Vegan Cooking: Recipes for Beginners

by Eva Batt

New jacket for this classic vegan cookbook published in association with The Vegan Society. Eva Batt was a vegan cookery pioneer and her book is much revered by the Vegan Society. It’s a classic introduction to vegan cooking, and is recommended for those who are new to meat and dairy free recipes. The
•explains the sorts of staples you’ll need in the kitchen.
•provides recipes that are extremely straightforward to prepare.
•offers a complete nutritional guide to vegan food so the reader can be assured that they understand their protein requirements, and do get the right mix of vitamins, minerals and food groups.
•explains the different protein supplements – such as tofu, soya, t.v.p. Recipes cover a wide range of dishes and meal types from breakfasts to snacks, lunches, dinner and entertaining. The recipes themselves are excellent and very much from a British tradition of ‘good old fashioned’ cooking. As well as the basic cooking instructions, the text is full of Eva Batt’s useful tips and asides for new cooks.

Genres: Cookbooks

192 pages, Paperback

First published May 25, 2002

Reviews

[Felicity · Rating 2 out of 5]

Batt deserves credit for her early advocacy of a vegan diet, but this collection of uniformly bland, insular recipes is unlikely to win new converts, lacking variety, ingenuity and, most regrettably, flavour. Was there ever any excuse for resorting to TVP? The recipes make little use of herbs and spices, and other than the predictable colonial curries, the compilation reads like a vegan version of the old-school dinners and nursery fare that I was force-fed in my youth. As documentary evidence of the progress of vegan cookery in the twentieth century it deserves its storage in the library stacks, but it cannot contend for the limited space on my kitchen shelf.