I’m really not too sure what to say about this book. I know lots of people rave over it and it seems to crop up a lot on blogs and people talk about it as a favourite. I don’t like criticising anyone who’s taken the trouble and has the discipline to write a vegan book. But there’s no point doing book reviews if I’m not going to be honest and I have to say that I’m not too keen.
For a start, you don’t get your first recipe until page 105. 105?? I’m sure other people are interested in all the preamble about buying organic and not eating trans fats, but I’ve read all that before and know where to find it if I need it. I certainly don’t want it taking up over a third of my recipe book.
The nex thing that annoys me is that even after all that introduction, the recipes still feel the need to specify “non gm”, “non hydrogenated” “organic” “filtered water” and “wheat pasta if you can tolerate it”. So some people are allergic to wheat, but equally so are many people allergic to soya or nuts. Why single out wheat as being such a baddy? So I can’t make these recipes using tap water? It just starts to come across as preachy.
So maybe its because of this that I haven’t yet made anything from this book. Which is a great shame because there are some nice looking things in it. The first thing I look for in any cookbook is the main courses, and there aren’t too many in this book. I’m interested in the millet and mushroom tourtiere, the sesame kale soba, pesto white bean bowl and probably a few other things.
I know many people love this book, so please, give me some recommendations that’ll blow my tastebuds and help me change my mind.