There is much to be said and appreciated about a cookbook which is stained with use. The adventures of the favorite recipes continue from one generation to the next with splotches and smears of ingredients. I have a collection of cookbooks from my family, as well as many others, which have charmed me over the years with their dog-eared pages.
With the computer revolution, things have changed. A new generation stores many of their books and recipes on their hard-drives, not their shelves. Tens of thousands of recipes can be found online with the click of a mouse. I have a Twitter Feed which allows me to share vegan recipes from the world-wide-web with my followers on a daily basis.
Many individual online recipes stand alone, without connection to their cultural background or the inspirations which influenced the chefs who created them. It is different with an ebook, which is the entire book presented the way the author intended it. I now offer my cookbook, Vegetarian Traditions, in an Ebook edition allowing me to share the most popular dishes from Inn Season Cafe anywhere in the world. Some of the available formats are below.
Each recipe has a story, with tidbits of food lore from around the world. Entrees, soups, desserts and salads with exciting flavors, textures and presentation are in an easy to follow format with beautifully photographed color pictures. As the vegetarian and vegan life-styles become more and more popular, this cookbook could not be more relevant or current.
More than a cookbook, Vegetarian Traditions, is a journey of discovery. Meet the hard-working farmers who provided Chef George with the exquisite produce that went into his delectable and healthy dishes. Discover the benefits of using local, organic and sustainable ingredients while mastering the art of cooking like a chef.
So, get out your apron and delight family and friends with 100% Vegan recipes based on worldwide traditions that are sure to find their way into your permanent repertoire:
Budapest Mushroom Soup
Roasted Stuffed Polenta
Spinach Walnut Torte
Vegetable Almond Quesadilla
Banana Coconut Cream Pie
Warm Cherry Napoleon
Chocolate Almond Cream Cake
…just to name a few!
Whether you are a vegetarian, vegan or just a lover of great food, this exciting book is a must have for every kitchen.
I’ve always wondered how great vegetarian cooks get their veggie dishes to taste SO good. Like, how do they layer the tastes so that the veggies don’t taste so much like veggies, but, rather, taste like healthy luscious confections? Well, Chef George shows you how to do it. Take, for example, the potato & butternut squash salad. Cut the potatoes. Prepare the potato marinade. Mix and bake. Cut the squash. Prepare the squash marinade. Mix and bake. Combine the cooked potato and the cooked squash. Then put on the salad dressing and add fresh minced veggies. Talk about layers and layers of flavor. Much more sophisticated vegetarian cookbook than I have ever before discovered. Thank you, Chef George.
All “secrets” are shared in this book. I believe this based on the quality of his recipes and the thoroughness of his descriptions. Also, if you get to meet him in person, you’ll get a sense that George is down to earth and one of those sincere, full of integrity, and patient individuals we don’t get to meet often enough. He poured everything he has in this book and it shows.
He’s holding up a beautiful fresh vegetable for you to admire, inspiring you to make the most of it in the recipe. He’s sharing memories, history, and wonderful photographs, all so engaging that you’ll read through it like a novel! The layout of one recipe per page with the ingredients listed on the side, makes it user-friendly. The recipes are cleary written and simple to follow. The seasonings perfect. Move over Moosewood!
This has become one of my favorite cookbooks and I’m not even vegetarian. The recipes are written in such a way that they are very easy to follow, and the author has included a brief description of each recipe that is both interesting and informative.
It is a crowd pleaser for sure and i have even turned some self defined die hard meat eaters onto it at dinner parties. Highly recommended!!!
As Detroit natives, my family and I had been Inn Season Cafe fans for years. Needless to say, we were ecstatic when a friend informed us that the cookbook had just come out. This is not just a book for Inn Season fans, it’s a great cookbook for anyone who is vegan or looking to eat healthier — or just looking to expand their culinary horizons, for that matter (many of the recipes feature international cuisines and flavors). I am also gluten-free and many of the recipes are gluten-free or easily adaptable. The brown rice salad (p. 73) was a huge hit with the whole fam (veg and non-veg alike). This is a wonderful all-around cookbook, and one that I’m sure I will cherish for years to come.