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The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat | 
| Author: Tal Ronnen
Publisher: William Morrow Cookbooks
Category: Book
List Price: $29.99
Buy New: $15.69
as of 11/21/2009 00:05 CST details
You Save: $14.30 (48%)
New (37) Used (7) Collectible (1) from $15.69
Seller: treebeardbooks
Rating:  50 reviews
Sales Rank: 169
Media: Hardcover
Pages: 240
Number Of Items: 1
Shipping Weight (lbs): 2.1
Dimensions (in): 9.8 x 7.5 x 0.9
ISBN: 0061874337
Dewey Decimal Number: 641.5636
EAN: 9780061874338
ASIN: 0061874337
Publication Date: October 1, 2009
Availability: Usually ships in 1-2 business days
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Product Description
A former steak lover himself, Chef Tal struggled for years on a vegan diet that left him hungry and filled with cravings for butter and meat. By applying traditional French culinary techniques to meatless cuisine, he found that he could gratify his cravings for rich flavor and fat. The Conscious Cook shows readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste and appetite. This is not a cookbook of sprouts and tofu burgers, but of mouth-watering, hearty meals that keep the protein at the center of your plate. Featuring 75 original recipes that will satisfy the fussiest foodies and the most dedicated of carnivores, The Conscious Cook is a breakthrough in meatless cuisine that will revolutionize the way readers experience food.
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| Customer Reviews:
Showing reviews 1-5 of 50
 wow November 20, 2009
Kirsten M. Houseknecht (philadelphia, pa USA)
You can credit this cookbook with firing up my determination to go Vegan. after all, with food like THAT i can do it. the pictures are drool worthy, the instructions very clear, and the range of recipes are excellent.
so whats wrong with it?
well.. like any gourmet cook book, MOST of these recipes take a bit more time and attention. You also are not going to get the "look" unless you spend some time fussing that you dont normally spend on burgers and a salad. This is true of any gourmet book, however.. not just a Vegan one.
many of the ingredients have to be found or prepped ahead of time. MOST of these ingredients can be found in a better Grocery store, but some will require a trip to a specialty store, health food store, or mail order.
obviously a "five minute assembly" time wont be five minutes including the fact that one ingredient is a whole 'nother recipe you made last night. again, not unique to vegan cookbooks. but something to be aware of.
These are recipes you could put up along side any non Vegan dish and hold their own. Food worthy of a serious menu, and food that any real foodie would like, even a non Vegan.
Just be aware it IS a gourmet book, and only a few of the recipes are going to be quick or easy to prepare without some advance study.
excellent cookbook November 20, 2009
KLML (in the woods, co)
i have learned to check cook books out from my local library prior to purchase and i am going to follow through with buying this one for my collection. the only reason why i gave it 4 vs 5 stars is b/c there are several recipes with gardein or other soy based products. i am not a fan of substitute meat in general and it's not necessary from a nutritional standpoint. (this is a common pblm for me in most vegan cook books) however, there are still ~ 50% of recipes w/o fake meat and i think we are all creative enough to substitute gardein, tofu or tempeh w/ beans or other ingredients of our choice.
the thing i absolutely love about this book is how it is designed and layed out. there are photographs for every single recipe which i find to be very helpful when brainstorming ideas in addition to presentation tips. the book is interspersed w/ educational facts and information, for example- a little bit of history on quinoa or photographs of unusual spices.
he has created flavor & ingredient combinations that i would not come up with on my own- which for me, is the whole point of using a new cook book. he included suggested menus, vegan restaurants in several cities, and guest chef recipes.
if you're interested in learning more about being vegan, i suggest renting the movie "earthlings" and reading "the china study." they are 2 major sources that have swayed me to attempt transitioning from a 20 year vegetarian into a vegan.
 Cooking Consciousness November 19, 2009
Amaranth (Northern California)
2 out of 2 found this review helpful
"The Conscious Cook" is celebrity Chef Tal Ronnen's debut cookbook. He has cooked for Oprah, Jennifer Aniston, you name the luminary,and he's probably cooked for them. He's friends with Yves,the inventor of Gardein,as well as an inventor of vegan butter. Yes,there are endorsements for Gardein--but the cookbook helps with the basics of meat and dairy-free cooking. It's user-friendly with its pictures and charts. The recipes range from the simple to the sophisticated. He even has interviews and recipes from vegean/vegetarian chefs.
"The Conscious Cook" is okay as a cookbook. It's mostly recipes. There are cooking tips. He discusses seasonal cooking. Still, from what I've had of Gardein--its "Santa Fe Good Stuff" is pretty bad. However,I recommend the Yves Meatless Ground "Beef." Ronnen is quite dependent on meat analogues like tempeh,seitan and Gardein. In a strange way,the cookbook isn't natural enough. Beans,grains,and vegetables can help provide protein without resorting to rather gross meat substitutes. I've had veggie burgers that taste like compost.
"The Conscious Cook" is a delicious,but mixed,bag. Get cookin'!
 Beautiful book November 18, 2009
Heidi Lynn Peters (Minnetonka, MN United States)
1 out of 1 found this review helpful
I purchased this book a couple weeks ago, after reading about it online and also seeing it on the new books shelf at the store. I am not Vegan (allthough I went thru an unsuccesful period of vegetarianism for six months earlier this year). However, I love to cook, and I love the idea of using fresh, whole foods.
So far, I have yet to try a recipe from this book, but I must say, the presentation of it is beautiful! The photos are gorgeous, and the directions well laid-out. I also like the fact that he doesn't 'preach' about going Vegan or guilt you into becoming one.
I a excited to try some of these recipes over the holiday season!
Real flavor for vegetarian food. November 18, 2009
Mission Hiller (San Francisco, CA)
This is a very user friendly cookbook with a number of recipes that are easy to make. I especially love the green bean fingerling potato salad with miso dressing. Chef Ronnen's miso dressing is delicious and I have been using it as a dipping sauce for raw vegetables. He also makes an agave-lime grilled tofu, which was superb. It's great to have real flavor for vegetarian food, finally.
Showing reviews 1-5 of 50
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