The Conscious Cook: Delicious Meatless Recipes to Change the Way You Eat by Tal Ronnen
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(Hardcover)
- Pub. Date: October 2009
- 240pp
- Sales Rank: 435
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Product Details
- Pub. Date: October 2009
- Publisher: HarperCollins Publishers
- Format: Hardcover, 240pp
- Sales Rank: 435
- ISBN-13: 9780061874338
- ISBN: 0061874337
Synopsis
A former steak lover himself, Chef Tal struggled for years on a vegan diet that left him hungry and filled with cravings for butter and meat. By applying traditional French culinary techniques to meatless cuisine, he found that he could gratify his cravings for rich flavor and fat.
The Conscious Cook shows readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste and appetite. This is not a cookbook of sprouts and tofu burgers, but of mouth-watering, hearty meals that keep the protein at the center of your plate. Featuring 75 original recipes that will satisfy the fussiest foodies and the most dedicated of carnivores, The Conscious Cook is a breakthrough in meatless cuisine that will revolutionize the way readers experience food.
Biography
Chef Tal Ronnen is the most celebrated vegan chef working today. In the spring of 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey's 21-day vegan cleanse. He has since catapulted to fame, catering Ellen DeGeneres and Portia de Rossi's vegan wedding, Arianna Huffington's party at the Democratic National Convention, and the first vegan dinner at the U.S. Senate.
Customer Reviews
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- Ratings: 15Reviews: 6
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Terrific but not easy.by Azizeh
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November 10, 2009: I'm not a vegetarian but I bought this cookbook to add to an extensive collection of cookbooks that I keep. I also figured health-wise, it wouldn't be bad to try out some vegan recipes every once in a while. While this cookbook is a great read with beautiful photos and interesting stories, it is not for easy meals. I typically make everything from scratch, and maybe this book only seemed a little daunting because I'm not vegan and don't have a pantry full of the ingredients it calls for.
It was very interesting to read traditional french methods brought to a cuisine that has suffered a reputation of boring and bland food. For someone who isn't familiar with vegan cuisine, it's truly genius the things that people have come up with to substitute for meat and dairy. While this would be the cookbook I'd turn to for a dinner party or as a gift, it would not be the one I'd use to make a lifestyle change and to figure out how to make vegan food on a daily basis.AWESOME ADDITION TO ANY KITCHEN LIBRARY!by proudmomJW
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October 08, 2009: What an absolutely beautiful cookbook! The photos, the colors, page layout, the information pages...everything is perfect. I've had the privilege of tasting Chef Tal's recipes before this book, and am thrilled he has compiled such an extensive variety. The Gardein products are slowly trickling into Oregon, so look forward to making more recipes with this amazing meatless product. I'm the proud Mom of the dessert chef, so have tasted and tested all her recipes and can only say yummy!!!! You will love the panna cotta! Thanks, Chef Tal for all your work to bring such a refreshing and delicious new perspective to the art of eating!!
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