Seitan and Beyond: Gluten and Soy-Based Meat Analogues for the Ethical Gourmet

I like to think that I'm quite a generous reviewer on these pages and where possible I like to give a 5 star if the product meets my expectations. The problem with giving out 5 stars is that it leaves you nowhere to go if, on occasion, you buy something that is utterly, life changingly brilliant like this book. It is crammed with fantastic recipes and although there are many variations on a theme (seitan beaf, seitan chickun, seitan porc) this book goes beyond that and provides recipes for many of the products that you might need to create the 'main recipes'. For instance, the first recipe that I used was the 'Worcester Sauce' one that forms a basis for a great deal of the other recipes. I know that you can get vegan worcester sauce (Henderson's Relish, isn't it?) this isn't always that easy (unless you live in Sheffield).I read one or two reviews which suggest that some photos of the finished dishes would be helpful but the lack of these isn't a problem for me on the basis that the descriptions are fairly good ("roll out into a narrow log, about twelve inches long"). Also, I think that when you are a cook of my limited ability photos can be detrimental because my attempts rarely look exactly like the professional (and airbrushed) images that accompany the recipes.This book, along with  Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water  are so great if you want to create brilliant, original, animal-free food - I wish I'd known this stuff 20 years ago when all that was available to vegans was TVP and tofu.Just in case you're wondering - I'm not a professional reviewer nor did I receive any copies of the books mentioned or any other form of inducement to write this review. I just love the fact that these books exist and want to share my enthusiasm Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water

I have not received any inducement for this review but as a vegetarian brought up on meat as a child and now transitioning to a vegan diet (at 62) this is the only vegan cook book you will ever need. I have just cooked the Pepperoni recipe and if I don't cook anything else, the book is worth the money from this one recipe. The ingredients may seem a little out there but you can buy all of it from Amazon (I do sound like an advertisement but I'm not) but trust the author as he/she knows what they are talking about and you are in safe hand. I will move on to the other books by Skye Michael Conroy once I have mastered a few more recipes, thank you so much for this book

There are some excellent recipes in this book although some are a bit intimidating at first sight. I love the vegan butter recipe and there are several good meatball and meat analogue roasts. I'm determined to work my way through the entire book and try them all but it might take some time

A development on the original Gentle Chef cookbook which also includes some seafood alternatives and improved meat alternatives. I can’t live without these recipes and those from the first book. Easily the best vegetarian and vegan meat alternatives I have ever found, especially compared to supermarket and shop equivalent. An absolute must if you are a vegetarian or vegan with a guilty pleasure for the flavour of meat

What a brilliant book! So full of wonderful information about all sorts of ingredients and techniques. I am so so glad I bought it! I would definitely recommend this book to all those who want to expand their vegan cooking skills!