Post Punk Kitchen Forum

I saw it on Amazon, and I saw that they are doing an event coming up with VegNews... what do you all know about this book? Tell me!

I have it, but haven't had a chance to make anything yet. I'll update when I do. I take their online cooking classes, and really like them, and I've been looking forward to the book. Just not enough time in the day!

I got it! So far I've only made the Caesar dressing, but it's the most authentic Caesar I've had. Really yummy. Oh, I also made the Pumpkin Cheesecake with a Gingersnap Crust. So yum! It does use Tofutti, but it was really good! Brought it to a friend's house for dinner, and the omni husband, who could "tell it was fake cream cheese" ended up eating the whole thing in less than 3 days. So it mustn't have been too bad...

I don't have the cookbook (yet) but I took a cooking class with the authors a few months ago, and everything was delicious. My favorite recipe from the class was the chocolate mousse. I don't know if it made it into the cookbook.

Based on the class, I'm very interested in the cookbook.

I picked up the book, but haven't finished flipping through it yet. I'm considering the online cooking classes, though.

I bought a six month subscription. It's not so cheap, but I really think it was worth the $$ (for me). You get to see their different cooking techniques and at the end of the class they all get together and have a dinner table discussion. There's also a bunch of recipes in the archives that aren't in the cookbook.

I looked at this book in the bookstore. It looks great! I want it, and it was very difficult to convince myself not to buy it. I'm not sure how long that'll last.

Also, it's square! Off to check the amazon reviews to see if anyone has been offended by that yet.

I keep reading articles about them and I was wondering about the book too.

I have it, but it only arrived last week and I haven't had much of a look yet but I like it. Some parts are a bit cutesy for me, like the page of their abbreviations. But the recipes look nice. Also, the shape of it DOES annoy me, because almost every recipe goes on to another page, which works really badly in my cookbook holder.

I made the satay sauce with tofu, and it was fine, but was a lot of effort/time/ingredients for something I didn't think was that special (and was really just tofu skewers with sauce). In the end, I actually found the flavour a bit too strong and cloying. Will try a few more things.

I just ordered this. I really need to stop buying cookbooks! :) I'm anxious to read more feedback on the book. I loved what I saw on the Amazon preview section.

My book arrived! I am looking through it now, and I really like "The Sporkie Scoop" sections at the bottom of the pages. Fun facts about particular foods. Not loving the cutesy vocabulary as much, but I can live with it. :)

I got it for Christmas, and it looks fab! Any suggestions on what to make first?

I made the stuffing/dressing at Christmas and found it a bit too bready for my taste, but that's probably because I'm unused to the US style of bread stuffing.

Okay, I'll start with something else. What is stuffing like in England?

Meaty, usually. It may involve breadcrumbs but never chunks of bread.

I made the patatas bravas (decent) and something else that for the life of me I cannot remember, even after looking through the book. So I'm guessing it was pretty forgettable. I do like the look of lots of the recipes though, still, so I need to experiment some more.

Some of the recipes look pretty good, so I've been thinking of trying this. Maybe I'll try a recipe of two from Amazon preview/look inside, particularly the pear, fig, and sage tarts with roasted garlic aoili. Holy wow those look good.

ah, yes, i think it's pretty standard for american stuffing to have cubed chunks of bread. that's how i've always had it.

I made the mini corn and black bean burgers with cheese last night. The burger mix felt very very dry and I didn't think it was going to hold together but it did. I've no idea why I needed to use a 6 quart pan for cooking just a couple of cups of ingredients. The cheese was too sweet for me and I could taste the thyme too strongly for my taste. The burgers were tasty but a bit dry and definitely needed the cheese. Overall it was just OK and I wouldn't make it again.

We're moving to this book for Vine and Dine when we've finished with World Vegan Feast if anyone wants to join us.

OMG the peanut butter Bon Bons are amazing and relatively easy to make. Highly recommended!

I made the Ginger, Maple and Mustard Tempeh tonight. Delicious and very easy to make!

I made their BBQ pizza with caramelized onions and tempeh bacon last week. The pizza crust was super easy to make, and tasted "Healthy", but good, and the pizza itself was great. I haven't had much success with their baked goods but everything else, especially the salads, have been great.

They point out the Ginger, Maple and Mustard Glazed Tempeh is good served on a salad and that's how we had it. Yum.

Have you tried the Chocolate Peanut Butter Mousse? I haven't made it but when I took a cooking class with them we made a similar chocolate mousse (without the peanut butter) and it was amazingly good.

No, I haven't tried the mousse yet. I've made the Birthday Cake and the Oatmeal Choc chip cookies - they both did not turn out and I've always had success with Isa's recipes, so I don't know what's up.