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- Sales Rank: #6292876 in Books
- Original language: English
- Number of items: 1
- Dimensions: 10.39" h x 1.14" w x 7.76" l, 2.43 pounds
- Binding: Hardcover
Most helpful customer reviews
38 of 40 people found the following review helpful.
A gorgeous book, full of healthy recipes with easy-to-find ingredients
By Leanne
I only just recently discovered Sarah Britton and her My New Roots blog when I came across her recipe for Deluxe Butternut Macaroni ‘n’ Tease. After making that recipe (which was amazing!), I had to pre-order this book -- and am so glad I did!
In keeping with the book's subtitle, the recipes are organized by season. (She actually divides them up into five seasons, splitting summer into early and late.) At the beginning of each main section, there is a small Table of Contents that shows the recipes for that season -- broken down by Mornings, Small Measures, Mains, and Sweets. I only wish that a larger Table of Contents had been provided at the front of the book since I've found that it's harder for me to locate recipes -- and the index for this book is a bit briefer than I'd like -- when they're not all laid out up front in the main TOC.
Some standout features of this book are:
* Gorgeous full-color and full-page photos of every single recipe
* High-quality hardback binding that lays flat when you place the cookbook on the counter or prop it up; the hardback binding probably brought up the cost of this book, but it gives it an art-book-quality feel
* All of the recipes are vegetarian, and I'd say that well over 90% are vegan; the non-vegan ingredients used are eggs, cheese, and bee pollen; coconut oil can be subbed for ghee (butter) in many of the recipes, too
* Many are also gluten-free
* Each recipe also contains a symbol that lets you know at a glance if it's vegan, gluten-free, requires loads of advanced planning, or requires eight hours or more to set
* As mentioned in my review title, the recipes use easy-to-find ingredients
* It includes the recipe for her Life-Changing Loaf of Bread (LCLOB)
Also, I noticed on Sarah's blog today that she listed two misprints to be mindful of: "I would like to take this time to acknowledge the couple of misprints in the book. During the editing process the following mistakes were made: on page 21, the ghee recipe is labeled vegan. On page 241-242 buckwheat and spelt switched places so that buckwheat is in the gluten-containing section of the grains chapter, while spelt is in the gluten-free section."
Since I was off work today, I already made two of the recipes, the Raspberry Macadamia Thumbprint Cookies and Pecan Crunch (kind of like a granola). (I always love it when a new cookbook arrives and I already have some ingredients on hand to try out a few things!) Both recipes came together quickly and easily, and were delicious! Tonight I'll be making the Dark Chocolate Cherry Overnight Oats for breakfast tomorrow.
I can already tell that this book will be a favorite of mine and will get good use! If you're looking for healthy, plant-based recipes, I'd highly recommend this book!
218 of 245 people found the following review helpful.
Probably intended for a more adventurous cook
By M.
I recently won a copy of this book in a giveaway (not by the publisher), and I was excited to receive it. Looking at it, however, I'm beginning to think that I wouldn't have purchased it for myself, even though I'm always on the lookout for new vegetarian recipes. I don't think this cookbook is really intended for a cook like me. But, I'll explain why and you can decide for yourself how applicable my opinion is.
I rarely buy cookbooks online – mostly because it's so impossible to tell what it is you're going to get; a promising title might yield nothing appetizing. For example, because of the title, you may have been under the impression that this book focuses on root vegetables. (Not really, FYI.) So, in an effort to help you decide whether this book has food you're interested in making, I'm listing the recipes. (Just so you know, I'm shortening/paraphrasing some of the recipe titles, some of which got pretty long. I tried to capture the essential character of the recipe, but it's not word for word.)
The book is divided into five sections: spring, early summer, late summer, autumn, and winter. I thought that was particularly clever of the author; a plant-based cookbook is going to be very seasonal, but I haven't run across any other arranged in such a manner. Within each section, the recipes are grouped into four categories: “mornings,” “small measures,” “mains,” and “sweets.” Here they are:
SPRING (20 recipes) – (Mornings) Strawberry coconut milkshake, Carrot rhubarb muffins, Freekeh pancakes, Strawberry chia jam, Dark chocolate cherry oats; (Small measures) Olive caraway bread, Cabbage wraps with couscous, Pickled turnips, Turnip and radish salad, Savory spring hand pies, Dandelion greens with poached radishes; (Mains) Oyster mushroom bisque, Quinoa risotto, Black lentil salad, Wild rice with pistachios and vegetables, Socca with asparagus/dill/feta; and (Sweets) Macaroons, Apricot rhubarb clafoutis, Strawberry chamomile frozen yogurt, Sunflower sesame brittle.
EARLY SUMMER (18 recipes) – (Mornings) Rooibos ginger tea, Carrot cake porridge, Tempeh mushroom breakfast bowl, Breakfast bars; (Small measures) Sorrel hummus, Labneh with rose petals, Carrot top and garlic scape pesto, Grilled zucchini and green onions, Ginger ale; (Mains) Onion/olive/kale calzones, Arugula salad, Polenta with fennel, Thai coconut soup with zucchini noodles, Fava and pea soup; and (Sweets) Mint chip ice cream sandwiches, Blondies, Raspberry macadamia cookies, Pina colada popsicles.
LATE SUMMER (21 recipes) – (Mornings) Raspberry smoothie, Cashew yogurt, Cornmeal pancakes, Blueberry cardamom chia pudding; (Small measures) Melonade, Grape salsa, Zucchini cornbread, Red pepper walnut dip, Tomatoes with olives and bread, Carrot and corn salad, Lentil salad; (Mains) Coconut bacon lettuce tomato sandwich, Cucumber nigella spelt salad, Glazed eggplant, Hemp tabbouleh, Buchwheat crepes with purple string bean slaw; (Sweets) Blueberry lemon anise cantuccini, Berry volcano cake, Key lime coconut tarts, Grilled peaches, Ice cream
AUTUMN (20 recipes) – (Mornings) Vanilla rose apple cider, Smoothie bowl, Hazelnut flatbreads, Spinach/bacon/egg salad, Fig/buckwheat tart; (Small measures) Onion lentil soup, Cashew cheese, Celeriac salad, Pan bagnat, Roasted squash; (Mains) White bean fondue, Cauliflower with lentils and kaniwa, Forest floor flatbread, Chocolate chili, Roasted pumpkin; (Sweets) Pear/apple/blackberry crumble, Upside-down plum cake, Walnut fig bars, Chocolate night sky, Banoffee pie.
WINTER (19 recipes) – (Mornings) Chaga tea, Chaga hot chocolate, Banana bread granola, Roasted grapefruit, Breakfast tacos, Cranberry carrot loaf; (Small measures) Fennel/grapefruit/cabbage/avocado salad, Beets with orange/pine nuts, Glazed roasted parsnips, Tie-dye soup; (Mains) Lentil soup, Butternut stacks with pesto/kasha/butter beans, Leek scallops and mushrooms, Kale sushi rolls; (Sweets) Eggnog milkshake, Pecan/cranberry pie, Poached pears, Chocolate chip cookies, Orange chocolate cake.
The primary reason I'm only giving this book three stars is because of the sorts of recipes in it – they stray a bit too far toward the exotic for me. I have to think a cookbook author has it rough. Keep too close to the basics, and your cookbook won't have anything new in it and people won't like it...but get too creative, and you end up with complicated recipes using funky ingredients that are more trouble than they're worth, and people won't like it.
Now, I should clarify what I mean by “too exotic.” I'm all for interesting new foods, and new flavor combinations, and new eating experiences. However, I live in a fairly small city that doesn't have a specialty grocery. To give you an idea of what I have to work with: the “international market” is a three foot section of shelving at the local grocery store...that's mostly full of taco shells and soy sauce. Glancing through the book, I see recipes calling for pea shoots, and food grade rose petals, and celeriac...I cannot make these recipes. Now, I don't want to give the impression that all of the recipes call for hard to find ingredients, because that's not true at all. And if you live in a place that has a more robust produce selection than I do, then there won't be any problem at all. (Other than the fact that I'm brimming with envy.) And some of the funky ingredients are shelf-stable things that can be ordered online...though I'm always a bit hesitant to buy something that I'm only going to use a tablespoon of.
But that's probably secondary to my next point, which is: I am a lazy cook. I work hard, my time is precious to me, and I'm only cooking for myself. This means that I don't need recipes that are fancy or impressive. I need recipes that I can make with a fair amount of certainty that they're going to be satisfying. I need recipes that are quick to execute and that don't get every dish in the cupboard dirty. Now, again, I don't want to give you the impression that the recipes are unusually complex. It's just...the focus of the book seems to be skewed toward creativity, toward stuff I wouldn't have necessarily thought to try on my own, and that's a wonderful thing. But when you get right down to it, we all know I'm going to get home from work, look at the beautiful photos accompanying the inspired recipe of my choice, sigh wistfully because it looks so wonderful, and make a cheese sandwich.
I'm disappointed by the number of beverage recipes, although I'm happy to be disagreed with. I don't want a recipe for tea, no matter how unusual the flavor combinations. I also wish the cookbook had provided nutritional information on its recipes, although there are notations for vegan, gluten free, etc. recipes, which could be helpful for some.
However, I have learned that one of my talents is gauging how well I'll like a recipe just from reading it, and some of these sound excellent. I have wild rice soaking as I type for the wild rice and pistachio salad.
I do feel like I ought to praise the look and feel of the book. It's printed on a beautiful heavy, matte paper, and contains some amazing photos.
Anyway, the TL;DR version of all this is that if a cookbook is going to get five stars from me, it needs to call primarily for ingredients that I have ready access to, and it needs to wow me with the easy ways of preparing and combining those ingredients for a consistently tasty result. And I'll tell you the truth: that's hard to find. I know I'm not an easy customer to please. But, that's why I probably wouldn't have bought this book for myself. If, on the other hand, you're looking for some daring new vegetarian food combinations, or if you've got access to some unusual foods and just never knew what to do with them, then this book might be right up your alley.
2 of 2 people found the following review helpful.
Food recipes in my opinion are a little too fancy ...
By J. Solis
Food recipes in my opinion are a little too fancy for my taste. Not practical when cooking for dinner and you have to include your toddler.
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