The Complete Vegan Kitchen: An Introduction to Vegan Cooking with More Than 300 Delicious Recipes-From Easy to Elegant

by Jannequin Bennett

The Complete Vegan Kitchen insludes: more than 300 mouth-watering recipes a helpful introduction about eating vegan 16 pages of beautiful full-color photographs "Overall this is one of the best vegan cookbooks I have read." ?Famousveggie.com "Vegan eating is a truly indulgent way of life, as vegans regularly partake of the very best foods'the most nutritious, appealing, and tasty'that nature has to offer. . . . A well-crafted vegan plate offers a...

• Format: Paperback
• Language: English
• ISBN: 1401603475
• ISBN13: 9781401603472
• Release Date: January 2007
• Publisher: Thomas Nelson
• Length: 340 Pages
• Weight: 1.52 lbs.
• Dimensions: 0.9" x 7.3" x 9.2"

Customer Reviews

Serious Vegan Cooking

Good cookbook with a great introduction to the Vegan lifestyle. The recipes do not use any "fake" foods like cheese substitutes which I appreciate.

Very helpful

I am really glad I got this book. It has everything I need to cook vegan food. Plus it has a lot of general information about nutritions and specific product. I would recommend this book for everybody.

A great cookbook for lovers of tasty, healthy food.

This is a great cookbook, and you don't have to be vegan to appreciate it. Who wouldn't want to eat food this good? Everything I've made from the book so far has been terrific. What I especially like is that it does not call for any "imitation" foods. For example, the quesadillas don't use vegan cheeze, but rather a tasty bean dip to replace cheese, along with yummy sauteed vegetables. The blueberry bran muffins are fantastic and addictive. The section on vegetables includes simple but delicious preparations of veggies you know and love, but with a new twist. The roasted broccoli is so delicious you could eat a whole head a day. The brown rice-edamame-seaweed salad was so good, and looks so pretty. The author is a chef, after all, and she really knows how to make things taste good and look nice. I also really enjoyed just reading the text, as there is a lot of great cooking knowledge imparted here. I learned to cook short grain brown rice using the "excess water" technique, and turned out lovely, al dente brown rice in only 20 minutes. This is a keeper, for sure.