BOOK REVIEWS
We give our verdict on the latest plant-based guides
AT HOME FROM
POT TO POT
PAULINE MENEZES
Marshall Cavendish Cuisine
Have you ever thought
about creating more natural
flavours in your cooking?
Well, Pauline Menezes has
teamed up with the Institute
for Parks and Recreation
and The Vegetarian Society
(Singapore) to bring you
a cookbook dedicated to
teaching you how to grow
your own herbs and utilise
in the kitchen. Titled At
Home: From Pot to Pot, the
cookbook/guide follows a
format of a step-by-step
guide on how to plant, grow
and cook with 15 different
herbs.
“At Home: From Pot to Pot
is a special book, combining
both planting (the first pot
in the title) with cooking
(the second pot). It’s also an
inclusive book: all the herbs
and spices can be grown in
anyone’s home, and all the
dishes are prepared with
easy-to-find ingredients,”
Pauline, the woman behind
the cookbook, explains.
THE JOY OF
VEGAN BAKING
COLLEEN PATRICK-
GOUDREAU
Fair Winds Press
Colleen Patrick-Goudreau’s new
book titled: The Joy of Vegan
Baking is the ultimate guide to
cooking sweet treats. Learning
to bake without eggs and dairy
can often seem a challenge
worth more thought than
you’d like to give on a Sunday
afternoon. Coleen has tackled
into this and innovated a
collection of recipes that don’t
demand time or complication.
Whether you fancy baking
soft pretzels, creating some
strawberry sorbet or treating
family and friends to some
chocolate peanut butter
cupcakes - this book advises
you on how homespun goods
can be ethical and healthy.
Yes, believe it or not, lemon
cheesecake, cinnamon coffee
cake and blueberry cobbler
don’t have to mean falling
off the calorie conscious
bandwagon. These treats
are free of saturated fat,
cholesterol, and lactose, but
full of flavour.VEGAN RECIPES FROM
THE MIDDLE EAST
PARVIN RAZAVI
Grub Street Publishing
Iran-born cook/food
blogger, Parvin Razavi (aka
thx4cooking) has delved
into her homeland culture
and created a cookbook
dedicated to sharing a variety
of traditional and creative
Middle East dishes. From spicy
stuffed veggies to fragrant
soups, delicate preserves,
herbed flatbreads and
delicious pickles and radishes
—you’ll be whipping up and
tasting dishes of origin to Iran,
Jordan, Egypt, Lebanon, Syria,
Morocco and Turkey.
However, this is more
than your typical cookbook.
Pravin was driven to produce
a product that channels
enjoyment, hospitality,
innovation, sustainability and a
joy of life. With added features
like a glossary exploring
herbs, ingredients and spices
traditional to this part of the
world you learn how delicious
food can be when centred
on grains and pulses, nuts,
vegetables and fruits.THE ONE
PEACEFUL WORLD
ALEX JACK AND
SACHI KATO
Benbella Books, Inc
Focusing on vitality, longevity
and the science behind
nutritious vegan eating, authors
Alex Jack and Sachi Kato really
aim for fulfilment with this title.
Taking inspiration from their
time as teachers and chefs, Jack
and Kato bring a very holistic
approach to their recipes, both
contemporary and classic.
Entirely plant-based, the
recipes range from ideas for
perfectly cooked, delicious rice
to hearty Black Bean Stew and
classic Vegetable Tempura.
You will learn how to make
your own Tempeh Bacon and
indulge in a simple Tiramisu
with Cashew Cream, all whilst
filling yourself with essential
goodness.
With an in-depth chapter on
Macrobiotic cooking, this title is
as much of a cooking education
as it is a book of delicious and
easy-to follow recipes. Definitely
one to keep handy when
thinking about what to have
for dinner!