World Vegan Feast is a collection of 200 recipes from over 50 countries, including soups, sandwiches, main dishes, appetizers, and so much more. It features mostly easy-to-follow recipes with ingredients that should be easy to find. A wonderful bonus is the introductory chapter, World Vegan Kitchen Essentials, with explanations of vegan products, recipes for basic necessities, and suggestions for meat and dairy alternatives.
From breakfast to fast food, to hearty meals, and beyond (don’t forget dessert!), this cookbook will give you tasty options for all your needs. Greece, Peru, Nepal, and so many more, are mined for traditional dishes and also for some fusion recipes. Each chapter presents the recipes embedded with history, suggestions, explanation of ingredients, and more. This is not just a cookbook, but an educational tome as well—definitely a necessary addition to your cookbook collection.
Check out my recipe from World Vegan Feast: Meatless Monday: Rustic Italian Squash and Kale Tart!
About the Author: Bryanna Clark Grogan is the author of popular vegan cookbooks, including Nonna’s Italian Kitchen, Authentic Chinese Cuisine for the Contemporary Kitchen, The Almost No Fat Cookbook, and The Fiber for Life Cookbook, among others. She also writes the vegan cooking blog Notes From the Vegan Feast Kitchen.
Disclaimer: This book was sent to me for review purposes, courtesy of the Vegan Heritage Press. I was not compensated in any other way for the review, was not obligated to give the book a positive review, and all opinions are my own. Some information in this review was taken from the company website.
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