Nancy Montuori. Released 10th March 2020 from Callisto on their Rockridge Press imprint, it's 222 pages and will be available in paperback and ebook formats (ebook available now). It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers this book is currently included in the KU subscription library to borrow and read for free.
There are a lot of reasons to incorporate more plant based food in our
diets; guarding our resources for future generations, living more
simply, health and well-being, as well as philosophical reasons, not to
mention taste. The less fussy and fewer ingredients required in a recipe, the more likely I am to actually -do- it. As other reviewers have stated the '5 ingredients' in the title means 5 main ingredients and doesn't (and probably shouldn't be expected to) include staples and other add-ons like broth, oil, chopped onions, seasonings, etc.
The included recipes are made with easily sourced ingredients and
the instructions are crystal clear and easy to follow. The photography
is not abundant; most of the recipes are not illustrated, but the
photographs which are included are clear and well done.
The book has a logical easy to follow format. The introduction covers plant based cuisine, some general food safety, followed by a swap-out list for meats and some staple ingredient list for the vegan pantry to have
on hand. The following chapters are arranged thematically: smoothies & breakfast,
salads, soups & chili, sandwiches & burgers, snacks & sides,
entrees, staples & sauces, and sweets.
Each recipe includes an intro with recipe special features such as
nut-free, gluten-free, etc. There is an introduction with other info
such as portion control and yields followed by highlighted info with
prep-time estimates, cooking settings, and other info. The recipes'
ingredients lists are provided with American measurements (with
metric/SI measures conversion not included - there's a conversion table in the appendix). Nutritional info is provided in the
footer under the recipe instructions.
The links and recipe ingredients are slanted toward the North American
reader, but can be sourced relatively easily in other areas of the world
with an internet search.
Three and a half stars because I really felt the lack of sufficient
photography very keenly, rounded up to 4 for the completeness of the
instructions and cooking instructions and the author's overall supportive
and encouraging writing style.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.