• ellabee on April 16, 2016

  The extensive preview shows this to be just as appealing a book as I'd expect from Anna Thomas. I hope it becomes as popular today as Veg Epicure was when I was learning to cook. But it's about twice as big and heavy a book as I'd prefer, at almost 500 pages, 3.3 pounds and 8 by 10-plus inches.

Notes about Recipes in this book

• Quick pickled onions

  • tui on January 08, 2017

    Great! Make a double batch because this amount will be gone in hours.

  • ldtrieb on June 24, 2017

    I make these to sub for raw onions, still get the crunch but easier on the digestion. Very easy.

• Warm lentil and root vegetable salad with mustard vinaigrette

  • mariarita on April 14, 2024

    I made this with carrots and cauliflower instead of celery, root and turnips on my, and it was really delicious.

• Polenta torta with roasted squash and onion marmalade

  • jenburkholder on December 26, 2020

    Very tasty. We only made 2/3 of a recipe, because the initial serving is enormous. Rich, dense, and corn-y, a nice addition to a Christmas table,.

• Lemon risotto with sautéed fresh fava beans

  • e.mary on May 06, 2016

    Fava beans = broad beans

• Harvest bread stuffing in a casserole

  • lorloff on December 01, 2019

    I have made this twice now and both were resounding successes. We served it as the main for vegetarians at our Thanksgiving dinner. My niece took 1/3 of the pan as leftovers to have over the next week! I made the vegan version of this and used bread from the Seylou in D.C. bakery this year which amped up the flavor in an amazing way. At Seylou all their bread is made from 100% whole ancient grains that they mill themselves. I used ½ yellow onions and ½ shallots. added a head of chopped garlic, added roasted whole chestnuts in a large dice, added cranberries in the same quantity as the cherries, and added celeriac root chopped in the same size pieces as the apples. As to quantity I increased the quantity by a third using 2 lbs of bread because I needed more than a side for 12, but the recipe as written serves more than 10 or 12 so I will not increase the amount next time I make this. Using whole ancient grain bread takes away the guilt of going back for seconds again and again!

• Curried roasted cauliflower

  • lorloff on November 19, 2017

    Absolutely delicious dish. Made it with green and white cauliflower from the farmer’s market. When I read the recipe it seemed like a lot of ginger but the amount worked perfectly in the dish. I added some roasted ground garlic with the rest of the spices. I used Penzeys Maharajah’s curry which was great in this dish. Will make again.

  • Hannaha100 on December 18, 2017

    This was good, even minus the cayenne and chilli. Whole family liked. Lower heat next time.

  • Shelmar on February 01, 2020

    Yummy without cayenne. I used Penzeys Now Curry and it provided plenty of heat.

• Black bean and turkey chili

  • jenburkholder on December 14, 2020

    Very tasty chili. I ignored her instructions to NOT use ground turkey and did, in fact, use good-quality ground turkey, and it was completely fine. I also omitted the tinned green chiles, as I couldn't quite figure out what they were doing in there. It was a nice, moderate spice level as was. Her suggested 8-10 servings was, for me, 5 plus a bit extra, but we're big eaters. Served with corn tortillas, queso cotija, cilantro, and sour cream.

• Western-style bean and potato stew

  • jenburkholder on May 25, 2021

    This was only okay. It felt like it was missing something - a bit one-note.

• Roast turkey breast with garlic and herbs

  • ldtrieb on June 24, 2017

    Left out garlic, added fennel bulb. Wonderful.

• Carrot and walnut cake

  • ldtrieb on December 14, 2017

    Delicious, I will try it with less sugar next time.

• Way to Garden

  Interview with Anna Thomas about the book.

  Full review