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Publishers WeeklyVeteran vegan cookbook author Klein (The Mediterranean Vegan Kitchen, Vegan Italiano) sets her sights on the Caribbean, Latin America, Africa, the Pacific Rim and other exotic locales for this impressive collection of over 225 tropical vegan recipes. Eschewing meat, eggs and dairy, Klein delivers tasty vegan soups, sides, mains and desserts, leaning heavily on tropical fruits like papaya, pineapple and coconut for sweetness and richness. Black beans and potatoes are omnipresent-those with an aversion to either need not apply-but the breadth of her offerings is commendable, and many dishes will delight non-vegans as well. Simple sorbets and granitas make a refreshing and easy-to-assemble treat on a hot day, and her litany of unique salads (Thai Green Papaya with Peanut, Curried Sweet Potato with Orange, Peruvian Lima Bean and Red Radish) burst with flavor. Many items, such as Baked "French Fried" Yucca with Papaya Ketchup and Cambodian-Style Hot And Sour Eggplant require a fairly deep larder and competent knife skills, but those comfortable in the kitchen should find new favorites here.
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