From Publishers Weekly

Starred Review. While most vegan cookbooks are anemic, underfed volumes-some no-brainer pasta recipes, a few things to do with tofu, maybe some oddball desserts-this slam-bang effort from vegan chefs Moskowitz and Romero (Vegan with a Vengeance) is thorough and robust, making admirable use of every fruit and vegetable under the sun, without once asking readers to make do with fake meat products and egg replacements. Instead, the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat-, dairy- and egg-free. Take Southwestern Corn Pudding, a winning casserole rich with coconut milk and an unexpected dash of maple syrup-a likely MVP at your next Thanksgiving (whether it’s centered around turkey or tofu). Almost as addictive are Rustic White Beans and Mushrooms, which get their bite from fresh herbs, and Lentils and Rice with Caramelized Onions and Spiced Pita Crisps, a transcendent Middle Eastern comfort food. Vegan breakfasts get overdue attention: sitting in front of a hot stack of velvety Blueberry Corn Pancakes and hearty Blue Flannel Hash, who’s going to miss the bacon? Best of all is the wide selection of terrific desserts: everything from Chewy Oatmeal Raisin Cookies to decadent Caramel-Apple-Spice Cupcakes boldy fill the space where most eggless, milkless and butterless cookbooks fear to tread. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

VegNews, December 2010

Isa Moskowitz names «Favorite Cookbook Author»

San Francisco Chronicle, 12/12/07"[This] unassuming book is full of recipes for which even a carnivore would give up a night of meat."

Curve«Ever the clever wits, Moskowitz and Romero make gourmet vegan cooking accessible in _Veganomicon_. You’ll love the menu suggestions at the back of the book and the massive index rivaling that of the _Joy of Cooking_.»____Louisville Courier-Journal, 12/3/08"The tone throughout is upbeat and amusing, especially in the frequent sidebars, which are practical, chatty and engaging without being cutesy."__The Washington Times, 9/23"[A] must have."

Gwyneth Paltrow on Goop.com, 2/4/10"This cookbook takes the scariness out of vegan…The recipes are easy for new cooks to use and the book is user-friendly."

Portland Oregonian’sFOODday blog, 2/3/10"Highly regarded."

Indianapolis Star, 3/10/10"Chickpea cutlets, from_Veganomicon_, are unusually satisfying."

DKMommySpot.com, 4/28/10"Very likely the mother of all vegan cookbooks…A vegetarian chef’s idea of perfect reading material. The book’s nearly 300 pages are filled with hundreds of recipes, cooking advice, ingredient info, and heaps of humor making it a joy to read, as well as to cook with…Definitely a must-have for the vegan who really loves their food.«

PortlandOregonian, 7/13/10

«If you’re considering transitioning to a vegan diet, or even just want to try it a day or two a week…[this is a] great introductory title.»

GoDairyFree.org

«[A] creative recipe collection of tamales, bocadillos, empanadas, ensaladas, and much, much more.»

VegNews, Sept/Oct 2010«chock-full of not only recipes, but pantry help and cooking advice galore.«

Cornell McClellan, fitness trainer for the President of the United States

«[A] useful and delicious cookbook.»

Kuali.com, 10/12/10

«Funny, straight-into-your-face and full of hilarious punches…A pleasure to read despite its big size…A good old-fashioned all-purpose cookbook with recipes written for everyday meals. It is suitable for any level of cooking skill.»

Natural Health,November 2010

«A great resource to learn more about smart substitutions for vegan dishes.»

PortsmouthHerald,11/24/10«No meat, no dairy, no eggs, but still full of flavor.»

The Auburn Citizen, 12/29/10«It is big, and has many good ideas and recipes developed at a popular New York City restaurant, all without animal products. Lots of innovation here!«

Salt Lake Tribune, 2/24/11

«The only vegan cookbook you’ll ever need.»

Isa Chandra Moskowitz