"Open this book to just about any page and you will find yourself in an orchard of inspiration and useful information organized from every angle: seasons, flavors, ethnic tradition, ingredient affinities. The logic of delicious plant food cookery is ripe for the picking- accessible, instructional, and even playful. Karen Page's thorough, generous message is an intuition booster for every level of experience, and Andrew Dornenburg's beautiful images will make it all feel magical and pull you in, guaranteed."
One of The Washington Post's "Best Cookbooks of 2014"
One of Bloomberg's "The Season's Cookbook Hits"
One of the Chicago Tribune's "10 Favorite Cookbooks of The Season"
One of Chow.com's "10 New Fall Cookbooks We Love"
One of the Detroit Free Press's "10 Favorite Cookbooks of the Season"
One of Food & Wine Magazine's "Exceptional Cookbooks" of the Season
One of The Globe & Mail's "20 Best Cookbooks of 2014"
One of "Good Food" on KCRW/NPR's "Best Cookbooks of 2014"
One of the Houston Chronicle's "10 Best Cookbooks" of the Season
One of the Miami Herald's "10 Cookbook Treats Filled With Delectable Eats"
One of the Pittsburgh Examiner's "Best Cookbooks to Give for 2014"
Honorable Mention for Philadelphia Daily News' "Top 10 Vegan Cookbooks of 2014"
Recommended in Foodista's 2014 Holiday Gift Guide Recommended in ManhattanUsersGuide.com's 2014 Holiday Gift Books Guide
"Expansive, immersive, [and] innovative."-Leonard Lopate, host of "The Leonard Lopate Show" on WNYC, NYC's flagship NPR affiliate.
"A new landmark cookbook"-Grant Butler, The Oregonian
"Impressive."-Emily Dwass, LA Weekly
"Brilliant."-Gael Greene, Insatiable Critic
"Unbelievable.... A fabulous book."-Marilu Henner, host of "The Marilu Henner Show"
"I'm beyond impressed-I'm blown away by this book."-Evan Klelman, host of "Good Food" on KCRW, Souther California's flagship NPR affiliate
"The most useful book I've encountered in years."-Chris Nuttall-Smith, The Globe and Mail
"Epic."-Molly Woodstock, Portland Monthly
"Encyclopedic...It's all in here...A lovely gift."-Pete Mulvihill, Green Apple Books (PW's "2014 Bookseller of the Year")
"Amazing...Really well-researched...A must."-Patrick Knight, Meatfree Everyday
"If you thought eating vegetarian or vegan meant sacrificing flavor, think again."-Kristen Bell, award-winning actress
"Although I am not entirely vegetarian (allowing for lapses and dinner parties) I am inspired by this book. What a helpful guide to anyone who is at a loss when approaching an unfamiliar plant, be it vegetable, fruit, legume, or or grain."-Deborah Madison, author of The New Vegetarian Cooking for Everyone
"Open this book to just about any page and you will find yourself in an orchard of inspiration and useful information organized from every angle: seasons, flavors, ethnic tradition, ingredient affinities. The logic of delicious plant food cookery is ripe for the picking- accessible, instructional, and even playful. Karen Page's thorough, generous message is an intuition booster for every level of experience, and Andrew Dornenburg's beautiful images will make it all feel magical and pull you in, guaranteed."-Mollie Katzen, author of The Heart of the Plate and The Moosewood Cookbook
"Karen Page and Andrew Dornenburg are experienced professionals who offer an excellent guide to common questions about using a whole-food, plant-based diet for all those who care about their health and the health of their family, their friends, and everyone else who will listen. This is an excellent resource."
T. Colin Campbell, PhD, coauthor of The China Study and Whole, and Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University
"Essential"-Shauna James Ahern, Gluten-Free Girl
"As a chef-restaurateur, I've used The Flavor Bible for years as an idea starter when coming up with new dishes. I know our mixologists find it just as helpful when they're creating new cocktails. The Vegetarian Flavor Bible is going to be invaluable at the restaurant, and I plan to keep a copy at home, too. Bravo!"-Tal Ronnen, author of The Conscious Cook, chef and founder at Crossroads (Los Angeles)
"The Vegetarian Flavor Bible is that beautiful best friend who knows absolutely everything. From nutrition to food history to flavor pairing, this book will answer all your questions about a plant-based diet. But what's even more important is that it does so deliciously and joyfully."-Isa Chandra Moskowitz, author of Isa Does It, Veganomicon, and Vegan with a Vengeance, and contributor to Forks Over Knives: The Cookbook
"The Vegetarian Flavor Bible underscores the fact that not only is a plant-based diet better for your health, for the animals, and for the planet, it's an extraordinarily flavorful and satisfying way to eat, too."-Neal D. Barnard, MD, founder and president of the Physicians Committee for Responsible Medicine and author of Power Foods for the Brain and Dr. Neal Barnard's Program for Reversing Diabetes
This work takes a look at the history and trends of vegetarian and vegan cuisine with emphasis on flavors and flavor combinations. While the majority of the text is an alphabetical list of ingredients covering flavor, affinities, and nutritional profiles, the front matter contains detail on vegetarianism and a healthful diet, from a time line of vegetarian cuisine to menus from famous restaurants. Highlights include sample dishes by ingredient, the flavor equation (Flavor = taste + mouthfeel + aroma + X factor), and a list of alternative flavors for cravings (e.g., mushrooms for escargot). The material goes beyond cookbook to become a chef's guide. VERDICT As The Food Bible was described by People magazine in 2008, this title will appeal to "cooks ready to go beyond recipes and improvise." Readers who experiment with flavors, who enjoy developing their own recipes, or who want to experiment with vegan flavors will enjoy this reference.—Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland