- Copertina flessibile: 191 pagine
- Editore: Fair Winds Pr (2 agosto 2012)
- Lingua: Inglese
- ISBN-10: 159233525X
- ISBN-13: 978-1592335251
- Peso di spedizione: 567 g
- Posizione nella classifica Bestseller di Amazon: n. 220.038 in Libri in altre lingue (Visualizza i Top 100 nella categoria Libri in altre lingue)
Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal (Inglese) Copertina flessibile – 2 ago 2012
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"The Earl of Sandwich would be proud! Celine Steen and Tamasin Noyes have reinvented the sandwich, taking it to all-new heights with spectacular creations that will forever change your perception of lunch (and breakfast and dinner too!). From the scrumptious, mouthwatering recipes to the gorgeous photographs, this book is a must-have for sandwich lovers. Prepare to be inspired!"—Julie Hasson, author of Vegan Diner, The Complete Book of Pies, and more
"Celine and Tamasin have the magic touch; everything they make turns out delicious! They’ve brought sandwiches back to life with innovative, stacked creations like the Strawberry Spinach Tacowich, Portobello Po' Boys, and even Oreo® Wafflewiches. Who knew you could fit so much flavor between two slices of bread?"—Hannah Kaminsky, author of My Sweet Vegan, Vegan Desserts, and Vegan à la Mode
"Celine and Tamasin have elevated sandwich making to an art form, with homemade artisan breads and inventive ingredient combinations infused with lots of personality. Sandwiches like the Jamaican Dip, Sushi Soy Wraps, and Bananas Foster Cake Sandwiches are enough to make you swoon! Vegan or not, these are guaranteed to be the best sandwiches you have ever tasted."—Alicia C. Simpson, author of Quick and Easy Vegan Comfort Food and Quick and Easy Vegan Celebrations
"Take two super-creative, experienced, and highly regarded vegan cookbook authors, allow them to apply their imagination, and exceptional palates, to a theme where there are few boundaries other than slices of bread, and you have this incredible book. And what a book! My mouth is watering, thanks to the beautiful pictures, the detailed descriptions, and superlative flavor combinations. Way to make a sandwich, Celine and Tami!"—Carla Kelly, author of Quick and Easy Vegan Bake Sale and Quick and Easy Vegan Slow Cooking
"Celine Steen and Tamasin Noyes, two stars of the vegan culinary world, have raised the sandwich bar and then some with this smart, sassy and satisfying book that’s packed with helpful tips, recipes that say ‘make-me,’ and Celine's wonderful photographs. THE INCREDIBLE GREEN SANDWICH brought me back home to bagels and that was just the beginning. Handheld and convenient, yes, but these recipes make satisfying entrees (and some desserts too), that just happen to be nestled between two slices of bread."—Fran Costigan, culinary instructor and author of More Great Good Dairy-Free Desserts Naturally
"This is the first time I’ve ever found myself drooling over sandwiches. Vegan Sandwiches oozes with gorgeous photos, creative recipes, and flavorful whit that makes you want to read it like a novel, from cover to cover."—Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free and Dairy Free Made Easy
"As if you need another indication of the depth of vegan cookbooks from ’12, how about this one: nothing but sandwiches! Yes, the duo of Celine Steen and Tamasin Noyes cooked up this original between two slices of bread. No fears, it’s not all lunchtime fare. Included are sandwiches for breakfast, for dessert … you get the idea. Now, get the book." —Joseph Connelly, Publisher VegNews Magazine
Tamasin Noyes is the author of American Vegan Kitchen and Grills Gone Vegan. She is the founder of http://www.veganappetite.com and has worked as a committed cookbook tester for many well-known vegan cookbook authors including Isa Chandra Moskowitz, Terry Hope Romero, and Robin Robertson. She resides in Ashtabula, OH. Celine Steen is the author of several books and the founder of the award-winning blog Have Cake, Will Travel (http://www.havecakewilltravel.com). After over a decade of vegetarian eating, she decided to switch to a vegan lifestyle. Fearing it might mean the end of all good desserts, she decided to start making her own, for lack of ready-made and affordable options offered in her hometown. She lives in Bakersfield, CA.
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First I have to say that I really love the style of this book. Everything from the front cover, to the inside layout to the photographs is gorgeous and makes you want to use the book all the time. I love that the authors think outside the box as far as what they consider a sandwich - basically if it’s something between two other something’s it’s a sandwich! - and I love that they get creative with flavor and texture combinations. I mean avocado and nut butter? Banana, nut butter and bacon? Who would think of these things? I know I wouldn’t and yet they work! The sheer variety of sandwich options in and of itself is enough of a reason to buy the book. Of course I also really love that the authors rely almost solely on simple foods, or foods you can make yourself from scratch. No store-bought vegan products but home-made seitan and cold-cuts - for which they provide recipes! Even homemade bread if you feel so inclined to make your own and have the time to do so. I love that. I love that the protein sources are seitan, tempeh, tofu, beans, and nut butters. I love that the sandwiches incorporates a wide variety of vegetables, and cultural traditions.
Now, having said all of that there are a few things you may wish to keep in mind. There is no nutritional information provided for the sandwiches - or other recipes - in this book. That’s a deal breaker for some people so it’s good information to know. Also I wouldn’t exactly classify these as ‘healthy’ sandwiches. I mean, certainly they’re healthier then eating their meaty counterparts but lets be honest and not kid ourselves, these are gourmet sandwiches not health food. These are sandwiches for people who love sandwiches and don’t give a fig about calories. Thirdly, some of the recipes require ingredients that may be difficult for some people to find - most notably Ume Plum Vinegar, Creamed Coconut, Instant Tapioca, Maca, Jackfruit and so on. However, most natural health food stores will carry a handful of these, and many ethnic stores will carry jackfruit, ume vinegar, and creamed coconut. If that is not the case in your area these ingredients are also fully obtainable right here on Amazon! Lastly, some of the recipes also require a bit of preparation. Don’t for a second think these recipes consist of “slap some filling between two slices of bread’ because that simply isn’t the case, and if that’s what you’re looking for then I’m not sure why exactly you need a book for that anyway. Since many of the recipes are made from scratch - including making your own condiments and sauces - this is why there are several steps. Also the authors in many cases are trying to provide veganized versions of popular sandwiches and this requires some kitchen work. I mean if you want a KFC style sandwich frying some tofu in a skillet really isn’t going to cut it you know? Some recipes require marinating the protein source, some recipes require breading and frying - but this is certainly not true of every recipe, and many of the sandwiches can easily be made within 30 minutes - provided of course you’re quick in the kitchen.
I think the most important thing to consider when buying this book, to ensure you get the most out of it and enjoy your experience is to consider what it is you want. Do you want gourmet sandwiches that you can enjoy for a lovely sit down meal with friends and family - or even alone? A sandwich you can eat for dinner, like the kind you might get out at a restaurant, or do you simply want to wolf something down before - or at - work? If you’re more inclined towards the third option then this is not the book for you. If like me you desire culinary creativity and you don’t mind spending some time in the kitchen provided you’re going to get a fantastic meal out of it then this is exactly the book for you! Especially if you love sandwiches. My only complaint is that despite the wealth of recipes in this book I wanted more! That’s how much of a sandwich fanatic I am. I love that there exists an entire book devoted to sandwiches! I could easily have enjoyed another 100 recipes, maybe they’re write a sequel! Also I would have liked more photos. There are a ton of wonderful and mouth watering photos in this book, and I love them, but I would have loved to see one for each recipe. Oh well, C’est la vie.
Of the recipes I’ve tried so far this is what I thought...
Country Sausage Sandwiches - Amazing! Loved it
Out For The Count of Monte Cristo - Loved it!
Apricot Breakfast Panini - Loved it
Blueberry and Corn Pancake Sandwiches with Lemony Filling - Loved it, really some of the best pancakes I’ve made!
Hollandaze’d Asparagus Founds - Though this was not my favorite vegan Hollandaise ever, I really loved the sandwich.
Navajo Tacos - OMG Amazing!
Deviled (not) Egg Salad Sandwiches - Loved it
French Tofu Salad with Grapes - Loved it
Almo-Cado Sandwiches - Loved it
Radish and Creamy Cheese Bagel Sandwiches - Loved it
Tofu Pomegranate Pockets - OMG Amazing! Some of the best tofu I’ve ever made!
Bulgur Hummus Wraps - Loved it
Protein-Happy Quinoa Wraps - Amazing!
Faux-Lafel - Not my favorite Falafel Recipe but I loved it anyway.
Pittsburgh Steak Sandwiches - Loved it
From Russia With Love - Amazing!
Croquinoette Wrap Party - Pretty good.
Bean and Nut Burgers - Loved it
Chazwich - Loved it
Mango Butter and Ginger Whoopie Pies - Loved them
Tempeh Bacon - Loved it
Moo-Free Seitan - This is a bit of work, but it is so, so worth it to make!
Overall a great book, and I really can’t wait to try some more sandwiches soon! There’s a ‘tuna’ sandwich that looks to die for and something called a Mac Shroom - I mean mac and cheese on a sandwich? Crazy-talk. Anyway, I probably wouldn’t give this book to a newbie vegan, nor would I give it to someone who’s looking for some quick sandwich ideas. I would definitely give it to a seasoned vegan who loves a good sandwich and appreciates spending some time in the kitchen. If that sounds like you, then this is your book!
All had great bold flavor, a must in my book, and were relatively easy to make. Directions are clear and helpful.
So what is this twist I mention on the title?
Well, we are trying to keep the bread / wheat consumption to a minimum, and so most of the recipes I've made have been served on a bed of greens!
Sort of like an open face sandwich version I guess. Still delightful to eat, for sure.
One other note, is that I have taken the authors suggestions to replace tofu for the seitan (wheat meat) and again, this has worked out rather well.
On bread, in a wrap, on a bed of greens - however you serve these dishes up, they are a winner!
My favorites so far:
Berry Stuffed French Toast Pockets (page 34) because the crispy, crusty french toast recipe is great on it's own, but the berry filling makes a great surprise. These also work great on the go as a handheld. Super yum.
Orange Fennel Summer Rolls (page 83) because they are so easy, fast, and refreshing on hot days. NO COOKING REQUIRED! Plus they are so pretty, and make a great appetizer as well.
The Party Monster (page 124) because it is delicious green bread stuffed with delicious home made deli slices and other savory goodness. It's a bit time consuming, but oh-so-worth it.
Oreo Wafflewiches (page 173) because, even though it's meant as a dessert, this one screams breakfast (to me) and tastes like a giant Oreo cookie! Whoa.
Another fabulous feature of this book is Chapter 8: The Building Blocks, which is has recipes that can be used throughout the rest of the book, or on their own. Recipes for how to make your own sandwich breads, and deli-style slices to come up with your own sandwich creations.
SO far I've made
Gobbler Slices - so delicious, I may never ever buy a field roast again. This stuff is so good, so much better than Tofurky (or any other kind of deli-slices), that I sometimes just grab a slice out of the fridge to eat plain. Plain!
Mushroom Tomato SLices - also delicious - not as good as the gobbler, but still way better than any deli-slices I've ever bought
Taste of Tuscany Sandwich - I made this for super-bowl and served it to my non-vegan husband who liked it so much I made them for dinner the next week as well. The mayo/olive/garlic sauce is outrageously delicious
Dagwood's Special - a classic club
Portobello Po' Boys - delicious crispy-fried portobello slices with another delicious mayo/pickle/sriracha sauce
NOrth End Grinder - a classic "italian" style grinder with all the fixins (I added more stuff than the recipe called for such as hot pepper slices, chopped pickles & olives) with yet another killer dressing. I brought this to a vegan pot-luck and brought the house down
WIth such good results on everything I've made, I totally trust this book and I look forward to making every single recipe in here.
The recipes aren't toss-together quick, but if all you want are quick slap 'em together sandwiches, do you really need a book? These are special, dinner and company worthy sandwiches
What I like most about it is that it doesn't rely on many prepared foods or processed vegan alternatives to meat products. The back of the book has recipes to make seitan that replaces beef, bacon or chicken. The few sandwiches that call for meat replacements use these basic staples that you make yourself. This is a plus if you'd rather make the seitan than buy prepackaged meat replacements.
What I dislike about the book is that the recipes are complex and have many ingredients (though sometimes 5 or 6 different herbs make this list look worse than it is actually). There are none that you could whip up quickly or casually, all will take some planning.
That said, everything I have tried so far has been delicious. I would recommend this book for anyone who would often like to have a sandwich as a meal and isn't afraid to spend as much time and effort on the sandwich as they would on preparing a traditional meal with an entree and sides.There are over 100 different and unique sandwiches and wraps in here, with flavors and influences from all over the globe.