Free PDF Vegan with a Vengeance, 10th Anniversary Edition: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock, by Isa Chandra Moskowitz
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Vegan with a Vengeance, 10th Anniversary Edition: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock, by Isa Chandra Moskowitz
Free PDF Vegan with a Vengeance, 10th Anniversary Edition: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock, by Isa Chandra Moskowitz
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Review
Portland Book Review, 9/30/15“A beautifully produced vegan cookbook. It's a pleasure to leaf through its colorful pages and the striking professional food photographs…Vegan with a Vengeance is filled with a large number of good recipes from Brunch, through Soups and Entrées to Desserts…If you are new to vegan cooking this cookbook is a good starter in your kitchen. The recipes are well written with nice head notes, instructions are not hard to follow and ingredients are readily available.”Omaha Magazine, September/October 2015“Features…cheap, easy, and delicious vegan food.”The Missoulian, 10/18/15“This cookbook is not just for vegans. If you have dairy or egg intolerance, or if you have friends that are vegetarian or vegan, Vegan with a Vengeance will be worth a look through for recipes to accommodate them…[Moskowitz's] section on tools and pantry are great resources for all.”Well + Good, 10/25/15“Prov[es] that plant-based dishes can be bad-ass, too. The second edition maintains Moskowitz's fresh (and cheap) approach and includes 25 new recipes, simplified directions and ingredient lists, and a guide to ‘The Post Punk Pantry'—i.e. everything you'll need to make vegan cooking your cool new BFF.”Manhattan Book Review, 7/24/15“Readers who already have a tattered copy of the original will love the simplified directions and shortened ingredients lists…New readers will fall in love with Moskowitz's accessible and flavorful style of vegan cooking, not to mention the pages and pages of mouthwatering photographs.”Lisa's Project Vegan, 7/31/15“A memoir meets how-to-be-an-activist meets awesome recipes that are easy to make and not intimidating at all…If you don't have the original, get the new one. You will not be disappointed by the quality of this book. It is easy, delicious vegan cooking.”PETA Prime (“7 Must-Have Vegan Cookbooks”), 8/31/15“This updated edition of Isa's classic cookbook includes a new foreword, new tips and tricks, and, of course, delicious new recipes—for BLT Mac & Cheese, Creamy Red Chard Linguine, Savory Crêpes, Cranberry White Chocolate Biscotti, and more.”Nashua Telegraph, 9/24/15“Moskowitz is a wonderfully loquacious blogger and self-taught cook whose kitchen know-how seems to come from manic experimentations, often with fellow vegan mavens. She aptly describes Vegan with a Vengeance as ‘cheap recipes that rock.'…The fast-food style might be just the thing for vegans prone to long stretches between meals.”Examiner.com, 6/25/15“Mouth-watering, creative recipes…With simplified directions, streamlined ingredients and added tips and tricks, this anniversary edition completes the vegan cooking experience.”Sand and Succotash, July 2015“While it has many new recipes in the new book, the core feel is still the same – that cooking is fun and shouldn't be complicated. Especially if you're vegan…Over 150 recipes, gorgeous food photography, and great tips throughout…Overall, an excellent cookbook, and if you are new to Isa Chandra Moskowitz's take on vegan cuisine, you'll be very satisfied. She practically invented modern and delicious vegan cooking.”Hudson Valley News, 7/10/15“[Moskowitz] makes even kale look good.”InfoDad blog, 7/9/15“The actual recipes in Vegan with a Vengeance are generally good ones, and usually simpler than comparable ones in the first edition of the book…Committed vegans will actually find the ideas here simpler than those in many other vegan cookbooks. Muffins, scones, finger foods, pastas, main courses, cookies, cakes and pies—all these and more are here, mostly in reasonably easy to follow recipes…The variety here is extensive and impressive, and even committed vegan cooks are likely to find a few recipes here that they have not tried before.”
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About the Author
Born and raised in Brooklyn, Isa Chandra Moskowitz began her vegan cooking journey over two decades ago. In 2003, she created the Post Punk Kitchen community access TV show to give vegans something to watch. In conjunction with the show, she also started the PPK website to foster an online vegan cooking and baking community. Since then, she has authored and co-authored several vegan cookbooks, including Veganomicon and Isa Does It. Her latest adventure was opening a vegan/vegetarian restaurant, Modern Love, in June 2014.theppk.com@IsaChandra
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Product details
Paperback: 288 pages
Publisher: Da Capo Lifelong Books; Anniversary edition (May 26, 2015)
Language: English
ISBN-10: 0738218332
ISBN-13: 978-0738218335
Product Dimensions:
7.4 x 0.6 x 9.1 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
632 customer reviews
Amazon Best Sellers Rank:
#45,888 in Books (See Top 100 in Books)
Had purchased the original version of this cookbook and it collected dust (primarily bc I lived in Isa Does It --another AWESOME cookbook btw). Then at a brick n mortor I picked up the 10th Anniversary edition with pictures. I've made several dishes in the short time I've had it (why oh why did I not try the original book before now? *slaps forehead*)Isa makes it fun to try new ingredients (I am madly in love with lemongrass now!) and the outcome of the recipes have always been amazing. (Ok I confess to loving the flavor of the lemon cookies but the amount of coconut oil makes me ill-- as my body doesn't tolerate heavily oiled/buttered foods well anymore).The Lemongrass with Mock Duck soup was incredible! Even my persnickety-narcissistic-superior-disordered grandmother enjoyed the corn chowder and stuffed bell pepper (and then she tried her hand at her own corn chowder to one-up me and I found hers in the sink! Hahaha thank you Isa!)I think I literally own every single one of Isa (& Terry Hope Romeros) cookbooks except the Pies and I think one other. I've LOVED Isa Does it and every time at the bookstore tell other vegans to buy up each of her books and don't look back.I enjoy learning. I enjoy finding new ingredients and will try most anything once and fully expect the first time through, a recipe takes more time because it's new. I plan accordingly. If I remake something again (& again) that's says something. When I remake and double a recipe-It's amazing!The pic attached is the first pass of recipes I want to try. I sit and decide my weekly menu then make my grocery list accordingly. I watch (& know) sales (cycles) to make buying many new pantry items affordable. As shopping different stores, I get an idea who has what and prices so I know when/where to make it affordable. I also group recipes such as the ones containing lemongrass when I stop at my local Asian store and buy a large quantity of fresh lemongrass (the tube is all I could find at regular stores). Same with making seitan. Since one batch makes enough for 3 recipes of something I either freeze them (one sliced or chopped and one strips in broth) and save remaining broth in large ice cube trays (= 1/2 c each cube) for other beef-flavored type needs instead of expensive bullion.I also have a well stocked pantry, freezer, spice rack and fridge. It's taken me about 2 years to learn what needs to be there all the time and what I should only buy when a certain recipe is cooked. Thank you Isa for your contributions to flavor, expanding my horizons literally to the universe, and making being a vegan totally cool. You (punk) rock!
I loved this book! I'm an avid cook and vegan and have been cooking from cookbooks for over 25 years. Over a year, I made a lot of recipes in this book (and am currently going through Frugal Vegan and am nearly done). My favorite recipes from VWAV are the tofu scramble, tempeh and white bean sausage patties, fronch toast, chickpea and rice soup with a little kale, tempeh reuben, brussels sprouts fried rice, garlicky kale and tahini dressing, ALL of the pizza recipes (yes all), BLT mac & cheese, horseradish and coriander-crusted tofu, revolutionary spanish omelette, deluxe cocoa brownies and raspberry blackout cake with ganache.To me, what makes a good recipe is whether it has been tested, how simple (to follow) it is and whether it has a shorter list of ingredients. For these reasons alone, I think this is an excellent cookbook. I get so aggravated with super-nested recipes (recipes within recipes within recipes). Who has time for that?Since it is the 10th anniversary edition, some things have been revamped. I have both editions and appreciate the food photography in the new edition. Since food photography in print is expensive and Moskowitz's cookbooks have grown around the Post-Punk Kitchen blog and forum that she has shared with Terry Hope Romero, you may find some of these recipes there. The Kindle version of the book is just as good as the paper cover.Like a lot of good cookbooks, it begins with a pantry essentials list. The only items in the list that I would consider "specialty" are arrow root powder, liquid aminos, tapioca flour and nutritional yeast. Since I am writing this review on Amazon, readers can easily order from Amazon. These things are pretty common and I would say are essential to the recipes. For everything else, you can find in a non-vegan kitchen.I also recommend Moskowitz's other cookbooks "Isa Does It" and "Superfun Times Holiday Vegan Cookbook". I've cooked my way through Isa Does It and go back to making many of those recipes over again.
I use this cookbook constantly! It would be a great place to start if you're new to vegan cooking. I usually skip the info in the front of cookbooks, but it's one of the best parts of this book. And of course every single recipe is great and easy to customize to your own liking.
This cookbook is an invaluable part of my cookbook collection, and I’m not even strictly vegan. What the author has done is create cheap, tasty meals that everyone can appreciate, whether or not they’re following a lifestyle free from animal products. She is a no-nonsense chef, and her recipes reflect this lack of pretense — they’re written accessibly and with an he towards common cooking pitfalls, including a lack of experience. I own nearly all of her cookbooks (again, I’m not even vegan!), and while it would be difficult to choose only one to keep if I had to get rid of all the others, this would be the one I’d refuse to let go of.My similarly non-vegan husband requests the chocolate raspberry cake from VWAV every year for his birthday, and Isa’s pizza crust is my go-to.
Isa's books are amazing. I have a LOT of veggie cookbooks, and hers are by far the best. Her recipes are easy, straightforward, and every one I've made has come out better than expected. Even my fussy kids love them. Isa is funny, too, which makes it even better. Highly recommended!!
recipes are pretty meh so far (to be fair, I have only tried three) Sometimes list ingredients then not mentioned in recipe. A little gimmicky maybe, I don't know, just not too impressed. If you have been vegan for a while and have a modicum of cooking skills, I recommend Vegan Richa's Indian Kitchen, or any of her others.
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