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The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate | 
| Author: Miyoko Nishimoto Schinner Publisher: Book Publishing Company (TN) Category: Book
List Price: $19.95 Buy New: $10.99 You Save: $8.96 (45%)
New (16) Used (12) from $8.88
Rating: 2 reviews Sales Rank: 467376
Media: Paperback Edition: 2nd Pages: 242 Number Of Items: 1 Shipping Weight (lbs): 1.2 Dimensions (in): 9.1 x 8 x 0.6
ISBN: 1570671141 Dewey Decimal Number: 641.5636 EAN: 9781570671142 ASIN: 1570671141
Publication Date: September 2001 Availability: Usually ships in 1-2 business days
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Product Description If you're craving something uncommonly delicious, but uncomplicated to prepare, look no further. From the Now & Zen Restaurant in San Francisco comes an imaginative collection of recipes that harmoniously blends distinctive cuisines French, Japanese, Spanish, Italian, Greek, and Indian in tempting vegan dishes. Acclaimed bakery chef and plant-based food innovator Miyoko Nishimoto Schinner shares her latest creations in this updated version of her popular gourmet vegan cookbook.
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| Customer Reviews:
One of the best vegan cookbooks July 30, 2007 dnk (Boston, MA United States) 20 out of 20 found this review helpful
I had never heard of this cookbook until I stumbled across it at my local library. Having read it, I'm surprised that isn't more widely known and used. Every recipe I tried worked as promised (that doesn't happen too often) and was delicious (that's even rarer). Even better, she doesn't focus on one course- soups, dinner, desserts- or even just the food you're going to eat. She offers recipes for everything from breakfast to dinner, desserts to vegan kitchen staples. Because of this book, I was inspired to make soy yogurt- no problem. And once you have soy yogurt, you have the making for soy sour cream- strain the yogurt as you would dairy yogurt. Save the whey, and then use it for your breads. Because of this book, I have also been using agar to make custards I've missed since giving uo dairy and eggs, and they are so delicious. This book inspired me to make tofu cheese (tofu fermented in miso), and while it doesn't work as a cheese replacement for everything, the flavor has been a welcome addition to my table. Finally, and most importantly, this book inspired me to make my own soy milk and okara, the left overs from the soymilk process. Okara is amazing in your baked goods- they add so much fiber, but they also give a delicious nutty taste. You could buy soy flour, but okara is so much cheaper. It can also be used in vegan patties or vittles- so delicious and moist. Here's the thing- I've seen recipes for all of these ingredients in other cookbooks. However, other cookbooks make it sound like there is a deep dark mystery surrounding their preparation and that you have to observe the utmost care- blah blah blah. The author seems to be aware of that attitude, but she's also shaking her head while she tells you how easy it is to do. And if you follow her instructions, it is. If you're a vegan, this can expand your capabilities in the kitchen.
Delicious and accessible August 6, 2003 Daffy Du (Del Mar, CA United States) 35 out of 35 found this review helpful
This is one of the very best vegan/vegetarian cookbooks I own, and I have well over 20. I've made a number of recipes from it, and all have come out superbly. The dishes are imaginative, and some, like the tofu bourguignon, are good enough facsimiles of the traditional version to satisfy carnivores. I'm especially fond of the roasted red pepper soup and alwys try to keep some of the cashew-tofu-based sour "cream" on hand. Best of all, most of the recipes aren't fussy, requiring hours of preparation. If you're an established vegan, just starting out or simply want to incorporate more vegan dishes into your diet, I can't think of a better book to begin with.
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