Martin, Jeanne Marie
Volume 21 Number 6
This vegan (VEE-gan or VAY-gan) cookbook is aimed at vegetarians whose diet "excludes all forms of animal products: meat, poultry, fish, seafood, eggs, dairy products, gelatin and honey, along with any products that are processed with these ingredients, like refined sugar. All food products that come from living creatures, even bees, are eliminated."
Martin, the author, has been involved in the field of nutrition for more than 20 years and she has written 4 previous health cookbooks and over 150 magazine articles. She continues to lecture internationally on natural foods and holistic life-styles, provide nutritional consultations, and edit the food section of Total Health magazine. The book's first sixty pages are divided into short, clearly written chapters covering the vegan diet, nutrient guide for vegans, food combining, meal planning guidelines, sample menus, food preparation, cooking and baking tips, abbreviations, measurements and metric equivalents, storage temperatures (in degrees Fahrenheit), and information about special foods and beverages.
The 200 recipes are divided into chapters on beverages, breakfasts, snacks, salads, dressings, soups, sauces, main dishes, vegetables, cakes, desserts, breads, and some special recipes that do not fit into any category. Many recipes would not be out of place in any general cookbook. All recipes are in imperial measurement only. Some ingredients come from health food stores and/or specialty groceries. There are several black-and-white how-to illustrations but no photographs. A good index is included.
Recommended for libraries that have requests for cookbooks using plant-based ingredients only, or that want to expand their cookbook collection to include vegan "delights."
Marilyn Kogon is Senior Manager, Library Services Department, with the Board of Education for the City of Toronto in Toronto, Ontario
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