Delicious Meatless Recipes That Will Change the Way You Eat

As a restaurant owner, I often get requests for vegetarian food. I have tried to make a number of the recipes in this cookbook and have been inspired to give vegetarian fare more presence. I found the food to be rich, and quite beautiful. It was much more sophisticated than I was expecting.

This book has wonderful, creative and new recipes to please any tongue- vegan or non vegan. Not for everyday cooking, but when I'm feeling a bit fancy or need something to spice up my day, I hope up this book and make something. Just wonderful!

The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat is such a beautiful book. The photographs are extraordinary and the recipes are easy to follow. My husband and I have already tried several recipes and plan to use this cookbook as our guide for our next dinner party--we are even giving away a copy of the book as a prize for one of our lucky guests. Thank you for providing me with a taste of reality--that going vegan is not about living without anything; it's about living with new and exciting possibilities.

I understand the point behind this book is to have tasty food that is meat free, but there were some very odd and hard to find ingredients in these recipes. After reading through it I don't think we actually ever made any of the recipes due to this, so I can't actually comment on the final products.

This book is a must-have for anyone who entertains the occasional vegan or has a family member that is vegan. More importantly, it is likely the best resource out there for those who wish to 'wow' a meat-eater with vegan dishes. These dishes will blow you away, and Tal pays well deserved respect to some of the leading vegan chefs in the world (so a reader has the benefit of their expertise as well). You will not be disappointed with this book - the information is compelling, the photos are exceptional and the dishes are to die for.

The Conscious Cook is a masterpiece of sensational recipes, mouth watering photos and meals no one could resist! Fascinating interviews, too! The book reminds you that eating a plant based diet is not only healthful and delicious, it can also help to save our fragile planet! Thank you, Chef Tal, for giving us such a wonderful gift!

This is, by far, the most beautiful cookbook I've ever seen. The photography is stunning, the design is flawless. The recipes? They are incredible. Creative, delicious, and highly satisfying, the dishes in this book are any foodie's dream. No Thanksgiving table will be complete this year without an Oven-Roasted Banana Rum Cheesecake with Spiced Pecan Crust and Maple Rum Sauce!

I recently received this book and have enjoyed going through each of the recipes. The artwork is wonderful, as are the photos. The only complaint I actually have is that there are too many recipes that include beets as the main ingredient. Since I'm allergic, it would be nice to know what could be substituted for certain food items without taking away from the overall taste and appearance of the recipe. I have tried doing some substitutions, but feel that it leaves the recipe flat. Otherwise, the book, and other recipes are wonderful, and would recommend this book.

While starting to dabble with being a vegan (so, to be fair to the author, a lot of this is new to me), I came across this book. Instead of it being a helpful resource to make my journey easier, I found it complicated, confusing, and almost impossible to recreate. Perhaps if I had been vegan for longer and was more familiar with a lot of the ingredients and methods he takes for granted the consumer understands, I might have gotten more out of it. I ended up giving it away -- I tried to give it to a vegetarian friend but she looked thru it and had the same impression I did, so then I found a third friend whose husband has been vegan for years and she gave it to him. These recipes might be delicious if someone were making them for you, but if it is up to you to do yourself, you need a lot of experience and a vegan-market around the corner. Also, the recipes were mind-blowingly high in fat. Although they do use "healthy" fats such as nuts, they are still off-the-charts in fat. I was shocked.

I opened the The Conscious Cook and was immediately drawn in by the beautiful photos. The design, like the food it captures, is fresh and inspired me to dive right in and cook in a whole new way. Seriously, the pictures will have your mouth watering and the food will not disappoint.

I pushed the wrong button , I was trying to rate another product and mistakenly marked the stars for this book. I can't find a way to delete the star rating so i changed it to a 3 out of 5 so as to not skew your averages too much.

Terrible graphics (like too many fonts in one sentence), recipes include too many ready made vegan ingredients, superfluous interviews with friends. It would have been a much thinner book if it were just recipes. The Pictures are very nice.

things i liked: he gives good suggestions for a vegan meat alternative lifestyle. things i didn't like: it's not for your average cook. terms not seen everywhere like chiffonade,
i had to look up, to crumple. a lot of the sauces to go with the dish take a long time with a lot of supplys. one sauce to a "chicken" dish that i saw on oprah, needed a pound of "lobster" mushrooms.
whole foods could order lobster mushrooms for me, but they didn't carry it in the store because a pound of it was 29 dollars. things like that. i certainly want to make a very nice dinner, but those mushrooms
in that one sauce, cost more than the book. he went to 4 or 5 of his famous chef friends for their favorite
dish, so you can only imagine the complexity of the dishes.

I purchased this book with great hope and anticipation based on all the glowing reviews. I also saw the chef on an Oprah show and I was hooked. I have been a vegetarian for over 10 years but not a vegan and I was more than willing to go this extra step with just a little encouragement. When I got the book the first thing I noticed was the lack of nutritional information such as calorie counts, protein, fat, salt, etc. This was really disappointing because I do keep track of those things and the thought of having to calculate that on my own was not appealing at all. Just because you are a vegetarian does not mean that calories, fat, or salt are not an issue.

The next problem with the recipes was the fact that some of the ingredients just are not easily available everywhere and there really was no convenient substitutes offered. In addition much of the items require a long preperation time such as soaking nuts and beans or curing the "cheese" which is simply not practical for everyone. A Vitamix was highly recommended for the processing of many ingrediants in order to get the correct consistancy and those machines can cost $400-$600. To attempt recipes without it would require additional work and steps and the outcome may or may not be the same.

As much as I wanted to love this book and try the recipes I just could not find anything in it that was going to be practical for what I had available to me in my area for supplies or in my kitchen to work with without investing much more than I desired. The recipes may all be very tasty and wonderful but for me they are better left to a restuarant to prepare since there they are more likely to have the time, energy, know how, and equipment needed.

Having been a vegetarian for many years and an on-again-off-again vegan for the last two, I was very excited to see a new high-end entrant to the vegan chef club. Unfortunately, this book doesn't work that well for me. I can get some ideas from the book (and the production value is particularly high) but in terms of daily recipes, this doesn't work. I am not interested in highly processed meat substitutes (even if they are vegan). I also think most of the recipes in this book are quite complex and require much more time than most of us have. I'll consult this book every once in a while but for daily fare, I'll stick with Nava Atlas or macrobiotic chefs. I'm in favor of anything that gets more people eating fewer animal products so if you think this will help you do that, definitely buy the book.

Love the book EXCEPT I assumed as with most cookbooks each recipe would have the nutrition information included - this book does not - I don't want to eat a lot of fat and assumed I would be able to see how much was in each serving of each recipe - I will have to do the calculations myself :( - other than that good recipes

This is a beautiful cookbook with relatively complex recipes and lush photographs. Although most of these recipes aren’t great choices for weeknight dinners, the payoff for many is satisfying. It is unusual for a chef-focused cookbook to be so reliant of a commercial faux meat product – many recipes in this book feature Gardein and call for it by name. If this is something that may bother you, it’s something to consider before ordering (even if you don’t want Gardein, there are plenty of recipes that don’t use it). There are also several ingredients that I’ve never seen for sale anywhere (and, for context, I live in a major city and do a lot of my shopping at “fancy” grocery stores) – things like champagne grapes and shiso leaves. In most cases, it’s possible to substitute something else.

Here are some of the recipes that I tried:

Regular and Thick Cashew Cream – This is now a standard vegan hack, but this was one of the first books that I saw it in. Great thickener for soups.

Whipped Cashew Cream – I like coconut cream better, but if you can’t have coconut or dislike it, this is a good stand-in.

Twice-Baked Fingerling Potatoes with Crisped Duse – With these ingredients (horseradish, mayo, cashew cream), I expected these potatoes to explode with flavor. But they were just okay.

Grilled Artichokes with Caesar Dressing – I didn’t care for his Caesar. It was too oily and bland.

Fresh-Baked Focaccia with Caramelized Onions – This is my favorite focaccia recipe. The texture is amazing and the onion topping explodes with sweet and savory flavor.

Green Bean and Fingerling Potato Salad with Miso Dressing – Great fresh-tasting salad. The miso dressing is very tasty.

Fresh Mint and Cucumber Salad with Tahini Vinaigrette – Delicate flavors in a light-tasting salad. Worth noting that although it tastes light, the tahini and oil in the dressing pack a calorie punch. This is a cookbook for people who enjoy food, including high calorie food.

Split Pea Soup with Tempeh Bacon and Chipotle Cream – Delicious and hearty. Nothing revolutionary, just a tasty take on a classic.

Tomato Bisque – One of my favorite recipes in the cookbook. Creamy (due to cashew cream) and luxurious.

California Gardein “Chicken” Salad – Very basic (except for the champagne grapes I couldn’t locate, I just used red grapes instead), but good.

Tempeh Creole over Brown Rice – Delicious. This ingredients list is long, but the end result is one of the most delightful ways to serve tempeh I’ve ever had. A great dish for those who haven’t yet tried tempeh or haven’t found a way they like it yet.

Tropical Tapioca Pudding – Simple, but satisfying.

If you only have a handful of vegan cookbooks, I probably wouldn’t recommend this one unless you were specifically looking for a book that required more time and effort than the average one. But if you feel like putting in the time and effort, this book has some great rewards.

I bought The Conscious Cook by Tal Ronnen even before I adopted a plant-based diet because I was intrigued by the recipes in the book. I've made several of the very interesting recipes in The Conscious Cook. I rarely make the recipes in it anymore, but I keep this cookbook on my shelves and occasionally use it as a reference or for inspiration. As I sit here looking through the cookbook, I'm tempted to make some of the recipes again soon, adapted to fit my cooking style which doesn't include the oils and the highly processed foods he uses. Beyond even that, many of the recipes require ingredients I don't necessarily keep in the kitchen, so I'd need to shop for them. This is probably the main reason I don't use this cookbook as much as some of the others on my shelves. Many of the recipes are also quite involved and time consuming. That said, the recipes I have tried all tasted delicious, so if you're willing to put in the time and effort, it's a cookbook worth having on your shelves. I don't intend to relinquish my copy any time soon.

I was very disappointed given other reviews. There is some useful info on tofu and related products but the same info is available on the web. Overall, however, the book provides only a very small amount of general information. There are better and more varied recipes available on the web. I would have returned the book if didn't have to do through the 'packing back up'.

This is not your everyday cookbook; this is something special. It is not for your dieting vegans, nor your meals-in-under-30-minutes cooks. I would say this book is probably not for those without a sense of adventure. If you are looking for presentation, flavor and innovation - it is here.

Personally, I don't have a problem with "meat" analogues. For starters, Gardein is used in only 4 or 5 recipes. However, they are delicious ("Chicken" piccata - amazing) and used well in context. The real genius here is Tal's ability to use replacements for 'traditional' items while keeping the flavor and texture in ways that make the meals rich and satisfying.

My personal favorite is the paella. Using chewy oyster mushrooms replaces the mussels. Lemon & wine sauteed artichoke hearts replaces the chicken and Field Roast (one of my favorite products in the universe) Italian sausage rounds out the entrée. Helpful hint: I used aborio rice (normally used in risottos)instead of "paella" rice and it was superb.

The directions are written very well, especially putting them in the order of making certain aspects of the recipe 1st, 2nd, etc. These are meals that can be served to omnivores and veg*ns alike. I would have liked nutritional info, just so I could budget calories into my day.

Everything in here can be purchased at a Whole Foods market. I don't have a Whole Foods near me, but my locally owned "health" market carries just about everything. If not, when I make an excursion to my big city near me, I pick up the rest.

BTW, you do not need a VitaMix, -it's just nice to have one. Otherwise, any decent blender will do just fine.

This cookbook is a fun read. It is peppered with little tidbits that make me want to just sit and *read* it. This is the kind of book that will make my presentation even better. Having full color photos really inspires me and also gives me a sense of how to garnish to make an already beautiful meal even more so.

This is a cookbook for joyful cooks and those wanting to enhance their cooking & presentation skills. Enjoy and Bon Appetite!

I agree with the person who post these recipes take a lot of time and require many ingredients, and sometime require expensive appliances. As far as expense though, once you've taken the initial hit on some ingredients(oils), going forward, there is no cost. This is the same in all cooking. I also agree that Vegan'o is an excellent cookbook (Isa Chandra is the best). BUT, when you are ready for the next level, when you want layers of intense flavor, and truly gourmet vegan meals- this is where you will learn. When you go to fine vegan restaurants and there are 5 amazing creations on one plate, where do you think they came from? Not a slow cooker, lol. Want incredible sauces, flavor & textures? You got to work for it!
In this book you will learn in hours, techniques & recipes that some Chefs worked very hard, and many years to master. Some restaurants/authors print these books, with recipes you cant follow, or leave out steps, because their only mission is to sell a book and take your $. This book is not one of them, you can actually make these things.
I want to thank these Chef's for sharing their secrets and steering us in the path of compassion and healthful living.

My mother, a meat lover and gourmet cook, saw Tal Ronnen on Oprah and ranted and raved about how wonderful his book looked. Immediately I thought to myself, finally, a vegan cookbook for my mom. She is getting this book for Christmas. And so is anyone else in my family I can think of that is open to vegan dishes.

Tal Ronnen is a well known chef who has cooked for people like Ellen DeGeneres and has founded a nonprofit organization called Veg Advantage which helps to integrate vegetarian options into restaurant menus. His philosophy is that vegan food shouldn't feel like a sacrifice, but rather a "step up." This is a very well put together book with beautiful color photographs throughout, completely dispelling any notion that vegan food is dull.

I was very excited to see some raw recipes including the Beet Ravioli with Balsamic Pickled Figs and Green Garlic Oil and can't wait to share this with my mother who might open her mind to raw foods if seen in this context. My favorite feature of this book are the collaged layouts of a featured food group such as Citrus or Greens. The book also includes guest chefs who share their own recipes and techniques.

Personally, I've never been a fan of the faux meats, and a vegetable based product called Gardein features prominently in these recipes. But, I think it's this very reason that non vegetarians are responding so well to this book and that is fine with me. If that's all it takes for people to make the shift then more power to it.

A plant based diet is easier on the environment and the body, and even one vegan meal a day makes an impact. I think it's a great gateway vegan cookbook and perfect for the holidays when you have mixed diets at the table.

Last night I tried Tal's recipe for corn chowder. I've always loved traditional corn chowder but the vegan recipes I've tried for it were so disappointing. This recipe shows you how to use cashew cream to fill in for the dairy to give the chowder its creamy richness, and oh was it good!!! Plus the cashews give it protein so you are satisfied.

A beautiful book, full of things you can make for yourself or for company. Next time i would like for Tal to have breakfast/brunch recipes though. I would love to see what kind of stuff he can come up with for that.

And can I just add that Tal is a very good looking man? You can go ahead and include more photos of yourself in the next book, Tal.

I wish I could e-mail Tal and thank him for the cashew cream idea. I was so impressed with how it replaced cream in his vegan corn chowder, I started thinking of other ways I could use it. Well yesterday I decided to use it to make peach ice cream. So many vegan ice cream recipes call for coconut milk, but that gives things a funky coconut flavor. I think cashew cream will be my new base for ice cream making. It doesn't get in the way of the flavor of the ice cream you're making. Next up is strawberry!

This book is great! The recipes are ..intricate and definitely not for beginners, but..they are absolutely fantastic.

I was going to make the fingerling potatoes, tomato bisque, all green salad and pepper crusted portobella entree (with mashed potatoes) as a surprise for Valentines day. It didn't work out that way, so my boyfriend and I cooked it together. We ended up making it in pieces, spanning three days. The food came out amazing! I'm happy I didn't try it on my own all at once, because I think it would have been overwhelming, but you definitely feel that the end result is worth the work.

My extremely omnivorous boyfriend was thrilled with everything, he took leftovers to work and refused to share!

We are looking forward to trying other recipes, starting with the coffee date cake

Highly recommend this book!

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.

This book was a very interesting read and had many high quality food recipes. In addition to the recipes, there are interviews with various chefs and food geniuses. The interviews and ingredient commentary were a welcome addition to the book and made it a bit more well-rounded.

But the biggest reason I buy any cookbook is for the recipes. I found the recipes to be elegant and I would feel no shame in serving any of them to my non-vegan/vegetarian friends. They are very impressive. Most recipes have you making multiple components. For example, for a ravioli, you make the dough, the filling, and the sauce. Another example, preparing the main attraction (tempeh, tofu, gardein patties, etc), sauce, and garnish. While these recipes seem work intensive, most are worth the work and in some cases, you can take shortcuts. Instead of making pasta dough, use [vegan] wonton wrappers or omit a garnish that seems too much work for too little gain. Also, some (not many) of the recipes use ingredients that I was not familiar with (like dulse or Kaffir lime leaves) and may not easily be found in your local grocery store.

Of the recipes I have made, I have adored them so far. Pros: Delicious, Elegant Recipes; Cons: Some recipes are work intensive and include pricey ingredients (like probiotic capsules).

I would recommend this book for fancy dinners and weekend meals.

I received this book as a Christmas gift. After flipping through it, I thought the recipes to be weird and complex. I put it on the shelf for 6 months.

I recently took a look at it again, created some of the recipes and they are excellent!! Yes, some of them are time consuming, but you have to keep in mind that Tal is a chef, so these recipes are of his caliber. I do not like Gardein so I use seitan that I make or tofu instead. I made the Piccata using tofu and it was fast, easy and delicious!! I (and my family) also love the Sweet Onion Beggar's Purses. It does take some time to make the onion jam, but the whole recipe is easy and delicious!! I only made half the recipe and saved the rest of the onion jam to make these again another day.

I have also made the Artichoke & Ricotta Tortellini with Saffron Cream Sauce and it was great!! Like all handmade pastas, it was a labor of love and time consuming, but well worth it and delicious!! I ponied up $10 for saffron and I was not disappointed!! It is so delicious and I have enough leftover for many other recipes. I do not have a pasta roller and I tried (and failed) to use the KitchenAid pasta attachment, so I just rolled the dough out thin and flat. A great way to take some time out of handmade pastas is to assemble them and put them in the fridge or freezer until the day you want to serve them. That way you can just boil some water, make the sauce, cook the tortellini and serve.

I highly recommend this book if you love cooking, have some prior knowledge and technique and for entertaining, especially those who are not vegan or vegetarian. These are sophisticated recipes and take some time yet well worth it, especially if you have been vegan for a long time and are looking for new and exciting recipes.

The world would be a better place if persons concentrated on eating more 'consciously' from the garden of Eden as opposed to the manmade garden created by chemicals and force-fed animals reared for our slaughter ... and this comment is coming from someone who admits to being an omnivore; the difference is, I am prepared to try! Having forgone all meat products including milk, cheese and eggs for the past three months - The Consious Cook seems like gourmet living! I confess that I have not tried all of the recipes but if you are appreciative of professionally photographed presentations, legible and easily understood directions, this is the book for you. Even if you are not, buy it for your collection. It is one you should not miss if you are a new collector of 'concerned' living. Definately to be savoured.

I LOVE THIS BOOK!

I am a vegetarian that is trying to transition to vegan for months. I received this cookbook for Christmas, and I have to say that it has not only changed the way I cook for family and friends, it has changed the way I look at what I cook for myself on a daily basis.

This book is meant to be a high-end cookbook for people who like to cook. The recipes are labor intensive and unbelievably delicious when cooked correctly. The directions are so easy to follow and are set up in such a way that anyone can cook like a pro. While the recipes require some time and focus, some of the littlier side dishes or sauces can be made quickly on a daily basis to incorporate healthy, home-made alternatives to dressings, pestos and other sauces. Also, Chef Tal gives important tips about what to have in your pantry and vagan alternatives to everything!

The first thing I made was the free-style raviolli and the picky Italians I was cooking for could not get over how delicious they were. They were so stunned they assumed it must have been high in fat and calories, which it isnt. I am truly stunned at the quality of these recipes. For anyone who loooves to cook, vegan or otherwise, this book is for you!

This is the worst cookbook I have EVER bought. The recipes are difficult and extremely time consuming. The ingredients are not readily available and the processes take forever. In the end you end up with a marginally palatable meal for all your effort.

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!

When any of my omnivore friends show an interest in veganism, but think they might miss animal protein I prepare something from this cookbook. Not one thing has yet to disappoint me. Chef Tal's recipes are easy, well planned out, and will introduce you to all kinds of new, inventive ways to prepare high-end vegan dishes. Even the most accomplished foodie will drool over the wonders that fill the pages of Conscious Cook. I challenge anyone with taste buds not to love this book.

The Conscious Cook is filled with really lovely photos, and the recipes look and sound delicious, but the truth is, I haven't made a single recipe from it yet.

Maybe the recipes, once made, are excellent. I mean, I bet they are. But the ingredients are totally off-putting to me, because in every recipe, there's almost always at least one item I will have a very difficult time obtaining, that I don't understand, or something that's exorbitantly expensive.

Take, for instance, the recipe for Quinoa, Avocado, and Sweet Potato Timbale with Roasted Tomatillo Dressing. Sounds good, right? Most of the ingredients are normal things -- veggies and grains and herbs and oils, yay! But then one thing: "2 tomatillos in olive oil, skins removed." Wait, huh? Is that, like, something you buy in a jar already packaged in oil? Or am I supposed to blanch some tomatillos and skin them and place them in oil? I just don't get this, I want to, like, call up my professional chef friends and ask them.

And how about this recipe for Pine-Nut-and-Basil Seared Gardein "Chicken" with Lobster Mushroom Beurre Blanc, Braised Kale, and Roasting Fingerling Potatoes? OK, so, obviously, the first sin is the Gardein. I do not want to buy pre-made fake-meat products. None of my other cookbooks ever ask me to buy that kind of stuff! But, OK, fine, let's assume I'm actually able to find this Gardein stuff at Whole Foods or Trader Joe's. The next sin would be a cup of pine nuts, since they're so expensive, except that, actually, I keep a giant Costco bag of pine nuts in my freezer at all times, so this isn't that bad for me. But THEN it calls for one POUND of lobster mushrooms!! What am I, Rockefeller? Get real, dude.

Ooh, you want another one to really make you mad? How about this California Gardein "Chicken" Salad? OK, the Gardein again. Lay off the Gardein all the time, man, that's not cooking! But whatever. Guess what else it calls for: a cup of champagne grapes. Come on! A CUP OF CHAMPAGNE GRAPES?? He might as well have marked this recipe "Note: impossible to make."

That said, he does have a couple appetizers that aren't impossible, and some desserts as well. But, let's face it, I wish I hadn't bought this book. Most of the recipes are unobtainable to me, and drive me straight back into the arms of Isa Chandra Moskowitz and Nava Atlas and Donna Klein and all the other vegan cookbook authors whose loving embrace have gotten me through many a night of getting my Julia Childs-ing on.

As a "foodie" who recently went vegan, this book is a God-send. I love preparing gourmet, fresh foods with unique flavor combinations that taste amazing I and was a little discouraged when I went vegan because I thought I might have to give some of that up. Not so! This book has opened my eyes to all of the possibilities. I don't think there is any reason why vegans can't make beautiful food that is just as delicious and satisfying (if not more) as food made by omnivores.

Most of the recipes in this book are not for "everyday." But, if you like to entertain and eat special meals at home, you'll love it. It also has great sections on topics like mushrooms and sea vegetables that are very educational. I love the interviews with the makers of Gardein, Veganaise, and others. I had some ominivore guests over for dinner and they were blown away by the meal I prepared from this book.

Thank you Tal!