Starred review from October 1, 2015
Hamshaw (Choosing Raw) describes the delightful cookbook she's created out of her "New Veganism" column on Food52.com, "not as a set of replacements or alternatives, but as an assemblage of vibrant recipes that happen to exclude animal products." With recipes light on processed ingredients, this work will appeal to a wide variety of cooks. DIY chefs will find the Vegan 101 tidbits scattered throughout to be particularly useful. Topics such as nutritional yeast and choosing the right tofu for your recipe will come in handy for new vegans, and health-conscious omnivores will appreciate tips on making great hummus or adding a smoky flavor to your favorite dish without using bacon. Instructions on making nondairy milk, cheese, cream, and egg replacer are included in the Basics section. Recipes are divided into six sections--breakfast, appetizers, soups, salads, main dishes, and desserts--and include dishes such as blackberry and coconut ice cream, roasted cauliflower and oyster mushroom tacos, and sweet potato and peanut stew with kale. Instructions are kept simple, which will be a boon to those new to the kitchen, but they include unusual pairings to keep dedicated vegans interested as well. VERDICT With just 60 recipes, this book doesn't pretend to be all things to all people but is an excellent introduction to vegan cooking. Fans of Isa Chandra Moskowitz's Isa Does It and Neal Barnard's The Get Healthy, Go Vegan Cookbook will find much to enjoy here.--Mary Schons, Hammond P.L., IN
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