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Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works) Hardcover – 22 Sep 2015
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"In one timely and terrific volume, Gena Hamshaw and Food52 celebrate the versatility and breadth of what is possible in plant-based cooking. This is vibrant, delicious, crowd-pleasing food made from real ingredients---food that also happens to be vegan. It's an inspiring book for anyone looking to work more veg-centric meals into their repertoire."
--Heidi Swanson, author of Near & Far and Super Natural Every Day
About the Author
GENA HAMSHAW is a certified clinical nutritionist who runs the Vegan Lunch and The New Veganism columns at Food52. She is the author of Choosing Raw and has been published in O Magazine, VegNews, and Whole Living Daily. AMANDA HESSER is the co-founder and CEO of Food52.com and has been named one of the fifty most influential women in food by Gourmet. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener. Her book The Essential New York Times Cookbook was a New York Times bestseller and the winner of a James Beard Award. MERRILL STUBBS is the co-founder and editor-in-chief of Food52.com and has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for the New York Times, Edible Brooklyn, and Body+Soul. FOOD52.com, which has more than 25,000 recipes and 3.2 million unique monthly visits, was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013 IACP Awards.
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I was pleasantly surprised by the variety of recipes in this book. Although some of the recipes have been featured in many other vegan/ healthy books most of them are original and honestly delicious. The photos are beautiful and the ideas are great
Most helpful customer reviews on Amazon.com
Here are some of the recipes that I tried:
Muesli: This was a delicious and hearty breakfast. I made it with the oat milk recipe included in the book and it turned out wonderful.
Coconut Quinoa Porridge with Toasted Almonds: An easy breakfast that tasted decadent.
Green Smoothie with Avocado: I'd never thought to put frozen avocado in a smoothie, but it's so good! This smoothie was tasty, creamy, and not too sweet.
Date Nut Bread: This is a rich and sweet bread that was very popular with the non-vegans that I served it to.
Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble: This savory breakfast was delicious! It's a bit of time to get it all together, but it does reheat well if you want to prepare it in advance.
Sesame Flax Crackers: Very easy to prepare, these reminded me of the (much more expensive) seed crackers I sometimes buy at Whole Foods.
Miso Soup with Shiitakes, Soba, and Asparagus: A simple soup with good flavor.
French Lentil and Arugula Salad with Herbed Cashew Cheese: An exciting and fresh combination of flavors and textures, I really loved this salad.
Smoky Tempeh and Hummus Sandwiches: Filling and delicious, a snapshot of how perfect simple vegan sandwiches can be.
Oat Milk: Great basic pantry milk for smoothies or porridge. This has become a staple for me because I always have oats around and it comes together so easily.
Herbed Cashew Cheese: I made this for the lentil salad, but it has a flavor that is great for toast or just snacking on.
Tofu Feta: A snap to prepare, great for topping salads or grains.
This is a good starter cookbook for newer vegan cookbook collections, but Hamshaw is an author I recommend to anyone even if they have more experience with vegan food. Her style is produce-forward, unfussy, and always delicious and this book highlights that perfectly.
These recipes leave you full and satisfied!
I love this book. The simplicity of the photos and instructions are spot on! So far I’ve made 4 recipes. I’ve added photos of my results.
- Five-Minute No Bake Granola Bars
- Cauliflower and Oyster Mushroom Tacos
- Smoky Tempeh and Hummus Sandwhich
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