A Flavor Revolution With 150 Vibrant and Original Vegetarian Recipes

Book - 2012
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Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. Michael Natkin, creator of the wildly popular Herbivoracious.com, indisputably fits both of those descriptions. In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. This is sophisticated, grown-up meatless cooking, the kind you can serve to company - even when your guests are dedicated meat-eaters.An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. A third of the book is taken up with hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes.Natkin, a vegetarian himself, provides lots of advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.
Publisher: Boston, Mass. : Harvard Common Press, c2012
ISBN: 9781558327450
Branch Call Number: Cooking 641.5636 Nat


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Mar 06, 2019

A great book with a wide variety of recipes. I really enjoyed the appetizer and small plate section, and the sandwich and taco section. Though to be fair there were some really good recipes in pretty much every section.

Mar 03, 2013

I admit it, I've got shelves of cookbooks, everything from an ancient Joy of Cooking to Julia Child, and most of the classic vegetarian cookbooks, plus all sorts of 'ethnic' books.To keep from buying more, I borrow them first to test them out. This one is out of the ordinary. They may not be 'original' recipes in that he hasn't necessarily invented new dishes. But they are obviously tested, and tried in his own home kitchen. He's got some interesting tips and tricks up his sleeve, and the instructions are clearly written. The Brussels sprouts gratin are simply fabulous (and this is after my fellow cook goofed up several steps in the recipe becuase he got distracted with something else - they were still scrumptious). You are encouraged to experiment with the recipes, and there are gluten free options and alternative ingredients. But the most important thing is the food is not boring. Everything I've tried looks and tastes great and the directions work. The downside - The book designer made a strange choice as to where to put the page numbers, but that's a minor quibble. I'm going to try another dish tonight, and I'm going to have to buy my own copy soon!


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