The Bottom Line
Pros
- A collection of very creative recipes that will satisfy the vegan appetite.
- Gives readers tips and strategies for making vegan food satisfying.
- Beautiful, appetizing photographs throughout the book.
- Will help persuade those interested in the lifestyle into believing good vegan food is possible.
- Many of these recipes will work well for entertaining vegan and non-vegan guests.
Cons
- Many of the ingredients cannnot be found in a conventional supermarket.
- These aren't "quick cook" recipes.
Description
- A collection of 75 tempting vegan recipes.
- Persuasive arguments for following the vegan diet.
- Explanations of the nutrition benefits behind the ingredients in the recipes.
- Ronnen discusses the taste and texture reasons for many of his ingredient choices.
Guide Review - The Conscious Cook
Author/Chef Tal Ronnen used to love steak. But then he decided to eliminate meat products from his diet, and struggled to make food that was equally satisfying. As time progressed and Ronnen's travels took him around the world, introducing him to other chefs, he developed an approach to vegan cooking that satisfied his hunger. And now this chef is on a mission to prove that vegan cooking is neither boring, nor unsatisfying, and to change the mindset that perceives veganism as "non-meat-eating" to "eating everything except meat."
In "The Conscious Chef", acclaimed vegan chef Tal Ronnen reveals his tricks for adding texture and flavor for vegan recipes that will satisfy everyone. The book is an education in both vegan cooking as well as ingredient appreciation. The color photography proves that there can be much more to vegan cuisine than simply tofu and sprouts.
Recipes range from starters and small plates such as "artichoke and oyster mushroom rockefeller"; to salads with "green bean and fingerling potato salad with miso dressing"; to entrees like "asparagus and meyer lemon risotto"; and finishes with desserts such as "vanilla bean panna cotta with orange sauce." Most of them can be used for entertaining guests of all appetites, and many won't think twice about missing the meat.
I believe that vegans, vegetarians, and those on special diets who can't enjoy eggs or dairy for health reasons will love this book and use it often. The rest of us, as much as we will enjoy eating the recipes, will find many of them a bit time consuming, and may question the effort. Ronnen's culinary magic involves sourcing specialty ingredients and cooking certain base recipes before you can prepare some of the dishes. If you're cooking for vegans you love, you won't mind the effort. If you've been thinking about giving up animal products you will also enjoy the process. For the non-committals? Well, this will be an occasional, but not everyday cookbook.
