Ultimate Veg

Flatiron: Macmillan. Jan. 2020. 312p. ISBN 9781250262882. $35. COOKING
Followers of Oliver (Jamie at Home) will appreciate this latest work, which emphasizes simple ingredients and uncomplicated preparation. Chapters highlight preparation, such as “Traybakes” and “One Pan Wonders,” as well as ingredients such as pasta and rice. Eggs supply the protein in some recipes and sparingly used dairy (cheese, yogurt, butter) make the collection vegetarian, rather than vegan, though some recipes include vegan alternatives. Nutrition is a focus, and each recipe has energy (calorie), fat/saturated fat, protein, carbs, salt, and fiber counts. A discussion of the “healthiest oils” not only advocates for seed, nut, and olive oils, which are high in omega-3 and -6 essential fatty acids, but also clearly warns that highly saturated fatty acid coconut oil, frequently found in vegan cooking, be used for taste only.
VERDICT Anyone with an interest in healthier cooking will enjoy the accessible, uncomplicated, yet tasty, approach to plant-based recipes from a chef focused on food activism.
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