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Dining with Friends: The Art of North American Vegan Cuisine ebook

by Priscilla Feral,Lee Hall,Friends of Animals,John Robbins


Chef and author Priscilla Feral explains that Dining With Friends shows this doesn't mean you have to give up. .UPDATE: Friends of Animals released an updated version of this already classic cookbook in December 2010.

UPDATE: Friends of Animals released an updated version of this already classic cookbook in December 2010. Now, there's a gluten-free baking section, and whether you have gluten sensitivity or not, the new, artisanal, gluten-free recipes are phenomenal.

Dining with Friends book. Vegan Cookbook by Friends of Animals ALL NEW -- ALL VEGAN -- ALL DELICIOUS 129 innovative recipes as enjoyable to prepare as they are to eat. Everyday cooking.

By dining with friends, we can also be friends of animals. John Robbins is the author of several internationally acclaimed books, including The Food Revolution and May All Be Fed: Diet For A New World. The recipient of the 1994 Rachel Carson Award, and an eloquent spokesperson for a sustainable human future, John Robbins has received standing ovations at thousands of conferences and speaking engagements held by organizations worldwide, including the United Nations.

From the Foreword by John Robbins. All new - all vegan - all delicious. Family Fete: Easy Entertaining from the new Friends of Animals cookbook by Lisa Barley. Vegetarians in Paradise

Lee Hall, Priscilla Feral.

Lee Hall, Priscilla Feral. And if so, then Dining with Friends is just the cookbook for you. It?s full of recipes that are indeed healthful, delicious, aesthetically pleasing, and sure to delight friends or family with wonderful memories for years to come.

Dining with Friends is an impressive offering from Friends of Animals, a vegan activist organization

Dining with Friends is an impressive offering from Friends of Animals, a vegan activist organization. The book is divided by courses. It includes a section on "Raw Delights" as well as remakes of classic animal-flesh meals (The Tempeh London-Broil is savory and delicious).

by Priscilla Feral, Lee Hall, Friends of Animals. Coauthors & Alternates. ISBN 9780976915904 (978-769159-0-4) Softcover, Friends of Animals' Nectar Bat Press, 2010. Find signed collectible books: 'Dining with Friends: The Art of North American Vegan Cuisine'. Learn More at LibraryThing. Priscilla Feral at LibraryThing.

Dining With Friends: The Art of North American Vegan Cuisine. Maroon 5’s Mickey Madden Is Vegan!, People for the Ethical Treatment of Animals, archived from the original on 2012-05-08, video video2. Stein, Ruthe (November 29, 2009). Jim Sheridan directs 'Brothers'". Friends of Animals' Nectar Bat Press, 2005. "Transcript of Lee Hall's ARZone Guest Chat of 21/22 August 2010", Animal Rights Zone, 21 August 2010. "Letter from Thich Nhat Hanh".

Author Priscilla Feral, Friends of Animals. Pages 128. Year of production 2009. It s a perfect gift that will be treasured along with its predecessor, Dining With Friends: The Art of North American Vegan Cuisine. RU. The 84 extraordinary recipes, representing cuisines from around the planet, feature flavor-filled dishes both original and from the world s great chefs. You ll find cooking for every occasion, from easy, everyday meals to festive, elegant dining.

Vegan Cookbook by Friends of Animals ALL NEW --- Second Edition -- With New, Gluten-Free Desserts --ALL VEGAN --- ALL DELICIOUS 129 innovative recipes as enjoyable to prepare as they are to eat. Everyday cooking ... raw foods... festive holiday occasions... homemade breads... salads... breakfasts... sandwiches...soups for all seasons... classic pastas... heirloom recipes... perfect cheesecakes...
Kirizius
UPDATE: Friends of Animals released an updated version of this already classic cookbook in December 2010. Now, there's a gluten-free baking section, and whether you have gluten sensitivity or not, the new, artisanal, gluten-free recipes are phenomenal. All of them were developed by Barbara Sitomer, the owner of Gone Pie Vegan Bakery; her recipes are mouth-watering and defy what you think you know about GF baking: They are the only gluten-free recipes I've ever made that did not appear to be gluten-free (a huge compliment, if you've tried most of the gluten-free recipes that are typically cardboard-like). Delicious.

Dining with Friends presents extraordinary, classic recipes: meals you'll want to prepare again and again. Regardless of your food tastes or the size of your cookbook collection, Dining with Friends is a must-have.

Let me give you five good reasons you should own this cookbook:

1. West African Peanut Soup (page 30)-- a soup so delectably luscious and creamy, this one is sure to get heavy menu rotation. This is a perfect fall/winter soup.

2. Linguine with Cauliflower and Onions (page 70)-- my all-time favorite pasta dish; it's simple to make and other-worldly. Absolutely divine. (And did you know that adding yellow raisins to a tomato-based sauce is cause for celebration?).

3. Tempeh London Broil (page 81)--a must-have for every festive holiday occasion. Or just make any day a festive occasion with this creative and mouth-watering dish. Sure to make anyone's day.

4. Braised Brussels Sprouts with Lemon (page 92)--Brussels sprouts are my second favorite vegetable (next to kale), but this is my favorite Brussels sprout recipe, ever. Yum.

5. Chocolate Marble Cheesecake (page 134)--Do I even need to justify this one? But if you doubt that vegans enjoy rich, creamy cheesecake, doubt no more.

Of course, these are only five good reasons. There are more than 125 more.

Dining with Friends is one of the most clearly written cookbooks, too--with recipes that are easy to follow and fool-proof. The recipes, ranging from traditional to the truly innovative, are suitable for the novice and seasoned chef alike.

Indeed, I consider myself a cook who is only as good as the recipe sitting on the counter before me--and Dining with Friends is sure to make you feel like a first-rate and ambitiously talented chef.

I can't recommend Dining with Friends highly enough; the whole package---it's a complete knock-out.
GEL
It's not often that I use a cookbook while cooking. Many times, the recipes call for mysterious or expensive ingredients, are too oily for my taste, or involve lengthy preparation. Dining With Friends: The Art of North American Vegan Cuisine is an exception. I was pleased to see that I had most ingredients in my kitchen already, and the recipes never carried over to two pages.

I noticed that many dishes were those that could be served at holiday meals and family gatherings. Indeed these festive additions were the authors' intention since many "vegans have a special interest in sharing their holidays with others." Recipes such as the Spaghetti Primavera, Mashed Yukon Potatoes, Sweet Corn Bread and Friends Dip are non-threatening to those who are leery of vegan meals.

For those who are more open to trying meat and dairy alternatives, this book includes recipes such as the Tempeh London Broil and Tofu Spinach Lasagna. The authors suggest that perhaps the reason we enjoy(ed) certain animal-based dishes is not because of the animal products involved, but because of the "seasoning and texture developed by a certain way of cooking them." For example, regarding Scrambled Tofu, they write, "It's perfectly possible to arrive at the same texture and taste using plant-based ingredients."

For myself, a vegan of nearly 5 years, I prepared four recipes (so far), using the cookbook. The Linguine with Cauliflower and Onions surprised me with its simple ingredients and savory taste. I used the variation, adding garlic, nuts and yellow raisins, and enjoyed the different textures and hint of sweetness.

The Green Beans with Almonds took an easy ten minutes to prepare, and would be an excellent addition to a holiday meal. In fact, the authors write that this dish is served at an annual Thanksgiving buffet.

Another festive side dish is the Mashed Sweet Potatoes, which was well worth the blister I got from peeling potatoes. A splash of orange juice gives the sweet potatoes an interesting accent, and I enjoyed the aroma and taste of the toasted almonds.

Finally, I tried my hand at a dessert. The Apple Cinnamon Crisp is the first apple crisp I have ever made, and it was so easy! I will definitely be making it again.

Many of the ingredients I used were bought at my local farmer's market, so I knew my meals were fresh and seasonal. Simultaneously, I ate lower on the food chain and lower in the food industry. I do believe these small acts of compassion make a difference... one recipe at a time.
Agarus
If you are looking for a complete vegan cookbook to add to your library, or if you are interested in learning about veganism, I highly recommend this book. You don't have to know a thing about veganism to jump in and cook scrumptious meals. This book provides an explanation of terminology as well as an essential ingredients list and shopping guide. As someone who loves to eat, but hates to spend forever preparing meals, I was especially impressed with the availability of the ingredients and the simple directions. Although I've been vegan for many years, I found new delicious recipes such as Cream of Broccoli Soup w/Cashews, spicy pasta dishes like Pasta w/Artichoke Hearts (cooked with dried and fresh tomatoes), as well as yummy desserts, appetizers, and dips. This book is a must for all kitchens, and I'll be giving it as a gift to vegan and nonvegan friends.
Kagrel
It okay
Shakagul
simple ingredients make delicious meals.
Bragis
I have really come to appreciate the recipes in this book and highly recomment it.
Dining with Friends: The Art of North American Vegan Cuisine ebook
Author:
Priscilla Feral,Lee Hall,Friends of Animals,John Robbins
Category:
Regional & International
Subcat:
EPUB size:
1769 kb
FB2 size:
1480 kb
DJVU size:
1519 kb
Language:
Publisher:
Friends of Animals' Nectar Bat Press (December 1, 2010)
Pages:
164 pages
Rating:
4.5
Other formats:
azw doc lit lrf
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