The Bottom Line
Pros
- A unique concept - not just another vegetarian cookbook!
- A great gift idea for fans of ethnic cuisines
- Robin's recipes are reliably fabulous while still easy to prepare
- A cookbook and a ticket round the world - no passport needed
Cons
- Limited photos
- Would benefit greatly from a shopping guide for the novice chef
- May not appeal to all palates
Description
- ISBN 978-0980013108; paperback; 268 pages
- Published by Vegan Heritage Press, 2008
- Featuring vegetarian versions of traditional recipes from India, Thailand, Mexico, the Mediterranean, South America and more.
- Sample recipe: Middle Eastern Chickpea Soup
- Sample recipe: Indian Lentil Sambar
- Sample recipe: Vegan Pasta Puttanesca from Italy
- Sample recipe: Jamaican Jerk-Spiced Tempeh
Guide Review - Cookbook Review: Vegan Fire & Spice: 200 Sultry and Savory Global Recipes
Don't we all have a pile of cookbooks that we never use? Maybe we tried one recipe once and will never make it again, or the recipes are uninspiring and bland. Robin Robertson is one of my favorite cookbook authors because her books always present a fresh twist, yet the recipes remain practical enough to become staples. She has a way of making complex dishes seem effortless, and conversely, she makes the most basic vegetable dishes seem elegant. This latest recipe collection is no exception and both novice and seasoned chefs will be pleased.The concept of Vegan Fire and Spice is simple, yet unique: Chef Robin scoured the globe for the spiciest, most flavorful ethnic dishes and reminds us that even though we westerners are happy to season our French fries with ketchup and ranch dressing, the rest of the world prefers a rainbow of such ‘fire and spice’ taste explosions as curry, cayenne, jalapenos, wasabi, ginger, and, well, you get the idea. Of course, not everyone appreciates such spice, as some western palates find such strong flavors difficult to stomach. As such, this cookbook might appeal to a limited audience. The flavors presented are, however, so enticing that omnivorous foodies will be just as pleased with this book as us veggies.
Much as my mouth waters by reading the recipe names (Curried Mint and Potato Soup, Wasabi Miso Dressing, Chinese Five-Spice Tempeh Nuggets, Jalapeno Tortilla Soup), I'd be even happier than a wasabi pea in a pod if this book contained some photos. To her credit, Robin has photos on her blog at VeganPanet.blogspot.com. And although it's the last thing I look for in a cookbook, this type of book would lend itself nicely to photos of the ethnic ingredients, as well as a shopping guide.
