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Veganomicon: The Ultimate Vegan Cookbook | 
 enlarge | Authors: Isa Chandra Moskowitz, Terry Hope Romero, Isa Moskowitz, Terry Romero
Publisher: Da Capo Press
Category: Book
List Price: $27.50
Buy New: $15.00
You Save: $12.50 (45%)
New (39) Used (12) from $15.00
Avg. Customer Rating:  171 reviews
Sales Rank: 462
Media: Hardcover
Number Of Items: 1
Pages: 336
Shipping Weight (lbs): 2.2
Dimensions (in): 10 x 8.4 x 1.2
ISBN: 156924264X
Dewey Decimal Number: 641.5636
EAN: 9781569242643
Publication Date: October 31, 2007
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: SATISFACTION GUARANTEED! NEW Book! May have remainder mark. Most orders ship within 1 BUSINESS DAY with ORDER CONFIRMATION.
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Book Description
Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include: -Autumn Latkes
-Samosa Stuffed Baked Potatoes
-Grilled Yuca Tortillas
-Baby Bok Choy with Crispy Shallots
-Chile-Cornmeal Crusted Tofu Po' Boy
-Roasted Eggplant and Spinach Muffuletta
-Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette
-Acorn Squash, Pear and Adzuki Soup
-Tomato Rice Soup with Roasted Garlic and Navy Beans
-Asparagus and Lemongrass Risotto
-Almost All-American Seitan Pot Pie
-Hot Sauce-Glazed Tempeh
-Black Eyed Pea Collard Rolls
-Chocolate Hazelnut Biscotti
-Pumpkin Crumb Cake with Pecan Streusel
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| Customer Reviews: Read 166 more reviews...
 For gourmet vegans only August 7, 2008
0 out of 2 found this review helpful
I was disappointed, primarily because I'm a new Vegan, and a busy mom. If I was young, single and hip (and living in New York City) I would probably have loved this book. I did get some great information from the first few chapters about Vegan staples and how to prepare vegetables, etc. The book also provides some good background information about "alternative" grains like millet and quinoa. Other than that I've made 1 recipe. This is gourmet cooking for the long time Vegan who's looking to add some variety or wants to cook for other people and impress them with amazing dishes. In fairness, it looks like many of the dishes would be fantastic is that's what you're looking for. Be prepared to visit several specialty stores (again, fine if you're in NYC, impossible if you're in rural America) and spend a lot of time. "Quick recipes" are marked with a special symbol when they take less than 45 minutes. As a mother of a young child I don't spend that much time cooking dinner unless it's Thanksgiving. In addition, much of the humor is aimed at people who live in NYC (which I have visited many times. It's the best city in the world, and in my opinon has the friendliest people - if that's a shocker you haven't spent enough time there. Go Yankees!) or people who read the first book and care about what Isa's grandmother thinks. It's a lovely book, but only for a limited audience.
Eat this -- you'll like it July 29, 2008
4 out of 4 found this review helpful
I've had this book for a couple of weeks, and I kept flipping through it, unsure of what to make. I'm a vegetarian, but not a vegan, and this is my first vegan cookbook. Perhaps subsequently, it was the first time I realized that you can actually *make* seitan, as opposed to buying it. Once I saw that, I ordered the few ingredients necessary to make it, and then purchased the other ingredients needed to complete the seitan picatta recipe. I spent three hours last night making first the seitan, and then the seitan picatta. Some might say that's too time consuming, but I enjoyed the process. Also, it wouldn't have taken nearly as long if I'd made the seitan ahead of time.
Anyway, I don't know what made me pick picatta as the first recipe to try, seeing as how I'm not a huge fan of shallots or capers, and I hate olives. But...it was OUT OF THIS WORLD! The combination of homemade seitan, breaded and panfried, and then this sauce...this amazing sauce! Put a bunch of things together that I don't like, and they somehow make something I fell in love with -- that's a magical book. :) I would completely and unreservedly make this recipe for a meat-eater, fully expecting them to love it, too.
I can't wait to try other recipes. Don't be intimidated by the recipes that seem a little complicated or foreign, just give them a try. Also, if you're someone who actually enjoys the process of cooking (or wants to) as opposed to someone who tries to slam out meals quickly in order to be done with it, that's a further recommendation for Veganomicon. I really can't say enough wonderful things about this amazing book.
 fabulous cookbook July 26, 2008
3 out of 3 found this review helpful
this cookbook is comprehensive, full of wonderful vegan recipes and is well written (and funny). I am so glad i bought it!!
Buy it. Read it. Laugh. Cook. Eat. Smile! July 22, 2008
5 out of 5 found this review helpful
This is not just a cookbook, it is a fun-to-read, text-book-sized instruction manual on how to use your vegan kitchen and almost everything in it. Not only are these recipes tasty (the ones I've had time to try, listed below), they are thoroughly explained, step-by-step, in a delightfully humorous fashion. My boyfriend was teasing me for "reading" a cookbook, but I just couldn't put it down! I have read it cover to cover since last Friday when I received it, and I am thoroughly impressed.
As a relatively new vegan, I'd been suffering through trying to "veganize" standard recipes with fake meats and fake cheeses with marginal success. This book moves beyond using store-bought fake ground beef, etc and gives you home-made, unique, and delicious alternatives. So far I have made the Almesan (vegan parmesan topping - YUM!), marinara sauce (so delicious and easy that I will never buy sauce in a jar again!), tofu ricotta (wow, it even looks like ricotta!), spinach lasagna (my omni boyfriend LOVED it), and jelly donut cupcakes (big hit at work).
The book starts out with an introduction on the terminology and a description of some of the "unusual" ingredients with which a new-ish vegan may not be familiar. Then there are 3 sections on basic things you need to know to be successful in the kitchen before you try a recipe - "How to cook a bean," "How to cook a grain," and "How to cook a vegetable." If you don't learn something from these sections, then you probably don't need to buy a cookbook to begin with and should just open your own restaurant immediately!
While some of the recipes are decidedly "gourmet," this manual is filled with so many great tips that go along with the plethora of recipes, and tips for vegan kitchen use in general that you should be successful even if you've never boiled water before. However, the style of the writing makes the in-depth descriptions interesting even if you are an advanced cook who doesn't need all the details provided.
My recommendation: Buy it. Read it. Laugh. Cook. Eat. Smile!
Update (8/28/2008): I have since originally writing this review made the Cashew Ricotta (used it in manicotti), Tempeh Shepherdess Pie, and Mac Daddy MacnCheese - I really enjoyed all of them.
 Not so great July 18, 2008
4 out of 10 found this review helpful
I bought this book as my fourth vegetarian cook book based on the good reviews and for some more variety. So far I've tried about six recipes. I'm not a picky eater and have actually had to throw out two because they were so bad! One was good and the rest ok. Some of the ingredient proportions also seem off. I like how the book is organized and the ingredients are not too exotic, but think there are better out there.
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