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These plant-based, oil-free recipes look enticing, mouth-watering photos and all, but my heart sank to see that some included two dozen ingredients: the list was as long as the page... Lots of excellent tips and explanations for the health benefits of the ingredients, but I'm going to give this book away and wait for his next one, which will hopefully be 6 ingredients or less and/or a no-cook, no-bake recipe book for us busy folks. :)
I have begun several stages of healthful get-the-pandemic-weight-off-my-belly-and-butt lifestyle changes as outlined in HOW NOT TO DIET and happily pre-ordered the cookbook. Turns out ginger and black turmeric are easily accommodated in my morning smoothie and balsamic vinegar over an avocado and cucumber salad is a wonderful starter. Eating my way through an orchard of organic apples.
As to the cookbook, however, I have some mixed review" words.
Presentation, color photos for inspiration when I am craving sausage pizza and knowing it really should be kale and couscous for dinner; overall helpfulness to achieve goals: Pass
Presentation of a stiffly bound, non-bendy cookbook and overall lack of ease of use for me, an admittedly messy cook: Fail!
Why cookbooks continue to be published as actual books stupefies me. I want, I wish, I demand a lay-flat, spiral bound cookbook. Laiminated pages I can sponge off spice dust would be amazing. Oh, and those clear plastic, upright cookbook holdesr? The sharp, hard edges nearly severed a vein in my hand.
A great many of the recipes call for something unusual; escarole, green papaya, moong dal... It is frustrating to see a beautiful recipe and get excited to make it, only to find that I can't get these special ingredients locally or only very expensively online. It is hard to rate the quality of the true recipes when I'm constantly having to figure out substitutions. Also, almost all of the savory recipes call for miso paste and nutritional yeast as a base. That gets tiresome - especially if your family is not fond of miso paste and nutritional yeast.
I'm not sure whose standards are being used to rate the difficulty level, but to me, peeling, cubing and roasting a sweet potato for 30 minutes (turning each piece half way through) in addition to grating and/or chopping 5 other vegetables and spending about 20 minutes standing at the stove cooking is not an "Easy" recipe. Plus, you need to make the multi-ingredient Umami sauce ahead of time.
This book is probably great for experienced vegan foodies who can get all the weird ingredients and for those who enjoy the craft of cooking, but for someone new to this lifestyle or for people who don't enjoy/have time for lengthy cooking processes, I think there are more user-friendly books out there.
I love the pictures. I do not like that every recipe requires one or to of his special concoctions like Umami Redux or Super Charged Spice mix. I wanted to make the Butternut Squash and Black Bean Chili but the recipe calls for both of these special mixes. That's too much prep work for me, at least today, and I love to cook. I have yet to make anything from this book be cause of this.
The format of recipes makes is almost unusable. The font and Cole ingredients list is WAY TO SMALL. I should t have to strain to see the print of ingredients. The binding is weird and makes it difficult in the kitchen.