Tell people in the know that you’re thinking of going vegan and you’ll mostly get one of two responses. Sometimes both at the same time.
Two: It’s too hard.
And, for the most part, they’re right (although the “too” is relative and even subjective.) Almost every vegan recipe ever drafted calls for a cup of this difficult-to-get ingredient and a half cup of that expensive-type-of-something. And clearly, if you could find all that stuff, it would be expensive. If it could be found.
DIY Pantry (St. Martin’s Griffin) takes all of that into consideration and comes out swinging with a book that is chockfull of all the stuff you need to… well… make stuff. The other thing DIY Pantry does is shine a light on a lot of things we don’t think about not being vegan, but that simply aren’t.
DIY Vegan takes everything you know to be true about vegan cooking and stands it on its head. So what are the basics you think every pantry — vegan or non — should have? What are the essentials? Worcestershire sauce? Hot sauce? Ranch dressing? Coffee creamer? Buttermilk? Cheese? All of those and a great deal more are available for you to make from scratch in DIY Pantry.
The authors claim that one of their aims is to “redefine today’s vegan kitchen, lining shelves with glass mason jars and reusable containers instead of cardboard cereal boxes and plastic cartons, and we want you to feel comfortable and confident that you can fill your pantry with food you can trust.” They’ve done a stellar job of creating a book that does just that with, as the subtitle wants, “More than 100 easy recipes to Create an Awesome Plant-based Pantry.”
There are currently a lot of terrific vegan cookery books out there. But DIY Vegan is destined to become both classic and essential. ◊