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The Wicked Healthy Cookbook: Free. From. Animals., by Chad Sarno Derek Sarno
Free Ebook The Wicked Healthy Cookbook: Free. From. Animals., by Chad Sarno Derek Sarno
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Review
Healthy, plant-based food can be exciting, easy to prepare, and downright delicious--and THE WICKED HEALTHY COOKBOOK proves it. Whether you're just trying animal-free eating or if you've been a fellow vegan for years, the Sarno brothers' celebration of the tantalizing potential of plant-based food exhilarates and inspires a new passion for healthy eating. ―Senator Cory Booker "Chad and Derek just created the next required reading in plant-based cooking. You can't even flip through this book without saying, 'DAMN, now I hafta make that.' So, make your life easier, tastier, and Wicked Healthy with the Sarno boys."―Michelle and Matt, New York Times bestseller authors of the Thug Kitchen series"Derek and Chad have pulled off something quite difficult: made a believer out of a confirmed omnivore. In THE WICKED HEALTHY COOKBOOK, both brothers show off their talent and creativity in the pursuit of making vegan food attractive--even craveable--to skeptics like me who have a hard time thinking about a diet sans meat."―Andy Ricker, chef/owner and author, Pok Pok restaurants"I totally love this cookbook! Everything the Sarno brothers create is out-of-this-world delicious, nourishing, and filled with plant-based innovation. I highly recommend you add this wicked awesome book to your library--you'll be so happy you did!"―Kris Carr, New York Times bestselling author and wellness activist"If there was one new cookbook to be sure you get your hands on this year, THE WICKED HEALTHY COOKBOOK is without a doubt the one. The Sarno brothers have been kicking ass for years in the culinary world and this book certainly showcases that. A must for anyone into delicious food."―Tal Ronen, chef, author, and owner of Crossroads Kitchen"THE WICKED HEALTHY COOKBOOK is an incredible book. Not only are the recipes appealing, fun, and wonderfully healthy, but it also shows the secrets for getting flavors, aromas, and presentation working for you in the most practical way. Smartly written and filled with gorgeous photography, WICKED HEALTHY is the coolest cookbook I have seen in a long time."―Neal Barnard, MD, FACC, New York Times bestselling author"Whatever preconceptions you had about plant-based cooking, prepare to be wrong. Derek and Chad deliver you a world of flavors, textures, and downright sexy food! These plant-pushers know their stuff. Learn from them and feel better because of them. Cook the future-of-food now!"―Jane Land and Matthew Glover, founders of Veganuary"Chad and Derek had me at first bite and have made vegan food wickedly delicious and easy. With tasty recipes such as King Oyster Scallops, Cauliflower Ribs, and Chocolate Fudge Brownies, the Sarnos make it fun to eat vegan!"―Chloe Coscarelli, chef, entrepreneur, and bestselling author
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About the Author
Chad Sarno is vice president of culinary at Good Catch Foods and cofounder of the Wicked Kitchen line of foods at Tesco. Chad also is an ambassador for Rouxbe, the world's largest online cooking school, where he has launched the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as senior culinary educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich, and London. Derek Sarno is the executive chef and director of plant-based innovations for Tesco, the third largest food retailer in the world. Derek is the cofounder of Wicked Kitchen line of foods in Tesco and cofounder of Good Catch Foods. He is the former Whole Foods Market senior global executive chef, where he catered all of the company's major executive leadership events and oversaw national recipe development. Derek has owned several critically acclaimed restaurants and catering businesses.David Joachim has authored, co-authored, or collaborated on over forty cookbooks, including several award winners and bestsellers such as The Food Substitute Bible and A Man, a Can, a Plan, a series of healthy cookbooks that has sold over one million copies.
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Product details
Hardcover: 320 pages
Publisher: Grand Central Life & Style (May 8, 2018)
Language: English
ISBN-10: 1455570281
ISBN-13: 978-1455570287
Product Dimensions:
10 x 8.5 x 1 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
75 customer reviews
Amazon Best Sellers Rank:
#23,674 in Books (See Top 100 in Books)
I was SO excited for this cookbook. I have tried and loved recipes from the Wicked Healthy blog so I was really anticipating this cookbook, I thought for sure it would be the cookbook of the year for me. Sadly that is not the case. I got this book on the day it was released and have since tried several recipes. None of them were anything to write home about. They were either really bland or very garlicky (and I even reduced the garlic amount). While the recipes don’t lack for imagination they have definitely lacked in flavor.Another thing to note is that there are a LOT of harder to find ingredients in this book. I knew going in that there would be a lot of mushroom recipes since that is what they favor. So I knew some of those recipes, the ones that call for Lobster mushrooms and such, would be ones I would skip. Although I did order some Dried Black Fungus mushrooms online for one of the pasta recipes. That was probably one of the least flavorful recipes I tried.Here are just a few of the ingredients I think are hard to find or very expensive (at least in upstate ny): Black Garlic, wood ear mushrooms, lobster mushrooms, king oyster mushrooms, white balsamic vinegar, lions main mushrooms, Pok Pok Som Chinese celery drinking vinegar, maitake mushrooms, Banana Blossoms, fermented black beans.I am a pretty seasoned cook and these are just a few that I found hard to come by. For someone with less cooking knowledge or time there were a bunch of other things that would probably be hard to get.It is a very beautiful book and it has lots of good info in the front. I just wish that for a book that requires lots of the more obscure ingredients and quite a bit more work in the kitchen that the recipes would taste a little better.
I own a lot of Vegan / Vegetarian cookbooks, and honestly it does get to a point that they feel all the same with some variation of chia pudding, overnight oats and avocado pudding - so this is a refreshing add to my collection for it does none of that - nor is is preachy. The authors state simple, feel good advice - eat more fruits and veggies, move your body, reduced salts, fats and sugars and the wicked healthy food mantra that they have is the same one I was bought up with: 80% healthy, 20% wicked, so you live life to the fullest but have fun with food and eat in a way that makes sense.They begin with some basic food philosophies and information that is not at all judgmental, before a guide to what to have on hand - both food and equipment, and a huge focus on building flavors in your dishes. Then we have first bites which are small dishes or snack type foods, handhelds, bowls, straight up vegetables, comfort food, natures candy, wicked healthy juices and cocktails and finally sauces / basics. However another HUGE call out about this book is you can flip to the back if you have a certain dietary restriction and they group the recipes to meet that need: Reset, raw, whole food, gluten free, no added sugar, nut free, soy free and no oil - this is a tremendous resource for anyone looking to cook within these guidelines.This is not normally a chapter I would first flip to, but I loved the juice / cocktail section. On a hot summer day I am always seeking something beyond water or an ice cool beer, so they have some amazing coolers such as the strawberry/lime which are delicious and also a good healthy alternative drink for kids but they also have some great ideas for infusing and we currently have some lavender vodka infusing for their "love not drink" with lavender syrup and Prosecco!This book also has a lot of innovative recipes -nachos made with Brussels, kale Queso , smoky poutine, and how about 6 different ideas to make plant based "bacon " !! There are 9 options for an oatmeal bar ; a plethora of options for a taco bar, even a variation of a lobster role using mushrooms!! The other big call out, is there a not a lot of weird ingredients in these recipes, so most are easily attainable without huge cost, or a crazy shopping trip. Some of the recipes can be fussy with many steps, but the stunning photography shows an amazing outcome and it is my plan to update this review with pics as I work through them to note how challenging they can be - but some of the dips, drinks, sauces are remarkable easy.In summary, this book is one of the most innovative I have come across for some time, it features recipes not seen anywhere else and stunning photography to guide you, as well as being an interesting read. I cannot wait to work my way through this book and add some new dishes to my table!
I’m in love with this book. I have a lot of cookbooks, this one is special. I don’t feel like I’m reading a vegan cookbook, this one is simply free from animals. It’s a perfect mix of sophistication and artfulness, yet it’s relatable, with food and recipes that are familiar, comforting and satisfying. Cravable recipes that will nourish your body and satisfy you on a deep level. The photographs in the book are also stunning. Get this book!
Aside from the cover, which gives me the creeps, this is a beautiful cookbook. The format is great and there are so many creative ideas my head is spinning. This is a cookbook for the confident cook with access to speciality ingredients. I wish they had used more testers. I made the hot chocolate lentil and grilled asparagus tacos. It calls for black lentils which I love. The recipe calls for very little liquid and a short cooking time. The lentils need almost twice the amount of time they recommend and about double the liquid that said, the dish with a little tinkering was delicious. The brownies had the same issue, they needed more almond milk or water, and again the finished product was good with some adjustment. The other issue is the ingredients. I live in Eugene OR so I didn't have trouble finding what I needed, but many of the ingredients were expensive. This is a great idea book for special occasions. I'm sure I'll have fun with the filled pasta and the drinks look great too.
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