If I could only have 1 cookbook to use for the rest of my life, I would choose this one. The recipes contained therein are simple, made with real ingredients, diverse, and overall very healthy (because they are made from scratch with real food). It is the first cookbook I go to when I’m in need of a recipe or ideas. I shop from this book. I find the stories and text entertaining and helpful. I also think it’s beautiful.
There are no photos in this book. At first, it kind of threw me off and I didn’t really like it. How was I supposed to know what I was trying to make? How would I know if I did it right? What’s it supposed to look like? But the more I’ve cooked from this book, the less it has bothered me. Now I quite prefer not having any photos to judge my creations against. I use my own imagination in presenting the meal and never feel bad if it isn’t as gorgeous as some staged photo would be. I make real food for my table, not set up for a photo-op. And the real judgement comes from how the food tastes. And I am always satisfied with how the food cooked from this book tastes.
I like this book for its set-it-and-forget-it-ness. I also value that it’s animal-free. However, it sometimes calls for some strange ingredients that I don’t like to cook with, or just haven’t tried because it is so foreign to me. I haven’t tried tempeh or seitan and don’t really use tofu. I know these foods are pretty ancient, but I didn’t grow up with them so they feel weird to me. I also don’t like things like textured vegetable protein (TVP) because it is not a real food — it’s an edible food-like substance concocted in a lab and produced in a factory.
There are still a lot of simple (and natural) recipes to cook from this book that are quite delicious. Most recipes call for a lot of ingredients, but it makes a lot and is usually a balanced meal on its own. I don’t really think ahead enough to use our slow cooker as much as I could. And yet I actually enjoy the act of cooking and the slow cooker takes a lot of that away. On heavily-scheduled days, though, it can really come in handy.
I don’t usually use this book to cook regular meals at home, but it has some gems in it — especially things I use for sides. (The Brussel sprouts with bechamel sauce is so good.) Most recipes are just a little more complicated than I prefer, but it is quite a fun book, especially for a huge Harry Potter fan like me.
We make the sweet treats (of which there is a lot) whenever we want to bake together with the children or want a dessert for a special occasion. And we make the more complicated recipes when we want to spend some quality time cooking together. For example, the meat pies. I don’t have the time or patience to make them entirely from scratch by myself on a weekday, but if Andrew and I want to spend the day together and have a nice meal after, it’s perfect.
Another vegan cookbook that contains some ingredients too weird to be found in my pantry. A beautifully designed book with a lot of photos and information for those who might be new to veganism. As a whole, the book is more strict with food than I care to be (I just don’t care all that much about making sure all of my meals are pH-balanced), but then I know every option is super-healthy. Even the desserts only use naturally-derived, complex sugars.
Again, I don’t use this book very much in my day-to-day cooking, but it’s got a lot of interesting recipes for when I’m feeling adventurous. I also have a good amount of friends and family that are stricter vegans than my family at home, so this book is great when I’m preparing food for parties or get-togethers with them.