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I have just discovered Baker Creek by ordering their organic, open pollinated heirloom seeds. Where have I been all these years without learning about this fabulous company. The Gettle's have done extensive traveling all for the sake of saving fruits and veg's that are on the brink of extinction. They also grow what they sell so they know what their products taste like.
The restaurant is a product of the produce grown and learning how to expand on the techniques of preparation. The cookbook comes from the popularity of the food offered. The cookbook offers such a vast array of recipes that are vegan and just superb. Easy to prepare. Great book and anyone who is vegan should have this.
I was not sure what to expect with this book since we are not really Vegan in our house, just attempting to be more healthful and move toward more vegetarian cuisine. Lots of delicious ideas, though if you are just wanting to try things out, this might not be the book for you. It even provides ideas for "sauces" and condiment type foods as vegan alternative, which might turn someone off if you are not looking to change over completely to a vegan diet.
Yummy recipes though and that is why it gets 4 stars!
Bought this book as a gift for my nephew's wife, (who is vegan), but it looked interesting enough to order one for myself as well. I love cookbooks and this is a worthy addition to my collection. I already know how to preserve foods, so I was more interested in the recipes. My nephew's wife is interested in learning to preserve, so it is a sort of primer for her.
Sometimes too complex for me, but everything I have tried has been delicious. I'm not vegan, I just really like vegetables and prefer meals that highlight them as main course rather than relegate them to the role of sides.
I am a big fan of Baker Creek. I buy seeds from them and already owned a copy of "The Heirloom Life Gardener" from them.
Two positives of the book: 1. A large variety of produce is used in this book, from across the season, so it would be easy to get local and seasonal food for use with recipes. 2. I was thankful to see very little tofu used in the book compared to most other vegan cookbooks
One negative: Whenever flour is used, they use all purpose flour, with no information given on whether you can substitute whole wheat for it.
Overall a good book. To be honest, not many of the recipes appealed to me though. But that is a personal preference, not something that I view as a negative of the book. I could see many people enjoying the recipes.