The introduction covers the basics of cooking with the air-fryer and essential accessories as well as an intro to the vegan lifestyle/diet, including a basic primer on vegan friendly substitutions for common non-vegetarian ingredients, tips, tools, supplies, how-to. The following chapters include the recipes arranged roughly by category: breakfast, mains, sides, snacks & salads, and desserts.
Ingredient measurements are supplied in American standard measurements with metric measures in parentheses (yay!). The nutritional information: fat, saturated fat, cholesterol, carbs, fiber content, etc are listed for the recipes as well as serving sizes. Extra tips or recipe alternatives are listed in the recipes. The recipes themselves are fairly straightforward and are made for the most part with easily sourced ingredients (not all though, some of the recipe ingredients are vegan substitutions for other products (butter, cheese, chorizo, etc)). Many are very simple, none of them are overly complex.
The photography is not abundant; many of the recipes are not illustrated, but the photographs which are included are clear and beautifully well done. I wish there had been more photographs and serving suggestions, but I do understand that extra photography increases the price of book projects very quickly and the lack is not crippling because this is a fairly simple collection.
This is an interesting collection of recipes. It struck me however, that many of the recipes were really things which could more easily be made (and in larger volume) *without* the air-fryer. The recipes also rely very much on store-bought ingredients. Cooks who prefer to cook completely from scratch will have to do some pre-cooking to make the necessary ingredients.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes
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