by Lisa Campbell
Library Journal
June 15, 2012
Blogger, traveler, and pastry cook Tienzo’s (joytienzo.com) approach to veganism ditches fake cheese and other imitation products in favor of natural ingredients such as nuts, seeds, and seaweed. The “Chèvre” in her Red Pepper-Chèvre Frittata is made from pureed raw cashews, agar flakes, and tahini. Likewise, her desserts are refreshingly free of strange-sounding egg and dairy replacements. For readers with special diets, there are symbols identifying raw, low fat, soy-free, and wheat-free recipes. VERDICT Readers tired of novelty or single-subject vegan cookbooks will appreciate this balanced collection, which provides menus for many occasions (e.g., Kid-Friendly Dinner; French Bistro Supper; Vegan Wedding Fare).
