Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz

Veganomicon: The Ultimate Vegan Cookbook

A user-friendly volume by the author of Vegan with a Vengeance and Vegan Cupcakes Take Over the World contains 250 recipes that include a variety of gluten-free and tofu-free options for numerous occasions.Title: VeganomiconAuthor: Moskowitz, Isa Chandra/ Romero, Terry HopePublisher: Perseus Books GroupPublication Date: 2007/10/31Number of Pages: 336Binding Type: HARDCOVER...

Title:Veganomicon: The Ultimate Vegan Cookbook
Author:
Rating:
ISBN:156924264X
Format Type:Hardcover
Number of Pages:336 pages

Veganomicon: The Ultimate Vegan Cookbook Reviews

  • melissa
    Sep 18, 2007

    Veganomicon is the grown-up version of Vegan with a Vengeance. Not its momma but the grown-up post punk herself. Still the same intelligent, clever and witty writing and the same mind-blowingly creative recipes but this time there is some

    helpful information on kitchen necessities, both cookware and pantry staples, basic information on how to prepare different types of produce, some very grown-up and organized menus and the layout is beautifully refined. Much like I am trying to be in this

    Veganomicon is the grown-up version of Vegan with a Vengeance. Not its momma but the grown-up post punk herself. Still the same intelligent, clever and witty writing and the same mind-blowingly creative recipes but this time there is some

    helpful information on kitchen necessities, both cookware and pantry staples, basic information on how to prepare different types of produce, some very grown-up and organized menus and the layout is beautifully refined. Much like I am trying to be in this review when all I really want to say is that this book KICKS ASS!

    Now, I haven't actually tried out any of the recipes but I will say that VWAV has stayed on my kitchen countertop for months, I have made about 80% of the recipes and everthing is

    . I have taken many a baked good to work and other functions and even the most die-hard omni goes crazy for them. Even my dad, who is terrified of the word "vegan", is so crazy about the coconut carrot cake that I have made it multiple times and he consumes most of it. I have made my family eat almost everything from the sidedish section and they loved it all. So, pretty much, if you're vegan, or just not stupid, buy this book now. There is nothing better out there. Although I'm greedy and I'm already anticipating the next book. And possibly a string of VWAV/Veganomicon restaurants in all my favorite cities.

  • Lisa Vegan
    Nov 12, 2007

    Well, for some reason I thought that this was going to be more like a thorough vegan Joy of Cooking type book but it isn’t quite so comprehensive. However; it is great, and I didn’t end up being disappointed.

    Only cons:

    1. all the photos are in the middle of the book vs. on the recipe pages

    2. for my taste too long vegetable steaming times given (although possibly they & I are thinking of different sized pieces of veggies)

    3. and most importantly: the authors don’t have a restaurant serving the

    Well, for some reason I thought that this was going to be more like a thorough vegan Joy of Cooking type book but it isn’t quite so comprehensive. However; it is great, and I didn’t end up being disappointed.

    Only cons:

    1. all the photos are in the middle of the book vs. on the recipe pages

    2. for my taste too long vegetable steaming times given (although possibly they & I are thinking of different sized pieces of veggies)

    3. and most importantly: the authors don’t have a restaurant serving these recipes where I live in San Francisco ☺

    Pros:

    1. all of the recipes (except for those that contain foods I don’t like: seiten, tempeh, capers, vinegar, mustard, a few other ingredients) look delicious

    2. such easy instructions for all the recipes and in general

    3. while at first the book didn’t appear attractive to me, as I read it, I changed my mind: it has a great layout and it was easy to read and I decided I did like its appearance

    4. very helpful icons for applicable recipes: soy free, gluten free, low fat/reduced fat, under 45 minutes, supermarket friendly

    5. creative and practical recipe organization and table of contents (I was going to list the table of contents outline in my review because I like it so much, but instead I encourage others to buy, borrow, look at the book for themselves)

    6. very informative with just the right amount of humor: I like humorous cookbooks; this wasn’t one of the funniest but it’s not meant to be silly,

    and it also contains a smattering of Yiddish words (there was at least one, I think more) and a few vegan versions of what I think of as Jewish comfort food – loved it!

    Just some of the recipes I’d like to eat (and all look possible for even me to cook given the terrific instructions): Spinach-Noodle Kugel, Baked Potato and Greens Soup with Potato-Wedge Croutons, Cauliflower and Mushroom Pot Pie with Black Olive Crust, Grilled Yuka Tortillas, Potato and Kale Enchiladas with Roasted Chile Sauce, Broccoli Millet Croquettes, Black Bean Burgers, Spaghetti and Beanballs, Beanball Sub, Mexican Millet, Red Lentil-Cauliflower Curry, Acorn Squash Pear and Adzuki Soup with Sautéed Shiitakes, Almond Quinoa Muffins, Mushroom Gravy, Marinara Sauce with combined mushroom and garlic variations, Creamy Kalamata Spread, Holiday Cranberry Sauce, Jalapeno Corn Gravy, Smlove Pie, Jelly Donut Cupcakes, Lower Fat Banana Bread, Maple and Brown Sugar Pinwheels, Wheat Free Chocolate Chip Cookies, Chewy Chocolate Raspberry Cookies, Pistachio-Rose Water Cookies, Lower-Fat Deep Chocolate Bundt Cake, and there are many others as well.

    Gosh, writing this has made me way too hungry. I’m usually more of a cookbook reader than a cook, but I am very tempted to make at least some of the above recipes.

  • Ellen
    Dec 25, 2007

    First, the recipes are very well written and explained. The authors don't leave out any details, and include things like "when you bake this cake, it's really really important to not open the oven for at least 45 minutes no matter how tempting it is". They include lots of variations for most recipes. Most importantly, the recipes are very weeknight: A lot of them are pretty quick to prepare, very tasty, and don't necessarily involve a billion different steps and sub-recipes.

    I've either liked or

    First, the recipes are very well written and explained. The authors don't leave out any details, and include things like "when you bake this cake, it's really really important to not open the oven for at least 45 minutes no matter how tempting it is". They include lots of variations for most recipes. Most importantly, the recipes are very weeknight: A lot of them are pretty quick to prepare, very tasty, and don't necessarily involve a billion different steps and sub-recipes.

    I've either liked or loved everything I've made from this cookbook so far. Particularly, there's a recipe for lemon pound cake that's very yummy. I just made the vegan mac 'n' "cheese", which was fantastic. It perfectly satisfied my craving for the super-artificial extra-wicked boxed Kraft mac 'n' cheese; fortunately, since it's basically made from noodles, tofu, and nutritional yeast, I didn't feel too bad about it afterwards.

    I've made a few of their bean dishes, soups, etc., and all of them have been extremely tasty.

    Even if you're not vegan, it's nice to learn how to cook in ways that aren't meat-centric. I mean, a bean soup is a bean soup, and a tablespoon of olive oil instead of butter really isn't that big of a deal. Also, if you have vegan friends or know people who have to really watch their saturated fat / cholesterol, learning to cook some vegan dishes is a good addition to your culinary repertoire.

  • jess
    Nov 18, 2008

    My wife & I have been working through this cookbook for a year now. Finally, I am going to write my review of it. Isa Chandra Moskowitz is a vegan foodie sensation. If you make vegan food regularly, you know there are basic techniques and styles we all rely on, and every once in a while, some sort of revolution sweeps through the vegan cooking world, and suddenly everyone is looking at their tofu a little differently. Veganomicon is that moment.

    We are busy people who love to cook delicious

    My wife & I have been working through this cookbook for a year now. Finally, I am going to write my review of it. Isa Chandra Moskowitz is a vegan foodie sensation. If you make vegan food regularly, you know there are basic techniques and styles we all rely on, and every once in a while, some sort of revolution sweeps through the vegan cooking world, and suddenly everyone is looking at their tofu a little differently. Veganomicon is that moment.

    We are busy people who love to cook delicious vegan food, and we often try to tackle five new recipes a week, so we read a lot of cookbooks. We cook for a twelve-year old, too, so kid-friendliness is a high priority. Maybe, though, our kid-friendliness is different, since our kid is a life-long vegetarian with a lot of adventurous eating under his belt.

    The book is well organized and easy to use. Ingredients are listed in the order you use them - it's the little things, you know? Ingredients are exotic enough that you should have access to a few specialty groceries or a coop, but not so insane that you can't make these recipes in a small town. I live in a small city and can find pretty much everything we need.

    There are some classics in here, recipes we make over and over again. A lot of the recipes are easily adapted to keep things interesting. The muffins and soups are strong points - recipes worth repeating. And the vodka sauce? It's delicious. It makes a pasta dinner special! Our kid asks for it by name.

    I only made one thing from this cookbook that I wasn't crazy about - the chickpea cutlets - and nearly everyone I've talked to about them LOVED the recipe, so I can only think that I did something wrong?

    Any time I talk to anyone about vegan cooking (which is OFTEN!) I always end up talking about this book. it's just one of the best, most dependable, most rewarding cookbooks available today. vegans and non-vegans can both indulge and delight in these recipes. even my vegan-hating co-workers were converted to vegan-appreciation by a few of the cookie recipes.

  • Michael Batz
    Dec 17, 2010

    God, I wanted to love this cookbook. Picked it up when it was brand new, as Vegan with a Vengeance is one of my favorites. I appreciate the idea behind it - so many vegan cookbooks are thin paperbacks that it's a cool idea to try to up the game with a nice solid hardback. But in my opinion, this is a middle ground cookbook - too highfalutin for daily use, but not quite polished enough for special events.

    Other than a few standbys, I rarely use this cookbook because it is chock o' block with the

    God, I wanted to love this cookbook. Picked it up when it was brand new, as Vegan with a Vengeance is one of my favorites. I appreciate the idea behind it - so many vegan cookbooks are thin paperbacks that it's a cool idea to try to up the game with a nice solid hardback. But in my opinion, this is a middle ground cookbook - too highfalutin for daily use, but not quite polished enough for special events.

    Other than a few standbys, I rarely use this cookbook because it is chock o' block with the types of bullshit obscure ingredients that I can't get around here. This is fine every now and then, but most of the time, I'm not interested in dropping $20 for some weird ass spice I have to order off the internet just so I can make a darn stew. Maybe they should only sell the cookbook in Brooklyn? Don't get me wrong, there are some fantastic things in here and certainly not everything is complicated -- the edamame corn salad is awesome and trivially easy -- but far too often I find myself flipping through it going, "can't, can't, can't, can't, can't."

  • Geoff
    Apr 06, 2012

    I am like 90% pescatarian, meaning that throughout a month like 90% of what I eat contains no soil- or earthbound or non-sea worthy animal components except dairy, because I love cheese to an almost shameful degree. The 10% of my diet that is made from earth-roaming beasts comes generally in the form of charcuterie at nice restaurants or the infrequent baconing of some component of a meal or if I go to my parents for a meal, as they eat pretty much only animals and potatoes, in thick animal grav

    I am like 90% pescatarian, meaning that throughout a month like 90% of what I eat contains no soil- or earthbound or non-sea worthy animal components except dairy, because I love cheese to an almost shameful degree. The 10% of my diet that is made from earth-roaming beasts comes generally in the form of charcuterie at nice restaurants or the infrequent baconing of some component of a meal or if I go to my parents for a meal, as they eat pretty much only animals and potatoes, in thick animal gravies, and I'm not about to tell my lovely mom and dad that I'm not eating the fare they worked so hard to prepare simply because of my fussy consumption habits. Anyway, I and my girlfriend eat a lot of vegan dishes because you know what? enforced obstructions are a fun way of developing new techniques and learning things. In art as in food. Veganism is like the Oulipo of gastronomy. Or Lars Von Trier's "The Five Obstructions" of the dining universe. I dig it. I don't do it all the time, but I like doing it. Like certain acts of lovemaking. Anyway, I have never disliked a single dish made from this blessed book,The Veganomicon, so if you're vegan or just vegan-curious or just into cooking technique, check it out. A hell of a reliable cookbook.

  • Emily
    Mar 11, 2014

    This book is saucy and I like it:

    :

    Pineapple cashew quinoa - I accidentally made this with whole pecans instead of cashews because I was aggressively drunk cooking. I think the cashews would be better with this. I'm all about the pineapple flavor, though, and this was really easy to put together (or was it, drunk Emily?? was it???).

    Chickpeas Romanesco - I'm not familiar with traditional romanesco sauces, and this felt too difficult for a chickpea curry (though I roasted my own bell peppers

    This book is saucy and I like it:

    :

    Pineapple cashew quinoa - I accidentally made this with whole pecans instead of cashews because I was aggressively drunk cooking. I think the cashews would be better with this. I'm all about the pineapple flavor, though, and this was really easy to put together (or was it, drunk Emily?? was it???).

    Chickpeas Romanesco - I'm not familiar with traditional romanesco sauces, and this felt too difficult for a chickpea curry (though I roasted my own bell peppers and that added like 40 minutes to the process). I'd like to try it without some of the extra steps, even though pulverizing nuts in a food processor is one of the small, violent joys in my life.

    Snobby Joes - This is a recipe that Matt and I make every few weeks (it's generous to say "Matt and I make it" when what I really mean is "Matt makes it"). Do Snobby Joes made with lentils taste like sloppy joes made with meat? No, but the lentil version is DELICIOUS. We've also made them for my carnivorous father and gotten a good review. Last week we ran out of chili powder and used cayenne pepper instead, which gave it a nice kick at the end.

  • Amanda
    May 25, 2016

    A comprehensive vegan cookbook. I'll have to try some recipes before being sure of my rating. I'm not a fan of the emphasis on tofu and traditional wheat flours, but perhaps it will be worth it.


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