The Best of Vegan Cooking
by Priscilla Feral, Friends of Animals
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Book Summary Information
Author: Friends of Animals, Priscilla FeralEdition: Perfect Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-03-01
ISBN: 0976915928
Number of pages: 128
Publisher: Nectar Bat Press
Book Reviews of The Best of Vegan Cooking
Book Review: "Sensible and Sensual" Vegan Food for Every Occasion
Summary: 5 Stars
Lucky me. I work for Friends of Animals, and enjoyed the pleasure of getting to taste-test several of the recipes in Priscilla Feral's second collection of delicious, festive and practical recipes, The Best of Vegan Cooking.
Priscilla has a burning passion for risotto (a traditional, rich, creamy Italian rice dish), and lucky owners of this cookbook will soon find out why: risotto is sumptuous and perfect for any occasion, even if that occasion is simply dinner after a long, hard day at the office. And lest you think preparing something so utterly amazing is an impossible feat, rest assured: Priscilla has pain-stakingly made certain that every recipe can be followed by a cook of just about any skill level. There is an entire chapter devoted to the art of the risotto, and all of the recipes are stellar, magical.
The recipes I taste-tested are all over the culinary map, but all of them are stand-outs: I made a butternut squash soup that has chard, sweet potato and white beans pureed into the mix; it's one of the best soups I've ever eaten. I made a simple, creamy, luscious chocolate pudding with berries that I ate constantly last summer. One of my favorite salads--really: it goes with everything--is made with Himalayan red rice, dried cranberries and nuts; it's savory and slightly sweet, has a chewy bite, and is utterly delicious. I tested an unbelievably rich, flavorful french toast that will really knock your socks off. I don't even know what to say about that amazing Butternut Squash, Kale and White Bean Ragout. Yum! hardly covers it.
There's a chapter based on the art of the frozen vegan dessert, too. Blueberry-Pomegranate Sorbet (see cookbook cover), Peach Ice Cream, Peanut Butter-Coconut Ice Cream and Cantaloupe Sorbet, for starters. The non-dairy ice creams are creamy and luscious, and the sorbets are fresh and smooth (not icy). You'll be hooked.
There are a lot of recipes I can't wait to make, too: My mouth waters every time I see the recipe for the Cauliflower Steak and the Barbequed Tofu cutlets. I've heard so many people rave about the Sweet Potato Pancakes, but I haven't yet made them myself (but, of course, they are at the top of the list). And speaking of sugar, I can hardly wait to make the Chocolate Marbled Pound Cake.
The Best of Vegan Cooking is a collective, wide-ranging effort---featuring original recipes and from talented chefs around the world. The recipes themselves reflect a global, international cuisine, with culinary influences from all over the world. Truly, there are recipes for every occasion.
In an interview, Priscilla Feral said that "vegan food is both sensible and sensual," and I've been struck by that statement ever since. What a beautiful, inspiring way to capture a way of living and eating that seeks to promote justice, peace, respect and personal and planetary health. And that's not to mention the fact that plant-based food is simply delicious. Indeed, the recipes in The Best of Vegan Cooking are a feast for all the senses. I cannot recommend highly enough.
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