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Bosh by Henry Firth & Ian Theasby
‘The vegan Jamie Olivers’ The Times
Want to cook ridiculously good plant-based food from scratch but have no idea where to start? With over 140 incredibly easy and outrageously tasty all plants meals, BOSH! will be your guide. Henry Firth and Ian Theasby, creators of the world’s biggest and fastest-growing plant-based platform, BOSH!, are the new faces of the food revolution.
Their online channels have over 2.3 million fans and constantly inspire people to cook ultra-tasty & super simple recipes at home. Always ensuring they stick to fresh, supermarket-friendly ingredients, BOSH! truly is "plant-based food for everyone".
In BOSH! Ian and Henry share over 140 of their favourite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts & incredible sharing cocktails.
The book is jam-packed with fun, unpretentious and mega satisfying recipes, including Creamy Mac and Greens, Burrito Samosas, the Big Bhaji Burger, the World’s Best Pesto Lasagne, Satay Sweet Potato BOSH! Bowl, Spanish Beach Churros, Gooey PBJ Brownies and Salted Caramel Chocolate Crunch Tart, all easy enough to be rustled up any night of the week. It's enough to convince the staunchest of carnivores to give plants a whirl.
Whether you're already sold on the plant-based lifestyle or you simply want to incorporate more meat, dairy and egg-free meals into your week, BOSH! is your plant-based bible.
BOSH!
Want to cook ridiculously good plant-based food from scratch but have no idea where to start? With over 140 incredibly easy and outrageously tasty all plants meals, BOSH! will be your guide. Henry Firth and Ian Theasby, creators of the world’s biggest and fastest-growing plant-based platform, BOSH!, are the new faces of the food revolution.
Their online channels have over 2.3 million fans and constantly inspire people to cook ultra-tasty & super simple recipes at home. Always ensuring they stick to fresh, supermarket-friendly ingredients, BOSH! truly is "plant-based food for everyone".
In BOSH! Ian and Henry share over 140 of their favourite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts & incredible sharing cocktails.
The book is jam-packed with fun, unpretentious and mega satisfying recipes, including Creamy Mac and Greens, Burrito Samosas, the Big Bhaji Burger, the World’s Best Pesto Lasagne, Satay Sweet Potato BOSH! Bowl, Spanish Beach Churros, Gooey PBJ Brownies and Salted Caramel Chocolate Crunch Tart, all easy enough to be rustled up any night of the week. It's enough to convince the staunchest of carnivores to give plants a whirl.
Whether you're already sold on the plant-based lifestyle or you simply want to incorporate more meat, dairy and egg-free meals into your week, BOSH! is your plant-based bible.
BOSH!
288 pages, Paperback
First published May 1, 2018
637 people are currently reading
2112 people want to read
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Displaying 1 - 30 of 99 reviews
May 5, 2018
I never get excited about the release of cookbooks. It’s just not something I usually look out for when I’m out on my book hunts, though I made an exception here.
My Facebook news feed is always full of videos from Bosh. They make so many great things, and they make the process look so slick and cool. Cooking becomes something smooth and easy rather than a chore. I’ve followed a few of their video recipes and the food always comes out well. So I was excited to see that they were releasing their own cookbook.
It’s free of jargon and offers a variety of tasty looking dishes. It’s all plant based, so vegan and very healthy too. I can’t wait to try some of them.
My Facebook news feed is always full of videos from Bosh. They make so many great things, and they make the process look so slick and cool. Cooking becomes something smooth and easy rather than a chore. I’ve followed a few of their video recipes and the food always comes out well. So I was excited to see that they were releasing their own cookbook.
It’s free of jargon and offers a variety of tasty looking dishes. It’s all plant based, so vegan and very healthy too. I can’t wait to try some of them.
This entire review has been hidden because of spoilers.
April 30, 2018
Fantastically brilliant cookbook. Yes, it's vegan, but I challenge anyone not to find something from here to cook and enjoy. The recipes are well laid out and ever so simple to follow. The thing I really love, is that there are very few "fancy" ingredients here. It's just simple food that tastes wonderful. I've cooked the mushroom Wellington and it was absolutely beautiful. Well done lads, you've done Sheffield proud!
April 7, 2019
This is a fun and gorgeous cookbook. My very favorite thing about it is for many recipes they’re customizable and they list many choices of ingredients in each category. So you can make one recipe many times and it can be different every time.
The cookbook authors have a video channel where you can watch them cook (two English guys) but I haven’t viewed any of their videos. They’re at: www.bosh.tv.
The guys seem personable, and confident and highly competent in the kitchen.
The photos of the finished recipes re mouthwatering and beautiful. They’re real artists.
There are two things that didn’t make this a favorite cookbook for me for very personal reasons and they’re common in many cookbooks I read. One is that all the basic recommended equipment listed that are good to have for preparing the recipes I don’t have and am unlikely to ever have. The other is that for most recipes I’d have to tweak them (which is actually okay because I never really use recipes as precisely as they are given) because I don’t like so many ingredients that others seem to like. Examples of ingredients that are included that I’d leave out or substitute are: vinegar, mustard, mayo, coconut, capers, jackfruit, sea vegetables, yogurt, and alcohol, though I sometimes am okay with wines as part of cooked dishes, and sundried tomatoes which I’ve only occasionally liked depending on how they’re used.
In addition to the several customizable recipes I also liked some of their (various international) menus, as they combine a few of their recipes to make a full meal/feast.
I had started to write down all the recipes I’d want to make/eat, both the ones I could make as is and the ones I would need to change a bit to my tastes, but I started listing so many I finally stopped. If I ever want to make anything from this book I’ll have to borrow it from the library again. But I will say their vegan chocolate cake might be the best I’ve seen, even better than the one I’ve made, adding more cocoa to the cake and the frosting, from Jennifer Raymond’s classic book, so I’d like to try it. Ditto the chocolate mousse using aquafaba. I buy a lot of canned beans and would really like to try using the aquafaba from them. Except for the cocktails section, there were multiple recipes in every section that I found highly appealing.
Contents:
Welcome
This book
Your kitchen
Fantastic feasts
01 QUICK EATS
02 BIG EATS
03 SHOWPIECES
04 GREENS & BOSH! BOWLS
05 SMALL PLATES & SHARERS
06 COCKTAILS
07 DESSERTS
09 BREAKFASTS
Nutrition
Thanks
Index
According to the cover, Henry Firth should have his name listed first and Ian Theasby’s name should be listed second, but I don’t have the time or patience right now to change the data in every edition listed here, so I’ll leave it be.
ETA: (I could add a LOT) is that one thing I did notice though, but only in a very few recipes, was that in the photo there was sometimes an ingredient (green peppers, for instance) that didn't appear in the printed recipe.
The cookbook authors have a video channel where you can watch them cook (two English guys) but I haven’t viewed any of their videos. They’re at: www.bosh.tv.
The guys seem personable, and confident and highly competent in the kitchen.
The photos of the finished recipes re mouthwatering and beautiful. They’re real artists.
There are two things that didn’t make this a favorite cookbook for me for very personal reasons and they’re common in many cookbooks I read. One is that all the basic recommended equipment listed that are good to have for preparing the recipes I don’t have and am unlikely to ever have. The other is that for most recipes I’d have to tweak them (which is actually okay because I never really use recipes as precisely as they are given) because I don’t like so many ingredients that others seem to like. Examples of ingredients that are included that I’d leave out or substitute are: vinegar, mustard, mayo, coconut, capers, jackfruit, sea vegetables, yogurt, and alcohol, though I sometimes am okay with wines as part of cooked dishes, and sundried tomatoes which I’ve only occasionally liked depending on how they’re used.
In addition to the several customizable recipes I also liked some of their (various international) menus, as they combine a few of their recipes to make a full meal/feast.
I had started to write down all the recipes I’d want to make/eat, both the ones I could make as is and the ones I would need to change a bit to my tastes, but I started listing so many I finally stopped. If I ever want to make anything from this book I’ll have to borrow it from the library again. But I will say their vegan chocolate cake might be the best I’ve seen, even better than the one I’ve made, adding more cocoa to the cake and the frosting, from Jennifer Raymond’s classic book, so I’d like to try it. Ditto the chocolate mousse using aquafaba. I buy a lot of canned beans and would really like to try using the aquafaba from them. Except for the cocktails section, there were multiple recipes in every section that I found highly appealing.
Contents:
Welcome
This book
Your kitchen
Fantastic feasts
01 QUICK EATS
02 BIG EATS
03 SHOWPIECES
04 GREENS & BOSH! BOWLS
05 SMALL PLATES & SHARERS
06 COCKTAILS
07 DESSERTS
09 BREAKFASTS
Nutrition
Thanks
Index
According to the cover, Henry Firth should have his name listed first and Ian Theasby’s name should be listed second, but I don’t have the time or patience right now to change the data in every edition listed here, so I’ll leave it be.
ETA: (I could add a LOT) is that one thing I did notice though, but only in a very few recipes, was that in the photo there was sometimes an ingredient (green peppers, for instance) that didn't appear in the printed recipe.
August 6, 2019
I found this in the library but definitely a book I want to buy. I've tried many of the recipes now and they were all delicious. Looking through this book is amazing, every single recipe is one I would love to eat.
The sticky shitake mushrooms with rice was amazing, one of the best meals we have eaten in a long time, really delicious. I cooked this again using chestnut mushrooms and mange tout and it still worked really well, I substituted the maple syrup for brown sugar which helped keep the cost down.
The spice rice was also really good, tried this once sticking to the recipe and then a second time using whatever vegetables that needed using, both great.
The paella was amazing, I was put off trying this due to the two pages of instructions, it sounded really involved, it wasn't as bad as it looked and now I have cooked it once I could probably do it again by just glancing over.
The piri piri potatoes and dip were good and very attractive to look at, these could be done in a fire or on a barbecue maybe.
The salads were delicious, I can't wait to try the Mushroom Wellington once the weather gets cool enough for a roast dinner.
There are some amazing looking Mexican dishes we will try next.
I thought this was such a good collection, many recipe books there is only a handful I want to try but I would happily work my way through this one. The ones I tried were easy and could even be cooked when camping on a single ring stove.
One small downside maybe? I suspect some of the photos are stock photos, I am sure I've seen the chocolate chip cookies photo before, if it is it means your finished product won't look the same which leaves you wondering where you went wrong. There's a double page photo of sushi and I'm sure there's some slices of fish shown here, there's nothing in the recipe that could be.
Apart from some of the photos (maybe?) this is a wonderful collection of recipes that I would highly recommend to anyone. I've cooked some of these recipes for meat eaters who really enjoyed them so I would recommend anyone giving this a go.
The sticky shitake mushrooms with rice was amazing, one of the best meals we have eaten in a long time, really delicious. I cooked this again using chestnut mushrooms and mange tout and it still worked really well, I substituted the maple syrup for brown sugar which helped keep the cost down.
The spice rice was also really good, tried this once sticking to the recipe and then a second time using whatever vegetables that needed using, both great.
The paella was amazing, I was put off trying this due to the two pages of instructions, it sounded really involved, it wasn't as bad as it looked and now I have cooked it once I could probably do it again by just glancing over.
The piri piri potatoes and dip were good and very attractive to look at, these could be done in a fire or on a barbecue maybe.
The salads were delicious, I can't wait to try the Mushroom Wellington once the weather gets cool enough for a roast dinner.
There are some amazing looking Mexican dishes we will try next.
I thought this was such a good collection, many recipe books there is only a handful I want to try but I would happily work my way through this one. The ones I tried were easy and could even be cooked when camping on a single ring stove.
One small downside maybe? I suspect some of the photos are stock photos, I am sure I've seen the chocolate chip cookies photo before, if it is it means your finished product won't look the same which leaves you wondering where you went wrong. There's a double page photo of sushi and I'm sure there's some slices of fish shown here, there's nothing in the recipe that could be.
Apart from some of the photos (maybe?) this is a wonderful collection of recipes that I would highly recommend to anyone. I've cooked some of these recipes for meat eaters who really enjoyed them so I would recommend anyone giving this a go.
April 19, 2018
The way people are approaching food, cooking, eating and nutrition in general is changing. A lot of them are looking for alternatives, be it because of ethical, medical, religious or just plain old I want something else for myself reasons. Plant-based meals have become a real alternative.
You can almost see the old barriers between vegan and meat activists crumbling, as plant-based cooking changes from a fad and an en vogue rebellion, to a lifestyle choice. Innovative cooks like Firth and Theasby want you to discover the pleasure, the flavour, the choices and ultimately to realise that this isn’t the so-called rabbit food it has been falsely labelled as.
I had the pleasure of meeting Ian and Henry. They are articulate, approachable and intelligent young men, they engage their audience with sincerity and a great passion for plant-based food. They both have a quick witted sense of humour and are incredibly charming.
Now, it is important to note that I am a meat eater and one of the staunch steak-lovers they talk of. I have never been a fan of vegetables, however the two of them managed to lure me over to the dark side. You know, where the scary plants live.
They managed to do that because they want you to want to eat something you will enjoy, as opposed to eating it because it is the healthier option. They offer recipes for snacks, party drinks (omg the watermelon punch), desserts (I just don’t agree with the sharing aspect of the tear and share chocolate croissant, just saying), starters and main meals.
Some of the recipes are so out of my vegetable comfort zone, that I wonder if the two of them just sit there and brainstorm with perfectly innocent plants just looking on in silent terror. ‘Come here little cauliflower let me batter you in paprika, garlic and toss you in breadcrumbs.’
If you are looking for simple recipes, and yes they are super-easy to read and follow, amazing food, and for a plant-based food and taste-bud extravaganza, then BOSH Cookbook is the book for you.
*I received an ARC courtesy of the publisher.*
You can almost see the old barriers between vegan and meat activists crumbling, as plant-based cooking changes from a fad and an en vogue rebellion, to a lifestyle choice. Innovative cooks like Firth and Theasby want you to discover the pleasure, the flavour, the choices and ultimately to realise that this isn’t the so-called rabbit food it has been falsely labelled as.
I had the pleasure of meeting Ian and Henry. They are articulate, approachable and intelligent young men, they engage their audience with sincerity and a great passion for plant-based food. They both have a quick witted sense of humour and are incredibly charming.
Now, it is important to note that I am a meat eater and one of the staunch steak-lovers they talk of. I have never been a fan of vegetables, however the two of them managed to lure me over to the dark side. You know, where the scary plants live.
They managed to do that because they want you to want to eat something you will enjoy, as opposed to eating it because it is the healthier option. They offer recipes for snacks, party drinks (omg the watermelon punch), desserts (I just don’t agree with the sharing aspect of the tear and share chocolate croissant, just saying), starters and main meals.
Some of the recipes are so out of my vegetable comfort zone, that I wonder if the two of them just sit there and brainstorm with perfectly innocent plants just looking on in silent terror. ‘Come here little cauliflower let me batter you in paprika, garlic and toss you in breadcrumbs.’
If you are looking for simple recipes, and yes they are super-easy to read and follow, amazing food, and for a plant-based food and taste-bud extravaganza, then BOSH Cookbook is the book for you.
*I received an ARC courtesy of the publisher.*
June 19, 2019
Endlich auch als Buch - Leckere Rezepte zum satt und rund werden ;)
****
The "links" section of my Facebook account are stuffed with links to Bosh!videos. Every other week or so, my boyfriend sent me one of these recipes, and, after watching the vid that comes with it, we went shopping and cooking. So, when we heard about these two guys behind "Bosh!" having their cookbook published - also in a German version - we went for it. And wow, what a beauty this is.
Don't be fooled by the fact that all the recipes are vegan - they are, yes, but they're also rich in taste and calories. I'm trying to say that this isn't a healthy cookbook to lose weight or anything like that - once you tried the Ultimate Chocolate Fudge Cake, you'll know what I mean (see what I'm talking about here).
If you've known Bosh! before, you know what you'll get: a really big collection of recipes for all kinds of meals (even drinks!), very comprehensible, beautifully presented and YUMMY (at least the ones we tried yet). If you don't know Bosh! yet, you're getting exactly the same - YUMMY!
The gist: the enjoyment factor of book and food nicely complement each other.
****
The "links" section of my Facebook account are stuffed with links to Bosh!videos. Every other week or so, my boyfriend sent me one of these recipes, and, after watching the vid that comes with it, we went shopping and cooking. So, when we heard about these two guys behind "Bosh!" having their cookbook published - also in a German version - we went for it. And wow, what a beauty this is.
Don't be fooled by the fact that all the recipes are vegan - they are, yes, but they're also rich in taste and calories. I'm trying to say that this isn't a healthy cookbook to lose weight or anything like that - once you tried the Ultimate Chocolate Fudge Cake, you'll know what I mean (see what I'm talking about here).
If you've known Bosh! before, you know what you'll get: a really big collection of recipes for all kinds of meals (even drinks!), very comprehensible, beautifully presented and YUMMY (at least the ones we tried yet). If you don't know Bosh! yet, you're getting exactly the same - YUMMY!
The gist: the enjoyment factor of book and food nicely complement each other.
July 6, 2018
What a beautiful book. The recipes are clear and detailed, with ingredients set out well, and handy glossaries of kit and ingredients. The book is usefully divided into quick eats, showpieces, big bowls, desserts etc, and there is a handy guide to which recipes go well together to make a complete feast for supper - e.g Mexican, chinese, mezzo, barbecue.
The recipes work well, and some are clearly going to be family favourites - the mushroom pho especially! Useful if you are fully vegan, vegetarian or just want to introduce more plant based foods into your diet. This is just good food, done well.
Everyone should buy this, one of those cookbooks that you will use over and over, rather than just admiring it then leaving it on a shelf because it's a little too complicated/unclear/fussy.
The recipes work well, and some are clearly going to be family favourites - the mushroom pho especially! Useful if you are fully vegan, vegetarian or just want to introduce more plant based foods into your diet. This is just good food, done well.
Everyone should buy this, one of those cookbooks that you will use over and over, rather than just admiring it then leaving it on a shelf because it's a little too complicated/unclear/fussy.
December 7, 2018
Great pictures, and a lot of recipes that sound really good, but...I find the instructions a little too wordy and difficult to keep my place in while actually cooking, and a lot of recipes call for multiple large pans and pots and baking sheets, so it can get complicated. I feel like I'd constantly be looking for ways to simplify recipes (I'm impatient and lazy, sorry), or just use them as inspiration to come up with my own versions. That said, a lot of their stuff is pretty innovative, and I love that they have things organized into meals at the beginning of the book, in case you want to cook a bunch of these things all at once (how?????).
August 4, 2022
I've eaten their Ultimate Chilli at two different houses, both times were delicious. The book has a good variety of recipes from different cuisines, but quite heavy with the garlic.
March 10, 2019
Amazing book with great recipes. Really lovely layout too. Deducting one star because I'd personally like more gluten free options.
December 30, 2019
Good stuff. I like these guys. The big breakfast. Yum!
March 7, 2019
If I want to make literally EVERY recipe from a cook book, does it mean that it's a good cookbook? A great one? Or damn right amazing?!
I thought that after discovering Isa Chandra Moskowitz nothing better, or even equally fantastic, can happen to me in the world of vegan cooking. How wrong I was, and how glad I am to be proven wrong!
BOSH! cookbook is simply amazing, down to earth, honest cooking. Not a meat/animal product in sight! but the flavour simply oozes out from the pages :D
The book is divided into few obvious chapters, but at the very beginning you have a menu proposition lists "Fantastic feasts" - handy set up menus for "themed" food spreads - Spanish, Thai takeaway, Big BBQ, Weekend lunch or Big Bosh! roast among the few.
What I absolutely love about this one is that the ingredients lists couldn't be simpler - in a way that most of us should have very easy access to all of it, if not most of it is already in our cupboards. no meat substitutes like soya mince etc, instead lentils, beans and others :) and that's why I love plant based diet! For me it's not about swapping for ex. meat with a Quorn mince etc, it's about a simpler and more "natural" swap of looking at the nature and looking for ingredients that are already there, widely available like lentils, beans, many vegetables and tofu (which I happen to absolutely love!).
To sum up - if you're looking for a proper, down to earth vegan cookbook (to substitue your whole diet, or just maybe limit your intake of animal products) my definite "go to" would be Isa Chandra Moskowitz and from now on, also the boys behind the BOSH!
I thought that after discovering Isa Chandra Moskowitz nothing better, or even equally fantastic, can happen to me in the world of vegan cooking. How wrong I was, and how glad I am to be proven wrong!
BOSH! cookbook is simply amazing, down to earth, honest cooking. Not a meat/animal product in sight! but the flavour simply oozes out from the pages :D
The book is divided into few obvious chapters, but at the very beginning you have a menu proposition lists "Fantastic feasts" - handy set up menus for "themed" food spreads - Spanish, Thai takeaway, Big BBQ, Weekend lunch or Big Bosh! roast among the few.
What I absolutely love about this one is that the ingredients lists couldn't be simpler - in a way that most of us should have very easy access to all of it, if not most of it is already in our cupboards. no meat substitutes like soya mince etc, instead lentils, beans and others :) and that's why I love plant based diet! For me it's not about swapping for ex. meat with a Quorn mince etc, it's about a simpler and more "natural" swap of looking at the nature and looking for ingredients that are already there, widely available like lentils, beans, many vegetables and tofu (which I happen to absolutely love!).
To sum up - if you're looking for a proper, down to earth vegan cookbook (to substitue your whole diet, or just maybe limit your intake of animal products) my definite "go to" would be Isa Chandra Moskowitz and from now on, also the boys behind the BOSH!
April 19, 2024
I am not even vegan ... I got drawn into buying this cookbook after flipping through its pages in a bookshop, everything looked so delicious, I was drooling! Only realised it's vegan after I'd pretty much made my mind up that I need this in my life! Some really fantastic recipes, all really flavourful and interesting, let no one say plant based food is boring! I do tend to substitute vegan dairy alternatives back to, you've guessed it, the original dairy versions :P - but otherwise follow the recipes pretty much to a T and they've yielded some very tasty results indeed! My highlights I'd say include a super creamy ratatouille risotto, umami-rich sticky shiitake mushrooms and a saag aloo as good - if not better - than any curry house version I've tried.
Edit: just saw one of the other reviews mention the buffalo cauliflower florets - oooo yesss, those too!
Edit again, April 2024: this book still rocks! I'm not sure why it took me so long since owning this, but here we go, I finally made the sweet and sour tofu... two nights in a row, because it is just. that. good!! Beats any Chinese takeaway! Where was this in my life? ....on my bookshelf, clearly, for quite a long time! XD
Edit: just saw one of the other reviews mention the buffalo cauliflower florets - oooo yesss, those too!
Edit again, April 2024: this book still rocks! I'm not sure why it took me so long since owning this, but here we go, I finally made the sweet and sour tofu... two nights in a row, because it is just. that. good!! Beats any Chinese takeaway! Where was this in my life? ....on my bookshelf, clearly, for quite a long time! XD
June 3, 2018
I absolutely love this book. I can honestly say that it’s the best vegan (plant based) cookbook currently on the market. Simple ingredients, straight forward recipes, excellent photographs of virtually every recipe and such a variety of recipes that I’m inspired to make them all. Usually I pick up a cookbook, maybe find a couple of recipes that I slightly fancy, then on realising that they require a ton of ingredients I haven’t heard of or can’t easily source I close the cookbook and it collects dust in the corner. Not this one! I was making a recipe the same evening I took it home (Smokey BBQ Beans, delicious!) and didn’t need to buy a single extra thing. Result!
May 30, 2019
This is a great cookbook! I use it all the time now. Going WFPB (Whole Foods Plant-Based) was a challenge, even though I had been cooking food from scratch my whole adult life. Never a fan of processed food, I wanted to cook like my grandmothers. Even cooking without meat isn't difficult. Often, you can just leave it out and you never miss it. But cooking without eggs and dairy and with the least amount of fat is a challenge. I've had to throw most of my old recipes away and replace them with new ones like these. I haven't made everything in the book yet, but I've cooked about a dozen of these recipes and every one of them was amazing!
January 13, 2023
There are some great recipes in this book, but I’m a bit too intimidated to try them!
August 13, 2019
Vegan? Was kann man denn da noch Essen?!? Die Antwort:
BOSH!
Ich habe ja vor vielen Jahren die Vegan for Fit Challenge gemacht. Damals war das noch wie Chinesisch lernen… Mir tut die vegane Ernährung unglaublich gut. Heute ernähre ich mich aus praktischen und oft auch willensschwachen Gründen überwiegend vegetarisch. Aber ganz oft eben auch noch rein vegan – weil’s einfach lecker ist und mir und der Welt gut tut!
Diese beiden Jungs – Henry Firth und Ian Theasby – sind bekannt durch ihre Videos auf Youtube und Instagram, bei denen man gar nicht anders kann, als Hunger zu bekommen:
In diesem Buch gibt es kein Rezept, das ich NICHT nachkochen möchte…
Als Nächstes ist sicher das Falaffel-Popcorn oder sind die himmlischen Churros dran!
Oder diese Mini-Pizzen?
Die Rezepte sind allesamt toll bebildert und gut Schritt-für-Schritt beschrieben. Ganz im Video-Stil. Was allerdings auffällt, ist, dass die Zutaten doch sehr amerikanisch sind… Knoblauchpulver, liquid Smoke, Ahornsirup und Vanilleextrakt sind dort einfach ständig im Gebrauch. Man bekommt mittlerweile alle Zutaten auch hier bei uns – oder man wandelt einfach entsprechend ab. Ich selbst mag lieber frische Zutaten und natürlichere Aromen.
Am Wochenende gab es bei uns die Big-Bosh-Burger! Sehr lecker!
Die Patties sind hauptsächlich aus Süßkartoffeln und Black Beans… Ich habe im Supermarkt nur Black Beans in Chilisoße gefunden und dachte, die kann man ja einfach abspülen… BÖSER FEHLER! Die Masse war echt höllisch scharf.
Zusammen mit Brötchen, Salat und Soßen hat sich die Schärfe zwar etwas verloren, es war aber immernoch sehr feurig. Geschmeckt hat es aber wunderbar und das sind unsere neuen Lieblingsburger! (Das nächste Mal dann aber einfach mit Kidneybohnen…)
Als Nachtisch gab es diesen Chocolate-Fudge-Cake…
Auch hier finden sich wieder die typisch amerikanischen Zutaten und Mengenangaben. Ich habe mir vor Jahren mal so ein Messlöffel Set bestellt und richtig glücklich damit. So muss man die Mengenangaben in Cup und Teaspoon nicht immer mühsam umrechnen und hat immer das richtige Maß – vor allem bei den halben und viertel Löffeln…
Der Teig allein war schon der Hammer! Super schokoladig – die Schüssel war heiß umkämpft beim Nachwuchs.
Im Rezept werden zwei Böden mit 20 cm Durchmesser gebacken und dann übereinander gestapelt. Da ich aber schon ahnte, wie mächtig der Kuchen werden würde, habe ich das Rezept halbiert und nur einen Boden plus halbem Guss gemacht. Hier in einer 18er Form (die nächste war eine 24er und ich wollte nicht, dass er zu trocken wird).
UNGLAUBLICH sage ich Euch… das müsst ihr probieren!
Ich bin restlos begeistert! Tierleidfrei schlemmen und das richtig lecker! Das Buch wandert erst gar nicht in mein Regal, sondern bleibt allzeit bereit in der Küche liegen! Ich vergebe selbstverständlich volle 5 von 5 Lieblingslesesessel!
BOSH!
Ich habe ja vor vielen Jahren die Vegan for Fit Challenge gemacht. Damals war das noch wie Chinesisch lernen… Mir tut die vegane Ernährung unglaublich gut. Heute ernähre ich mich aus praktischen und oft auch willensschwachen Gründen überwiegend vegetarisch. Aber ganz oft eben auch noch rein vegan – weil’s einfach lecker ist und mir und der Welt gut tut!
Diese beiden Jungs – Henry Firth und Ian Theasby – sind bekannt durch ihre Videos auf Youtube und Instagram, bei denen man gar nicht anders kann, als Hunger zu bekommen:
In diesem Buch gibt es kein Rezept, das ich NICHT nachkochen möchte…
Als Nächstes ist sicher das Falaffel-Popcorn oder sind die himmlischen Churros dran!
Oder diese Mini-Pizzen?
Die Rezepte sind allesamt toll bebildert und gut Schritt-für-Schritt beschrieben. Ganz im Video-Stil. Was allerdings auffällt, ist, dass die Zutaten doch sehr amerikanisch sind… Knoblauchpulver, liquid Smoke, Ahornsirup und Vanilleextrakt sind dort einfach ständig im Gebrauch. Man bekommt mittlerweile alle Zutaten auch hier bei uns – oder man wandelt einfach entsprechend ab. Ich selbst mag lieber frische Zutaten und natürlichere Aromen.
Am Wochenende gab es bei uns die Big-Bosh-Burger! Sehr lecker!
Die Patties sind hauptsächlich aus Süßkartoffeln und Black Beans… Ich habe im Supermarkt nur Black Beans in Chilisoße gefunden und dachte, die kann man ja einfach abspülen… BÖSER FEHLER! Die Masse war echt höllisch scharf.
Zusammen mit Brötchen, Salat und Soßen hat sich die Schärfe zwar etwas verloren, es war aber immernoch sehr feurig. Geschmeckt hat es aber wunderbar und das sind unsere neuen Lieblingsburger! (Das nächste Mal dann aber einfach mit Kidneybohnen…)
Als Nachtisch gab es diesen Chocolate-Fudge-Cake…
Auch hier finden sich wieder die typisch amerikanischen Zutaten und Mengenangaben. Ich habe mir vor Jahren mal so ein Messlöffel Set bestellt und richtig glücklich damit. So muss man die Mengenangaben in Cup und Teaspoon nicht immer mühsam umrechnen und hat immer das richtige Maß – vor allem bei den halben und viertel Löffeln…
Der Teig allein war schon der Hammer! Super schokoladig – die Schüssel war heiß umkämpft beim Nachwuchs.
Im Rezept werden zwei Böden mit 20 cm Durchmesser gebacken und dann übereinander gestapelt. Da ich aber schon ahnte, wie mächtig der Kuchen werden würde, habe ich das Rezept halbiert und nur einen Boden plus halbem Guss gemacht. Hier in einer 18er Form (die nächste war eine 24er und ich wollte nicht, dass er zu trocken wird).
UNGLAUBLICH sage ich Euch… das müsst ihr probieren!
Ich bin restlos begeistert! Tierleidfrei schlemmen und das richtig lecker! Das Buch wandert erst gar nicht in mein Regal, sondern bleibt allzeit bereit in der Küche liegen! Ich vergebe selbstverständlich volle 5 von 5 Lieblingslesesessel!
June 25, 2018
Easy to make recipes paired with lovely photographs. However, some of the instructions and ingredients for the recipes were unclear. Recipes I enjoyed most were the panko coated shiitake mushrooms, herbed cashew cheese, and the red cabbage coleslaw.
April 18, 2019
Too much tofu.
September 7, 2021
DIDN'T WANT TO EAT ANY OF IT , BUT MAYBE IT'S JUST BECAUSE I HAVE A WEIRD HANG UP ABOUT CAPITAL LETTERS AND EXCLAMATION MARKS !!!!
March 9, 2019
Warum dieses Buch?
Seit etwas mehr als 2 Jahren ernähren mein Partner und ich uns vegan. Und... naja,... wir mögen Essen ;) Ich koche meist eher kreativ und halte mich nicht an Rezepte, aber als Anregung finde ich Kochbücher super und ich liebe es, ein schönes Kochbuch durchzublättern und mich inspirieren zu lassen. Als das Werk der bekannten Youtuber endlich auf Deutsch erhältlich war, musste ich es natürlich sofort haben.
Der erste Blick - Gestaltung und Stil
Das Buch ist ziemlich groß, sehr stabil und sieht schon von außen super aus. So was ist mir bei Kochbüchern wichtig, denn ein langweiliges Buch hole ich gar nicht erst aus dem Regal. Es wirkt auch, als könnte es kleinere Küchenunfälle schadlos überstehen, die Seiten sind aus festem Papier, das man auch vorsichtig mit dem feuchten Lappen abwischen kann, sollte mal was drauf tropfen. Schlägt man es auf, bleibt es offen liegen und das sogar ohne Hilfsmittel. Ein großer Pluspunkt!
Zu jedem Rezept gibt es Bilder, die eine ganze Seite einnehmen, Zutatenlisten sind gut erkennbar und es steht immer dabei, wie viele Portionen rauskommen sollen.
In der Einleitung stellen die Autoren sich und ihr Buch kurz vor, gehen auf benötigte Kochutensilien und Empfehlungen für den Vorratsschrank ein. Besonders gefällt mir der kurze „Party Plan“, in dem Gerichte zusammen gezeigt werden, die sich gut ergänzen. Wenn man nicht so viel Erfahrung damit hat für (viele) Gäste zu kochen, kann man sich hier schnell Anregungen holen.
Die 140 Rezepte sind sehr vielseitig, es kommen z.B. mediterrane, asiatische und natürlich britische Einflüsse zur Geltung. Da sollte für jeden Geschmack was dabei sein!
Am häufigsten finden sich Hauptgerichte, es gibt aber auch je ein Kapitel für Desserts (auch Kuchen sind dabei), Cocktails und Frühstück.
Am Ende gibt es noch eine kurze Erklärung zur veganen Ernährung, die auch eine Nährstoffübersicht enthält.
Schon beim Durchblättern auf der Suche nach Rezepten zum Probekochen, fiel mir auf, dass fast alles meinen Geschmack trifft und ich es probieren will, weshalb mein Exemplar jetzt mit bunten Haftnotizen voll geklebt ist :)
Schon vorm Praxistext kann ich sagen, dass dieses Kochbuch gut durchdacht und super strukturiert ist und jedem eine große Hilfe sein wird, der veganes Kochen mal ausprobieren will.
Praxistest und Meinung
Rezepte zum Probieren habe ich wie gesagt schnell gefunden. Alles sieht so lecker aus! Und das ist es auch! Ich habe mich bei allen Versuchen erst einmal so genau wie möglich an die Angaben gehalten und war direkt begeistert. Natürlich habe ich hin und wieder nachgewürzt wir essen z.B. gerne etwas schärfer. Aber generell fand ich alle Gerichte auch ohne Nachwürzen super lecker.
Ausprobiert haben wir bisher: Guaccaroni (Ja, das sind Nudeln mit sowas Ähnlichem wie Guacamole! *sabber*), knusprigen Tofu mit Zwiebelreis, einen Nudel-Gemüse-Auflauf, roten Ratatouille-Risotto (mein Favorit!), Spaghetti Bolognese, den sogenannten „Giga-Burrito“, eine „Southwest“-Bowl, und ein wahnsinnig gutes Chili.
Ganz schön viel, dafür dass ich eigentlich nicht nach Rezept koche!
Wie gesagt war jedes einzelne Gericht lecker und mir gefiel auch die Zutatenauswahl sehr gut: ein paar Besonderheiten, aber vor allem „normale“ Lebensmittel die man oft zu Hause hat oder einfach besorgen kann. Gelegentlich war ich nur mit den Mengenangaben nicht einverstanden (320g Nudeln für 4-6 Personen sind bestimmt vernünftig, aber bei den Personen, die ich so kenne, nicht realistisch :D ), aber das war kein Problem, weil ich die Mengen gut anpassen konnte
Warum dann aber 4 Sterne und nicht 5?
Nun das hat zwei Gründe, die beide meine persönlichen Vorlieben betreffen:
Erstens fehlen mir Angaben zu Zubereitungszeit oder Aufwand. Ich setze mich nicht einen Tag vorher hin und lese das Rezept gründlich durch. Was ich brauche, ist ein Rezept, mit dem ich einfach loslegen kann, einen Schritt nach dem anderen erledige und mich bis zum Ende durch koche. Ein paar mal ist es also passiert, dass ich viel länger gebraucht habe, als erwartet weil zB das Gemüse erst noch im Backofen gegart werden musste oder etwas eben komplizierter war, als ich es erwartet hatte. Dadurch waren für mich Stress und Aufwand höher, als beim Kochen ohne Vorlage.
Und zweitens sind mir die Gerichte generell zu ungesund. Es wird viel mit Öl gearbeitet und Gemüse ist zwar fast überall mit dabei, aber doch nicht in der Menge, in der wir es konsumieren. Bei uns ist Gemüse generell der Hauptbestandteil einer Mahlzeit (nicht immer versteht sich, aber wir bemühen uns ;) ) und nicht nur Beilage. Natürlich kann ich alle Rezepte modifizieren, aber ich bewerte ja das Kochbuch und nicht das, was ich daraus machen kann ;)
Mir ist aber natürlich klar, dass unser Ernährungskonzept ziemlich individuell ist und sich kaum jemand darüber beschweren wird, dass der Tofu zu knusprig oder die Soße zu cremig ist. Deshalb bin ich trotz der kleinen Kritikpunkte begeistert vom Bosh Kochbuch und kann es ganz klar empfehlen!
Seit etwas mehr als 2 Jahren ernähren mein Partner und ich uns vegan. Und... naja,... wir mögen Essen ;) Ich koche meist eher kreativ und halte mich nicht an Rezepte, aber als Anregung finde ich Kochbücher super und ich liebe es, ein schönes Kochbuch durchzublättern und mich inspirieren zu lassen. Als das Werk der bekannten Youtuber endlich auf Deutsch erhältlich war, musste ich es natürlich sofort haben.
Der erste Blick - Gestaltung und Stil
Das Buch ist ziemlich groß, sehr stabil und sieht schon von außen super aus. So was ist mir bei Kochbüchern wichtig, denn ein langweiliges Buch hole ich gar nicht erst aus dem Regal. Es wirkt auch, als könnte es kleinere Küchenunfälle schadlos überstehen, die Seiten sind aus festem Papier, das man auch vorsichtig mit dem feuchten Lappen abwischen kann, sollte mal was drauf tropfen. Schlägt man es auf, bleibt es offen liegen und das sogar ohne Hilfsmittel. Ein großer Pluspunkt!
Zu jedem Rezept gibt es Bilder, die eine ganze Seite einnehmen, Zutatenlisten sind gut erkennbar und es steht immer dabei, wie viele Portionen rauskommen sollen.
In der Einleitung stellen die Autoren sich und ihr Buch kurz vor, gehen auf benötigte Kochutensilien und Empfehlungen für den Vorratsschrank ein. Besonders gefällt mir der kurze „Party Plan“, in dem Gerichte zusammen gezeigt werden, die sich gut ergänzen. Wenn man nicht so viel Erfahrung damit hat für (viele) Gäste zu kochen, kann man sich hier schnell Anregungen holen.
Die 140 Rezepte sind sehr vielseitig, es kommen z.B. mediterrane, asiatische und natürlich britische Einflüsse zur Geltung. Da sollte für jeden Geschmack was dabei sein!
Am häufigsten finden sich Hauptgerichte, es gibt aber auch je ein Kapitel für Desserts (auch Kuchen sind dabei), Cocktails und Frühstück.
Am Ende gibt es noch eine kurze Erklärung zur veganen Ernährung, die auch eine Nährstoffübersicht enthält.
Schon beim Durchblättern auf der Suche nach Rezepten zum Probekochen, fiel mir auf, dass fast alles meinen Geschmack trifft und ich es probieren will, weshalb mein Exemplar jetzt mit bunten Haftnotizen voll geklebt ist :)
Schon vorm Praxistext kann ich sagen, dass dieses Kochbuch gut durchdacht und super strukturiert ist und jedem eine große Hilfe sein wird, der veganes Kochen mal ausprobieren will.
Praxistest und Meinung
Rezepte zum Probieren habe ich wie gesagt schnell gefunden. Alles sieht so lecker aus! Und das ist es auch! Ich habe mich bei allen Versuchen erst einmal so genau wie möglich an die Angaben gehalten und war direkt begeistert. Natürlich habe ich hin und wieder nachgewürzt wir essen z.B. gerne etwas schärfer. Aber generell fand ich alle Gerichte auch ohne Nachwürzen super lecker.
Ausprobiert haben wir bisher: Guaccaroni (Ja, das sind Nudeln mit sowas Ähnlichem wie Guacamole! *sabber*), knusprigen Tofu mit Zwiebelreis, einen Nudel-Gemüse-Auflauf, roten Ratatouille-Risotto (mein Favorit!), Spaghetti Bolognese, den sogenannten „Giga-Burrito“, eine „Southwest“-Bowl, und ein wahnsinnig gutes Chili.
Ganz schön viel, dafür dass ich eigentlich nicht nach Rezept koche!
Wie gesagt war jedes einzelne Gericht lecker und mir gefiel auch die Zutatenauswahl sehr gut: ein paar Besonderheiten, aber vor allem „normale“ Lebensmittel die man oft zu Hause hat oder einfach besorgen kann. Gelegentlich war ich nur mit den Mengenangaben nicht einverstanden (320g Nudeln für 4-6 Personen sind bestimmt vernünftig, aber bei den Personen, die ich so kenne, nicht realistisch :D ), aber das war kein Problem, weil ich die Mengen gut anpassen konnte
Warum dann aber 4 Sterne und nicht 5?
Nun das hat zwei Gründe, die beide meine persönlichen Vorlieben betreffen:
Erstens fehlen mir Angaben zu Zubereitungszeit oder Aufwand. Ich setze mich nicht einen Tag vorher hin und lese das Rezept gründlich durch. Was ich brauche, ist ein Rezept, mit dem ich einfach loslegen kann, einen Schritt nach dem anderen erledige und mich bis zum Ende durch koche. Ein paar mal ist es also passiert, dass ich viel länger gebraucht habe, als erwartet weil zB das Gemüse erst noch im Backofen gegart werden musste oder etwas eben komplizierter war, als ich es erwartet hatte. Dadurch waren für mich Stress und Aufwand höher, als beim Kochen ohne Vorlage.
Und zweitens sind mir die Gerichte generell zu ungesund. Es wird viel mit Öl gearbeitet und Gemüse ist zwar fast überall mit dabei, aber doch nicht in der Menge, in der wir es konsumieren. Bei uns ist Gemüse generell der Hauptbestandteil einer Mahlzeit (nicht immer versteht sich, aber wir bemühen uns ;) ) und nicht nur Beilage. Natürlich kann ich alle Rezepte modifizieren, aber ich bewerte ja das Kochbuch und nicht das, was ich daraus machen kann ;)
Mir ist aber natürlich klar, dass unser Ernährungskonzept ziemlich individuell ist und sich kaum jemand darüber beschweren wird, dass der Tofu zu knusprig oder die Soße zu cremig ist. Deshalb bin ich trotz der kleinen Kritikpunkte begeistert vom Bosh Kochbuch und kann es ganz klar empfehlen!
August 9, 2018
I think this is my new favorite Vegan Cook Book. So many amazing recipes. And they are easy and don’t call for crazy ingredients!
I am vegan, who needs to follow gluten free diet.
This cook book is vegan, but it is easy to turn almost all the recipes into gluten free version. The recipe calls for soy sauce? Use gluten free soy sauce alternative, like Liquid Aminos instead. The ingredient is wheat pasta? No problem. Just use gluten free version.
Probably the most challenging would be desert section. The desert recipes often call for all-purpose flour, and just switching to gluten free flour may not always be enough.
But since I knew this is Vegan cook book, and not strictly Vegan and Gluten Free, I am not going to complain.
It is really possible to make most of the recipes from the book vegan and gluten free.
I love how many different recipes you can find in the book. Instead of buying take out, you can create your favorite Asian Pad Thai, or Italian Spaghetti, or Mexican Tacos. And the best part is those recipes are quick, easy and they really work! And they are made only from plants!
Besides main dishes, or side dishes, there are also recipes for breakfast, desserts and cocktails. And the book is filed with many beautiful photographs of food. Just looking at the images you will get hungry.
There are also tips for cooking and making your experience in the kitchen more organized and fun.
You can also look up the recipes online and watch the video, if you are not sure how to prepare a meal. (But I am positive, this will not be necessary, since the recipes are really easy to follow).
I am always excited to see new Vegan cookbooks. And I love that authors are showing that eating plant based meals is fun and colorful, easy and satisfying.
It is great that Bosh! creators added this cook book to already vast array of Vegan amazing publications.
“So, whether you’re thinking about reducing the amount of meat you eat, or you don’t eat animal products at all, this book is for you”. – Henry Firth and Ian Theasby
I am vegan, who needs to follow gluten free diet.
This cook book is vegan, but it is easy to turn almost all the recipes into gluten free version. The recipe calls for soy sauce? Use gluten free soy sauce alternative, like Liquid Aminos instead. The ingredient is wheat pasta? No problem. Just use gluten free version.
Probably the most challenging would be desert section. The desert recipes often call for all-purpose flour, and just switching to gluten free flour may not always be enough.
But since I knew this is Vegan cook book, and not strictly Vegan and Gluten Free, I am not going to complain.
It is really possible to make most of the recipes from the book vegan and gluten free.
I love how many different recipes you can find in the book. Instead of buying take out, you can create your favorite Asian Pad Thai, or Italian Spaghetti, or Mexican Tacos. And the best part is those recipes are quick, easy and they really work! And they are made only from plants!
Besides main dishes, or side dishes, there are also recipes for breakfast, desserts and cocktails. And the book is filed with many beautiful photographs of food. Just looking at the images you will get hungry.
There are also tips for cooking and making your experience in the kitchen more organized and fun.
You can also look up the recipes online and watch the video, if you are not sure how to prepare a meal. (But I am positive, this will not be necessary, since the recipes are really easy to follow).
I am always excited to see new Vegan cookbooks. And I love that authors are showing that eating plant based meals is fun and colorful, easy and satisfying.
It is great that Bosh! creators added this cook book to already vast array of Vegan amazing publications.
“So, whether you’re thinking about reducing the amount of meat you eat, or you don’t eat animal products at all, this book is for you”. – Henry Firth and Ian Theasby
December 30, 2018
Oh yeah, it’s cookbook time. This one is a plant-based/vegan cookbook from Bosh!, who I watch on YouTube and who are arguably the UK’s biggest vegan food influencers. I think I read somewhere that this one ended up at the top of the bestseller lists for several months in a row, and they also have another cookbook coming out early in 2019.
My only complaint here is that some of the pages fell out of my edition, although I guess you expect a certain amount of wear and tear on a cookbook. I don’t count my cookbooks as “read” until I’ve tried all of the recipes that I’m interested in, and with this one I ended up just with a big list of desserts after I’d raided it for mains.
I picked up some great recipes though, and I’ve also adapted a few of them or switched some ingredients around. I even taught my mum how to make the paella, which works well for her because she’s trying to lose weight. As for me, I was just happy to have a book that focused exclusively on plant-based cuisine, and this was actually the first one that I got my hands on.
If you’re not sold on it yet, check out Bosh’s YouTube channel for some recipes that aren’t included in here, because then you can give them a go beforehand and get a feel for whether you like their stuff. I’m particularly impressed by their jalapeno mac and cheese, which is probably the recipe I cook more than any other. The Chinese pancakes are also good.
My only complaint here is that some of the pages fell out of my edition, although I guess you expect a certain amount of wear and tear on a cookbook. I don’t count my cookbooks as “read” until I’ve tried all of the recipes that I’m interested in, and with this one I ended up just with a big list of desserts after I’d raided it for mains.
I picked up some great recipes though, and I’ve also adapted a few of them or switched some ingredients around. I even taught my mum how to make the paella, which works well for her because she’s trying to lose weight. As for me, I was just happy to have a book that focused exclusively on plant-based cuisine, and this was actually the first one that I got my hands on.
If you’re not sold on it yet, check out Bosh’s YouTube channel for some recipes that aren’t included in here, because then you can give them a go beforehand and get a feel for whether you like their stuff. I’m particularly impressed by their jalapeno mac and cheese, which is probably the recipe I cook more than any other. The Chinese pancakes are also good.
January 22, 2020
This is an absolute corker of a recipe book. You may be familiar with their YouTube channel (I must admit I find them fairly annoying to watch) but the dishes looked great which led me to the book and I am not disappointed.
Every dish I've made has been fantastic. The recipes are generally easy to follow although some are a bit involved (so worth it though).
The book could do with a bit more thought as to how the recipes are displayed as there are some significant issues. For instance recipes don't say how long they take. There is a "quick eats" section but it's next to meaningless when some of the dishes within that section take 20mins and others take about 50.
Also the method is delivered as prose not bullet points so it can be hard to see where you are, at a glance.
There is also an instance where the text tells you to leave something with no lid on and the next sentence tells you to remove the lid to check something.
My guess is this was rushed out due to the boys popularity. Hopefully future books will have fixed some of the issues.
That being said, I have given it 4 out of 5 for one reason only and that is the the recipes. None of these issues should put you off getting this book. It's a real game changer for vegan cooking and has become my go to recipe book.
Every dish I've made has been fantastic. The recipes are generally easy to follow although some are a bit involved (so worth it though).
The book could do with a bit more thought as to how the recipes are displayed as there are some significant issues. For instance recipes don't say how long they take. There is a "quick eats" section but it's next to meaningless when some of the dishes within that section take 20mins and others take about 50.
Also the method is delivered as prose not bullet points so it can be hard to see where you are, at a glance.
There is also an instance where the text tells you to leave something with no lid on and the next sentence tells you to remove the lid to check something.
My guess is this was rushed out due to the boys popularity. Hopefully future books will have fixed some of the issues.
That being said, I have given it 4 out of 5 for one reason only and that is the the recipes. None of these issues should put you off getting this book. It's a real game changer for vegan cooking and has become my go to recipe book.
July 10, 2018
This brand new cookbook is filled with recipes from the chefs behind the online video channel Bosh, popular in the U.K. This cookbook is packed with enticing recipes, including quick recipes, big meals, bowls, sides, desserts, breakfasts, cocktails, and meals meant to impress. I couldn't stop finding recipes I'm really excited to try, and because they're all vegan they're perfect for anyone looking for healthy recipes and for those of us with food allergies or who've chosen to eat vegan. I especially enjoyed finding recipes that were influenced by the British culture, like sticky toffee pudding and shepherd's pie, as I remember loving those when I was overseas. Now that I'm eating plant-based, I'm excited to try new versions of my old favorites. I can't wait to start cooking!
Sarah M. / Marathon County Public Library
Find this book in our library catalog.
October 20, 2020
Not a bad vegan cookbook but I was a little disappointed after all the hype. I guess I was expecting more flavour, more unique recipes. It's popular so perhaps it's just not my style of cooking? It's very much typical Western (or Westernised) dishes, filling comfort-food type stuff, and and depends a LOT on mushrooms as a sort of meat substitute. I guess I'm not too keen on meat substitute type recipes, and not a big fan of mushrooms generally. This might be a good book for someone transitioning to plant-based eating from a typical western diet, but for someone like me, with a lot of experience cooking diverse vegan dishes and a fan of intense flavours and light, healthy meals, I just don't turn to this one.
August 26, 2021
I don't usually get physical copies of cookbooks, but I found somebody giving this one away, and having now tried many of the recipes I can confidently say that it's fantastic. The recipes are so good you don't even stop to remember it's all vegan - my vegetarian family often remark that they're the kind of meals you could easily serve to a meat eater and nobody would think to miss any non-vegan ingredients. Good instructions and pictures, great variety, almost all easy enough to put together for a normal dinner and without needing any super-specific tools or gadgets. Highly recommend to anyone, regardless of diet!
February 23, 2022
Maybe it's me, but not much appealed to me as I flipped through this. I stopped on the Shepherd's potato recipe and the concept sounded amazing, but as I looked through the ingredients I got nervous because it struck me as potentially bland. And was it ever. I even tried to help it along with some extra spice, but even my kids thought it was bland. Then I figured I'd commit to half a recipe of hummus. Ugh, no. I followed that one to a T, but the texture was off and again, bland. Most of the recipes are fussy and a lot of work for what seems like very little payoff. I don't want to commit any more time, effort, or ingredients.
October 13, 2018
This is a very good cookbook, especially for vegetarians. As one of the authors posits in the intro, there is a long history of cooking meat with the veggies as an afterthought or supplement. Now that plant based food is coming up there is time to focus and develop that which was relatively neglected. This cookbook does just that by presenting a wide range of creative, tasteful and exciting plant based dishes. Most of the recipies presented are on my to make list. Thank you for this great book!
December 27, 2018
The authors take classic dishes that they enjoyed when they ate meat and dairy and they make delicious vegan alternatives. Not too fancy. And all ingredients are available in your local supermarket. Real person meals. They also have a large social media presence too.
Their plant-based cooking videos go viral, constantly, because the food is delicious and nothing that people couldn’t cook themselves. I recommend The Ultimate Chilli. It’s such a crowd pleaser, and the photo of this in the cookbook is simply incredible.
Their plant-based cooking videos go viral, constantly, because the food is delicious and nothing that people couldn’t cook themselves. I recommend The Ultimate Chilli. It’s such a crowd pleaser, and the photo of this in the cookbook is simply incredible.
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