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Posted November 30, 2012
unique, delicious and fun
Finally an international vegan cookbook that REALLY works hard to bring authentic flavor. I did find myself spending $30 at the international market purchasing a number of sauces and seasonings I didn't have- and did not mind. Some of the ingredients may not be available at all in non-urban areas; Terry recognizes this and there are some substitutions included. Veganomicon is the most worn cookbook in my house- this one may follow!!
Highly recommended from someone who has a plethora of cookbooks.
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Posted February 10, 2013
A good book, but the recipes aren't authentic versions made vega
A good book, but the recipes aren't authentic versions made vegan, but rather the author's personal tastes. I wouldn't call it authentic, but the recipes are still very good.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 20, 2012
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So, I am not a new vegan, nor is this my first encounter with th
So, I am not a new vegan, nor is this my first encounter with the extraordinary skills of Ms. Romero. But this is one of the most exciting and completely Braveheart recipe collections I have ever seen. And Romero never left Brooklyn! How is it possible?Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Romero reimagines cuisines of the world from a vegan viewpoint, something I had almost thought impossible. But she captures the flavor, color, and sense of the original with flair and originality and for the first time I have be able to wholeheartedly enjoy the world’s diverse bounty. I was able to enjoy Pumpkin Kibbe even though I did not have a food processor to grind the pumpkin and bulgur together. I used a 100-year-old old-fashioned hand-crank meat grinder and the result was sublime. I especially enjoyed the Lemon Yogurt Cashew sauce, and the recommended very hot paste that accompanied the recipe. Both added immeasurably to the authentic taste.
One thing I was familiar with in years gone by were Chinese steamed “bao” and I was thrilled to be able to recreate the wondrous experience of eating them again. The recipe is flawless in terms of taste, though I can’t imagine any Chinese person using several pans to prepare the filling. The cornstarch can be added to the hot five-spice seitan in the same pot until thickened.
I was a tiny bit disappointed that Romero did not include any of her favorite Latin dishes, but she’d done a whole book on that called Viva Vegan! and what a wonder it is. I don’t suppose she could reprise some of that without covering old ground. But it is worth every cent and it has recipes North Americans might find closer to home.
Romero has done aspiring vegans a huge service by providing recipes from around the world. She has added diversity and color, flavor and interest to our menu and these dishes can be served with panache and joy to those curious onlookers to a vegan lifestyle.
Posted December 15, 2012
If you're looking for global eats vegan style, look no further.
If you're looking for global eats vegan style, look no further. It's right here! This extensive collection spanning the continents is jam packed with everything from heart stews/soups to finger foods and yummy deserts! I recommend trying the Pierogies with Sour Dilly Cream and the Walnut Sticky Spice Cake!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 25, 2012
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