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Chargement... Veganistan: A Vegan Tour of the Middle East & Beyondpar Sally Butcher
Aucun Actuellement, il n'y a pas de discussions au sujet de ce livre.  Lisa2013 | Mar 19, 2023 |  aucune critique | ajouter une critique
"The Middle East is a region lush in its vegetation, a gift to the non-meat-eater. Much of the cuisine is naturally plant-based, with a lot of the flavor of recipes coming from the herbs, spices, cooking methods, and sheer joie de cuisine traditional to Middle Eastern dining. Vegan diets can often be dismissed as lacking in certain nutrients, but there is no doubt that one thing a Middle Eastern kitchen teaches us is balance: every dish from a traditional kitchen is carefully crafted to offer a balance of "hot" and "cold" elements to satiate the four humors of medieval yore with legumes, grains, nuts, and vegetables galore. The original mission of The New Middle Eastern Vegetarian was to celebrate vegetables in all their glory, rather than recreating meat dishes, and in Veganistan Sally Butcher starts to play more with seitan, tofu, and tempeh using them as vehicles to showcase the wonderful range of flavor this cuisine offers. This is not a book written from a moral point of view, but primarily from a food angle, a way of bigging up and celebrating the wonders of Central Asian, Iranian, Turkish, Arab, and East African vegetable cooking and creating a volume of accessible dishes"-- Aucune description trouvée dans une bibliothèque |
Discussion en coursAucunCouvertures populaires  
 Google Books — Chargement...GenresClassification décimale de Melvil (CDD)641.5636Technology Home and family management Food And Drink Cooking, cookbooks Cooking, Specialized Situations Healthy Cooking Vegetarian cookingClassification de la Bibliothèque du CongrèsÉvaluationMoyenne: (3)
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1
The author is not vegan or even vegetarian. She’s the same as me though in preferring the term vegan to plant-based.
There were a few times when ingredients were listed and I had to look them up online. I had no idea what they were. One was asafoetida. I needed a glossary of terms/ingredients! Most of the recipes call for many ingredients and many ingredients aren’t to my taste, at least not in my cooking, vegan ghee for instance, and many ingredients seem as though they would be hard to find for many home cooks.
For my personal (picky) taste there weren’t that many recipes in here that appealed to me as given, though they do seem authentic and I got some good ideas for ingredients to use in various dishes.
What looks best to me.
From Simple Mezze: Eggplant “Carpaccio” with Pomegranate
From Salads & Cold Appetizers: Pistachio Hummus
From Soups, Snacks & Hot Appetizers: Herb & Barley Soup; Rutabaga Soup with Turmeric, Ginger & Orange; Kookoo-ye-Calam (Persian-Style Cabbage Frittata)
From Sweet Treats: Sweet Potato, Date & Tahini Gateau; Homemade Halva
Overall this was not a good cookbook for me though it is gorgeous and for those cookbook readers who want to see more vegan recipes for the Middle East region and who are accomplished cooks this might be a good book for them. I was disappointed though. I expected to really like this book and expected to find many more recipes that were appealing to me and doable for me.
Contents:
Introduction
1 Simple Mezze
2 Salads & Cold Appetizers
3 Soups, Snacks & Hot Appetizers
4 Bread, Rice & Grains
6 From the Oven
7 From the Frying Pan & Into the Fire
8 Salted, Conserved, Fermented & Pickled Foods
9 Sweet Treats
10 Drinks
11 A Cheaters’s Guide to Vegan “Meat,” “Dairy” & “Egg” Substitutes
Index
Bibliography
Acknowledgments (