PDF Ebook Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, by Michael Natkin
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Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, by Michael Natkin
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Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. This is sophisticated, grown-up meatless cooking, the kind you can serve to company—even when your guests are dedicated meat-eaters. An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. A third of the book is taken up with hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes. Natkin, a vegetarian himself, provides lots of advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.
- Sales Rank: #801677 in eBooks
- Published on: 2012-05-08
- Released on: 2012-05-08
- Format: Kindle eBook
Amazon.com Review
Michael Natkin on Herbivoracious
My journey as a serious cook began when I was 18 years old. My mother was dying from breast cancer and was trying a macrobiotic diet to see if it would help. A friend of mine, a vegetarian and a good cook, showed me the ropes so that I could make meals for my family. It didn’t take me long to realize that I loved everything about cooking.
When I moved to Providence for college, I was exposed to international cuisines that I’d never seen in my hometown of Louisville. I subsequently worked in a beautiful Zen Buddhist farm kitchen in California and traveled the world, gradually settling into a career as a software engineer, making dinosaurs for "Jurassic Park" and animation software for Adobe.
My love for cooking deepened through the years. I wanted to do more than simply prepare meals for my own family. I started my blog, Herbivoracious.com, in 2007. Thousands of people see fit to visit daily and share my passion for vegetarian food that draws on global inspirations and, above all, puts flavor and pleasure first. I also spent some months interning at restaurants in Seattle and New York. This book is the next step. I’ve brought together classic techniques and flavor combinations from around the world, along with ideas from cutting-edge cuisine, to create 150 original recipes that you will be able to use for every occasion, from casual weeknight suppers to your fanciest dinner party.
It seems that everyone I meet, even dedicated carnivores, recognizes the value of eating more plant-based meals. I’ve written Herbivoracious both for vegetarians and for others who are just looking to broaden an omnivorous repertoire.
This is the book for you if you’d like to eat lusty Crispy Polenta Cakes with White Beans and Morel Mushrooms, rich and fragrant Brown Butter Cornbread, or an unusual and refreshing salad of Persimmon, Parsley, and Black Olives. I get excited thinking about the aroma of making red curry paste from scratch, the first taste of a new year’s olive oil, or the texture of beautiful chanterelle mushrooms, and I want to share those discoveries with you.
Review
"Michael Natkin has a talent for enticing and boldly flavored creations, in recipes that are colorful, thoughtful, and fresh!" --Heidi Swanson "If we had to choose one book to cook from in 2012, this would be it." --The Washington Post
About the Author
Michael Natkin is the author of the immensely popular and award-winning vegetarian blog Herbivoracious. The author of the bi-weekly column “Serious Meatless” on the Serious Eats website, he’s known for a cutting-edge, light and healthy, beautiful-on-the-plate style of vegetarian cooking. He is one of only nine members on the “Chefs and Experts” panel of AOL’s Kitchen Daily. He is a charter member of the “Gourmet Live Socialvores,” and he has been listed in four consecutive years on Saveur’s “Sites We Love.” He’s known in the blogging community as a crack photographer, and his photos are regularly featured on TasteSpotting, foodgawker, and other sites. He lives in Seattle with his wife and two daughters.
Most helpful customer reviews
55 of 56 people found the following review helpful.
Not a lentil loaf in sight
By Anne Campbell
I'll be honest - even though I've been vegetarian for many years, I almost never buy or read vegetarian cookbooks. Too many of them are earthy-crunchy, stuck in the '70's, and bland. They assume that if you're vegetarian, you're also a dour, self-denying, fat-free health nut who could never truly enjoy food.
Enter Michael Natkin and his Herbivoracious blog, and now this cookbook. He LOVES good food, and it shows! The photos are gorgeous, the recipes are just packed with interesting flavors from around the world, and there's not a lentil loaf or gloppy casserole to be found. This is the perfect book for any adventurous eater or cook, vegetarian or not. In fact, it would be a great gift for the foodie friend who's never quite sure what to make for the vegetarians in his/her life.
Some of my favorites so far are the Thai Tofu Salad, Iraqi-Jewish Eggplant Sandwich, Chermoula-Stuffed Eggplant, and my two all-time favorites, Sicilian Spaghetti with Pan-Roasted Cauliflower and Rice Vermicelli with Ginger-Grapefruit Sauce. I used to dislike both grapefruit and cauliflower, and these recipes actually converted me to loving them. I am seriously thinking of cooking my way straight through the book, "Julie & Julia"-style.
If I had to register a criticism, it would be that many of the recipes call for unusual ingredients that require a trip to various ethnic markets. But that's just part of the adventure, and if you're not willing to try a crazy new flavor or two, then you might as well stick with your beige '70's recipes. Also, substitutions are often noted if you truly can't find an ingredient.
My favorite quote from the book: "I like to think that being mindful of the implications of what one cooks and eats is not an _ascetic_ practice but an _aesthetic_ pleasure." Bravo, Michael, and bon appetit!
13 of 14 people found the following review helpful.
A brilliant first stop into the world of vegetarian food.
By Daniel Brown
As a devout meat-eater-recently-turned-vegetarian, I was skeptical about a world without meat. Most cooks feel that vegetables can play only a supporting role for a meat-based dish and few chefs (professional or otherwise) treat them with the respect they deserve.
I stand corrected.
This is an absolutely brilliant collection, inspiring in its diversity and pursuit of maximum flavor. In some recipes, a main ingredient is allowed to be itself and shine, in other cases, it's a single voice in a larger chorus of flavors. There's a sampling from just about any type of cuisine I can think of and that there are even "meatless" versions of traditional dishes.
It's clear the design of the book is for people who actually cook and written by someone who genuinely enjoys cooking. Legible in presentation and practical in procedure and commentary.
Love it!
13 of 14 people found the following review helpful.
I love Herbivoracious!
By Kimberly G. Armstrong
After following the Herbivoracious blog for some time now, I am thrilled to have this gorgeous cookbook in my hands! This book is beautifully presented, with great photos, wonderful recipes, and is sure to become one of my favorite cookbooks.
So far, I haven't made a recipe that I didn't like. A few of my favorite recipes include Shitake tacos with Asian Pear Slaw, Corn and Tomato Confit Risotto (especially delicious), and the Chickpea and Green Olive Tagine.
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