IF YOU’VE SIGNED UP FOR #VEGANUARY AND YOUR TO-DO LIST INCLUDES LEARNING MORE ABOUT PLANT-BASED DIETS, THIS MIX OF BRAND NEW AND CLASSIC COOKBOOKS SHOULD GUIDE YOU IN THE RIGHT DIRECTION.
FOR THE ABSOLUTE BEGINNER
The intro to this 2017 book is brilliant: “Growing up in an all-women household and coddled endlessly by his Italian mother and grandmother, Eric Lindstrom was nourished to obesity on meaty sauces, fried eggs, and butter-laden cookies. After spending the first half of his life as an adamant omnivore, Lindstrom went 100% vegan. Reluctantly. Overnight. From burgers to beets, from pork to parsnips.” If a meat-guzzling Italian can enjoy a plant-based diet, there is hope for everyone. Eric’s follow up book, Mind Your Peas and Cukes – the ultimate guide to raising vegan kids – will be out in July 2018.
UK-based charity Veganuary inspires people to try a vegan lifestyle for January and throughout the rest of the year. This short book has everything you need to begin your new diet. Some of the reviewers mentioned that it’s a handy guide to share with skeptical family members!
3. On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox
Jeremy Fox is an award-winning chef and has clearly had a fantastic designer on his team to create this gorgeous book. Not strictly vegan, the 160 recipes are accessible and the photography is very pretty – something to aim for, anyway!
FOR THE CHEESE MONSTERS
Have you tried to make vegan cheese? It’s on my list of goals for 2018 and at least one of these will be on my bookshelf soon.
The story of Julie and her ultra-endurance athlete husband Rich may have you sinking further under the duvet feeling like the world’s greatest under-achiever. Don’t let the backstory intimidate you; Julie knows what she is writing about and this cheese book is no exception. The nut-based recipes incorporate additional exciting ingredients such as liquid smoke and ‘irish moss’, which will apparently taste like mermaid if you add too much of it…we will have to trust Julie on that!
Vancouver-based vegan chef Karen McAthy has written her second book around the art of cheese-making, which is sometimes described by vegans as being ‘the last hurdle’. The cultured cheeses Karen creates look genuinely delicious and spreadable.
“Just maybe, the moon is made of vegan cheese” writes author John Schlimm (great name!). Although the book was written in 2013 (giving the author and publishers plenty of time to work out exactly how many recipes there are in the book…!) this guide has stood the test of time. John has a relaxed style and if you are scared that you’ll miss your mac-n-cheese if you decide to adopt a vegan diet, this book has got your back.
FOR DEDICATED VEGANS
These books are jam-packed full of sophisticated recipes that will stretch your imagination.
Instagram is a fantastic resource to learn more about free-from and vegan diets and Gaz Oakley has amassed almost 170k followers who journey with him on his culinary adventures. Based in Cardiff, Gaz’s book even has a recipe for Kentucky Fried Chick’n! Follow!
‘Founded in 1997 in Seattle, Washington, Field Roast Grain Meat Co. creates artisan vegan meats, made with real ingredients and traditional food making practices’ says the publisher blurb. This book gets mixed reviews because you need specialist equipment to create some of the ambitious recipes. However if you are committed to veganism and want to experience that bbq or roast feeling this book will get you there.
As every good chef knows, a well-stocked pantry is the key to happiness in the kitchen. Ice-cream, pizza dough, cookie dough…this guide contains all kinds of alternatives to processed foods. Prolific author Myoko finds the time to make videos and write a blog too. She’s my latest obsession!
VEGAN FOOD WITH A GLOBAL TWIST
These books take us on exciting travels throughout our gorgeous planet, unearthing easy and imitable recipes that we can re-create in our own kitchens.
10. Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant Terry
California-based Terry is a truly inspiring chef and food writer. He is currently the Chef in Residence at the Museum of the African Diaspora in San Francisco, where his educational programme celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. The vegan recipes in this book are absolutely mouth-watering: dandelion salad with pecan dressing sounds like this summer’s winning dish.
In this 2017 cookbook from Patricia Tanumihardja, readers are shown “how adding a few Asian fermented and pickled vegan products like miso or pickled greens will add a new universe of flavours to your cooking”. There is an emphasis on fresh, seasonal flavours and using enhancers like fried shallots, crispy fried garlic and the flavoured oils that Asian chefs and restaurants use on a regular basis. No more hoping ordering from the takeaway!
I do love a no-nonsense title! This gorgeous book is inspired by cuisines around the world, and includes almost 500 recipes inspired by 150 different countries collected by vegan legend Jean-Christian Jury. Published in May 2017, it is full of beautiful fresh photography and hand-drawn illustrations. If this isn’t enough and you are looking for the ultimate vegan cookbook, check out Jury’s classic 496-page Vegan Cuisine tome.
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