Vegan Holiday Cooking from Candle Cafe: Celebratory Menus and Recipes from New York's Premier Plant-Based Restaurants [A Cookbook]

Vegan Holiday Cooking illustrates how the home cook can glam up any holiday by channeling the chefs at Candle's premier restaurants in NYC. In their newest book, Vegan Holiday Cooking, the award-winning chefs and owners of the Candle restaurants generously share their family and restaurants' favorite recipes. With a little time and a love for plant-based food, the recipes are easy to reproduce in your own kitchen. I read the book like a novel, jotting down page numbers of recipes that I intend to make. So far, I have made the Grilled Bok Choy, and the Wheat Ball Heroes, both of which were well-received by my vegan husband and daughter. Included on my "To Make" list are Seitan Brisket, Roasted Red Pepper Soup with Tofu Dumplings, Sweet Potato Latkes with Almond Creme Fraiche (for Hannukah, not just for Passover), Pumpkin Seed-Crusted Tempeh with Roasted Ginger-Maple Sweet Potatoes and Cranberry-Orange Relish, Wild Rice and Cornbread Stuffing, and Pecan Pie (pure maple syrup, not corn syrup!) with Cinnamon Ice Cream (easier than it sounds). The authors thoughtfully offer beverages with intriguing names to compliment each holiday menu, like Chai Kiss (Candle uses a quinoa-based vodka), Midnight Carriage (with bourbon and pumpkin puree), and Pom Palm (whiskey and pomegranate juice). Kid-friendly Concord Grape Soda is included for Passover. Laden with exquisite color photos, this book now has a permanent home on my kitchen counter. Rest assured, I won't be waiting around for a holiday to use it!

If you're anything like me, you have friends and co-workers who think vegans eat nothing but lettuce, nuts, and seeds. This cookbook is proof that vegan cooking can be imaginative, gourmet, beautiful, and healthful all at once. (No, they're not all low-fat "health" foods, but by merit of being vegan, they're at least more healthful than the usual omnivore holiday fare, as not a speck of cholesterol taints these dishes). These aren't meant to be "everyday meals"...as evidenced by the title, they're for special occasions where you are more willing to "splurge" on preparation (and calories).For Thanksgiving, I made two of the recipes: Roasted Cauliflower & Fennel Soup with Truffle Oil Garnish, which was delicious and filled my home with the most alluring aromas. I also made the appetizer Crispy Oyster Mushrooms with Horseradish "Creme" and Tapioca "Caviar. What a HUGE hit! I've included a photo, since this one isn't pictured in the book. It had a complex mix of flavors and textures and was a very festive presentation.Definitely plan to make more of these recipes! For Christmas Eve "small bites", I plan to make the Herb Grilled Tofu and Sweet Potato Sandwich Bites with Vegan Cranberry Mayo, the "Cheese Plate", and also the "Caviar" appetizer again!If you want to "wow" your friends and family (vegan and non-vegan alike), this is the book for you!

Too much invested in full color photography and food staging. Paper is heavy. Binding is sewn, which one doesn't see much these days. I would rather have had more traditional groupings of recipes rather than menus for specific holidays. Perhaps I'm old fashioned.

If you are eating in a vegan style (plant based nutrition) for reasons related to your health you'd best give this book a pass unless you want to modify most of the recipes. The recipes use a lot of oils, vegan cream cheeses, vegan butters, ... I would also say not all the ingredients are going to be that easy to find, items like lotus root or Baby Thai coconut meat, just aren't things sitting in my grocery store. Maybe they're in yours sitting beside the vegan wonton wrappers or the morel powder.The instructions are clear enough but recipes like the morel crusted tofu salad and the roasted potatoes have over twenty ingredients each. That's probably more work than I'd like to tackle.I'm vegan and I applaud anything that can encourage people to try it out but I wish I had taken a pass on this cookbook.

I'm not much of a cook myself, but I love vegan cuisine. When I can't go out to a nice restaurant, I enjoy looking at the beautiful pictures and reading the recipes in this book. A real joy and inspiration. The other day, I even tried my hand at the vegan cashew cheese recipe (the item in question is pictured on the front of the book) and everybody loved it!

Interesting recipes ... the cashew cheese opened up a new world for me (a reforming carnivore). Recipes are designed to serve a group. Not especially diet or diabetic friendly. But who wants to think about that when celebrating, right?

Love. Love. Love everything Candle cafe. I also love the Candle Cafe Cookbook. This one is a bit more complicated but still well worth it if you're willing to devote the time to it. I've made a bunch of the recipes and they are perfect. Buy!

Love this cookbook! I purchased this for my wife, we recently became vegan from vegetarian and wanted to be challenged with recipes that are more upper scale and fun to prepare for special occasions. This book is perfect for that and I'd recommend this book to vegans and non-vegans.

Testo del ristorante Candle 79 di New York specifico sui piatti delle feste.Ricette molto originali e sfiziose.Soddisfatta dell'acquisto

This Vegan Holiday cooking is definitely more glamorous than my every day cooking from the shelf. Check the recipe first before settling in to cook as chances are youwill not have lavender leaves in your cupboard, but that is what makes the book special!

Good gift, challenging recipes

very good and yummy food

Perfect for all special occasions!