Vegan Eats World: 300 International Recipes for Savoring the Planet

I am not easily highly impressed with many vegan cookbooks. It takes me a while to warm up to them it seems. I have to say though that this one is truly exceptional. I am such a fan of experimenting with different flavors and textures. I had purchased a couple other vegan cookbooks that feature international fare and the problem I ran into with them is that you'd instantly be inspired to cook something but lack many, many specialty ingredients from specialty stores to the point that not one recipe could be tried without heavy pre-planning. Plus in the other cookbooks I have it seems each recipe would require different specialty items from the next so you didn't have a basic arsenal of ingredients to draw from and experiment with. You really would start to feel discouraged. I am so incredibly happy with this book because there is such a wonderful mix of complicated recipes that do require pre-planning and simple quick ones that are authentic. I feel that with this book you get the choice of how crazy (Sunset tofu hijiki burgers that uses seaweed, anyone?) or mild (Mostly Mediterranean eggplant parmigiana) you want to cook. This book has phenomenal recipe diversity. The second I opened the book I started making a list of all the things I wanted to try: Coconut kale summer rolls. Curried avocado summer rolls. Peanut coconut dipping sauce. Peruvian purple potato salad. Moroccan vegetable filo pie. Greek eggplant lasagna. Sizzling seitan pho noodle soup. There is not one genre or style of cooking that this cookbook draws from. You'll find Greek, Mexican, Ethiopian, Asian, recipes and more. Basic setian and burger recipes can be found too to keep everyone happy. There's even a recipe in here for yogurt naan bread! At the beginning of the book there's a section that teaches you how to blend spices together to yield Sichuan spice powder, garam masala, olive oil harissa paste, and other kinds of blends which you can use in your cooking adventures. This book has sections on everything: spices, soups, salads, sandwiches, entrees, sauces, stews, dumplings, pasta, desserts, and more. These sections are also evenly balanced so you aren't getting a mess of desserts and soups with little else. There are few pictures meaning that the book is recipe rich. I am so happy with this purchase and I encourage anyone to not hesitate in getting this book, you won't be disappointed!One last note, I feel like this book encourages you explore. I haven't felt that way in a long time with many vegan cookbooks, especially ones featuring international recipes. You are encouraged to learn the spices or sauces and are given the core concepts of flavors that you can then run wild with and create new things not in this book. So go ahead and make that whipped garlic dip and pour it over steamed cauliflower or use it as a sauce on an amazing pizza. Bravo, Vegan Eats World!

After cooking almost exclusively out of this book for a week now, I feel confident saying that this was an A+ delicious purchasing decision, and you should probably own it too. It's a beautiful hardcover book, filled with great photos that make it pretty hard not to eat the pages.The first part of the book gives general cooking advice, kitchen and pantry stocking tips, and information on some of the ethnic ingredients used throughout the recipes.The second part of the book contains the recipes, organized by chapter: Spice Blends The Three Protein Amigos: Tofu, Seitan, & Tempeh Pickles, Chutneys, and Saucier Sauces Salads, Spreads, and Sandwiches Soups Curries, Hearty Stews, and Beans Dumplings, Breads, and Pancakes Asian Noodles to Mediterranean Pasta Hearty Entrees Robust Vegetable Entrees and Sides Rice & Whole Grains: One Pot Meals & Supporting Roles Sweet BeginningsThe book also contains a well-organized index, planned menus, and organization by icons, indicating that recipes are low fat, gluten-free, soy-free, take under 45 minutes, are good for beginners, are cheap to make, or are mostly inactive. Terry does a great job of providing recipes that can be made on weeknights after work, as well as more labor-intensive recipes that are guaranteed to impress.This week, I cooked the smokey seitan and cabbage variation of the Sauerkraut Mushroom Soup (Shchi), Sweet and Savory Jackfruit Carnitas Tacos, and Chipotle Tofu Cemita Sandwiches. I also cooked a big Ethiopian spread for friends, which included the Ethiopian Savory Crepes (Injera Style), Saucy Berbere Lentils, Seitan Tibs Simmered in Berbere in Wine (substituting mushrooms), Collards in Berbere Sauce, and Fluffy Scrambled Chickpea "Eggs" with Shallots (But'echa). The collards are actually one of almost any possible vegetable variations on a cauliflower and green bean dish. My husband and I loved everything I cooked, but our friends raved about the Ethiopian, and we thought it was pretty amazing and very authentic-tasting for a Southern white lady's kitchen.I would say the majority of these recipes can be made with an intermediate vegan cook's current pantry. However, for the sake of authenticity, the ingredient lists do contain many items that may require a trip to an ethnic market or an online purchase, and Terry offers some recommendations of where to shop on the Internet for those specialty items.

This book should come with a disclaimer - for professional chefs only! Also, BEWARE, two of these recipes actually contained SAUSAGE!! SHAME!!! Okay, just kidding. In reality, I found this book very difficult to use as an inexperienced cook. My wife has had a slightly easier time with it and mentioned that she had to spend a few months working through the easier recipes before being able to tackle some of the more difficult ones. That said, the recipes do produce very good dishes that have interesting flavor profiles. If you have some talent in the kitchen you will probably be happy with this book and even your non-vegan friends will probably be impressed with your meals. Also, to echo some of the other reviewers, the ingredients needed for these recipes will lighten your wallet and will be difficult to find. My local Wholefoods in Philadelphia lacked some of the ingredients and if you are in a rural area, you will need to make some substitutions (and possibly get a 2nd part time job to afford the ingredients you do find).

loved reading it not made anything from it yet, to me this is kind of a special occasion cookbook, when i really wanna show off, soon my pretty ill play with you

I bought this book because the recipes looked like something I would actually want to eat. It is packed full of useful tips and tricks. There is an entire section on dumplings--where you can learn how to make perogi, bao buns, potstickers, etc. It also provides useful tips like what can be made in advance. I always wanted to try dumplings but never felt like making dough, filling, and assembling everything at once. Now, I know I don't have to. This book has inspired me in many ways. Not only can I follow these yummy recipes, but I can mix them up with my own tweaks (eg, tofu instead of seitan or broccoli instead of bok choy) for more variety.

Ein wirklich dickes, sehr ansehnliches Buch mit internationalen Rezepten. Vorratsschrank und Gewürzregal sollten aber gut gerüstet sein, hier braucht man doch immer wieder exotische Zutaten, die nicht leicht zu finden sind.Das Buch ist in die Kapitel Gewürzmischungen, Proteine, Pickles, Salate, Suppen, Currys, Brot und Knödel, Nudeln, Vorspeisen, Reis und Nachtisch unterteilt.Die Rezepte lesen sind durch die Bank sehr interessant, wie beispielsweise Yassa Lemon Mustard Tofu oder Chinese Tempeh Sausage Crumbles, die auf meiner Nachkochliste stehen.Das Hardcover ist schön stabil.7Für Fans von exotischeren Gerichten sicher eine Bereicherung des veganen Kochbuchregals.

I LOVE this book. Beautiful pics( which are important, especially when trying recipes I haven't heard of) bold flavours, easily laid out HOWEVER...depending on where you live, some ingredients may be hard to find. But if you are able to track them down, and love foods from around the world, this is the book for you!

After debating with myself for some time I decided to order this book. I am not vegan but try to eat more and more plant based food and therefore more vegan dishes. I also own Salad Samurai of the same author which I like very much so I expected to like this one as well. As far as the text and recipes concern, I really do. But... the binding is awful! Within an hour of reading in the book pages came off. And it was getting worse and worse. I tried to tape them together and even put glue on the back but unfortunately it all doesn't work. I can't return it now because I try to fix it. Bummer...