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The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine, by Ronen Seri, Pamela Elizabeth
PDF Ebook The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine, by Ronen Seri, Pamela Elizabeth
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The long-awaited cookbook from the duo that brought America a new, craveable vegan cuisine, filled with over 80 recipes for upscale vegan dishes and remakes of classic comfort food fare.
Blossom has been changing the face of vegan food for more than a decade with their menus of delicious vegan meals that everyone—both vegan and omnivore—wants to eat. What began as a humble vegan restaurant in New York City quickly grew into one of the most well-known group of restaurants in the world, attracting legions of loyal diners and celebrities alike. In The Blossom Cookbook, home cooks will learn the Blossom chefs’ secrets for preparing elegant vegan entrees like Lobster-Mushroom Crusted Tofu and Seitan Piccata with Sauteed Kale, comfort food favorites like Fettuccine with Cashew Cream and Curried Un-Chicken Salad, and even recipes for everyone's favorite meals, brunch and dessert. With essential tips for living a vegan lifestyle, a chapter dedicated to preparing fundamental vegan base sauces and condiments, and 80 inventive recipes, this cookbook will excite home cooks who love eating healthy, delicious, sustainable meals.
- Sales Rank: #58469 in Books
- Brand: AVERY
- Published on: 2017-04-25
- Released on: 2017-04-25
- Original language: English
- Dimensions: 9.44" h x .72" w x 7.63" l, 1.25 pounds
- Binding: Hardcover
- 208 pages
- AVERY
Review
“Living a vegan lifestyle is important to me not only out of compassion for animals but also out of respect for my health and saving the planet. While going vegan has helped me lose weight, it has also made me more mindful of what I put into my body and overall helped me become a happier person. Blossom consistently serves great food and is a personal favorite for taking non‐vegans, proving you don’t need animal products to have a quality dinner out.”
—Russell Simmons, entrepreneur
“Being vegan has added so much to my quality of life, and it has expanded my understanding of our role on the planet immeasurably. I am so grateful for the numerous brave and creative chefs and businesses—such as Blossom Cafe!—who have changed the way all of us see vegan cuisine and have improved our lives because of it.”
—Mayim Bialik, actress
About the Author
Ronen Seri and Pamela Elizabeth are the co-founders and brains behind the hit vegan restaurant franchise Blossom, and are long-time vegans and animal welfare advocates. Pamela is the founder of Blossom’s sister group of takeout restaurants, Blossom du Jour. They both live in New York City.
Most helpful customer reviews
20 of 20 people found the following review helpful.
I wanted to love this cookbook
By Katherine
Like many who probably bought this, Blossom is my favorite NYC restaurant. I was so excited to see that this cookbook was published. However, I'm sad to say that I'm disappointed so far.
Just from glancing through it initially - I was disappointed that there were only 5 dessert recipes included, and of those included most were recipes I could have found variations on elsewhere (ex. the peach cobbler and German chocolate cake). I've had some pretty spectacular desserts at Blossom, and I was hoping more of those would have been included. I was also surprised to see use of pre-packaged products such as vegan shredded cheese, vegan bacon and vegan sausage - with no recipes for making your own vegan bacon or sausage.
When I tried some of the recipes, I found that some of the cooking times were off or the recipes weren't written accurately. Some examples -
- One recipe calls for polenta to cook in 1-2 minutes. Maybe this is accurate if using instant polenta, but that wasn't specified in the recipe.
- One recipe calls for cooking quinoa for 7-8 minutes until the water is evaporated. I've never cooked quinoa in that short of time, and timed it with this recipe. It was closer to 15-20 minutes.
- The Cauliflower risotto recipe has you adding a cup of water to the cauliflower "rice" mixture along with some pureed cooked cauliflower, but never cooking down that water. I found it to be very watery and the "rice" almost raw still. It seemed like it needed at extra step of simmering for 15 minutes until the liquid that thickened up and the rice was more tender with still a little bite.
I do have experience in vegan cooking professionally, so I was able to make adjustments as I needed. I'll still use the cookbook and I hope that other recipes will be better. Or at least I can use it for inspiration.
0 of 0 people found the following review helpful.
Love!
By JT
LOVE Blossom and love this book! The cashew cream risotto is out of this world!
3 of 4 people found the following review helpful.
Food was great, ordered book
By Amazon addict
been to the cafe in NYC. Food was great, ordered book. Great recies. Enjoy BTW, I'm not a vegan, I cook for my wife who is.
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