I love this book. It’s simple, easy, and filled with normal recipes that are appealing, which is the point of the book, to appeal to vegans and omnivores alike. It’s written by an Australian blogger named Amanda Logan, from My Goodness Kitchen, and it has inspired me to believe that perhaps, I too, could write my own cookbook.
A few weeks ago, I had the enormous pleasure of having dinner with one of my plant-based heroes, Dr. Neil Barnard. I can’t really put into words how wonderful it was to sit and talk with such an accomplished man, a pioneer in his field, and a big influence on my life and work. And today I am honored to feature Dr. Barnard’s new book, The Vegan Starter Kit.
Book report! Today I am writing about this new book, Tahini & Turmeric, by sisters Vicky Cohen and Ruth Fox of May I Have That Recipe? This is an exciting new entry onto the vegan cookbook scene since it is filled with all kinds of flavors and dishes that are not the “vegan cuisine of the moment” that has been filling the pages of the recent spate of cookbooks. I am talking about cardamom and pomegranates and Aleppo pepper and sumac. Not new to you? Well, if you read this blog, you know I keep my flavors pretty basic. So, this book is a challenge for my palate and my pantry but I have already made a bunch of recipes and I will definitely be making more.
So, another new cookbook! It’s called Happy Food by Bettina Campolucci Bordi of Bettina’s Kitchen. This book makes me happy because I am always looking for new ideas for combinations of ingredients that I haven’t thought of yet! And this book delivers. Maybe that is why it is called Happy Food!
I’ve been waiting a long time for the guys behind Wicked Healthy to write a cookbook and today’s the day! It’s the official release of the The Wicked Healthy Cookbook – a plant-based, ground breaking, game changing book that is 80% healthy and 20% wicked (which equals 100% sexy!)