America's Test Kitchen Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between

I just received this book today so have not yet made any recipes. I did, however, go through it thoroughly and was delighted with the quality. First, the cover is quite sturdy for a paperback, the pages are heavyweight and glossy with lots of colored photos. The first 37 pages are an encyclopedia for new and experienced vegans, with explanations of terms, which foods may not be vegan and the substitutes you can try. There are baking tips with photos of results using various ingredients, sort of a before and after comparison. There is a 2-page layout detailing types of grains, and a chart for cooking grains. There are several pages explaining the various types of vegan protein, how to select and use it, and much more. The index at the back of the book is particularly well thought out. Recipes are cross-referenced so that if you can’t remember the specific name of a recipe, you can still find the recipe under a more general heading. There is a comprehensive listing of all nutritional info for every recipe at the back of the book, leaving the individual pages with a cleaner look. I can’t wait to try all the recipes in this book! It’s a keeper!

I think this vegan offering of recipes will appeal to most people. I like how ATK sets out the vegan pantry and their preference of certain ingredients for particular recipe's and why. I have been plant based for 20 years and vegan for about 5 years and I have a lot of books. This book is in heavy rotation in our home. recipes that standout for our whole family ( 20, 17, and two 50 year olds) are: The banana bread!! Brown Rice burrito bowl, Barley bowl, Heart veg lasagna, vegan shepherd's pie, crispy orange seitan, Thai tofu basil lettuce cups, stir friend tofu, shiitake & green beans. Soups and some great desserts. Ignore the comments about this book not being healthy, for most people transitioning to vegan or plant based this is a great way to get healthy tasty veggies in your diet and most of all, reduces our contribution to animal and the planet suffering at our hands.

Me encanto el libro, son recetas fáciles de hacer y con ingredientes fáciles de encontrar en México. Lo que me encanto más fue que pase por el al OXXO y muy amables.

I have to say this is an excellent vegan recipe book (I probably own 200+ vegan recipes books at present). All that I have made has been outstanding, and also caused my husband to comment on how very good the food is. There is a lot in this fully comprehensive book. A great introduction for those not so much in the know about food, a very good intro to each recipe telling you why the flavours will work and how the recipe developers came to include certain flavours/processes. The flavours are very well thought through.We have been plant-based for over a year, vegetarian since the early 1980s. My profession for 44+ years was food; I ran a cook-school from home for Aga owners and used to also demonstrate Aga cooking to the public at The Scottish Aga shops. Last year I took two vegan cookery courses, via the Rouxbe online platform, The Professional Plant-Based Certification Course by Chad Sarno & Fran Costigan’s Vegan Desserts & Baking Course, so I know my stuff & do highly recommend this book. The pesto pizza with fennel and cauliflower, Baja Style Cauliflower Tacos, Spicy Peanut Rice Noodle bowl & Sizzling Saigon Crepes, to name but a few, are up there with the greats flavour wise, I still have many more recipes to cook from this book, but so far it is a very clear winner.Based on the excellence of this book I have just ordered the vegetarian one, which I can adapt to vegan where required and I am eyeing up the Mediterranean one, also by the Test Kitchen, too. I highly recommend for home use, and if you entertain, you will wow your guests with the food from this book.

Good informative read.