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Posted August 5, 2012
Michael Natkin starts the book by recounting some of his memories about growing up in Kentucky when vegetarianism was nearly unheard of. The times surely have changed now and he mentions that “good vegetarian food is just good food, period.” I certainly remember when almost everyone I knew thought if there wasn’t meat in the meal, it wasn’t a “real” meal. I’m very glad that has changed! There’s nothing bland or boring about anything in Herbivoracious, all of the recipes are vibrantly colored and beautiful, using natural ingredients and fresh, seasonal fruits and vegetables. There are also many vegan and gluten free recipes for anyone who is in need of those. The dishes have gorgeous photos accompanying them, taken by the author, who has gained a lot of experience taking photos for his popular blog with the same title as his book. I loved the global influences, that’s really how my family likes to eat, so I was thrilled to find some new specialties. The two dishes I have tried so far are the Chana Masala (spiced chickpeas) with Mushrooms and the Chirashi (scattered) Sushi, which is served in a bowl. They are both based on favorite flavors of mine, and these dishes did not disappoint and were an exciting way for me to use these familiar ingredients in a new way. There is a wonderful variety of recipes in the book, giving it a very broad and interesting range and it is amazing to see how the author takes common ingredients and transforms them into culinary masterpices. I really enjoyed Herbivoracious; it is an inspiring way for me to look at food and see it’s potential in a whole new light.
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