will change the way you eat. It will, for the better.” < b=""> < i=""> Basil & Spice <> <>
Named one of the top ten cookbooks of the year. < b=""> Epicurious <>
What youll probably be most conscious of as you prepare the 75 vegan recipes from “The Conscious Cook” is how delicious the food is. < b=""> Lisa Messinger, creators.com <>
“Tals recipes are simply fantastic . . . Whether you are a vegan, vegetarian, or committed meat eater, this is a book that can help you down the path of higher-quality, good tasting, humane eating.” < b=""> Wayne Pacelle, President and CEO of The Humane Society of the United States <>
#3 New York Times bestselling book < b=""> < i=""> New York Times <> <>
#14 Wall Street Journal Bestseller < b=""> < i=""> The Wall Street Journal <> <>
“You name ‘em, hes fed ‘em. Tal Ronnen is no up-and-comerhe has long since arrived and taken over the culinary world of veganism.” < b=""> Rory Freedman, author of < i=""> Skinny Bitch <> <>
“Wow, wow, wow! I never imagined meatless meals could be so satisfying.” < b=""> Oprah Winfrey, on Oprah.com <>
“Meeting Tal has changed our lives for the better. We wish everyone could experience his cooking. Its delicious and healthy at the same timesometimes thats a hard balance, but not with Tal.” < b=""> Ellen DeGeneres and Portia de Rossi <>
“Whats great about this cookbook is its range and its approach to meatless cooking. No main dish ever feels like a side dish . . . Instead, each meal is made to be complete and satisfying.” < b=""> fitsugar.com <>
"Michael Natkin has a talent for enticing and boldly flavored creations, in recipes that are colorful, thoughtful, and fresh!" --Heidi Swanson and#160; "If we had to choose one book to cook from in 2012, this would be it." --The Washington Post
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.
Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. Michael Natkin, creator of the wildly popular Herbivoracious.com, indisputably fits both of those descriptions. In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. This is sophisticated, grown-up meatless cooking, the kind you can serve to companyand#8212;even when your guests are dedicated meat-eaters.
A former steak-lover himself, Chef Tal struggled for years on a vegan diet that left him filled with cravings for meat and dairy. Frustrated by the limited options available and unwilling to sacrifice the delicious flavors he associated with eating meat, he decided to create vegan meals that could hold their own at the center of the plate.
Chef Tal found that by applying traditional French culinary techniques to meatless cuisine, he was able to create delicious meals full of rich flavor and healthy fat—meals that any food-lover, even devoted meat-eaters, would find completely satisfying.
Seventy groundbreaking recipes later, Chef Tal is ready to share his magic. The Conscious Cook features vegan versions of tried-and-true dishes such as Oysters Rockefeller, Caesar Salad, Corn Chowder, and Paella, as well as adventurous new cuisine like Lemongrass Consommé with Pea Shoot and Mushroom Dumplings and Peppercorn-Encrusted Portobello Fillets. A full-color photo accompanies each of the recipes. Also included are engaging stories from influential people in the vegan world; a peek into Chef Tal's pantry and kitchen; a guide to eating seasonally; and a selection of dinner party menus.
Above all, The Conscious Cook shows readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste or satisfaction. The starters, soups, sandwiches, entrées, and desserts here offer culinary adventure that will truly revolutionize the way the world experiences meatless food.
About the Author
Michael Natkin is the author of the immensely popular and award-winning vegetarian blog Herbivoracious. The author of the bi-weekly column and#8220;Serious Meatlessand#8221; on the Serious Eats website, heand#8217;s known for a cutting-edge, light and healthy, beautiful-on-the-plate style of vegetarian cooking. He is one of only nine members on the and#8220;Chefs and Expertsand#8221; panel of AOLand#8217;s Kitchen Daily. He is a charter member of the and#8220;Gourmet Live Socialvores,and#8221; and he has been listed in four consecutive years on Saveurand#8217;s and#8220;Sites We Love.and#8221; Heand#8217;s known in the blogging community as a crack photographer, and his photos are regularly featured on TasteSpotting, foodgawker, and other sites. He lives in Seattle with his wife and two daughters.
Table of Contents
Acknowledgments Introduction Some Notes about Ingredients Some Notes about Equipment Appetizers and Small Dishes Soups Salads Main Course Sandwiches and Tacos Main Course Pasta and Noodle Dishes Main Courses: From the Stovetop Main Courses: From the Oven Side Dishes Desserts Breakfast Sauces, Condiments, and Basic Recipes Measurement Equivalents Index