Vegan Eats World: 300 International Recipes outlet online sale for discount Savoring the Planet outlet online sale

Vegan Eats World: 300 International Recipes outlet online sale for discount Savoring the Planet outlet online sale

Vegan Eats World: 300 International Recipes outlet online sale for discount Savoring the Planet outlet online sale
Vegan Eats World: 300 International Recipes outlet online sale for discount Savoring the Planet outlet online sale__front
Vegan Eats World: 300 International Recipes outlet online sale for discount Savoring the Planet outlet online sale__right

Description

Product Description

What If the World Was Vegan?
The true building blocks of cuisines across the planet are the spices, herbs, and grains—from basmati rice to buckwheat, coconut to caraway seeds. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If not endless, pretty darned expansive.
So what if the world was vegan? Your own cooking is the answer to that question; fire up the stove and make a green curry, simmer a seitan date tagine stew, or hold a freshly made corn tortilla piled high with chile-braised jackfruit in your hand. Chart your course in the great, growing map of vegan food history.
 
Award-winning chef, author of Veganomicon, and author of Viva Vegan Terry Hope Romero continues the vegan food revolution with more than 300 bold, delicious recipes based on international favorites. With chapters devoted to essential basics such as Spice Blends; The Three Protein Amigos; and Pickles, Chutneys & Saucier Sauces, you can make everything from salads to curries, dumplings and desserts. Vegan Eats World will help you map your way through a culinary world tour, whether you want to create a piergoi party or Thai feast, easy Indian chaat lunch or Your International House of Dinner Crepes.

Review

Curled Up with a Good Book
“Packed with helpful advice and enticing recipes to spark an adventure in international vegan cuisine Vegan Eats World not only makes vegan cooking enticing, it makes international cuisine accessible to vegans with its easy-to-follow recipes. Highly recommended.”

San Francisco Book Review / Sacramento Book Review, 1/15/13
“Delectable recipes…[An] epic vegan cookbook. Romero writes headnotes with a distinct sense of humor, and all of the recipes sound amazing; accompanying photos will make your mouth water!...If you love a hearty plant-based meal, and have time to invest in it, pick up this cookbook.”

Midwest Book Review, January 2013
“Not only are classics re-created but new dishes based on different, vegan ingredients are introduced, with recipes labeled for time and complexity…[Vegan Eats World] is a pick for any who would incorporate vegan dining into a new worldview.”

The Independent (UK), “10 Best…Vegetarian Cookbooks,” 2/1/13



VegNews.com, 2/21/12
“We can only imagine how difficult it must be to improve upon such cookbooks as Veganomicon and Vegan Pie in the Sky. However, we think the co-author of the aforementioned books, one Terry Hope Romero, could do it with Vegan Eats World.”

VegNews, May/June 2012
“Tokyo-inspired fusion hot dogs will be the unchallenged hit of every summer barbecue.”

Irvington Herald, 9/27/12
“A masterful collection of…recipes from all corners of the globe…[Romero has] reinvented delicious ethnic dishes, popular street foods, and take-out so we can eat well while being mindful of a healthy body and healthy planet.”

Sand and Succotash blog, 10/10/12
“[Romero] always finds a way to turn vegan food into something delicious [and] gorgeous…that cook[s] up perfectly Vegan Eats World travels the globe and gives the reader a little bit of each ethnic cuisine, vegan style.”

BizIndia.net,10/18/12


Portland Oregonian, 11/27/12
“Romero is one of the rock stars of the vegan cooking world…She continues to deliver with this collection of 300 recipes inspired by dishes from around the world…Many recipes are easy enough for busy weeknights…Romero doesn''t shy away from using spicy ingredients…You won''t confuse vegan with blah after enjoying her creations.”

One of Portland Oregonian''s Five Favorite Cookbooks from 2012 Worth Putting on Your Christmas List

Portland Book Review, 11/23/12

“A great vegan cookbook that draws recipes from a truly international repertoire. It is a beautiful, large-format, nicely produced book…[with] well-written recipes.”

InfoDad.com, 11/21/12
“A handsomely made hardcover…Vegan cooks will be familiar with virtually all the ingredients here, but newcomers to the field may have some difficulty with certain recipes—so it is very helpful that Romero includes a graphic for dishes that are especially easy to prepare…Full-page pictures make the dishes look very tempting indeed and add to the impression that Vegan Eats World is as much a gift book as a traditional cookbook.  Vegans on your gift list will find it a treat.”  



“Ideal for use in the kitchen by any vegan (or non-vegan) looking for a large variety of dishes for all occasions and for more yummy ways to please their taste buds…This delightful book is an ideal gift for people (including for themselves) who love variety and a broad range in their culinary lives, even if they are not vegans…Whether it is breakfast, lunch, snack, dinner or dessert ideas you are looking for to break the monotony of cooking the same old foods, this valuable book can help you immeasurably, finding the ideal dish to satisfy the palate…a great resource for the home-based cook as well as professional chef…Wonderful.”

Lemuria Books (blog), 10/21/12
“It looks just as delightful as Veganomicon, and I can''t wait to try out some of the delicious recipes for curries, soups and dumplings, especially since the fall weather is starting to encourage higher comfort food consumption.”

Bookviews blog, November 2012
“Really delivers the goods…There are popular foods like lasagna, pad thai, wonton soup, and a whole range of flavorful delights…This book will surely please those who prefer vegetables.”

Christian Science Monitor, 11/20/12


“I''m no vegan. I''m not even a vegetarian, but this is probably my favorite new cookbook of the season—and it''s a must for the vegans and vegetarians on your holiday shopping list…[Romero] has delivered what may be her best book yet. It features a range of full-flavored recipes, from kimchi to Thai coconut curry. The book''s diverse Asian offerings are particularly outstanding, as the recipes naturally lend themselves to vegan cooking. You''ll find classics that you recognize from your local international eateries, as well as new offerings that you haven''t tried before. This is exceptionally good food for vegans, vegetarians, and the rest of us who are trying to eat a more sustainable, healthy, plant-based diet.”

Christian Science Monitor, 11/20/12
Named one of the “23 of the best new and upcoming cookbooks/food books for the holidays”

Buffalo News, 11/28/12
“Draws on inspirations and everyday recipes from at least five continents, including Greek and Turkish, Afghani and Jamaican, Belgian and Sri Lankan. As it turns out, billions of people eat vegan food every day—they just call it ‘food.''”


The Vegetarian , Spring 2013
“Jam-packed with 300 delicious recipes.  This title takes you on a globetrotting journey to savour the best vegan cuisine the world has to offer. There are some wonderful combinations of ingredients used to create innovative dishes…Terry''s books are always well written and great value for money and Vegan Eats World is no exception.”

Tucson Citizen, 4/8/13
“Vegan Eats World is a world-wide culinary tour featuring some of the most imaginative vegan dishes I have ever encountered…Romero''s inspiration came from almost every corner of the planet…The main lesson to be learned from this cookbook is that plant-based meals need not be bland or uninspired. The international recipes selected for this cookbook are not just healthy choices but also delicious ones…I recommend this cookbook, regardless of whether you are a vegetarian. The recipes are accessible and innovative.”

Lancaster Sunday News, 4/21/13
“Offers more than 300 bold, delicious recipes based on favorites from around the world.”



Forbes.com, 12/6/12
“From vegan-queen Terry Hope Romero…[it] takes you around the world to spots as diverse as Jamaica, India and the Philippines, through adapted dishes like a tangy Filipino-inspired tofu and vegetable adobo stew topped with chopped cilantro and bananas.”

Delicious Living (website), 12/20/12
“In her new and extensive book, the author of the best-seller Veganomicon offers up 300 dishes using global flavors and techniques. At first glance the recipes and ingredients look a tad complex, but her conversational tone will put you at ease.”

Whisk and Quill (website), “The Most Notable Cookbooks of 2012,” 12/13/12
“There are many wonderfully creative recipes from a wide variety of cultures that would suit an omnivore.”

January Magazine (website), “Best Books of 2012: Cookbooks,” 12/21/12
“The recipes here are terrific…A culinary trip around the world: vegan-style.”

REAL (Responsible Eating and Living), Favorite Cookbooks of 2012
“Many ethnic foods are plant-based and delicious. Here there are over 300 creative recipes, mixing it all up, with very yummy results.”

About the Author

Terry Hope Romero is the author of several bestselling and award-winning cookbooks. In 2011 she was named Favorite Cookbook Author by VegNews. Terry lives, cooks and eats in Queens, NYC and can be found on the web at veganlatina.com.

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4.4 out of 54.4 out of 5
140 global ratings

Top reviews from the United States

morehumanthanhumanTop Contributor: Graphic Novels
5.0 out of 5 starsVerified Purchase
One of my very favorite cookbooks
Reviewed in the United States on April 15, 2019
This is an internationally inspired cookbook that includes some fusion dishes. Some ingredients may be more challenging to source, depending on your location. I generally had good luck finding more obscure ingredients online or at ethnic grocery stores, but I also... See more
This is an internationally inspired cookbook that includes some fusion dishes. Some ingredients may be more challenging to source, depending on your location. I generally had good luck finding more obscure ingredients online or at ethnic grocery stores, but I also appreciated that there was a lot of detail on various ingredients so I was also able to make substitutions.

Here are some of the dishes that I tried:

Garam Masala -- One of my favorite things about this book is that it demystified making your own spice mixtures and made me feel confident enough to try. Now I do it all the time, which is a huge win for my cooking. This is the first spice mixture that I made and it does make a difference to the quality of the finished dish.

Toasted Rice Powder -- A nice finish for soups.

Olive Oil Harissa Paste -- A spice mixture that is then blended with olive oil, I love the heat and flavor that it gives to sandwiches.

Berbere Spice Blend -- This is one that I use all the time -- vegetables, stews, chilis . . . they all benefit from this mixture.

Spiced Buttery Oil -- Layers flavor into Ethiopian food or vegetable dishes.

Savory Baked Tofu -- Good basic tofu recipe.

Chorizo Tempeh Crumbles -- Tempeh sausage with a Mexican twist, it''s tasty.

Chinese Tempeh Sausage Crumbles -- A favorite, especially with the sticky rice recipe in this book.

12-Hour Freezer Lemons -- I had heard of preserved lemons before, but never knew how to make my own. Romero has two recipes in this book, this is the faster one. It''s so easy! They keep for a long time so you can grab some to add amazing tangy flavor to all sorts of grain dishes and salads.

Pickled Red Onions -- Good basic pickled onion recipe.

Orange and Olive Fennel Salad -- Very flavorful and incredibly refreshing, a perfect summer salad.

Red Lentil Dahl with Tomates and Curry Leaves -- If you''ve been vegan for a while, you may already have a dahl recipe or two, but this is a really good one, it''s very rich. I wasn''t able to find fresh curry leaves, so I used dried (which I ordered online) and I think it turned out really well.

Greek Creamy Lemon Rice Soup -- Filling and comforting.

Like an Egyptian Lentil Soup -- This is a step above your average lentil soup recipe due to all the fennel and cumin. One of my favorite lentil soup recipes.

Sauerkraut Mushroom Soup -- This is one of my all-time favorite soups, a must for sauerkraut fans.

Ginger Tomato Chickpeas -- Such a good curry dish.

Coconut Black-Eye Pea Curry -- This is well worth trying, especially if you like coconut milk and black-eyed peas.

Mexican Homemade Beans -- Solid basic bean recipe.

Coriander Rye Muffins -- These are a rich muffin that is a great side for savory dishes, especially if they feature cabbage or mushrooms.

Fresh Wheat Noodles in Miso Broth -- I couldn''t find fresh noodles, so I used udon. Still really enjoyed this broth bowl.

Classic Sesame Noodles with Marinated Cucumbers -- This is one of my favorite dishes in the whole book. To me, this is a perfect meal.

Red Wine-Braised Leeks and Mushrooms -- This was one of the few dishes that didn''t really work for me. I think it was just a leek overload and if I made it again I would try adding some noodles or another starch to balance it out.

Preserved Lemon Braised Tempeh with Green Olives -- This is a unique and delicious dish, I loved the combination of the olives and preserved lemon. The tempeh sucks up a bunch of the sauce, making it even better.

Shredded Cabbage with Toasted Mustard Seeds -- Tasty Indian-style side.

Okra Masala -- I tried this hoping I could replicate how great the okra turns out at my favorite Indian restaurant, but I wasn''t able to. I''m guessing the issue is somewhere in my technique. Flavors were good though.

Lemon Garlic Potatoes -- Extremely good.

Roasted Broccoli with Sage -- A basic but tasty side.

Fluffy Spiced Couscous -- Good savory side.

Jollof Brown Rice with Fresh Thyme -- Really good!

This is an amazing diverse cookbook. There are so many things I still want to try. I can see myself returning to this cookbook for years.
8 people found this helpful
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Anna
3.0 out of 5 starsVerified Purchase
Disappointed with index and organizational structure
Reviewed in the United States on October 1, 2016
I purchased this book soon after it came out, and I''ve hardly used it. The few dishes that I made from it ranged from okay to great. The reason I haven''t used this book as much as I thought I would is because it''s difficult to navigate. Recipes for specific types of... See more
I purchased this book soon after it came out, and I''ve hardly used it. The few dishes that I made from it ranged from okay to great. The reason I haven''t used this book as much as I thought I would is because it''s difficult to navigate. Recipes for specific types of cuisines (Indian, Chinese, etc.) are scattered throughout the book. Even in a specific section (soups, noodles, etc.), specific regions are not grouped together. The index is missing a lot of ingredients/recipes. Endives, pumpkin, and bok choy are the few missing ingredients I''ve found so far. There are a few, nice pictures scattered throughout the book, which are helpful, but most recipes don''t offer photos. Overall, I am a bit disappointed, as I don''t find myself inspired to cook from this book, and when I am, I find myself struggling to find a recipe.
9 people found this helpful
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Rochelle R.
5.0 out of 5 starsVerified Purchase
So so SO good! If you love different ethnic foods this book ...
Reviewed in the United States on August 19, 2017
So so SO good! If you love different ethnic foods this book is a must! I was scared but made the Thai green curry from scratch and it was delicious. Restaurant level delicious! I''ve been using a favorite Mae Ploy green curry paste my whole life but as it has fish in it and... See more
So so SO good! If you love different ethnic foods this book is a must! I was scared but made the Thai green curry from scratch and it was delicious. Restaurant level delicious! I''ve been using a favorite Mae Ploy green curry paste my whole life but as it has fish in it and I''m now vegan I couldn''t use it. So glad I made it. I fed this to SIX meat eaters and they were all blown away and asked for the recipe. That''s when you know you''ve got something good! I''m discovering more and more how Terry is one of my favorite cookbook authors. There are so many good recipes in here from all over the world. You could cook from this book every day and never have a repeat in Flavors. You won''t find these recipes in any other cookbook. Great for vegans, vegetarians and meat eaters alike! There hasn''t been one recipe I have tried that wasn''t blow my socks off restaurant good food. Flavor to the max! Can''t wait to try more.
2 people found this helpful
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J. Murszewski
5.0 out of 5 starsVerified Purchase
Diverse, inspiring, yet simple!
Reviewed in the United States on May 11, 2013
I am not easily highly impressed with many vegan cookbooks. It takes me a while to warm up to them it seems. I have to say though that this one is truly exceptional. I am such a fan of experimenting with different flavors and textures. I had purchased a couple other vegan... See more
I am not easily highly impressed with many vegan cookbooks. It takes me a while to warm up to them it seems. I have to say though that this one is truly exceptional. I am such a fan of experimenting with different flavors and textures. I had purchased a couple other vegan cookbooks that feature international fare and the problem I ran into with them is that you''d instantly be inspired to cook something but lack many, many specialty ingredients from specialty stores to the point that not one recipe could be tried without heavy pre-planning. Plus in the other cookbooks I have it seems each recipe would require different specialty items from the next so you didn''t have a basic arsenal of ingredients to draw from and experiment with. You really would start to feel discouraged. I am so incredibly happy with this book because there is such a wonderful mix of complicated recipes that do require pre-planning and simple quick ones that are authentic. I feel that with this book you get the choice of how crazy (Sunset tofu hijiki burgers that uses seaweed, anyone?) or mild (Mostly Mediterranean eggplant parmigiana) you want to cook. This book has phenomenal recipe diversity. The second I opened the book I started making a list of all the things I wanted to try: Coconut kale summer rolls. Curried avocado summer rolls. Peanut coconut dipping sauce. Peruvian purple potato salad. Moroccan vegetable filo pie. Greek eggplant lasagna. Sizzling seitan pho noodle soup. There is not one genre or style of cooking that this cookbook draws from. You''ll find Greek, Mexican, Ethiopian, Asian, recipes and more. Basic setian and burger recipes can be found too to keep everyone happy. There''s even a recipe in here for yogurt naan bread! At the beginning of the book there''s a section that teaches you how to blend spices together to yield Sichuan spice powder, garam masala, olive oil harissa paste, and other kinds of blends which you can use in your cooking adventures. This book has sections on everything: spices, soups, salads, sandwiches, entrees, sauces, stews, dumplings, pasta, desserts, and more. These sections are also evenly balanced so you aren''t getting a mess of desserts and soups with little else. There are few pictures meaning that the book is recipe rich. I am so happy with this purchase and I encourage anyone to not hesitate in getting this book, you won''t be disappointed!
One last note, I feel like this book encourages you explore. I haven''t felt that way in a long time with many vegan cookbooks, especially ones featuring international recipes. You are encouraged to learn the spices or sauces and are given the core concepts of flavors that you can then run wild with and create new things not in this book. So go ahead and make that whipped garlic dip and pour it over steamed cauliflower or use it as a sauce on an amazing pizza. Bravo, Vegan Eats World!
19 people found this helpful
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David G. Andersen
5.0 out of 5 starsVerified Purchase
As good or better than Veganomicon - and that''s saying a lot!
Reviewed in the United States on September 22, 2014
Along with Veganomicon, this is one of the best cookbooks I''ve used - period. Not one of the best vegan cookbooks, but just a great cookbook overall: there''s a diversity of recipes, they''ve all tasted good, and they cook well out of the box. (In fact, I think it outdoes... See more
Along with Veganomicon, this is one of the best cookbooks I''ve used - period. Not one of the best vegan cookbooks, but just a great cookbook overall: there''s a diversity of recipes, they''ve all tasted good, and they cook well out of the box. (In fact, I think it outdoes veganomicon in terms of the amount of care applied to making sure the recipes work out well, and the proofreading seems a tad bit better).

My former go-to for "world" recipes was World Vegetarian, which is also a great source to have around, but having a book that''s already tweaked the recipes to remove dairy has been great at reducing guesswork and the number of experiments to get things right. And, compared to WV, this book draws a bit more from Africa, so the two complement each other well.

Btw - after reading some of the other reviews, I''m honestly surprised. I''ve been able to find everything needed for the recipes. One of the examples from another review was Chinese Black vinegar -- you can get it on Amazon. Just search for Chinkiang Vinegar, and two days later you''ll have what you need. :) I looked through the book and couldn''t find much that''s hard to find in a reasonable-sized city, and most of what''s needed I just get at whole foods. Thai light soy? Amazon. Golden mountain sauce? Check. Some of the recipes call for things not everyone will stock, but the vast majority work well with a basic set of indian/middle eastern spices (coriander, cumin, cinnamon, garam masala ingredients, etc.) and asian.

The people who complain about the binding are right, however - mine''s popping out in spots. That''s annoying. If I weren''t so happy with the recipes, I''d downgrade to four stars. Publisher, please fix that in the next printing.
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E. Lewis
5.0 out of 5 starsVerified Purchase
Terry''s Masterpiece
Reviewed in the United States on June 2, 2014
This book is so extensive! Every dish is beautiful, and so much effort has gone into making it authentic. I wouldn''t consider myself an asian-cooking newbie, but there were ingredients in here I''d never even heard of which take your home versions of favorite dishes to new... See more
This book is so extensive! Every dish is beautiful, and so much effort has gone into making it authentic. I wouldn''t consider myself an asian-cooking newbie, but there were ingredients in here I''d never even heard of which take your home versions of favorite dishes to new levels of authenticity. As long as you have access to an asian market, most of the stuff shouldn''t be hard to find. It''s all pretty cheap as well - the fancy Thai soy sauces she goes on about cost me less than $3 for a big bottle. So don''t be scared off by the fancy words!

I bought the kindle version of this book. It''s very usable, and all the images render nicely. In the introduction, sometimes the sections seem a bit out of order because I think the print book has some box insets that got put in weird places in the ebook version, but all the info is still there. The hyperlinks throughout the book make it very easy to use, since a lot of the recipes cross-reference each other.
3 people found this helpful
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A. Hutcheson
5.0 out of 5 starsVerified Purchase
Love it!
Reviewed in the United States on November 8, 2012
After cooking almost exclusively out of this book for a week now, I feel confident saying that this was an A+ delicious purchasing decision, and you should probably own it too. It''s a beautiful hardcover book, filled with great photos that make it pretty hard not to eat the... See more
After cooking almost exclusively out of this book for a week now, I feel confident saying that this was an A+ delicious purchasing decision, and you should probably own it too. It''s a beautiful hardcover book, filled with great photos that make it pretty hard not to eat the pages.

The first part of the book gives general cooking advice, kitchen and pantry stocking tips, and information on some of the ethnic ingredients used throughout the recipes.

The second part of the book contains the recipes, organized by chapter:

Spice Blends
The Three Protein Amigos: Tofu, Seitan, & Tempeh
Pickles, Chutneys, and Saucier Sauces
Salads, Spreads, and Sandwiches
Soups
Curries, Hearty Stews, and Beans
Dumplings, Breads, and Pancakes
Asian Noodles to Mediterranean Pasta
Hearty Entrees
Robust Vegetable Entrees and Sides
Rice & Whole Grains: One Pot Meals & Supporting Roles
Sweet Beginnings

The book also contains a well-organized index, planned menus, and organization by icons, indicating that recipes are low fat, gluten-free, soy-free, take under 45 minutes, are good for beginners, are cheap to make, or are mostly inactive. Terry does a great job of providing recipes that can be made on weeknights after work, as well as more labor-intensive recipes that are guaranteed to impress.

This week, I cooked the smokey seitan and cabbage variation of the Sauerkraut Mushroom Soup (Shchi), Sweet and Savory Jackfruit Carnitas Tacos, and Chipotle Tofu Cemita Sandwiches. I also cooked a big Ethiopian spread for friends, which included the Ethiopian Savory Crepes (Injera Style), Saucy Berbere Lentils, Seitan Tibs Simmered in Berbere in Wine (substituting mushrooms), Collards in Berbere Sauce, and Fluffy Scrambled Chickpea "Eggs" with Shallots (But''echa). The collards are actually one of almost any possible vegetable variations on a cauliflower and green bean dish. My husband and I loved everything I cooked, but our friends raved about the Ethiopian, and we thought it was pretty amazing and very authentic-tasting for a Southern white lady''s kitchen.

I would say the majority of these recipes can be made with an intermediate vegan cook''s current pantry. However, for the sake of authenticity, the ingredient lists do contain many items that may require a trip to an ethnic market or an online purchase, and Terry offers some recommendations of where to shop on the Internet for those specialty items.
43 people found this helpful
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Shannon R.
5.0 out of 5 starsVerified Purchase
A Food Adventure!
Reviewed in the United States on April 12, 2013
I am crazy about ethnic cuisines and couldn''t wait to get my hands on "Vegan Eats World." There are so many flavors to discover, and Terry makes it as easy as she can while remaining as authentic as possible. I''ve barely begun my food adventure but I already know that... See more
I am crazy about ethnic cuisines and couldn''t wait to get my hands on "Vegan Eats World." There are so many flavors to discover, and Terry makes it as easy as she can while remaining as authentic as possible. I''ve barely begun my food adventure but I already know that Golden Tandoori Tofu will be a regular when we''re having Indian for dinner. I froze half a batch of her green chutney so we can always have some at the ready! She even got me interested in South American cuisine, and had me searching high and low for aji amarillo paste. It was worth it, as the Peruvian Purple Potato Salad and Andean Aji Bean Stew delighted my taste buds with new and unique flavors.

I don''t mind that it''s laid out by food groups (soup, noodles, entrees, etc.) instead of country, since there are some fusion recipes, but I do wish each recipe noted more clearly which country (or countries) it originated from. An index that lists all the Indian/German/Thai etc. recipes would''ve been most helpful, too! Maybe in the next edition? ;D

This cookbook has inspired me to expand my repertoire and try new foods. I have yet to be disappointed. I am so excited to go around the world, vegan-style!
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Top reviews from other countries

Mrs. LH Scott Thompson
4.0 out of 5 starsVerified Purchase
loved reading it not made anything from it yet
Reviewed in the United Kingdom on October 20, 2014
loved reading it not made anything from it yet, to me this is kind of a special occasion cookbook, when i really wanna show off, soon my pretty ill play with you
loved reading it not made anything from it yet, to me this is kind of a special occasion cookbook, when i really wanna show off, soon my pretty ill play with you
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lushnabi
4.0 out of 5 starsVerified Purchase
Loads of useful recipes
Reviewed in Canada on January 5, 2013
I bought this book because the recipes looked like something I would actually want to eat. It is packed full of useful tips and tricks. There is an entire section on dumplings--where you can learn how to make perogi, bao buns, potstickers, etc. It also provides useful tips...See more
I bought this book because the recipes looked like something I would actually want to eat. It is packed full of useful tips and tricks. There is an entire section on dumplings--where you can learn how to make perogi, bao buns, potstickers, etc. It also provides useful tips like what can be made in advance. I always wanted to try dumplings but never felt like making dough, filling, and assembling everything at once. Now, I know I don''t have to. This book has inspired me in many ways. Not only can I follow these yummy recipes, but I can mix them up with my own tweaks (eg, tofu instead of seitan or broccoli instead of bok choy) for more variety.
I bought this book because the recipes looked like something I would actually want to eat. It is packed full of useful tips and tricks. There is an entire section on dumplings--where you can learn how to make perogi, bao buns, potstickers, etc. It also provides useful tips like what can be made in advance. I always wanted to try dumplings but never felt like making dough, filling, and assembling everything at once. Now, I know I don''t have to. This book has inspired me in many ways. Not only can I follow these yummy recipes, but I can mix them up with my own tweaks (eg, tofu instead of seitan or broccoli instead of bok choy) for more variety.
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Tannina
4.0 out of 5 starsVerified Purchase
Schönes Buch, schlechter Index
Reviewed in Germany on January 1, 2013
Ein wirklich dickes, sehr ansehnliches Buch mit internationalen Rezepten. Vorratsschrank und Gewürzregal sollten aber gut gerüstet sein, hier braucht man doch immer wieder exotische Zutaten, die nicht leicht zu finden sind. Das Buch ist in die Kapitel Gewürzmischungen,...See more
Ein wirklich dickes, sehr ansehnliches Buch mit internationalen Rezepten. Vorratsschrank und Gewürzregal sollten aber gut gerüstet sein, hier braucht man doch immer wieder exotische Zutaten, die nicht leicht zu finden sind. Das Buch ist in die Kapitel Gewürzmischungen, Proteine, Pickles, Salate, Suppen, Currys, Brot und Knödel, Nudeln, Vorspeisen, Reis und Nachtisch unterteilt. Die Rezepte lesen sind durch die Bank sehr interessant, wie beispielsweise Yassa Lemon Mustard Tofu oder Chinese Tempeh Sausage Crumbles, die auf meiner Nachkochliste stehen. Das Hardcover ist schön stabil.7 Für Fans von exotischeren Gerichten sicher eine Bereicherung des veganen Kochbuchregals.
Ein wirklich dickes, sehr ansehnliches Buch mit internationalen Rezepten. Vorratsschrank und Gewürzregal sollten aber gut gerüstet sein, hier braucht man doch immer wieder exotische Zutaten, die nicht leicht zu finden sind.
Das Buch ist in die Kapitel Gewürzmischungen, Proteine, Pickles, Salate, Suppen, Currys, Brot und Knödel, Nudeln, Vorspeisen, Reis und Nachtisch unterteilt.
Die Rezepte lesen sind durch die Bank sehr interessant, wie beispielsweise Yassa Lemon Mustard Tofu oder Chinese Tempeh Sausage Crumbles, die auf meiner Nachkochliste stehen.
Das Hardcover ist schön stabil.7
Für Fans von exotischeren Gerichten sicher eine Bereicherung des veganen Kochbuchregals.
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Wanda, NL
3.0 out of 5 starsVerified Purchase
Recipes and text are great, binding really bad
Reviewed in Germany on January 21, 2016
After debating with myself for some time I decided to order this book. I am not vegan but try to eat more and more plant based food and therefore more vegan dishes. I also own Salad Samurai of the same author which I like very much so I expected to like this one as well. As...See more
After debating with myself for some time I decided to order this book. I am not vegan but try to eat more and more plant based food and therefore more vegan dishes. I also own Salad Samurai of the same author which I like very much so I expected to like this one as well. As far as the text and recipes concern, I really do. But... the binding is awful! Within an hour of reading in the book pages came off. And it was getting worse and worse. I tried to tape them together and even put glue on the back but unfortunately it all doesn''t work. I can''t return it now because I try to fix it. Bummer...
After debating with myself for some time I decided to order this book. I am not vegan but try to eat more and more plant based food and therefore more vegan dishes. I also own Salad Samurai of the same author which I like very much so I expected to like this one as well. As far as the text and recipes concern, I really do. But... the binding is awful! Within an hour of reading in the book pages came off. And it was getting worse and worse. I tried to tape them together and even put glue on the back but unfortunately it all doesn''t work. I can''t return it now because I try to fix it. Bummer...
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Ericaveg
4.0 out of 5 starsVerified Purchase
Surefire delicious recipes but not always for the novice
Reviewed in Canada on March 19, 2013
Terry Hope Romero writes and cooks with dedication and detail. If she makes Vietnamese Pho or Thai green curry, she does it right. If you follow her recipes to the letter, your tastebuds will thank you. That being said, I wouldn''t recommend this to the new cook, even though...See more
Terry Hope Romero writes and cooks with dedication and detail. If she makes Vietnamese Pho or Thai green curry, she does it right. If you follow her recipes to the letter, your tastebuds will thank you. That being said, I wouldn''t recommend this to the new cook, even though she has a detailed ''setting up your kitchen/tecniques'' type chapter, because a lot of the recipes are quite involved and ask for specific (but worth it) ingredients. If you are a new but very adventurous cook, ignore me and have at it!
Terry Hope Romero writes and cooks with dedication and detail. If she makes Vietnamese Pho or Thai green curry, she does it right. If you follow her recipes to the letter, your tastebuds will thank you. That being said, I wouldn''t recommend this to the new cook, even though she has a detailed ''setting up your kitchen/tecniques'' type chapter, because a lot of the recipes are quite involved and ask for specific (but worth it) ingredients. If you are a new but very adventurous cook, ignore me and have at it!
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