Cook, Eat, Thrive: A Library Journal Review

Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic

by Lisa Campbell
Library Journal
June 15, 2012

Blogger, traveler, and pastry cook Tienzo’s ( approach to veganism ditches fake cheese and other imitation products in favor of natural ingredients such as nuts, seeds, and seaweed. The “Chèvre” in her Red Pepper-Chèvre Frittata is made from pureed raw cashews, agar flakes, and tahini. Likewise, her desserts are refreshingly free of strange-sounding egg and dairy replacements. For readers with special diets, there are symbols identifying raw, low fat, soy-free, and wheat-free recipes. VERDICT Readers tired of novelty or single-subject vegan cookbooks will appreciate this balanced collection, which provides menus for many occasions (e.g., Kid-Friendly Dinner; French Bistro Supper; Vegan Wedding Fare).

Back to Joy Tienzo’s Author Page