I love this book!!! From the minute it arrived, I was lost. Just skimming the essays, lists, Pro Tips and stunning recipes and images took me into the wee hours. Putting it down was not an option. Granted, my guilty pleasure is reading cookbooks. But this is a very special tome. Just when it felt like plant-based cuisine had reached its limits, with book after book adding a few new spins but churning the same ground, Wicked Healthy has seriously upped the ante. It’s fun, exciting, innovative, energetic, – the enthusiasm for the possibilities of plant-based gastronomy leaps off the pages. Dust off that mandoline!
To be clear this is not a book for every veg-forward cook. It is not an intro to the philosophy or a beginners’ guide. Some of the recipes are challenging, time-consuming and utilize esoteric ingredients that may require the resources of Whole Foods, Amazon, H-Mart, Thrive, a sophisticated farmers market and a few small mail-order houses – and even then you may have to be satisfied with recommended subs. It’s also, not surprisingly, a bit cheffy – many ingredients lists include other recipes so, unless you have a staff, there is sometimes serious time required. But it will be well-spent, satisfying time – even the process of discovering new or less-available ingredients will be well-spent, satisfying time. Bottom line, if all you do is just read The Wicked Healthy Cookbook, you can’t help but appreciate the expanded possibilities of plant-based cookery.
This is just my first review. I am going to cook my way through a good chunk of the book and post the results as I go. Starting with their bold new take on mushrooms: King Oysters, Maitakes, and Lobsters. What fun!! I can’t wait.
(One question – olive oil instead of avocado oil for high heat cooking?)