Book Publishing Company
PO Box 99
Summertown, TN 38483
Copyright © 2011 Christine Waltermyer
The Natural Vegan Kitchen by Christine Waltermyer is a very interesting cookbook. She begins with an introduction about her way of cooking, and then proceeds into a list of recipes beginning with, breakfast, and goes on to appetizers, soups and stews, salads and dressings, grains and beans, main dishes, vegetables, and disserts.
In the beginning of the The Natural Vegan Kitchen, there are suggested substitutions for some of the ingredients, such as eliminating oil and preparing gluten-free meals. At the end of the book, Christine includes a glossary which describes the ingredients, many of which are considered exotic to most Americans.
At the beginning of her dessert recipes she admits to having a sweet tooth and how she learned to eliminate sugar and a three dissert per day diet by switching to the delicious and often fancy disserts described in The Natural Vegan Kitchen. We know a lot of people who have the same cravings, which these recipes could help.
People who like to cook and experiment with different kinds of recipes will find The Natural Vegan Kitchen to be a great book.
About the Author:
Christine Waltermyer is the founder and director of the Natural Kitchen Cooking School, with classes offered in New York and New Jersey. With over a decade of experience in the field of natural cooking, Christine is a masterful chef and teacher, specializing in macrobiotic and vegan cuisines. She teaches cooking classes for the Physicians Committee for Responsible Medicine's (PCRM) Cancer Project and has co-taught with legendary natural-food leader Michio Kushi at the Kripalu Center for Yoga and Health in Lenox, Massachusetts.