Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest

by Emilee Gettle, Jere Gettle, Adeena Sussman

Book Overview

Tired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious answers in The Baker Creek Vegan Cookbook. With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom...

• Format: Paperback
• Language: English
• ISBN: 1401310613
• ISBN13: 9781401310615
• Release Date: September 2012
• Publisher: Hachette Books
• Length: 208 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.7" x 7.3" x 9.3"
• Age Range: 18 years and up
• Grade Range: Postsecondary and higher

Customer Reviews

Probably has fewer than 5 canning recipes

I have not tried the recipes, but I bought this because many of my family's and the internet's canning recipes aren't vegan. I wanted a book full of vegan canning recipes. I have looked through the book for 20 minutes and have found 4 recipes which are canning recipes, scattered in the book. I think there should be a canning recipes section. Also, I really wish there were more canning recipes. It does appear to have some food recipes. I just really wish the author would make a book with only her canning recipes in it, and with at least 30 canning recipes. In case the author reads this, I really want to replace butter in my mom's strawberry jam recipe. I really want to know what recipe to use to can ketchup and spaghetti sauce including onions, garlic and mushrooms. I would like a good mild, vegan salsa canning recipe.