Get The Herbivoracious Cookbook
“Michael Natkin has a talent for enticing and boldly flavored creations that are colorful, thoughtful and fresh!” – Heidi Swanson, author, 101cookbooks.com and Super Natural Every Day
Meatless Meals are Good For You, For Animals, And For The Planet!
- will be bland, boring, or beige?
- will lack protein or won’t be filling?
- won’t be loved by your family?
If so, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes is the cookbook you need. With hearty main courses (like Sicilian Spaghetti with Pan-Roasted Cauliflower) or spicy Chiang Mai Curry Noodles (Khao Soi), exciting appetizers (Caramelized Apple and Blue Cheese Crostini), and unusual side dishes (Asparagus with Nori Butter), you will easily be able to create meals that are are delicious, satisfying, and hearty enough to entice everyone in your family.
What is in the Book?
– Rowan Watson, loyal reader
The book is hardcover, 368 pages, and includes 150 recipes and 80+ full color photos. When you plan a vegetarian meal, are you unsure what to do for an entree? I’ve included over 40 hearty main courses, along with a large selection of appetizers, salads, soups and side dishes. Chapters on breakfast and some out-of-the-ordinary desserts round out the selection.
Over half of the recipes are either vegan or easily made so with simple substitutions, and the same is true for gluten-free.
More than just a recipe book, Herbivoracious offers advice on stocking your pantry, equipping your kitchen, and detailed headnotes and sidebars that will make you a better cook.
What Others are Saying
“Michael Natkin’s ability to go global sets his new book apart from the pack!” – Tom Douglas, chef/owner of Dahlia Lounge, Lola and many other Seattle restaurants and author of Tom’s Big Dinners
“Michael Natkin is one of the few chefs who is not a professional restaurant chef whose writing I read religiously and who has taught me things I didn’t know before.” – Amanda Cohen, chef/owner of Dirt Candy, NYC
“His cookbook recipes range from everyday to ambitious, but his clear and straightforward instructions strip the intimidation from dishes with titles like Peppery Absorption-Cooked Red-Wine Capellini. They’re no trickier in the end than his take on mac ‘n cheese or berry buckle.” – Rebekah Denn in The Seattle Times