Plant-Based Gourmet: Vegan Cuisine for the Home Chef

First of all, the photographs in this book are absolutely beautiful. The is pictured in such a delightful way, it makes me excited to try all of these recipes.I am most looking forward to making the papaya salad and the quinoa salad as well as many of the soups. I grew up vegetarian and have shifted into eating some animal products throughout my life, but I have recently decided to shift to a plant-based diet for January and I am excited that so many of the recipes are able to be prepped ahead for when the food cravings hit me. I am also very excited to try some of these recipes for my children who are sensitive to dairy.Chef Suzi did a beautiful job writing this book, and I honestly want to eat the food right off the pages. She deserves the rave reviews she has gotten so far!

Doesn't just have recipes but also covers a bunch of sauces and spice mixes (esp. important for me; pesto came out great, see photo), knife techniques, and notes on sourcing, growing your own herbs, etc. Don't be scared off by the "gourmet" in the title - most of the recipes aren't particularly difficult and while there are a lot that you can make with things you probably already have, tracking down just a couple of the unusual ingredients will set you up for making almost all of what's in here.The highlights are at both ends of the spectrum: the uncommon creative recipes like vegan ceviche, and the instructions for staples like coconut yogurt and oat milk, both of which turn out to be ridiculously simple and cheap to make at home. Completely worth it especially for the sheer amount of stuff in here.

A book that both vegans & non-vegans could benefit from (I mean who wouldn't like to try their hands on Fava Bean Tapas with Chef Suzi's special mousse recipe! Or a Coconut Matcha fruit tart to end the family dinner with a sweet note! )The unique things about this book are - For one, it gives a step by step instruction starting from essentials in the kitchen to making ingredients like cheese or sausages on your own (if you want to, that is) ..Secondly, it has included a vast variety of cuisines from all around the world, Asian, Indian, French, Mexican and what not!Last but not the least, you could make a multi course versatile dinner with the help of just this one book and surprise your guests to unique treats!

This book has some fancy stuff in it! One thing I really appreciated, is it had a bunch of seaweed flavored things as fish replacement, which (as someone who historically loved seafood) I'm pretty excited about. And, it had vegan versions of some dishes I'd never seen attempted before, like escargot. I'm also pretty excited to try some of the brunch options, like purple sweet potato pancakes and Norwegian Benedict. Overall, this is a very creative book with some amazing vegan ideas I'd never seen attempted before. I think, if you were looking to find some very special vegan meals for either a unique signature dish or a special occasion, this would be a great book.

Chef Suzie has created the most beautiful vegan cook book imaginable. Her recipes have the ability to turn you into the Julia Child of the plant-based culinary world. The book, itself is worthy of the top spot on the coffee table, just for the stunning photography, alone. Even though the dishes might seem daunting to the mere amateur, her detailed directions make them assessable to the greenest of greenery eaters. At a most reasonably priced offering, you will not be disappointed. Enjoy!

Christmas gift , its a nice one

The photos just don’t look appetizing. And it doesn’t look like something that’s gonna be tasty or worth putting effort in. I think the author is missing the point that no one wants to eat a melon that looks like meat - people generally don’t want to eat foods that look like meat products. People like food that tastes good, and it’s ok if it looks like vegetables. Gourmet in this case means some weird attempt to make vegetables look like fish or meat. That is something from 20 years ago, not from 2021. First thing I did after I scrolled through the pages - checked the year thinking I bought an outdated book by chance - well, but nope.

this is one you HAVE to add to your library.recipes are inspiringphotos are great.new ways to think about and create plant based food. you can also hear her discuss the book on the podcast with Dustin Harder. cant wait to work my way thru this book, and learn her tricks... this is a keeper!