A cthulu looking V-con Seitan Picatta from Asstrogirl on flickR
Fittingly, publishing cookbooks is a lot like cooking for a crowd. You do all that work, marvel at the finished dishes, and wait with bated breath for guests to arrive. You have a sense of accomplishment having completed the dinner but really you can’t fully exhale until everyone has taken their first bite, and good or bad at least you know what’s up.
So basically I am here in front of my computer way more often than I should be, watching everyone take their first bite. My favorite part is the photographs. On blogs and on flickR, it’s such a rush to see the dishes come alive in the kitchens of our readers. Sometimes, despite my gothic instincts, I am compelled to clap when something comes out right. Of course I cringe when it doesn’t and sigh when I thought it wouldn’t and then it ultimately does.
Today we got our first feedback from the mainstream press- a Publishers Weekly starred review. For cookbook authors that’s like being in Junior High and the guy that you’re in love with (the one with the tail and the cool Reeboks) nods your way in the hallway.
From Publishers Weekly:
“While most vegan cookbooks are anemic, underfed volumes?some no-brainer pasta recipes, a few things to do with tofu, maybe some oddball desserts?this slam-bang effort from vegan chefs Moskowitz and Romero (Vegan with a Vengeance) is thorough and robust, making admirable use of every fruit and vegetable under the sun, without once asking readers to make do with fake meat products and egg replacements. Instead, the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat-, dairy- and egg-free. Take Southwestern Corn Pudding, a winning casserole rich with coconut milk and an unexpected dash of maple syrup?a likely MVP at your next Thanksgiving (whether it?s centered around turkey or tofu). Almost as addictive are Rustic White Beans and Mushrooms, which get their bite from fresh herbs, and Lentils and Rice with Caramelized Onions and Spiced Pita Crisps, a transcendent Middle Eastern comfort food. Vegan breakfasts get overdue attention: sitting in front of a hot stack of velvety Blueberry Corn Pancakes and hearty Blue Flannel Hash, who?s going to miss the bacon? Best of all is the wide selection of terrific desserts: everything from Chewy Oatmeal Raisin Cookies to decadent Caramel-Apple-Spice Cupcakes boldy fill the space where most eggless, milkless and butterless cookbooks fear to tread.”