Granted, it is a huge book and I wouldn’t be able to just throw it in my purse if I was going to a potluck or some thing or just to read whenever I feel the need to scan a recipe book, But it’s still a great book when I need to whip up something in a minute. I've seen a lot of complaints about the ingredient lists being difficult to see in the print version. My favorites have been: Garlicky White Bean and Asparagus Soup, Cream of Mushroom Soup, Southern Comfort Bowl, Portobello Brisket Bowl, and the Banana Cinnamon Swirl Muffins.

I really like the way this book is set up, it's a great "basics" cookbook, but still with creative recipes, and they're presented to help you explore different cooking techniques- which even if you don't need the intro, the recipes are great! So anytime I was hosting a dinner, I needed to make sure that something on the menu would be suitable for them to eat.I've made a sweet potato mash in the past but never thought about putting ginger in the dish and that spice added just the right little something to round it out.

It was the weird British edition of Vegan With A Vengeance, the first book of her’s that I ever bought. Not looking to become vegan myself, but I love reading through vegan recipes and cookbooks for new ideas on how to eat the veggies I've come to love but sometimes get bored with. I'm at the stage where I'm not a fan of the 'fake' stuff, I like cooking with whole foods from scratch. Richard Makin packs each recipe with genius vegan “hacks” to help everyone from novice cooks to plant-based pros.In addition, the book is chock full of really tasty sounding vegan dishes most of which use things probably in your pantry right now. It took me 3 minuted to boil up the fettuccine (if you follow me on Instagram you may have caught some of my adventures in home made pasta) and in that time I’d blended the sauce to a perfect consistency.