Dining with Friends: The Art of North American Vegan Cuisine

by Priscilla Feral and Lee Hall

Vegan Cookbook by Friends of Animals ALL NEW --- Second Edition -- With New, Gluten-Free Desserts --ALL VEGAN --- ALL DELICIOUS 129 innovative recipes as enjoyable to prepare as they are to eat.... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0976915901
• ISBN13: 9780976915904
• Release Date: December 2010
• Publisher: Friends of Animals' Nectar Bat Press
• Length: 164 Pages
• Weight: 1.50 lbs.
• Dimensions: 7.8" x 0.5" x 8.5"

Customer Reviews

Food for the Whole Being

Warning: I'm no cook. My recipe book is mostly the phone numbers of restaurants that deliver. But - this is one of a very few cookbooks that I have actually used not just once, but many times. The first time was last summer when I had an excess of zucchini and tomatoes from the garden - the sauce recipe in this book saved the veggies from composting in the fridg! This book has excellent, easy-to-follow recipes, nice layout and design, useful information on vegan and vegetarian choices, and - most importantly - a straightforward, tangible, joyful way for me to "be the change I want to see in the world." As someone who lives in a state where they are still shooting wolves from airplanes, believe me, I need all the hopeful, life-affirming choices I can get. These lovely recipes are all that. Bravo, Lee Hall and Priscilla Feral.

An impressive offering!

Dining with Friends is an impressive offering from Friends of Animals, a vegan activist organization. The book begins with a forward from John Robbins, and while it's written and edited by the president and legal director of the organization, there are contributions from chefs around the country. The book is divided by courses. It includes a section on "Raw Delights" as well as remakes of classic animal-flesh meals (The Tempeh London-Broil is savory and delicious). The soup section is robust and includes The Creamy Lima Bean Soup by Chef Ron Pickarski--which has an unusual fresh flavor highlighted by the ground coriander. Throughout the book, there are short essays about ingredients and techniques that make it a fun read for folks like me who read cookbooks like novels (cover to cover) before ever trying out a recipe. There's a glossary and a key to ingredients, nutrients which make the book accessible to new cooks as well as more experienced vegetarians. The layout is glossy and clean and includes lots of enticing full-color pictures. The recipes are short and easy to follow. There's no nutritional information included with the recipes, and (ack!) no index. Despite these technical issures, I think this book would make a great gift to a new or long-time vegetarian. It's full of new and delicious recipes that are easy to make and easier to enjoy. --Amy O'Neill Houck

Truly Enlightening Book

Without doubt this is a truly enlightening book when it comes to vegan cooking. The recipes are easy to follow, there are no esoteric ingredients and the cook can be adventurous. The spinach dip on p. 19 served in the toast cups on p. 16 were a big hit when served to friends recently. My non-vegetarian husband will eat many of the dishes in the book without raising an eyebrow. Thank you Priscilla and Lee.

Dining with Friends, a must for all kitchens

If you are looking for a complete vegan cookbook to add to your library, or if you are interested in learning about veganism, I highly recommend this book. You don't have to know a thing about veganism to jump in and cook scrumptious meals. This book provides an explanation of terminology as well as an essential ingredients list and shopping guide. As someone who loves to eat, but hates to spend forever preparing meals, I was especially impressed with the availability of the ingredients and the simple directions. Although I've been vegan for many years, I found new delicious recipes such as Cream of Broccoli Soup w/Cashews, spicy pasta dishes like Pasta w/Artichoke Hearts (cooked with dried and fresh tomatoes), as well as yummy desserts, appetizers, and dips. This book is a must for all kitchens, and I'll be giving it as a gift to vegan and nonvegan friends.

You Done Good

Who knew vegan cooking could be so exciting? I always thought it was "real" food's poor relation. Wrong! So far, I've made the Artichoke Spread, (page 18,) 2 Tongues Up!; Vege Boursin, Penne with Asparagus Pesto, To Die For, Baba Ghanouj and I'm about to sally forth and make the Fresh Blueberry Pie. And I don't even cook! Dining With Friends is intelligent, fun, attractive and, most importantly, makes a difference. Bravo Priscilla Feral and Lee Hall, you done good! Jody Rosengarten author Rover, Don't Roll Over A Compassionate Training Guide for Dogs and Their People