The book is relatively large in size and has a soft cover, which explains the price, but is - as already mentioned in other reviews - something hindering the "lie open can on the counter," it falls then. The pictures are very beautiful, and the author is very likeable in their writing. In terms of content, the book is divided into different court locations, contains basic tips for cooking (eg legumes or use different oils) and for the production of various staple foods such as nut butters, etc. It is in English, but can be read very well. There will be a maximum required to look up a few technical terms.
The recipes are based on fresh foods, particularly vegetables and legumes. Vegan "meat replacement" is not found here, it is also slightly cooked with soy. In all recipes there is the indication of whether it soya, gluten, etc. is free. There is also evidence for modification to the particular recipe soya or to make gluten-free, for example.
I like this cookbook is why so much because it meets my diet well, and that's just very individual. I recommend it for readers who like fresh and "vegetable-heavy" cooking and like to try new things. If you buy this cookbook, you should like: legumes (white and black beans, chickpeas, etc.), green leafy vegetables (cabbage, etc.), celery, Brussels sprouts, sweet potatoes, spices like garlic, ginger, cumin and coriander, grains and Pseudo cereals like millet, buckwheat and quinoa. This book is not for you if you would like to "veganisieren" traditional dish such as stew, fish, etc., or like to eat traditional dishes.
I am convinced that one can draw a lot of full-fledged, vegetarian dishes in this book, with which one fully satisfying and - just as well - can a vegan diet and can give a 100% buy recommendation.
