Product Description
For over 25 years, New York City’s Angelica Kitchen has been widely regarded as the epicenter of the vegan universe. Located on a cozy, tree-lined street in the East Village, Angelica Kitchen offers a multitude of innovative dishes using only the finest organic ingredients delivered daily from local purveyors. In THE ANGELICA HOME KITCHEN, owner Leslie McEachern shares more than 100 of her favorite recipes as well as a wealth of information on sourcing, purc… More >>
The Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant
Tags: Angelica, favorite recipes, home kitchen, kitchen recipes, leslie mceachern, organic ingredients, purc, purveyors, Rabble, vegan restaurant
#1 by Cat Assisted Typing on May 31, 2010 - 1:48 am
I’d been looking forward to getting this cookbook for months, and finally bought a copy through Amazon. I received it yesterday, and in the evening I settled down to peruse it. The recipes look quite interesting, and I was eager to try them.
But, I was very surprised to see the author references Sally Fallon on the topic of canola oil. Sally Fallon? The zealous anti-vegetarian crusader? The internet guru who claims you’ll sicken and die, if not for consuming vast quantities of meat? Why is her name referenced as an expert in a vegetarian cookbook? If Fallon and her research are to be believed about canola oil, isn’t Leslie McEachern in a way validating Fallon’s entire ideology, which includes devout anti-vegetarianism?
McEachern might have found another authority to back up her ideas about canola, which is a controversial subject in itself.
Rating: 2 / 5
#2 by Sanity in SF on May 31, 2010 - 1:54 am
Not so interested in the lifestyle philosophy part as the recipes, yet even that is interesting to know as the background and history to how this wonderful restaurant grew to create this lovely food. As for the recipes, it brings back regular weekly dining at Angelica Kitchen when I lived in NYC. Hot Tip: You can buy the book brand new for $30 including tax and shipping on the restaurant’s website!
Rating: 5 / 5
#3 by Bita Hunt on May 31, 2010 - 3:23 am
This is a wonderful book. It is part cookbook, part food background. Although not all of the recipes are macrobiotic, a good deal of them are, illustrating just how tasty this style of food can be. I’ve only tried two recipes so far due to the fact that I just bought the book. I made the brown rice gravy, adding mushrooms for Thanksgiving and it was a taste sensation as well as an all around hit. I also made the oden, a five root japanese stew which was hearty and delicious. It was great paired with steamed kale and brown rice. Overall, this is a great book. Another thing that makes it good is that the binding is sturdy enough to stay fully open while cooking, which does not happen too often with soft cover books.
Rating: 5 / 5
#4 by Betsy L. Rosenblum on May 31, 2010 - 3:39 am
I love this restaurant, and I love this cookbook. The book is worth buying probably for the 5 grain croquettes recipe alone. Most of the recipes I’ve tried have been fairly easy to do (if a little time consuming and finnicky– case in point, stirring chick pea polenta constantly for 25 minutes, then allowing it to cool, then baking for another hour) and definitely worth the effort…the only recipe I tried that simply did not work for me was the kanten. The book calls for several ingredients that require people not living in cities or in touch with their local asian market to venture into unknown territories, but with the expansion of vegetarian friendly corporations like Whole Foods, it’s getting easier. Even so, I can’t give this book 5 stars. There are some dishes I wouldn’t try, and I found the commentary on the lifestyle choice that took up nearly half the cookbook was not something I found particularly convincing or informative…especially, as one reviewer pointed out, since many recipes call for ingredients berated in the prefix.
Rating: 4 / 5
#5 by L. Mazor on May 31, 2010 - 6:06 am
angelica’s restaurant has the best vegan cooking around, even if you are not remotely a vegetarian. what is unique to angelicas is that they don’t try to make food taste like things with meat, and this is what makes their recepies particularly delightful. the foundation of their cooking is based in good, organic ingredients. after eating at the restaurant, the cookbook does not disappoint. you will find, though, that a food processor is a staple to cooking angelica style, and while the final product is delicious, the recepies are labor intensive. you will also need to make sure you have a good organic food market nearby. the receipies called for many ingredients that are not available at your local supermarket. that being said, it was worth every effort upon tasting the walnut-lentil pate in my own home
Rating: 4 / 5