Cookbook Reviews - The Voluptuous Vegan

The Voluptuous Vegan
Publisher: Crown Publishing Group
© 2000 by Myra Kornfeld and George R. Minot
ISBN: 0609804898

Review This Cookbook

Nice Extras:

Information on salt, fat, grains, greens and beans.
Cooking equipment information.
Detailed section on cutting techniques (half-moons, matchsticks, chiffonade, roll cut etc.).
Soup and stock making tips.
Ingredient glossary.

Average Rating: (5 reviews total)

Reviewer: Anna from Arizona, U.S.A.:

This is my favorite cookbook. I must admit that I use the recipes mostly for company. However, I have made the amaranth studded cornbread several times. The Thanksgiving meal is so good that meat eaters don't miss the turkey. I like the African Ground Nut stew, but I have made a modified version that is a little less complicated, but captures the taste of the dish. I have gleaned a lot of good ideas from this book.

Reviewer: KF from Georgia, U.S.A.:

I can't deny that all the recipes that I tried in this book didn't turn out delicious. They are the kind of recipes that you should be proud to serve at any dinner party. However, the ingredients are often hard to find and expensive, and the techniques are complicated and time consuming. This is a great book to drool over on a regular basis, but only cook from on very special occasions.

Reviewer: Anne from Eugene, Oregon, U.S.A.:

This book has wonderful recipes. They're complex, and a nice change from simple, straight-forward books like "How It All Vegan" that give recipes anyone could figure out on their own. This one is definitely for someone who loves to cook. Some of these recipes have earned the greatest response from my friends, like the gazpacho or the German Chocolate cake. I'm not even vegan anymore, and I still love these recipes!

Reviewer: Amie from California, U.S.A.:

A fine book. Too complex for daily cooking and I am not sure the layout is helpful but excellent recipes.

Reviewer: S.B. from Washington, DC., U.S.A.:

Classy and creative, this has to be one of my favorite cookbooks, though I would never give it to a beginner cook (a beginner cook I know told me this book was way too fussy for her). With this title, you might think all the recipes are incredibly decadent. They taste as if they are, but they aren't exactly sinful. Most of the recipes call for only 1 tablespoon of olive oil, though some have nuts and other healthy fats.

The cookbook includes a section on soups, main course meals, and desserts, as well as a glossary and a description of various ingredients and equipment. Speaking of ingredients, I like that this cookbook doesn't require all sorts of hard-to-find soy products, but many recipes do require hard-to-find produce (red kuri squash, jicama, delicata squash, broccoli rabe, hijiki, red Bhytan rice, etc.) These are no problem where I live now, but you may need to make substitutions if you can't find them.

My favorite recipes include the Chili and Corn-Biscuit Casserole (which is nowhere near as mundane as it may sound) and the Creamy Chickpea Soup with Moroccan Spice Oil - a show stopper. I also like the "Smoky Chestnut and Sweet Potato Soup" over the holidays. On the "gotta try this next" list is Lima Bean Gravy, Shepherd's Pie with Horseradish Glaze, and Gingerbread with Blood-Orange Sauce. Overall, this book is great for somewhat experienced cooks and for anybody who wants to impress guests with excellent gourmet food. Whenever people ask me to recommend fancier cookbooks, I always suggest this one and the Millennium Cookbook.