HERBIVORACIOUS; a flavor revolution, with 150 vibrant and original
vegetarian recipes (Harvard Common Press, 2012; distr. T. Allen, 367
pages, ISBN 978-1-55832-745-0, $24.95 US hard covers) is by Michael
Natkin, a food blogger and writer recommended on several print
publications. He's also a food photographer. With log rolling from
other chefs, Natkin gives us 150 well-chosen flavourful vegetarian
dishes. The index points to both vegan and gluten-free choices. His
blog Herbivoracious.com claims 92,000 monthly readers. His preps are
derived form his blog, and about a third of them here in the book are
main courses. Soups, salads, sides, apps, desserts and more complete
the picture. There's a pantry list and equipment section, both with
detail. The book reads like a song, right from the first prep "tea-
smoked lychees". Preparations have their ingredients listed in
avoirdupois measurements, but there is a table of metric equivalents at
the back. The index has large typeface. He believes in organization:
good food takes time, but the best way to save time is through
organizing, and a mise en place.
Audience and level of use: vegetarians looking for new recipes
Some interesting or unusual recipes/facts: paella cakes with mangoes
and marmalade; blue-potato tarts; quinoa cakes; panish lentil and
mushroom stew; chili borracho; chickpea and green olive tagine;
raspberry-blueberry buckle.
The downside to this book: nothing really, although some experienced
cooks may not like the detail.
The upside to this book: the photography is his own, warts and all.
Quality/Price Rating: 89.
vegetarian recipes (Harvard Common Press, 2012; distr. T. Allen, 367
pages, ISBN 978-1-55832-745-0, $24.95 US hard covers) is by Michael
Natkin, a food blogger and writer recommended on several print
publications. He's also a food photographer. With log rolling from
other chefs, Natkin gives us 150 well-chosen flavourful vegetarian
dishes. The index points to both vegan and gluten-free choices. His
blog Herbivoracious.com claims 92,000 monthly readers. His preps are
derived form his blog, and about a third of them here in the book are
main courses. Soups, salads, sides, apps, desserts and more complete
the picture. There's a pantry list and equipment section, both with
detail. The book reads like a song, right from the first prep "tea-
smoked lychees". Preparations have their ingredients listed in
avoirdupois measurements, but there is a table of metric equivalents at
the back. The index has large typeface. He believes in organization:
good food takes time, but the best way to save time is through
organizing, and a mise en place.
Audience and level of use: vegetarians looking for new recipes
Some interesting or unusual recipes/facts: paella cakes with mangoes
and marmalade; blue-potato tarts; quinoa cakes; panish lentil and
mushroom stew; chili borracho; chickpea and green olive tagine;
raspberry-blueberry buckle.
The downside to this book: nothing really, although some experienced
cooks may not like the detail.
The upside to this book: the photography is his own, warts and all.
Quality/Price Rating: 89.
Chimo! www.deantudor.com
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