Format:
Book
Author:
Title:
Publisher, Date:
New York : The Experiment, [2014]
Description:
xi, 308 pages : color illustrations ; 24 cm
Subjects:
Genre:
Notes:
Includes index.
Contents:
All those special ingredients are way more expensive -- I could never give up cheese! -- Where would I get my protein? -- Tofu doesn't taste like anything -- Vegan cooking is too hard -- Where's the beef? -- Just thinking about salad makes me yawn -- What about brunch? -- Fake "foods" freak me out -- It's all rabbit food -- Not soup again! -- I'd miss pizza -- Can't I be pesecatarian instead? -- My friends won't want to come over for dinner -- No way. I'm Italian (or Southern/German/ Mexican/French) -- But I hate [insert vegetable here] -- I don't want to be left out at potlucks and family get-togethers -- You can't bake without butter or eggs! -- Wait, is chocolate vegan? -- But I scream for ice cream!
LCCN:
2014020051
ISBN:
9781615192106 (pbk.)
1615192107 (pbk.)
Other Number:
880831218
Copies in all libraries:
3
Current Holds:
3
# Local items:
1
Control Number:
1115830
Call Number:
641.5/636
# Local items in:
0
# System items in:
0
Where is it?
Map It
Brief Descriptions
Large Cover Image
Reviews Via Publishers Weekly

Publishers Weekly Reviews

Blogger/former fromagier Turner tackles vegan myths from the get-go with a table of contents featuring chapters such as "Tofu Doesn't Taste Like Anything"; "Vegan Cooking Is Too Hard"; "It's All Rabbit Food" and "You Can't Bake Without Butter or Eggs!" Comprised of 125 plant-based recipes, home cooks are given invaluable how-to's to get started with vegan cooking including how to make cashew cream, how to cook lentils and split peas, and how to press tofu. Recipes are broken down by numbered steps and include variations. Innovative veggie-for-meat-and-fish substitutions are made in dishes including Portobello Carpaccio, Jackfruit "Tuna" Salad Sandwich, Eggplant Meatball Subs with Spicy Marinara Sauce, and Beer-Battered Faux Fish and Chips. Indulgent desserts get their well-deserved space with a Flourless Chocolate Decadence Cake, Butterscotch Bread Pudding, and Molasses-Hazelnut Chocolate Mousse Tart with Coconut Whipped Cream. Full-color photography by Chris Miller adds to the title, making gift-worthy. (Dec.)

[Page ]. Copyright 2014 PWxyz LLC

PW Annex Reviews

Blogger/former fromagier Turner tackles vegan myths from the get-go with a table of contents featuring chapters such as "Tofu Doesn't Taste Like Anything"; "Vegan Cooking Is Too Hard"; "It's All Rabbit Food" and "You Can't Bake Without Butter or Eggs!" Comprised of 125 plant-based recipes, home cooks are given invaluable how-to's to get started with vegan cooking including how to make cashew cream, how to cook lentils and split peas, and how to press tofu. Recipes are broken down by numbered steps and include variations. Innovative veggie-for-meat-and-fish substitutions are made in dishes including Portobello Carpaccio, Jackfruit "Tuna" Salad Sandwich, Eggplant Meatball Subs with Spicy Marinara Sauce, and Beer-Battered Faux Fish and Chips. Indulgent desserts get their well-deserved space with a Flourless Chocolate Decadence Cake, Butterscotch Bread Pudding, and Molasses-Hazelnut Chocolate Mousse Tart with Coconut Whipped Cream. Full-color photography by Chris Miller adds to the title, making gift-worthy. (Dec.)

[Page ]. Copyright 2014 PWxyz LLC

Librarian's View
Book
2014

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