Vegan PlanetMore than 425 Irresistible Recipes with Fantastic Flavors from Home and Around the World
When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson’s pioneering book played a leading role in the passage of veganism from fringe subculture to mainstream culinary lifestyle.
When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson’s pioneering book played a leading role in the passage of veganism from fringe subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavorful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends.
One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition with more than 50 new recipes. Vegan cookbooks are big sellers today, but in athicket of topical and niche titles there’s a shortage of everyday cooking bibles on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertson’s extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavoring ideas from the global pantry. Throughout, there’s the spirit of adventure and of culinary creativity that has cemented Robertson’s reputation at the top of the vegan pantheon.
“Robin Robertson has provided cooks of all traditions with a host of new culinary options. She has broadened the horizons of international vegan cooking by selecting recipes of diverse cultures, unified in their use of wholesome, well-balanced ingredients. Vegan or not, anyone interested in sound nutrition and imaginative food can benefit from this book.”
—Brother Victor-Antoine d’Avila-Latourrette, author of Twelve Months of Monastery Soups, Twelve Months of Monastery Salads, and From a Monastery Kitchen
“I had my eye on the parfaits but couldn’t get past the gumbo without having to get up and eat something! A truly fabulous collection of tasty, satisfying recipes, from something super and easy to pop in a lunch pail to hors d’oeuvres, entrees, and sweets perfect for the most elegant dinner party.”
—Ingrid E. Newkirk, president of People for the Ethical Treatment of Animals (PETA)
“Vegan Planet is a spectacular achievement. Robin Robertson expertly draws from an astonishing range of cuisines to produce some of the tastiest meals I’ve ever tried. There are recipes for every season and for every occasion—from quick-and-easy everyday meals to fabulously intricate gourmet dishes that will amaze your guests. With over 400 recipes, this could be the last vegan cookbook you’ll need to buy.”
—Erik Marcus, publisher of Vegan.com and author of Vegan: The New Ethics of Eating
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