Horizons: New Vegan Cuisine
Landau's exotic and inventive preparations of seitan and tofu are spectacular. The food is so carefully wrought, so vividly infused with creativity and satisfying flavors that any meat eater with half an open mind is in danger of being impressed. --Craig Laban, Philadelphia Inquirer, 2006<br /><br />Landau's exotic and inventive preparations of seitan and tofu are spectacular. The food is so carefully wrought, so vividly infused with creativity and satisfying flavors that any meat eater with half an open mind is in danger of being impressed. --Craig Laban, Philadelphia Inquirer, 2006<br /><br />Philly's vegetarian and vegan dining scene is up-and-Ã‚Â­coming. The best spot for an upscale vegan dinner is Horizons. --Frommer's Travel Guide<br /><br />Rich Landau and Kate Jacoby have concocted a menu that blows the lid off the misfired paradigm that all vegan food is dull and bland. They're taking vegan cuisine to another level. --Bob Gordon, Montgomery County Town & Country<br /><br />Rich Landau and Kate Jacoby have concocted a menu that blows the lid off the misfired paradigm that all vegan food is dull and bland. They're taking vegan cuisine to another level. --Bob Gordon, Montgomery County Town & CountryImagine flying through the Caribbean, island hopping and trying out the local cuisine, while watching lush red sunsets over crisp blue waves. Ok, you don t get to do that just by reading a cookbook, but you do get to read about the fruits of those travels and I couldn t help but feel some of the inspiration that these two felt from these locales transferred over to myself. If you can t tell yet, I was captivated by this cookbook.The layout of the colors is pleasant, if rather uniform, and nearly every recipe has a beautiful picture. You can learn a thing or two about presentation from scanning the various recipes, giving you an idea of how the finished dish should look, what size each ingredient should be, and most importantly, you ll be inspired to make the dish!I particularly enjoyed the Hearts of Palm Moqueca, which happens to be the recipe featured on the cover of the book. It s a great mix of coconut milk, peppers, tomatoes, hearts of palm, and an intoxicating mix of spices. The Spicy Jamaican Curry Seitan Stew was hot, aromatic, and full of depth while the Spanish Tomato Artichoke Soup with Peas was an easy recipe to love.There is also a section of baking and desserts at the end of the book and while it s not extensive, the recipes not only look delicious, they look like recipes even beginning dessert makers and bakers can perform at home. Finally, the first part of the book is a mini-primer on various aspects of vegan cuisine, from how to work with tofu, seitan, and tempeh, to kitchen equipment, to spices, stocks, wines, vinegars, and other common ingredients. Again, it s a great educational book as well as an inspirational cookbook and well worth the purchase. Chef Landau peppers this book with his experience with travel and food, his recipes show it and I couldn t resist being taken along that journey with him. --May 2009, Chef Jason Wyrick, Vegan Culinary Experience.comRich Landau and Kate Jacoby have concocted a menu that blows the lid off the misfired paradigm that all vegan food is dull and bland. They're taking vegan cuisine to another level. --Bob Gordon, Montgomery County Town & Country