What do you think?
Rate this book
Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds
ONE OF BON APPETIT 'S BEST BOOKS OF THE YEAR • The acclaimed author of To Asia, With Love explores how food connects us to our loved ones and gives us the tools to make vegetarian recipes that are healthful, economical, and bursting with flavor.
"A love letter to vegetables and almost a memoir through recipes, this truly special book speaks to the soul as much as to the stomach." —Nigella Lawson, author of Cook, Eat, Repeat
"Gorgeous, down to earth, vegetable-driven dishes that strike the most delicious balance between fresh and exciting, and cozy and approachable.” —Molly Yeh, Food Network host and NYT Bestselling author of Home Is Where the Eggs Are and Molly on the Range
Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.
Tenderheart is the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.
"A love letter to vegetables and almost a memoir through recipes, this truly special book speaks to the soul as much as to the stomach." —Nigella Lawson, author of Cook, Eat, Repeat
"Gorgeous, down to earth, vegetable-driven dishes that strike the most delicious balance between fresh and exciting, and cozy and approachable.” —Molly Yeh, Food Network host and NYT Bestselling author of Home Is Where the Eggs Are and Molly on the Range
Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.
Tenderheart is the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.
528 pages, Hardcover
First published January 1, 2022
256 people are currently reading
4960 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 62 reviews
January 30, 2025
A few weeks ago I was at a talk given by a local bookseller. The most interesting thing he said was, "If you think covers don't help sell books - you're wrong!"
This makes me wonder how sales went for this book, as this cover;
is the ugliest cook book cover I have ever seen!
The back cover is far nicer & is what encouraged me to make Broccoli Forest Loaf first. I wondered how lightly cooking the broccoli first, then baking it in a loaf would go.
I soon found out.
The broccoli should have only been boiled for two minutes - it got more like three.(my mistake) But I think the horrible smell of overcooked broccoli would have gone though my kitchen & lingered for a couple of days anyway. Broccoli just isn't meant to be cooked in an oven - ever! (my d-i-l since I wrote this reminded me that she has a dlicious recipe for roasted broccoli)
The result;
In this picture, you can't really see that the broccoli florets were stuck like little soldiers in the loaf mix.
The result; The broccoli stalks were still just edible, the tops were not. The loaf itself was absolutely delicious & I am going to make again using another vegetable. My husband suggested asparagus, but I'm thinking peas.
Undeterred I carried on. Last night I made Sesame Broccoli with Crumbled Tofu.
using my homemade Chili Sesame Oil. Other than I used black rather than white pepper, I followed the recipe exactly. & it was dry. Very dry. When I added more oil, it became delicious & I am quite sure I will make it again.
Hetty recommends making fried rice out of the leftovers & that is what I'm going to do. I'll add some carrot & red capsicum for colour. (I haven't read the whole book yet, but I'm noticing so far that the pictures are a bit monotonous - same colours in each dish & the background is grey.)
Edit: I added more vegetables, more chili oil & some soy sauce & this was very successful as fried rice. Definitely will make this again.
There was a recipe for Roasted Broccoli & Crispy Chickpeas with Sichuan Dukkah.
Setting aside I'm pretty much broccolied out, I didn't want to attempt broccoli in the oven this soon.
But The Crispy Chickpeas sound like a delicious idea - maybe next week.
I loved the dukka - I shouldn't have ground the cashews first as I had to watch very carefully to stop them burning while toasting (my mistake, not Hetty's) Served with olive oil & French bread sticks this was really delicious & I will make again.
Edit; only just made the Crispy Chicpeas & I was right - they were delicious. Loved the texture. I'm going to have the leftovers as a snack.
Overall Thoughts About this Book
I lose confidence in a cookbook when I find mistakes in the quantities. But I have found two more recipes I want to try (Cauliflower Manchurian & Celery Leaf Soup - I like using up the part of a Vegetable that is often wasted) so I haven't given up on this book just yet.
This makes me wonder how sales went for this book, as this cover;
is the ugliest cook book cover I have ever seen!
The back cover is far nicer & is what encouraged me to make Broccoli Forest Loaf first. I wondered how lightly cooking the broccoli first, then baking it in a loaf would go.
I soon found out.
The broccoli should have only been boiled for two minutes - it got more like three.(my mistake) But I think the horrible smell of overcooked broccoli would have gone though my kitchen & lingered for a couple of days anyway. Broccoli just isn't meant to be cooked in an oven - ever! (my d-i-l since I wrote this reminded me that she has a dlicious recipe for roasted broccoli)
The result;
In this picture, you can't really see that the broccoli florets were stuck like little soldiers in the loaf mix.
The result; The broccoli stalks were still just edible, the tops were not. The loaf itself was absolutely delicious & I am going to make again using another vegetable. My husband suggested asparagus, but I'm thinking peas.
Undeterred I carried on. Last night I made Sesame Broccoli with Crumbled Tofu.
using my homemade Chili Sesame Oil. Other than I used black rather than white pepper, I followed the recipe exactly. & it was dry. Very dry. When I added more oil, it became delicious & I am quite sure I will make it again.
Hetty recommends making fried rice out of the leftovers & that is what I'm going to do. I'll add some carrot & red capsicum for colour. (I haven't read the whole book yet, but I'm noticing so far that the pictures are a bit monotonous - same colours in each dish & the background is grey.)
Edit: I added more vegetables, more chili oil & some soy sauce & this was very successful as fried rice. Definitely will make this again.
There was a recipe for Roasted Broccoli & Crispy Chickpeas with Sichuan Dukkah.
Setting aside I'm pretty much broccolied out, I didn't want to attempt broccoli in the oven this soon.
But The Crispy Chickpeas sound like a delicious idea - maybe next week.
I loved the dukka - I shouldn't have ground the cashews first as I had to watch very carefully to stop them burning while toasting (my mistake, not Hetty's) Served with olive oil & French bread sticks this was really delicious & I will make again.
Edit; only just made the Crispy Chicpeas & I was right - they were delicious. Loved the texture. I'm going to have the leftovers as a snack.
Overall Thoughts About this Book
I lose confidence in a cookbook when I find mistakes in the quantities. But I have found two more recipes I want to try (Cauliflower Manchurian & Celery Leaf Soup - I like using up the part of a Vegetable that is often wasted) so I haven't given up on this book just yet.
https://wordpress.com/view/carolshess...
April 16, 2023
The combination of the vegetable face on the cover and the subtitle mentioning family bonds led me to think this was going to be about tricking children into eating greens, bulking out the book by printing Instagrams on every third page.
Instead, the recipes show a specificity of thoughtfulness toward each type of vegetable. The recipe notes talk about flavours and techniques, explaining the choices in a way that makes the recipes exciting on their merits, without a bunch of generic hype and exclamation marks. I always appreciate this when I'm reading a recipe book cover to cover—I'm on page 500; you don't need to tell me it's "yummers", just tell me why there's fennel in it!
This gave me enough faith in the author to try handmade pasta for the first time (pici), which I was very happy with.
Instead, the recipes show a specificity of thoughtfulness toward each type of vegetable. The recipe notes talk about flavours and techniques, explaining the choices in a way that makes the recipes exciting on their merits, without a bunch of generic hype and exclamation marks. I always appreciate this when I'm reading a recipe book cover to cover—I'm on page 500; you don't need to tell me it's "yummers", just tell me why there's fennel in it!
This gave me enough faith in the author to try handmade pasta for the first time (pici), which I was very happy with.
February 27, 2024
Regularly updated recipe ratings + notes below.
6/5 for Hetty's truly unique approach to veg. Clearly a great deal of love and research went into everything from layout (what a great index!) to recipe headers. She refreshingly avoids pervasive cookbook trends, although I do think the heavy photography —and the sheer weightiness of the title—are regrettable.
Here’s what I've cooked & loved so far:
+Cabbage Carbonara-ish: rich without being heart-stopping with a surprising depth from the miso. little bit involved for a weeknight pasta
+Olive Oil-Braised Carrots and Chickpeas: my new favorite food, made x3 this month - it’s substantial and warming with lotsa bang for your buck in terms of leftovers that standup up to the fresh dish. Great with some preserved lemon, too
+Za'atar Zucchini Ramen Noodles (veganized): extra easy work lunch
+Mapo Eggplant: other vegan mapo tofu / vegan huangzhou eggplant recipes just leave out the pork, but the addition of mushroom stock + crumbled firm tofu keeps me from me missing the classic version by echoing the texture of pork without the greasiness
+Stir-fried Black Fungus and Cucumber: a bright, delicious side with helpful guidance on technique, cooking times in the header
+Halloumi and Fennel Grain Salad: did two swaps (paneer for halloumi, crispy brown rice for farro) and still loved it. I have used this simple dressing combo on many a thing since making a triple batch. Surprisingly good leftovers!
+Cheesy Kale and Rice Cake Bake: I would happily double or triple the gochugaru/gochujang for extra heat. This a great base recipe to tweak to your tastes; it is brothier than you might expect
Less successful attempts:
+Carrot Vermicelli Buns: came together faster than Baozi usually do, but I was unhappy with the wrapper. I would eat the filling as a stand-alone dish, or try a different dough recipe
+Carrot and polenta cake: the flavor here was absolutely top notch, but I could not get down with the gooey crunchy grits. I am going to try the spice blend and addition of lemon in a neutral carrot cake recipe. I think some people would like the texture, so definitely worth a try!
6/5 for Hetty's truly unique approach to veg. Clearly a great deal of love and research went into everything from layout (what a great index!) to recipe headers. She refreshingly avoids pervasive cookbook trends, although I do think the heavy photography —and the sheer weightiness of the title—are regrettable.
Here’s what I've cooked & loved so far:
+Cabbage Carbonara-ish: rich without being heart-stopping with a surprising depth from the miso. little bit involved for a weeknight pasta
+Olive Oil-Braised Carrots and Chickpeas: my new favorite food, made x3 this month - it’s substantial and warming with lotsa bang for your buck in terms of leftovers that standup up to the fresh dish. Great with some preserved lemon, too
+Za'atar Zucchini Ramen Noodles (veganized): extra easy work lunch
+Mapo Eggplant: other vegan mapo tofu / vegan huangzhou eggplant recipes just leave out the pork, but the addition of mushroom stock + crumbled firm tofu keeps me from me missing the classic version by echoing the texture of pork without the greasiness
+Stir-fried Black Fungus and Cucumber: a bright, delicious side with helpful guidance on technique, cooking times in the header
+Halloumi and Fennel Grain Salad: did two swaps (paneer for halloumi, crispy brown rice for farro) and still loved it. I have used this simple dressing combo on many a thing since making a triple batch. Surprisingly good leftovers!
+Cheesy Kale and Rice Cake Bake: I would happily double or triple the gochugaru/gochujang for extra heat. This a great base recipe to tweak to your tastes; it is brothier than you might expect
Less successful attempts:
+Carrot Vermicelli Buns: came together faster than Baozi usually do, but I was unhappy with the wrapper. I would eat the filling as a stand-alone dish, or try a different dough recipe
+Carrot and polenta cake: the flavor here was absolutely top notch, but I could not get down with the gooey crunchy grits. I am going to try the spice blend and addition of lemon in a neutral carrot cake recipe. I think some people would like the texture, so definitely worth a try!
July 20, 2023
4.5 stars
A beautiful cookbook with terrific recipes.
Most recipes are either already vegan, or instructions to veganize are included.
A beautiful cookbook with terrific recipes.
Most recipes are either already vegan, or instructions to veganize are included.
June 16, 2023
Love, love, love this cookbook. Have been trying to focus more on vegetarian dishes to be kinder to the planet and this book makes it easy. The introductory chapters are not to be missed. Her pantry suggestions and condiment recipes are great. Every recipe is followed with recommendations for substitutions, swaps, recommendations for dietary restrictions and more. McKinnon is an incredibly thoughtful recipe constructor. I felt lucky to get the ARC on my Kindle, but will probably need to order a hardcopy for the kitchen shelf.
I received an ARC of this book from the publisher via Net Galley.
I received an ARC of this book from the publisher via Net Galley.
January 2, 2025
Granted I haven’t cooked from the book yet, but I really enjoyed reading it! The stories for the recipes are lovely and heart warming, the recipes sound fantastic and the tips make them all accessible! I love how each chapter is devoted to a single vegetable - makes finding recipes great. My New Year’s resolution is to eat more vegetables and this book is definitely a game changer for me!
August 21, 2024
I read the library e-book, luxuriating in every imagined bite. I love the organization by main/star ingredient, the notes on variations after each recipe, the surprise twists with flavors and techniques, the global influences, and also all the connections to family, friends, memories of special moments and of the everyday. I can’t wait to get my own copy and cook through the beautiful, creative cookbook.
August 16, 2025
This is one of those cookbooks that's actually good to read from cover to cover. each recipe has so many suggestions and variations, it's a dream for the improvisational cook!
June 9, 2023
spectacular cookbook!!! veggie forward but perfect for meat eaters and vegans alike :) highly recommend everyone keep this on their bookshelf! thanks hetty!
June 24, 2023
A cookbook has never made me so hungry. Just in time for Farmer’s market season!
June 17, 2024
Not only a cookbook but a touching and loving tribute to her father. My favorite parts were McKinnon’s remembrances of her parents, particularly her father; so much so that it brought tears to my eyes as I remembered my own grandparents and the rich experiences we had with them.
May 30, 2023
Hetty doesn’t develop recipes in the way most do. Hitting trends, trying to guess at the next viral dish or even thinking about what other people like is not what she thinks about, because she’s working on creating food that she finds delicious. It’s never about what’s come before, rather, it’s the promise of what’s to come that drives her on. And somewhere in finding enjoyment for herself, home cooks are vicariously welcomed into her kitchen via her recipes to enjoy these delicious meals too.
Her latest cookbook, Tenderheart, is about enjoying vegetables for their own sake. The “Everyday Heroes” (as she calls them) are “the hard-working and dependable vegetables” that she uses the most and, are her favourite. The book is about how the sum of our experiences tethers us to the people we love and the food we crave. She explains in the introduction that, “This book is about vegetables but, for me, there can be no story about the significance of vegetables in my life without telling you about my father, and the enduring legacy of the fresh, tender world he created for his family.” (9) From these sweet and warm moments of her childhood, Hetty shares the impact her father – Wai Keung Lui (Ken, as he was known in Australia) -- and his legacy has on her ever-evolving relationship with vegetables. As with all her books, she offers the reader a poignant glimpse at the people, places and ingredients that are at the heart of her work.
Throughout 22 chapters and 180 recipes Hetty demonstrates that vegetables are as versatile as any other ingredient and, it’s not about comparing. If you’re asking yourself “Where’s the beef?” then you’re asking the wrong question. What Tenderheart reveals is how truly versatile and satisfying vegetables are! The chapters are organized A to Z: Asian greens, Broccoli, Brussels sprouts, Cabbage, Carrot, Cauliflower, Celery, Eggplant, Fennel, Ginger, Kale, Mushrooms, Peas, Potato, Pumpkin & squash, Seaweed, Spinach, Sweet potato, Taro, Tomato, Turnip & daikon, and finally, Zucchini. You may notice some fruits in that list but for the purposes of her book they’re being treated as vegetables. She also notes that since onions and garlic are used pervasively throughout her recipes, they did not get their own chapters. Likewise, there are other “notable” vegetables (as she calls them) that, while they don’t get their own chapters, they play a supporting role in the recipes. As with her other work, she provides substitutes and swaps throughout the book to be helpful to home cooks. I’ve never felt that in cooking her recipes I needed to be exacting. I could meet the recipe where I was, use ingredients I had and make the dish my own. I like to think Hetty enjoys the felicity that happens when home cooks embrace her recipes because this is where communities are built.
Now, is this the part of the review I tell you that I am impatient? Unfortunately, it is either my best or worst quality depending on who you ask, and, in the autumn of 2022, I purchased an Australian edition of her book because I couldn’t wait until now to try Tenderheart. So, I’ve been living with and cooking from this book for the better part of 7 months and I can tell you that I adore it (it may even be my favourite of all her books)! Normally I try to touch on every recipe I make but, after cooking close to 20 of the recipes, I’ll give you some of the highlights.
Ever since making her recipe for Baking Tray Chow Mein from her last book, To Asia With Love (review here), there’s hardly a week that passes that I haven’t made it. After making her recipes for Kale Dumplings w/ Brothy Butter Beans, the Tomato and Coconut-Braised Cabbage and Lentils, and the Cabbage and Kimchi Okonomiyaki (my husband’s favourite), I find our weeknight suppers being populated by our favourite Tenderheart recipes. Her recipe for Cheesy Kale and Rice Cake Bake is another gem – before I was able to find rice cake sticks, I used gnocchi instead. While gnocchi are pillowy and cloud-like, I can tell you that rice cake sticks have a delicious chew. My family also prefers her suggestion to swap broccoli for kale – I think it’s the delicious bite broccoli offers that makes it our fav.
I appreciate that Hetty offers a sweet side to vegetables too. The recipe for Sweet Potato and Black Sesame Marble Bundt is delightful, and it’s just as she says in her recipe notes: “This cake is a triumphant combination of opposites, sharply contrasting flavours and colours that both compliment and highlight one another.” And, as I baked up her recipe for Spiced Pumpkin Doughnuts, I laughed as I read her boys commentary on the recipe: “My youngest, Huck, declared these ‘the best doughnuts I’ve ever eaten’ while middle child Dash, who is not a pumpkin fan, muttered ‘you can make anything taste good.” It’s funny because I think my husband (who is often a tough sell on new recipes) feels the exact same way about Hetty’s food. Even if he feels skeptical before the first bite, it soon melts away because he knew all along a recipe from Hetty couldn’t be anything else but delicious. Thinking about other treats from the book, there’s another I’d better mention – the mochi cake! I learned to make mochi from To Asia With Love (the Peanut and Coconut Mochi Muffins are pure dynamite) and then I jumped at the chance to try her recipe for Ginger and Coconut Mochi Cake from Tenderheart. Needless to say, it was perfect – chewy and not-too-sweet.
Even as I’m trying to sail into the conclusion here, I have pangs about not mentioning all the other wonderful food I made, and my family enjoyed. It was all a highlight for me because Tenderheart is yet another example of Hetty showing home cooks that we don’t have to – in her words – be a vegetarian to enjoy vegetables, and you don’t have to be a chef to be a good cook. Her work is humble yet generous and, no matter the day I’m having, especially on the days I have no idea what’s for supper, I can open the cover of Tenderheart and find a reliable, delicious meal.
Please note that a version of this review is posted on www.shipshapeeatworthy.com
I would like to take this opportunity to thank Penguin Random House Canada and Knopf for providing me with a free, review copy of this book. I did not receive monetary compensation for my review, and all thoughts and opinions expressed are my own.
Her latest cookbook, Tenderheart, is about enjoying vegetables for their own sake. The “Everyday Heroes” (as she calls them) are “the hard-working and dependable vegetables” that she uses the most and, are her favourite. The book is about how the sum of our experiences tethers us to the people we love and the food we crave. She explains in the introduction that, “This book is about vegetables but, for me, there can be no story about the significance of vegetables in my life without telling you about my father, and the enduring legacy of the fresh, tender world he created for his family.” (9) From these sweet and warm moments of her childhood, Hetty shares the impact her father – Wai Keung Lui (Ken, as he was known in Australia) -- and his legacy has on her ever-evolving relationship with vegetables. As with all her books, she offers the reader a poignant glimpse at the people, places and ingredients that are at the heart of her work.
Throughout 22 chapters and 180 recipes Hetty demonstrates that vegetables are as versatile as any other ingredient and, it’s not about comparing. If you’re asking yourself “Where’s the beef?” then you’re asking the wrong question. What Tenderheart reveals is how truly versatile and satisfying vegetables are! The chapters are organized A to Z: Asian greens, Broccoli, Brussels sprouts, Cabbage, Carrot, Cauliflower, Celery, Eggplant, Fennel, Ginger, Kale, Mushrooms, Peas, Potato, Pumpkin & squash, Seaweed, Spinach, Sweet potato, Taro, Tomato, Turnip & daikon, and finally, Zucchini. You may notice some fruits in that list but for the purposes of her book they’re being treated as vegetables. She also notes that since onions and garlic are used pervasively throughout her recipes, they did not get their own chapters. Likewise, there are other “notable” vegetables (as she calls them) that, while they don’t get their own chapters, they play a supporting role in the recipes. As with her other work, she provides substitutes and swaps throughout the book to be helpful to home cooks. I’ve never felt that in cooking her recipes I needed to be exacting. I could meet the recipe where I was, use ingredients I had and make the dish my own. I like to think Hetty enjoys the felicity that happens when home cooks embrace her recipes because this is where communities are built.
Now, is this the part of the review I tell you that I am impatient? Unfortunately, it is either my best or worst quality depending on who you ask, and, in the autumn of 2022, I purchased an Australian edition of her book because I couldn’t wait until now to try Tenderheart. So, I’ve been living with and cooking from this book for the better part of 7 months and I can tell you that I adore it (it may even be my favourite of all her books)! Normally I try to touch on every recipe I make but, after cooking close to 20 of the recipes, I’ll give you some of the highlights.
Ever since making her recipe for Baking Tray Chow Mein from her last book, To Asia With Love (review here), there’s hardly a week that passes that I haven’t made it. After making her recipes for Kale Dumplings w/ Brothy Butter Beans, the Tomato and Coconut-Braised Cabbage and Lentils, and the Cabbage and Kimchi Okonomiyaki (my husband’s favourite), I find our weeknight suppers being populated by our favourite Tenderheart recipes. Her recipe for Cheesy Kale and Rice Cake Bake is another gem – before I was able to find rice cake sticks, I used gnocchi instead. While gnocchi are pillowy and cloud-like, I can tell you that rice cake sticks have a delicious chew. My family also prefers her suggestion to swap broccoli for kale – I think it’s the delicious bite broccoli offers that makes it our fav.
I appreciate that Hetty offers a sweet side to vegetables too. The recipe for Sweet Potato and Black Sesame Marble Bundt is delightful, and it’s just as she says in her recipe notes: “This cake is a triumphant combination of opposites, sharply contrasting flavours and colours that both compliment and highlight one another.” And, as I baked up her recipe for Spiced Pumpkin Doughnuts, I laughed as I read her boys commentary on the recipe: “My youngest, Huck, declared these ‘the best doughnuts I’ve ever eaten’ while middle child Dash, who is not a pumpkin fan, muttered ‘you can make anything taste good.” It’s funny because I think my husband (who is often a tough sell on new recipes) feels the exact same way about Hetty’s food. Even if he feels skeptical before the first bite, it soon melts away because he knew all along a recipe from Hetty couldn’t be anything else but delicious. Thinking about other treats from the book, there’s another I’d better mention – the mochi cake! I learned to make mochi from To Asia With Love (the Peanut and Coconut Mochi Muffins are pure dynamite) and then I jumped at the chance to try her recipe for Ginger and Coconut Mochi Cake from Tenderheart. Needless to say, it was perfect – chewy and not-too-sweet.
Even as I’m trying to sail into the conclusion here, I have pangs about not mentioning all the other wonderful food I made, and my family enjoyed. It was all a highlight for me because Tenderheart is yet another example of Hetty showing home cooks that we don’t have to – in her words – be a vegetarian to enjoy vegetables, and you don’t have to be a chef to be a good cook. Her work is humble yet generous and, no matter the day I’m having, especially on the days I have no idea what’s for supper, I can open the cover of Tenderheart and find a reliable, delicious meal.
Please note that a version of this review is posted on www.shipshapeeatworthy.com
I would like to take this opportunity to thank Penguin Random House Canada and Knopf for providing me with a free, review copy of this book. I did not receive monetary compensation for my review, and all thoughts and opinions expressed are my own.
May 18, 2023
4 stars for recipes
3 stars for storytelling
Hetty McKinnon is in fine form with her latest collection of vegetable-forward recipes (with tips on how to adapt to vegan and gluten-free diets). If you like fresh, modern, cosmopolitan dishes (especially if you like Asian flavours) that uses vegetables in a creative way, then you’ll get a lot of inspiration from her latest book.
However I have to admit that I am also a little disappointed. Before publication, I was very excited about the tagline that this book celebrated “unbreakable family bonds”, hoping that I’d get more of the warm rich storytelling that I found in her last book, To Asia With Love. That book resonated strongly with me and has been a book I return to often. I find that the memoir element of Tenderheart is a bit weak, in that it bookends the recipes (quite literally), but does not interact with the recipes as much as I had hoped. The discovery that Hetty considers her love of vegetables as a legacy of her father, was nonetheless very affecting, as I have similar food-related legacies from my own late father.
3 stars for storytelling
Hetty McKinnon is in fine form with her latest collection of vegetable-forward recipes (with tips on how to adapt to vegan and gluten-free diets). If you like fresh, modern, cosmopolitan dishes (especially if you like Asian flavours) that uses vegetables in a creative way, then you’ll get a lot of inspiration from her latest book.
However I have to admit that I am also a little disappointed. Before publication, I was very excited about the tagline that this book celebrated “unbreakable family bonds”, hoping that I’d get more of the warm rich storytelling that I found in her last book, To Asia With Love. That book resonated strongly with me and has been a book I return to often. I find that the memoir element of Tenderheart is a bit weak, in that it bookends the recipes (quite literally), but does not interact with the recipes as much as I had hoped. The discovery that Hetty considers her love of vegetables as a legacy of her father, was nonetheless very affecting, as I have similar food-related legacies from my own late father.
June 17, 2023
Great vegetarian and vegan recipes
This book had wonderful Asian inspired vegan and vegetarian recipes. My vegan daughter found that this book has easy to find recipes and vegan substitutions for every recipe. The stories at the start of chapters were great as well.
This book had wonderful Asian inspired vegan and vegetarian recipes. My vegan daughter found that this book has easy to find recipes and vegan substitutions for every recipe. The stories at the start of chapters were great as well.
December 24, 2022
What a beautiful tribute to her father and family. Gorgeous food, but so moving also. Would make a very special gift, just lovely.
June 2, 2024
Lovely combination of memoir and cookbook.
September 23, 2025
I love this cookbook. I must admit, I’m not someone afraid of textbook-like cookbooks (THE FOOD LAB is one of my favorites), and this one appears to fit the bill. But its fat page count is a blessing in this case - more recipes, more memories and memoir about Hetty Lui McKinnon’s family, and more VEGETABLES. The most convenient thing about this book is that I can say “I have zucchini left over from last week” and voila there is a whole chapter dedicated to what I can do with said zucchini and it’s delicious and it’s easy to make on a weeknight. Those textbook cookbooks are not always accessible, but this one is truly written for the home cook and most recipes are a half a page. Not only that, but it’s vegetarian and there are almost always suggested gluten free and/or vegan substitutions, and the food is all Asian or Asian-inspired, my favorite type of food. Does it get better than this? Yes, because Hetty is a class A writer of touching head notes that make you long to make the food.
- A sesame-infused kale salad: this is one of the single best salads I’ve ever had or made. My theory about salads is that people don’t dress them enough, so they eat them dry and bitter. This salad runs rings around those sad house salads in diners with the bone dry leaves and desiccated red onion by having you massage the kale leaves with avocado and sesame oil, ensuring each and every one is perfectly seasoned and wilted just enough to make eating it easier. No dry leaves squeaking between your teeth here.
- Hijiki baked rice wrapped in nori: the first recipe I made from this book and one I’ve made several times since then (in large part because it’s a party for the senses but partially bc I already had the seaweed for it). Hijiki is a type of seaweed from Japan I was forced to source from a tiny Japanese minimart downtown. It adds umami to the baked rice, which is then slathered in mayo and hot sauce like it’s a halal cart special and eaten by hand with seaweed (preferably Yangban). Add some sliced carrot, avocado, and maybe even smoked salmon and you have yourself deconstructed sushi.
- Za’atar zucchini ramen noodles: Yummy but heavy, probably because of how much za’tar I added. And the zucchini, easily the best part, was in short supply because it cooked down so much, but I may have been short some anyway because I made this with leftover zucchini and ingredients I had in the house already - a testament to the accessibility of these recipes
- Fennel and gnocchi salad with fennel frond pesto: One of my favorites from this book, it’s a pasta that is somehow still light and green. I love that I made it with fennel fronds, the soft feathery leaves left over from the fennel that I used to make Samin Nosrat’s chicken salad to die for. I’d never had pan-fried gnocchi before either, similar to the (also delicious) boiled stuff mostly in name, as these were compact, saturated with flavor and salt, and had a pleasurable mouthfeel. If you haven’t had fennel before this is the recipe to try it in.
- Chocolate-eggplant brownie: The inspiration for me to get this cookbook! I actually didn’t make these myself - I tried them at a potluck and they were divinely dark and rich chocolate. I was shocked to discover they contained eggplant, and more than that, are vegan! I haven’t made any sweet recipes from this book yet but they are high on my to-do list.
- Huck’s Broccoli and Lettuce Salad with an Accidental Ranch: A great workday lunch. Does anyone else have endless bags of frozen broccoli they always mean to roast but somehow never get around to and then buy another bag at the store because they forgot about the first bag? This recipe will help manage your freezer space without breaking a sweat.
- Soy butter bok choy pasta: so decadent and mostly pasta - the bok choy cooks down so much!
Overall, an inventive but cookbook that I turn to again and again when I have too much of this random vegetable
I don’t know what to do with. The origin of the book in the coronavirus pandemic when there were food shortages couldn’t be more obvious or more proof of the fact that necessity is the mother of invention - delicious invention. It’s like a vegetable recipe reference book. 10/10 would recommend to any cook.
Looking forward to her new cookbook LINGER coming out this fall!
- A sesame-infused kale salad: this is one of the single best salads I’ve ever had or made. My theory about salads is that people don’t dress them enough, so they eat them dry and bitter. This salad runs rings around those sad house salads in diners with the bone dry leaves and desiccated red onion by having you massage the kale leaves with avocado and sesame oil, ensuring each and every one is perfectly seasoned and wilted just enough to make eating it easier. No dry leaves squeaking between your teeth here.
- Hijiki baked rice wrapped in nori: the first recipe I made from this book and one I’ve made several times since then (in large part because it’s a party for the senses but partially bc I already had the seaweed for it). Hijiki is a type of seaweed from Japan I was forced to source from a tiny Japanese minimart downtown. It adds umami to the baked rice, which is then slathered in mayo and hot sauce like it’s a halal cart special and eaten by hand with seaweed (preferably Yangban). Add some sliced carrot, avocado, and maybe even smoked salmon and you have yourself deconstructed sushi.
- Za’atar zucchini ramen noodles: Yummy but heavy, probably because of how much za’tar I added. And the zucchini, easily the best part, was in short supply because it cooked down so much, but I may have been short some anyway because I made this with leftover zucchini and ingredients I had in the house already - a testament to the accessibility of these recipes
- Fennel and gnocchi salad with fennel frond pesto: One of my favorites from this book, it’s a pasta that is somehow still light and green. I love that I made it with fennel fronds, the soft feathery leaves left over from the fennel that I used to make Samin Nosrat’s chicken salad to die for. I’d never had pan-fried gnocchi before either, similar to the (also delicious) boiled stuff mostly in name, as these were compact, saturated with flavor and salt, and had a pleasurable mouthfeel. If you haven’t had fennel before this is the recipe to try it in.
- Chocolate-eggplant brownie: The inspiration for me to get this cookbook! I actually didn’t make these myself - I tried them at a potluck and they were divinely dark and rich chocolate. I was shocked to discover they contained eggplant, and more than that, are vegan! I haven’t made any sweet recipes from this book yet but they are high on my to-do list.
- Huck’s Broccoli and Lettuce Salad with an Accidental Ranch: A great workday lunch. Does anyone else have endless bags of frozen broccoli they always mean to roast but somehow never get around to and then buy another bag at the store because they forgot about the first bag? This recipe will help manage your freezer space without breaking a sweat.
- Soy butter bok choy pasta: so decadent and mostly pasta - the bok choy cooks down so much!
Overall, an inventive but cookbook that I turn to again and again when I have too much of this random vegetable
I don’t know what to do with. The origin of the book in the coronavirus pandemic when there were food shortages couldn’t be more obvious or more proof of the fact that necessity is the mother of invention - delicious invention. It’s like a vegetable recipe reference book. 10/10 would recommend to any cook.
Looking forward to her new cookbook LINGER coming out this fall!
March 17, 2024
For those that know me, the fact that I have pledged to try at least one of the eggplant recipes in this book if I try ALL the other recipes, is probably the most astounding review I could ever give a cookbook. But this is more than just a cookbook. It is a story of the way food both nurtures and cultivates memories and helps us work through our grief to find those tangible things in life that help us hold on in healthy ways. McKinnon writes beautifully about both her parents, but particularly her memories of her father. The book opens with a quote from Francis Weller's The Wild Edge of Sorrow: "Grief and love are sisters, woven together from the beginning. Their kinship reminds us that there is no love that does not contain loss and no loss that is not a reminder of the love we carry for what we once held close." McKinnon's father, Wai Keung Lui (Ken) worked at the then Flemington Markets (now Sydney Markets), the "largest wholesale fruit and vegetable market in Australia." (9) She narrates her childhood memories of a man who was "tenderhearted" and prepared food as an act of love and nourishment for his children, entertaining their whims and desires when he could. When Hetty wanted to try cheese, he brought home Kraft singles and then moved on to blocks of cheddar. And then there was the produce. Hetty McKinnon writes about vegetables with as much passion and interest as one might expect someone to detail a fine wine.
Organized alphabetically by vegetable, starting from "Asian greens" and ending with "Zucchini", McKinnon celebrates what vegetables have to offer, encouraging with a preface for each one, an investment in the pleasures of the vegetable itself, even before digging into the recipes. Since receiving this book a few months ago, I have cooked at least twenty of the recipes, with thirty or forty earmarked for "soon." Some are simple and easy stir fries, like "Stir-Fried Cauliflower with Capers, Chile and Parsley" while others are more involved and might require a visit to your local Asian grocery if you don't already go there regularly! While there is a definite Asian leaning toward many of the recipes, there are a wide variety of dishes represented: soups, loaves, salads, mains, sides, pickles, and even dessert (butternut squash tiramisu--I'm working up to it!)! Favorites thus far include "Seaweed, Tofu, and Sprout Soup"which was one of the best dashi-based soups I've ever made, and the "Cabbage and Kimchi Okonomiyaki," which I could eat every week and never tire of it. Dishes like "Ras el Hanout Cauliflower Wedges with Mashed Chickpeas" will help you make a list of spices to keep on hand as well as making sure you always have a can or two of chickpeas in your pantry. The "Red-Braised Brussels Sprouts and Tofu" reminded me so much of the red-cooked pork my mother used to make that my eyes filled with tears when I took my first bite. If you are new to cooking with seaweed, McKinnon's recipes really help illuminate the wide variety of seaweed and its different uses.
I praised McKinnon's To Asia, With Love: Everyday Asian Recipes and Stories From the Heart for this same thing, but it is important: the index! She indexes everything from breadcrumbs to za'atar. The only thing I couldn't find in the index is Maggi Seasoning sauce, which she seems to love, but I'm wondering if there's a copyright issue there. I went ahead and bought a bottle because I trust this woman--she's given me an even deeper love of vegetables and my dear departed mother is hopefully smiling down from Heaven to see it.
If you are trying to eat more vegetables and are happy with plant-based proteins, this book will give you an endless supply of ideas. If you are more omnivorous, many of the recipes can be used as accompaniments to meat. If you are someone who values meaningful words about food and love, read this book.
Organized alphabetically by vegetable, starting from "Asian greens" and ending with "Zucchini", McKinnon celebrates what vegetables have to offer, encouraging with a preface for each one, an investment in the pleasures of the vegetable itself, even before digging into the recipes. Since receiving this book a few months ago, I have cooked at least twenty of the recipes, with thirty or forty earmarked for "soon." Some are simple and easy stir fries, like "Stir-Fried Cauliflower with Capers, Chile and Parsley" while others are more involved and might require a visit to your local Asian grocery if you don't already go there regularly! While there is a definite Asian leaning toward many of the recipes, there are a wide variety of dishes represented: soups, loaves, salads, mains, sides, pickles, and even dessert (butternut squash tiramisu--I'm working up to it!)! Favorites thus far include "Seaweed, Tofu, and Sprout Soup"which was one of the best dashi-based soups I've ever made, and the "Cabbage and Kimchi Okonomiyaki," which I could eat every week and never tire of it. Dishes like "Ras el Hanout Cauliflower Wedges with Mashed Chickpeas" will help you make a list of spices to keep on hand as well as making sure you always have a can or two of chickpeas in your pantry. The "Red-Braised Brussels Sprouts and Tofu" reminded me so much of the red-cooked pork my mother used to make that my eyes filled with tears when I took my first bite. If you are new to cooking with seaweed, McKinnon's recipes really help illuminate the wide variety of seaweed and its different uses.
I praised McKinnon's To Asia, With Love: Everyday Asian Recipes and Stories From the Heart for this same thing, but it is important: the index! She indexes everything from breadcrumbs to za'atar. The only thing I couldn't find in the index is Maggi Seasoning sauce, which she seems to love, but I'm wondering if there's a copyright issue there. I went ahead and bought a bottle because I trust this woman--she's given me an even deeper love of vegetables and my dear departed mother is hopefully smiling down from Heaven to see it.
If you are trying to eat more vegetables and are happy with plant-based proteins, this book will give you an endless supply of ideas. If you are more omnivorous, many of the recipes can be used as accompaniments to meat. If you are someone who values meaningful words about food and love, read this book.
January 13, 2024
Tenderheart is one of those cookbooks that you must read for the story (similar to Yogurt & Whey by Homa Dashtaki but perhaps not as lyrical). Her homage to her father (and vegetables) is laid out in the opening pages. It’s also one of a recent spate of cookbooks and novels that were born out of the pandemic. McKinnon talks about experimenting to get every last drop of goodness out of vegetables and “always seeing how far I could push them” (19) during the quarantine in NYC when the prospect of getting fresh produce was sketchy at best.
McKinnon wisely acknowledges that while eating seasonally is best, it’s also a luxury. “While eating with the seasons may be easy and practical for some people, for others it is not” (20). While her father was “right on the pulse of all the latest harvests” (20) as she was growing up, she also experienced having to rely on grocery store bought produce after his death. Because of her life experiences, her advice and credo is this: when you can eat seasonally, do it; when you can’t, don’t freak out. More practical advice from the author: keep bags of frozen vegetables in your freezer so you can improvise and get dinner on the table.
She shares her immense knowledge about all vegetables but I really enjoyed her first chapter on Asian greens.
One of the first revelations I had was that this definitely was NOT a book of side dishes and salads. The very first recipe (under the Asian greens section) was a full blown entrée: “Choy Sum and Feta Galette” (39). Every single recipe in this chapter could be a full meal.
Next was the epiphany of broccoli. How many delicious ways could she concoct to serve this often maligned vegetables?
Turmeric-Yogurt Roasted Broccoli (75)
Broccoli Wontons with Umami Crisp (78)
Longtime Broccoli, “a confit, of sorts,” to be served smeared on bread or stirred into pasta!!! (81)
Now, I know Brussels sprouts have been the “it” veggie for some time, but McKinnon elevates them even further with Sticky Gochujang Brussels Sprouts (95) and Brussels Spouts and Green Onion Oil Noodles (96) and Brussels-Sprouts-Instead-of-Egg Salad (99).
I just want to highlight a few other inventive recipes:
Cabbage: Cabbage Carbonara-ish (118)
Carrot: Carrot and Cannellini Bean Sheet-Pan Dinner with Yuzu Vinaigrette (134).
Celery: this chapter alone is worth the price of the book. How many times have you thrown an almost full stalk of limp celery away?
Eggplant: Eggplant Katsu (186) and Chocolate-Eggplant Brownies (194)
Sweet Potato: Sweet Potato Panang Curry Pizza (402)
Tomato: Tomato and Gruyère Clafoutis (442)
Zucchini: again, this chapter alone would be worth the cost of this cookbook!
Above is not a definitive list of the vegetables McKinnon highlights. There’s a very large chapter on taro and the regular suspects like peas, potatoes, pumpkin and spinach are featured. Fennel, ginger, kale, mushrooms (not a veggie but that’s OK), seaweed, turnip and daikon round out the total list.
Besides the inventive recipes, this cookbook is a kind remembrance of her father, the man who developed the “‘After-school snack’ as an official meal” (10) and who truly provided sustenance and goodness to his family before his untimely death.
Tenderheart is a hefty book and I can see why it made so many “best of” lists this past year. One of the first things I’m going to make is the Umami Crisp (27) so I can drizzle it on everything, including the Broccoli Wontons mentioned above.
McKinnon wisely acknowledges that while eating seasonally is best, it’s also a luxury. “While eating with the seasons may be easy and practical for some people, for others it is not” (20). While her father was “right on the pulse of all the latest harvests” (20) as she was growing up, she also experienced having to rely on grocery store bought produce after his death. Because of her life experiences, her advice and credo is this: when you can eat seasonally, do it; when you can’t, don’t freak out. More practical advice from the author: keep bags of frozen vegetables in your freezer so you can improvise and get dinner on the table.
She shares her immense knowledge about all vegetables but I really enjoyed her first chapter on Asian greens.
One of the first revelations I had was that this definitely was NOT a book of side dishes and salads. The very first recipe (under the Asian greens section) was a full blown entrée: “Choy Sum and Feta Galette” (39). Every single recipe in this chapter could be a full meal.
Next was the epiphany of broccoli. How many delicious ways could she concoct to serve this often maligned vegetables?
Turmeric-Yogurt Roasted Broccoli (75)
Broccoli Wontons with Umami Crisp (78)
Longtime Broccoli, “a confit, of sorts,” to be served smeared on bread or stirred into pasta!!! (81)
Now, I know Brussels sprouts have been the “it” veggie for some time, but McKinnon elevates them even further with Sticky Gochujang Brussels Sprouts (95) and Brussels Spouts and Green Onion Oil Noodles (96) and Brussels-Sprouts-Instead-of-Egg Salad (99).
I just want to highlight a few other inventive recipes:
Cabbage: Cabbage Carbonara-ish (118)
Carrot: Carrot and Cannellini Bean Sheet-Pan Dinner with Yuzu Vinaigrette (134).
Celery: this chapter alone is worth the price of the book. How many times have you thrown an almost full stalk of limp celery away?
Eggplant: Eggplant Katsu (186) and Chocolate-Eggplant Brownies (194)
Sweet Potato: Sweet Potato Panang Curry Pizza (402)
Tomato: Tomato and Gruyère Clafoutis (442)
Zucchini: again, this chapter alone would be worth the cost of this cookbook!
Above is not a definitive list of the vegetables McKinnon highlights. There’s a very large chapter on taro and the regular suspects like peas, potatoes, pumpkin and spinach are featured. Fennel, ginger, kale, mushrooms (not a veggie but that’s OK), seaweed, turnip and daikon round out the total list.
Besides the inventive recipes, this cookbook is a kind remembrance of her father, the man who developed the “‘After-school snack’ as an official meal” (10) and who truly provided sustenance and goodness to his family before his untimely death.
Tenderheart is a hefty book and I can see why it made so many “best of” lists this past year. One of the first things I’m going to make is the Umami Crisp (27) so I can drizzle it on everything, including the Broccoli Wontons mentioned above.
January 9, 2023
I'd seen Hetty's name and recipes in the New York Times and elsewhere, and when I heard about the Australian book launch, I thought it would be interesting to go, and to get a copy of this book. It was a great event, and a great introduction to her. I bought the book. There is so much to love.
I've wanted to eat less meat and more vegetables for a while, and it's THIS BOOK that has moved my husband and I in this direction and not as a chore but as a pleasure. The book is divided into chapters on different vegetables, and so it's a great reference. But more than that, comparing it with other recipe books, this one excites me. There are a few recipes for those who want to tackle a more complicated project, but most are quite easy. But they tend to each teach me a different cooking technique and how to use different ingredients in different ways. They often use Asian ingredients that I'm interested in trying out or like to use (Korean spices, say, or Asian seaweed, or kim chee). We've made SO many of these recipes now.
The other thing is that the book feels deeply personal, in a beautiful way. She has dedicated the book to her father, and the photo of him even looks a little like my Dad, the son of the owner of a vegetable and produce shop in Vancouver! She also writes about developing the recipes during COVID lockdown, resulting in dishes that are humble, made with easily accessible ingredients, and yet elevated by her expertise and experience. This is really delicious stuff, and will touch your heart as well as fill your belly. I highly, highly recommend it.
I've wanted to eat less meat and more vegetables for a while, and it's THIS BOOK that has moved my husband and I in this direction and not as a chore but as a pleasure. The book is divided into chapters on different vegetables, and so it's a great reference. But more than that, comparing it with other recipe books, this one excites me. There are a few recipes for those who want to tackle a more complicated project, but most are quite easy. But they tend to each teach me a different cooking technique and how to use different ingredients in different ways. They often use Asian ingredients that I'm interested in trying out or like to use (Korean spices, say, or Asian seaweed, or kim chee). We've made SO many of these recipes now.
The other thing is that the book feels deeply personal, in a beautiful way. She has dedicated the book to her father, and the photo of him even looks a little like my Dad, the son of the owner of a vegetable and produce shop in Vancouver! She also writes about developing the recipes during COVID lockdown, resulting in dishes that are humble, made with easily accessible ingredients, and yet elevated by her expertise and experience. This is really delicious stuff, and will touch your heart as well as fill your belly. I highly, highly recommend it.
August 10, 2023
I knew I was going to like this book when the cover art was reminiscent of a Jeffrey Steingarten book. And the story part of this cookbook really sings - the book is basically a love story to the author's family, explaining their bond and how they've adapted and changed through the years. Parts of the book are bittersweet, and parts are fun and comforting. The photos are beautiful, and there's almost one for every recipe.
I found the recipes a little intimidating. I made the savory bread with broccoli standing upright, and my kids thought it was hysterical (and ate the broccoli). I also really liked the ginger chapter, mainly for the deserts and the mushroom chapter. The eggplant chapter put me on the hunt for 'Red Velvet and Chocolate Heartache'. But other chapters, like the tomato chapter, were a little disappointing (and I love tomatoes!). And some of the chapters included too many ingredients, or steps, that made the recipes impractical for a weeknight cook. The book does include several economical ideas (fennel frond pesto, for example), and if you had veggie leftovers, you could make a completely new meal the following day using this book as a guide. Most of the recipes are healthy-ish, but there isn't nutrition information. The author includes very helpful notes, as well as variation and main veggie swap ideas.
If you're trying to eat more veggies, this is a great place to start. The narrative of this cookbook is so endearing, you'll want to keep it around and will end up trying some recipes. . . and getting more veggies and love into your life.
I found the recipes a little intimidating. I made the savory bread with broccoli standing upright, and my kids thought it was hysterical (and ate the broccoli). I also really liked the ginger chapter, mainly for the deserts and the mushroom chapter. The eggplant chapter put me on the hunt for 'Red Velvet and Chocolate Heartache'. But other chapters, like the tomato chapter, were a little disappointing (and I love tomatoes!). And some of the chapters included too many ingredients, or steps, that made the recipes impractical for a weeknight cook. The book does include several economical ideas (fennel frond pesto, for example), and if you had veggie leftovers, you could make a completely new meal the following day using this book as a guide. Most of the recipes are healthy-ish, but there isn't nutrition information. The author includes very helpful notes, as well as variation and main veggie swap ideas.
If you're trying to eat more veggies, this is a great place to start. The narrative of this cookbook is so endearing, you'll want to keep it around and will end up trying some recipes. . . and getting more veggies and love into your life.
July 7, 2024
This cookbook is a feast for the eyes, and if you can get up the gumption to make a few dishes, a feast for the taste-buds as well. I have been a vegetarian most of my life, but dare I admit it - my cooking does get into a rut at times. If you relate to this, well this cookbook is a great choice for pulling you out of that rut. The recipes are approachable, most of them are not terribly involved, and they pack a powerful flavor punch.
Most ingredients are items that I regularly stock. Now YMMV, but I have been able to prepare most of these dishes without having to shop for exotic ingredients. Also, the author is awesome in that she includes recipes for some of the things that once might not want to purchase. For example, I am going to prepare her Cabbage and Kimchi Okonomiyaki (p. 106), and the only ingredients I don't keep stocked were Kimchi and ketchup.
Another plus is that recipes include suggestions for vegan and gluten-free diets.
Most ingredients are items that I regularly stock. Now YMMV, but I have been able to prepare most of these dishes without having to shop for exotic ingredients. Also, the author is awesome in that she includes recipes for some of the things that once might not want to purchase. For example, I am going to prepare her Cabbage and Kimchi Okonomiyaki (p. 106), and the only ingredients I don't keep stocked were Kimchi and ketchup.
Another plus is that recipes include suggestions for vegan and gluten-free diets.
November 29, 2025
This book is a love letter to veggies like cabbage, eggplant, and sweet potato. Woven throughout these recipes is the touching story of her father and how their family bond was strengthened through food, which gives the whole book a warm, personal feel.
The best part is how the book is designed. The layout is clean, with a beautiful photo facing each recipe, which makes it easy to use; I love the organization by vegetable. When I have a head of cauliflower staring me down from the fridge, I can just flip to that chapter for ideas. The recipes themselves are thoughtful, with helpful notes on swaps and techniques.
With nearly 200 recipes, it’s a massive book, and that’s both a blessing and a slight weakness. While there are tons of inventive dishes, a few seem very similar, or maybe I was just experiencing recipe overload. It’s a minor point, though, because the sheer number of options means there’s always something new to try, from simple sides to project-worthy weekend meals.
The best part is how the book is designed. The layout is clean, with a beautiful photo facing each recipe, which makes it easy to use; I love the organization by vegetable. When I have a head of cauliflower staring me down from the fridge, I can just flip to that chapter for ideas. The recipes themselves are thoughtful, with helpful notes on swaps and techniques.
With nearly 200 recipes, it’s a massive book, and that’s both a blessing and a slight weakness. While there are tons of inventive dishes, a few seem very similar, or maybe I was just experiencing recipe overload. It’s a minor point, though, because the sheer number of options means there’s always something new to try, from simple sides to project-worthy weekend meals.
September 24, 2024
Not only are the recipes in this book playful and delicious sounding, they are generally approachable with beautiful photographs to entice you.
This books also exudes a deep love—a love of a father lost too soon, vegetables, flavor, language, and life. I definitely saw that Jane Austen reading young-girl shining through as I read through the book in sentences like the below:
"Rich and indulgent, these buttery, succulent turnips are like savory candy, astonishingly easy to eat and will perhaps enslave you to the modest virtues of turnips for life."
Gorgeous yet playful prose are generously sprinkled throughout the book.
I had been a fan of Hetty's segments on Evan Kleiman's Good Food, but reading through this cookbook made me a fan for life.
I can only hope to be half the lover of food and people that she is. What a beautiful tribute to her father, family, and food.
This books also exudes a deep love—a love of a father lost too soon, vegetables, flavor, language, and life. I definitely saw that Jane Austen reading young-girl shining through as I read through the book in sentences like the below:
"Rich and indulgent, these buttery, succulent turnips are like savory candy, astonishingly easy to eat and will perhaps enslave you to the modest virtues of turnips for life."
Gorgeous yet playful prose are generously sprinkled throughout the book.
I had been a fan of Hetty's segments on Evan Kleiman's Good Food, but reading through this cookbook made me a fan for life.
I can only hope to be half the lover of food and people that she is. What a beautiful tribute to her father, family, and food.
July 22, 2024
I had just started the broccoli chapter when I knew that this cookbook was coming home with me. She was on a recent episode of The Splendid Table (npr podcast) and it was a great show. I immediately checked this out of the library, and very quickly realized that this is a cookbook I will use over and over. I love that she has organized the chapters by vegetables. The broccoli chapter is when it got added to my shopping list. Stupid me, I started reading it on my kindle. With black and white photos. I switched to my iPad and, wow. I am going to borrow her first cookbook, and I suspect that one will need a new home too.
ATTENTION ALL VEGETARIANS: you really need to read this cookbook. And buy it.
ATTENTION ALL VEGETARIANS: you really need to read this cookbook. And buy it.
August 6, 2025
I haven't been as excited about that book as I hoped.
I think everything looked too much the same, page after page.
I also think I have quite different tastes from the author as I hate oven broccoli for example, I find it acquires a bitter flavour and goes dry when baked. I also enjoy slow-cooked fennel loads more than raw (my go to is to prepare fennel the same way you would caramelise onions and use just as lavishly)... etc.
The life of the author, intertwined with the recipes was cute and I ended reading the cookbook more for glimpses of her life and thoughts than the food.
I seem to be in the minority, though. I would recommend this book to vegans, thought it seemed very light on vegetal protein to me, which made most recipes look like accompaniments.
I think everything looked too much the same, page after page.
I also think I have quite different tastes from the author as I hate oven broccoli for example, I find it acquires a bitter flavour and goes dry when baked. I also enjoy slow-cooked fennel loads more than raw (my go to is to prepare fennel the same way you would caramelise onions and use just as lavishly)... etc.
The life of the author, intertwined with the recipes was cute and I ended reading the cookbook more for glimpses of her life and thoughts than the food.
I seem to be in the minority, though. I would recommend this book to vegans, thought it seemed very light on vegetal protein to me, which made most recipes look like accompaniments.
January 20, 2025
This has become my favorite favorite cookbook of all time. I love that it is divided by particular vegetables — so if you have an eggplant, say, you can mosey over to the eggplant section and decide if you want to prepare it in an Italian way, Chinese way, Japanese way, or French. It has helped expand my methods of cooking certain vegetables, like cabbage. I love the way she writes and I love the substitutions at the bottom because who ever has exactly what is called for in a recipe. Five stars for sure!
As another reviewer noted, do NOT miss the intro pages, especially her pantry suggestions!
As another reviewer noted, do NOT miss the intro pages, especially her pantry suggestions!
September 24, 2023
Lots of good-looking recipes. I liked it when the author was being sentimental, I kind of wish there were more vignettes like this throughout the book. Lots of pictures, I can only imagine how expensive that was.
I loved the way the book was organized, but my main complaint from a design perspective is that I thought the picture of the vegetable(s) in the bowl in the middle of the two pages looked weird because the gutter cut the photo in half. It doesnt really matter, but I thought that was odd and distracting.
I loved the way the book was organized, but my main complaint from a design perspective is that I thought the picture of the vegetable(s) in the bowl in the middle of the two pages looked weird because the gutter cut the photo in half. It doesnt really matter, but I thought that was odd and distracting.
July 28, 2023
Creative veggie-based recipes that take a delicious spin on the classics. Loved the integration of memoir into this cookbook, especially in setting the stage early by weaving the importance of seasonality with memories of her father.
Solid pick for those interested in diving into more veggie recipes that burst w flavor — review still pending on trying these recipes out (many are saved).
Solid pick for those interested in diving into more veggie recipes that burst w flavor — review still pending on trying these recipes out (many are saved).
August 12, 2023
This is a beautiful hefty 500+ page cookbook. I particularly enjoyed the author's personal stories and comments, how her upbringing influenced her food preferences and how her cooking evolved during the pandemic lockdown. While it was great that each recipe featured an excellent photograph, I did have a problem with the small font. Each recipe has notes for swaps for gluten free and vegan.
Displaying 1 - 30 of 62 reviews