The author has chosen to include only those authentic recipes as found around the Mediterranean instead of dishes inspired by the cuisine that are not authentic. She also includes vegan versions of recipes that usually include animal products such as pesto and tapenade. For recipes using cheese, she simply uses a recipe that omits it. She feels that substituting for ingredients like cheese or anchovies creates dishes that are somehow not correct, and that home cooks would most certainly have created recipes without these ingredients due to not having them occasionally, or for more particular palates, such as for children. She doesn't however, have any fig recipes in the book as she feels figs are missing something if not presented with their natural accompaniment, honey.
The recipes are straightforward with clear, detailed instructions on how to make them. Ingredient lists are not excessive or made up of unusual ingredients. None of the ingredients are substitutes for animal products....
The author has chosen to include only those authentic recipes as found around the Mediterranean instead of dishes inspired by the cuisine that are not authentic. She also includes vegan versions of recipes that usually include animal products such as pesto and tapenade. For recipes using cheese, she simply uses a recipe that omits it. She feels that substituting for ingredients like cheese or anchovies creates dishes that are somehow not correct, and that home cooks would most certainly have created recipes without these ingredients due to not having them occasionally, or for more particular palates, such as for children. She doesn't however, have any fig recipes in the book as she feels figs are missing something if not presented with their natural accompaniment, honey.
The recipes are straightforward with clear, detailed instructions on how to make them. Ingredient lists are not excessive or made up of unusual ingredients. None of the ingredients are substitutes for animal products. You won't find any tofu cutlets, miso in place of anchovies or soy cheeses here. The ingredients are those that are actually used in this region.
While there are no pictures in this book, the descriptions of the recipes and how to put them together, give a good idea of what to expect.
Each recipe comes with a nutritional analysis listing calories, protein, total fat, saturated fat, cholesterol (0 for all recipes, of course), carbohydrates, dietary fiber and sodium. Many recipes have tips on how to prepare the recipes or a portion of them in advance. And quite a few also have variations listed for the recipe.
The Bibliography is a serious source of temptation for this cookbook collector. The list of cookbooks could be added in its entirety to my wish list!
The Meals in Minutes chapter is a very well-done list of menu suggestions for different size gatherings and events. It's a great way to learn how to put a well-rounded vegan menu together for at home or entertaining.
This cookbook has become a favorite of mine, not just as a vegan cookbook, but overall. There are so many great recipes to make that stand alone or as side dishes for a non-vegan menu. Anyone who enjoys the foods of the Mediterranean region will find dozens of things to try here.
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