It irks me that so many vegan cook books are now going for brand-named recommendations - this makes them quickly dated and region-specific. I realise that part of what helps people stay on a new diet is convenience, but it goes against the idea of eating fewer processed foods to then rely upon processed foods like "vegan cheese" etc. in your recipes. Perhaps they get sponsorship from companies to mention their products ???
What I did find however, is on the internet there are many many recipes for making your own versions of these processed foods - like home made vegan cheese (totally unavailable to me in France) using nuts - so much healthier overall as I control what ingredients go into it. But it can make the recipe take longer to create so I have to plan ahead more.
But I would not buy a book that heavily relied on brand name ingredients. The internet is a great help to get around the occasional road-block -- I found online for example a pie crust recipe I really wanted to make that called for something named "Earth Balance" (a sort of butter substitute referred to in many American vegan cook books) can easily be substituted with pure extra virgin coconut oil or a vegan margarine I found here in France that is a blend of coconut and plant oils. Now I just search the internet for the product name, and normally I find somewhere that I can read the ingredient list, which lets me know if I can easily make or find something else I could use instead.
But I really think someone ought to go through and "Europeanise" the American vegan cook books ...