Available:*
Item Barcode | Collection | Call Number | Status | Item Holds |
|---|---|---|---|---|
| 33607003052696 | Adult Nonfiction | 641.563 HAMSHAW | Searching... Unknown | Searching... Unavailable |
Bound With These Titles
On Order
Summary
Summary
An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns.
Omnivore or vegan (or anywhere in between), we're all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.
With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine-and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column-along with exquisite photography and helpful tips throughout-will show all of us innovative ways to cook with fresh produce and whole foods.
From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you'll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.
Author Notes
GENA HAMSHAW , who has written the New Veganism column on Food52 since 2012, is a certified clinical nutritionist and the author of the book Choosing Raw . Gena has been published in O Magazine , VegNews , and Whole Living Daily . She lives in New York City, where she is completing her masters degree in nutrition at Columbia University and leads workshops and cooking classes.
Founded by Amanda Hesser and Merrill Stubbs in 2009, Food52 has become the premier online community for cooks of all levels, with more than thirty thousand recipes, a hotline, and a kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.
Reviews (1)
Library Journal Review
Hamshaw (Choosing Raw) describes the delightful cookbook she's created out of her "New Veganism" column on Food52.com, "not as a set of replacements or alternatives, but as an assemblage of vibrant recipes that happen to exclude animal products." With recipes light on processed ingredients, this work will appeal to a wide variety of cooks. DIY chefs will find the Vegan 101 tidbits scattered throughout to be particularly useful. Topics such as nutritional yeast and choosing the right tofu for your recipe will come in handy for new vegans, and health-conscious omnivores will appreciate tips on making great hummus or adding a smoky flavor to your favorite dish without using bacon. Instructions on making nondairy milk, cheese, cream, and egg replacer are included in the Basics section. Recipes are divided into six sections-breakfast, appetizers, soups, salads, main dishes, and desserts-and include dishes such as blackberry and coconut ice cream, roasted cauliflower and oyster mushroom tacos, and sweet potato and peanut stew with kale. Instructions are kept simple, which will be a boon to those new to the kitchen, but they include unusual pairings to keep dedicated vegans interested as well. VERDICT With just 60 recipes, this book doesn't pretend to be all things to all people but is an excellent introduction to vegan cooking. Fans of Isa Chandra Moskowitz's Isa Does It and Neal Barnard's The Get Healthy, Go Vegan Cookbook will find much to enjoy here.-Mary Schons, Hammond P.L., IN © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Foreword When it comes to cooking and eating, we subscribe to the credo of "eat everything, and in moderation." And if we're being honest, we tend to bristle at any regimen that hinges on the rejection of an entire class--or classes--of food. Part of this is due to our upbringing, part to our past experiences as adventurous eaters and food writers, and part to our beliefs about what it means to eat healthily. They say that as you get older you become more strident in your convictions, but we like to think this is an area where we've loosened up a little. In particular, we were wary of vegan cooking until not too long ago. When Gena's column, the New Veganism, first launched on Food52.com in 2012, it was with a primer on veganism and an accompanying recipe for raw kale salad with lentils and apricot vinaigrette. Clean and almost spare, Gena's style ran in complete opposition to the loving embrace we gave to cream and butter and crème fraîche--not to mention steak--for so long. And this was a stance that our audience loved us for, so we were unsure of how our readers would take a vegan column. But Gena's tolerant and graceful presentation of vegan cooking (and her use of real, seasonal ingredients) made converts of us all, and the column became one of our most widely read. This proved that our readers, like us, were not only willing but eager to let go of their preconceived notions and come along for the ride--whether they ate vegan all the time, or only for Meatless Mondays, or just liked eating more vegetable-driven dishes (or just more of Gena's dishes, because they're great). We love that Gena's angle isn't always "look, you can make this, and it's vegan." Her column champions the enthusiasm shared by the entire Food52 community for the act of coming together around food and cooking. And she has an innate sense of what people actually want to eat . Gena's recipes are often standouts at our photo shoots. Her Date Nut Bread (page 11) was a hot topic in the office for days; other team favorites from the book include Sweet Potato and Peanut Stew with Kale (page 54), Chilled Cucumber Soup with Mango Salsa (page 46), Roasted Ratatouille (page 101), and her Go-To Pancakes (page 8). Even our most skeptical editors have now become the sort of people who keep a block of tofu in their fridges at all times--although that fridge may also contain anchovies or bacon or cheese or eggs. Or all five at once. Over time, Gena has introduced us to things like nutritional yeast and cashew cheese and made them feel like new, exciting additions to our kitchens, rather than weird vegan substitutions. She was the first person to write about tempeh on the site. And now it's not so weird anymore. Eating vegan is, at its best, less a rejection of certain foods and more an embrace of foods that are bright and flavorful--as a bonus, they're simply healthy for you, too. As Gena shows us, challenging yourself to think more expansively about these ingredients is gratifying for any cook, and will forever change the landscape of your kitchen. --Amanda Hesser & Merrill Stubbs Excerpted from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen by Gena Hamshaw All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.