Amazon.com.au:Customer reviews: Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
As a chef I have in just the one week I have owned this book found it to be useful, I’ve always been passionate about pairing flavours and textures, whilst I know an awful lot, so it’s great to take on board the ideas and experiences of other chefs. Good fun reading the history of vegetarianism,
However, it’s a great shame this book is has been targeted for only the American market, with the general excellence of pairing food science, I fail to see how the authors only uses American cups, teaspoons, dessert spoons as a way of quantifying ingredients, an then inconsistently measuring with cups, spoons…just use one!, of course the English have a cup system too, but rarely used (for obvious reasons). I haven’t seen an UK English cookbook that didn’t have imperial and metric measurements, so why not this book? Metric is world standard…use it.
I am pretty well acquainted with the “AKA’s” (also known as), so I can navigate through the book easily, however for someone who is not familiar with Zucchi, but knows what a courgette is, this book won’t be too useful, so have the “AKA’s” listed in an alternative index would be useful…again the American influence
It is also unfortunate that the required research has not been done, for example Mace is not a botanical relative of Nutmeg, but dried reddish aril (extra seed covering) of the Nutmeg, furthermore I can’t really see the usefulness of saying that a another plant is a botanical relative, or belongs to the same order, family or genus is of any use in a cookbook, perhaps it’s just good for after dinner conversation, I’d want to be talking about flavours though after my dinner… there are a lot of mistakes in this book, conclusion, this book is just a handy reference for those already in the know…. Still, if all you want is a guide to pairing flavours, then this book is useful and worth having on your bookshelf.
This is great if you want to get ideas about flavour combinations because it has thousands of them. I love having it to look at for ideas. It doesn't have recipes. It's a bit pricey though so make sure it's really worth it to you.
yes. a reader may have other thoughts, but this book is the conversation starter. It could inform years of experimentation and sharing of food-related ideas. And, for a few dollars? Better than Christina Tosi and the Bobby Flay, who are anti-inspirational, who suck the life out of food. This author gives us joy. Gives us a pleasuredome in which to play and share. This is a beautiful gift to yourself or people you love or people that need to reconnect with their lives. Good. Solid. Essential. Kind. Buy three copies. It will start something real in your life.
Questa enciclopedia dei sapori vegetariani è un must have per chi, come me, non sa cucinare ma vuole imparare ad abbinare bene i sapori. Sono vegana da poco più di un anno e voglio imparare a cucinare come si deve, perciò ho acquistato questo libro per trovare una fonte di ispirazione. Sono a dir poco soddisfatta! Oltre ai suggerimenti per accostare bene i sapori dei cibi, ci sono anche spiegazioni dettagliate dal punto di vista nutrizionale. Consigliatissimo anche per un regalo a un amico o un familiare vegetariano o vegano!
This book is essential for any vegetarian cook, or any omnivore who wants more information on creating veggie-friendly flavour combinations. My daughter and I, both keen vegetarian cooks, got this excellent book for Christmas, and we refer to it constantly. It does not have recipes, but instead is set up in encyclopedia format, with a huge variety of vegetarian ingredients given separate entries, with each entry listing information about that food, best flavour combinations and sometimes an interesting anecdote about its use and history. The book is intelligently laid out to allow the user to easily access the wealth of information within, and it is enhanced by beautiful photographs by the author's husband. This book has quickly earned its place on my "most valuable food books" shelf beside the iconic Vegetarian Cooking for Everyone and New Vegetarian Cooking for Everyone by Deborah Madison.