This is one of my aspirational cookbooks: The Artful Vegan: Fresh Flavors from the Millennium Restaurant
What do I mean by aspirational? I tend to pull this cookbook out over the holidays or for special occasions. Each recipe, similar to Great Chefs Cook Vegan, is actually 3-5 recipes combined. For example, the recipe for yuca-black bean cakes includes both a roasted tomato salsa and a mango, mustard, and habañero sauce. I have made butternut squash cakes, chanterelle mushroom chana dal, black quinoa cakes, the ultimate vegan nog, and cucumber raita. All delicious.
Cucumber raita on the left, along with my Indian-spiced cranberry chutney, two dishes from The Bengali Five Spice Chronicles, and saffron rice
What I liked about this book:
The book is packed full of sauces, sides, and excellent presentation ideas. I could cook from it for a year. The color photography is beautiful, and the coated paper is pleasing to the touch. The book is well designed and easy to read and use.
I wasn’t so keen on:
My only critique is that making one entire recipe is not realistic for most people. Not all the recipes are gluten-free, but I can work around that.
I recommend this for:
Anyone who has been cooking vegan for a while and wants to up their game; people who want to learn more about vegan cuisine; personal chefs or caterers who need to cook high-end vegan food for clients.
We’ll be giving away this beautiful cookbook on Friday, personally signed for the winner by Chef Eric Tucker.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).
Here is the book on Amazon:
Looks like a keeper to me! Thanks for sharing, I’ll have to check that one out