Linda Majzlik

As much as I like to eat good food, I've always hated cooking. Who has the patience to stand there and chop vegetables or stir things or watch pots when one can be reading a book or writing a letter or doing something else?

Then I ran into a friend who was hobbling home from the hospital after foot surgery. She lived on an upper floor of a walk-up tenement building, meaning that she was effectively homebound during her entire two-month recovery. While perusing her overflowing shelves, I came across this cookbook and she told me to borrow it; she couldn't stand over the stove anyway for the next couple of months. In return, I promised to bring her fresh-cooked vegetable dishes from the book.

And wow...the dishes in this book are fantastic! True, I do have to stand there and pull kale leaves off the stalks or cut onions, but otherwise these dishes are easy to make. And once everything is in the pot or pan, I can kick back with my book and wait the 20 minutes or so until it's time to eat. There are not 101 different ingredients that you have to buy only to use a pinch or a teaspoon, so a kitchen novice like me can actually make half the recipes in the book without having to fill my shelves with barely-touched spices and herbs.

… (altro)

If you know nothing about vegan cooking and want to learn for yourself then this is not the cookbook for you, but if you are cooking for vegan guests, then this book provides some nice Caribbean recipes with good nutritional value and taste.
To the reviewer who didn't like it because it had English measurements - its an English book, not everyone in the whole world is an American and if you can buy the book online then you can look up the equivalent measurements online too.
To the reviewer who didn't like it because the recipes contained a lot of nuts: vegan protein is either from nuts or beans, primarily soy beans - which aren't Caribbean. When I cook for guests I try to avoid all but a small quantity of beans, for obvious reasons!
I was a charter cook and cooked recipes from this book for a week for two guests on a yacht and they were happy with the results… (altro)