I’ve been vegan for over 7 years and quite often people ask me if it’s been a hard journey. I of course say, “No way amigo”, and go on to explain just why being vegan is getting easier and easier with each passing day. But the truth is, while I’ve been 99.2 percent ecstatic about my vegetarian lifestyle, there IS one thing I do miss.  See I consider myself somewhat of a foodie, and when I hear friends talk about amazing dining experiences at Per Se or Jean-Georges I can’t help but get bummed that I might never experience the talents of some of the world’s greatest chefs. BUT THAT ALL JUST CHANGED!

While hanging out in Borders this weekend at Lincoln Square, I came across a new book that is guaranteed to make even the most obnoxious of vegan foodies drool with delight. The book I speak of is Great Chefs Cook Vegan by Linda Long. This masterpiece includes recipes from 25 of today’s greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many others.

As you scroll through the pages you’ll find thoughtfully prepared three-or four-course vegan meals, ranging anywhere from Sweet Pea Ravioli with Sautéed Pea Leaves, to Chocolate Cake with a Chocolate Truffle Molten Center that — I promise — will make the most pretentious food critic in you jump for joy.

As a member of the James Beard Foundation, International Association of Culinary Professionals and Women Chefs and Restaurants there’s no doubting Long’s superior palate. And as a committed vegan for over 30 years, you can trust she has your best interest at heart.

So run, don’t walk, over to your local independent bookstore…or if you’re super busy like me, Amazon.com, and buy this frigin book today!! Your taste buds will thank you.

  • http://www.TinyUrl.com/2qc9oo Maynard S. Clark

    Great book! I’ve seen it and coursed through a number of its pages and spoke at length with its author this past summer. Though I cooked in hotels for years before returning to grad school at Harvard, its photos, recipes, and wording show great attention to detail and concern for making this first book the first of a long line of successful top tier vegan culinary resources.

  • http://www.TinyUrl.com/2qc9oo Maynard S. Clark

    My only complaint is with EcoRazzi’s review: inconsistent use of punctuation (use the serial comma AND in places where punctuation is needed for clarity) AND the needless use of an expletive in a review of a finer cookbook targeted for a careful audience.

  • Adriana

    Buy the book, but not at Amazon.com! They are the ONLY retailer of animal fighting publications and are being sued by the HSUS. Try Barnes & Noble instead.

    Thanks!

  • parrish

    Yo Maynard- What can I say? I’m a little bit country and a little bit rock ‘n’ roll!

    Adriana- Good call. Had no idea about Amazon. Thanks for the tip!

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  • VeggieTart

    But not Anthony Bourdain, who compared vegans to Hezbollah. Oh, well, there are plenty of enlightened chefs, I am sure, who know that you can make luxurious and delicious foods without hurting anyone (unless the chef cuts or burns himself).

    A would-be vegan foodie, I will have to check this out!

  • http://www.vegansociety.com Rosamund Raha

    Please may I have a copy to review in the Vegan magazine (the magazine of the Vegan Society).

    Many thanks

    Rosamund

  • parrish

    Hey there Rosamund. Just did a google search and found out that Linda Long has her own page with contact information(LindaLong.com). Betcha anything that if you send her an email she could get you a copy. Ps. GO VEGAN SOCIETY!!