The Conscious Cook isn't just meatless, but Vegan as well. However, it is a cookbook that will appeal to flexitarians, vegetarians, and vegans alike.In the section of myths about veganism, the author, Tal Ronnen, promises faithfully not to include any recipes with sprouts in them. After first one, each chapter highlights a type of dish, an ingredient and a chef that made a breakthrough in vegan cooking like inventing Veganaise or the vegan hotdog. Some of the chefs also share some of their recipes. While this book is not targeted only at vegans, it does require foodie tendencies. Many of Ronnen's dishes require several cooking methods, but the methods themselves are fairly basic. They look and taste like the products of a fancy restaurant. I don't find more than one of his recipes per meal practical. They would be excellent, though, for a vegan dinner party or lunch with friends, depending on the recipe. Some are elegantly appealing like a vegetable ravioli with saffron cream sauce and others are straight up comfort food like his steak sandwich. Ronnen's recipes aren't predictable or boring and you certainly won't miss meat as you eat them. Even his oyster rockefellers stand well on their own in their little artichoke leaf shells.
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