Vegan Eats World: 300 International Recipes for Savoring the Planet [NOOK Book]

Overview

What If the World Was Vegan?
The true building blocks of cuisines across the planet are the spices, herbs, and grains—from basmati rice to buckwheat, coconut to caraway seeds. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If not endless, pretty darned expansive.
So what if the world was vegan? Your own cooking is the answer to that question; fire up the stove and make a ...
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Vegan Eats World: 300 International Recipes for Savoring the Planet

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Overview

What If the World Was Vegan?
The true building blocks of cuisines across the planet are the spices, herbs, and grains—from basmati rice to buckwheat, coconut to caraway seeds. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If not endless, pretty darned expansive.
So what if the world was vegan? Your own cooking is the answer to that question; fire up the stove and make a green curry, simmer a seitan date tagine stew, or hold a freshly made corn tortilla piled high with chile-braised jackfruit in your hand. Chart your course in the great, growing map of vegan food history. Award-winning chef, author of Veganomicon, and author of Viva Vegan Terry Hope Romero continues the vegan food revolution with more than 300 bold, delicious recipes based on international favorites. With chapters devoted to essential basics such as Spice Blends; The Three Protein Amigos; and Pickles, Chutneys & Saucier Sauces, you can make everything from salads to curries, dumplings and desserts. Vegan Eats World will help you map your way through a culinary world tour, whether you want to create a piergoi party or Thai feast, easy Indian chaat lunch or Your International House of Dinner Crepes.
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Editorial Reviews

From Barnes & Noble

One million Americans are vegans and millions more are moving in that direction. As the numbers grow and the word spreads, the variety of recipes available to vegans increase exponentially. Award-winning vegan cookbook author Terry Hope Romero (Veganomicon) has been on the forefront of that movement, which she proves resoundingly in this gathering of international vegan recipes. In Vegan Eats World, diversity both geographically and gastronomical are the keynotes. Romero's repertoire includes "saucier sauces," chutneys, and pickles; dumplings, pancake, and breads; Asiannoodles and Mediterranean pasta; rices and whole grains, one pot meals and much more. A fine gift for a fledgling or confirmed vegan.

From the Publisher

Portland Oregonian
“Romero is one of the rock stars of the vegan cooking world....She continues to deliver with this collection of 300 recipes inspired by dishes from around the world. Many recipes are easy enough for busy weeknights....You won't confuse vegan with blah after enjoying her creations.”

VegNews.com, 2/21/12
“We can only imagine how difficult it must be to improve upon such cookbooks as Veganomicon and Vegan Pie in the Sky. However, we think the co-author of the aforementioned books, one Terry Hope Romero, could do it with Vegan Eats World.”

VegNews, May/June 2012
“Tokyo-inspired fusion hot dogs will be the unchallenged hit of every summer barbecue.”

Irvington Herald, 9/27/12
“A masterful collection of…recipes from all corners of the globe…[Romero has] reinvented delicious ethnic dishes, popular street foods, and take-out so we can eat well while being mindful of a healthy body and healthy planet.”

Sand and Succotash blog, 10/10/12
“[Romero] always finds a way to turn vegan food into something delicious [and] gorgeous…that cook[s] up perfectly…Vegan Eats World travels the globe and gives the reader a little bit of each ethnic cuisine, vegan style.”

BizIndia.net,10/18/12
“Ideal for use in the kitchen by any vegan (or non-vegan) looking for a large variety of dishes for all occasions and for more yummy ways to please their taste buds…This delightful book is an ideal gift for people (including for themselves) who love variety and a broad range in their culinary lives, even if they are not vegans…Whether it is breakfast, lunch, snack, dinner or dessert ideas you are looking for to break the monotony of cooking the same old foods, this valuable book can help you immeasurably, finding the ideal dish to satisfy the palate…a great resource for the home-based cook as well as professional chef…Wonderful.”

Lemuria Books (blog), 10/21/12
“It looks just as delightful as Veganomicon, and I can’t wait to try out some of the delicious recipes for curries, soups and dumplings, especially since the fall weather is starting to encourage higher comfort food consumption.”

Bookviews blog, November 2012
“Really delivers the goods…There are popular foods like lasagna, pad thai, wonton soup, and a whole range of flavorful delights…This book will surely please those who prefer vegetables.”

Christian Science Monitor, 11/20/12
“I’m no vegan. I’m not even a vegetarian, but this is probably my favorite new cookbook of the season—and it’s a must for the vegans and vegetarians on your holiday shopping list…[Romero] has delivered what may be her best book yet. It features a range of full-flavored recipes, from kimchi to Thai coconut curry. The book’s diverse Asian offerings are particularly outstanding, as the recipes naturally lend themselves to vegan cooking. You’ll find classics that you recognize from your local international eateries, as well as new offerings that you haven’t tried before. This is exceptionally good food for vegans, vegetarians, and the rest of us who are trying to eat a more sustainable, healthy, plant-based diet.”

Christian Science Monitor, 11/20/12
Named one of the “23 of the best new and upcoming cookbooks/food books for the holidays”

BuffaloNews, 11/28/12
“Draws on inspirations and everyday recipes from at least five continents, including Greek and Turkish, Afghani and Jamaican, Belgian and Sri Lankan. As it turns out, billions of people eat vegan food every day—they just call it ‘food.’”

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Product Details

  • ISBN-13: 9780738216133
  • Publisher: Da Capo Press
  • Publication date: 10/30/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 400
  • Sales rank: 384,993
  • File size: 5 MB

Meet the Author

Terry Hope Romero is the author of several bestselling and award-winning cookbooks. In 2011 she was named Favorite Cookbook Author by VegNews. Terry lives, cooks and eats in Queens, NYC and can be found on the web at veganlatina.com.
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Sort by: Showing all of 5 Customer Reviews
  • 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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    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.

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  • Posted December 20, 2012

    more from this reviewer

    I Also Recommend:

    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?
    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.

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  • 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!

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  • Anonymous

    Posted October 25, 2012

    No text was provided for this review.

Sort by: Showing all of 5 Customer Reviews

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