ADUKI PRESS BOOK REVIEWS

Soup For All Seasons.

Aduki Press is producing terrific vegan material at the moment not least being Soup for All Seasons. Authors Las Vegan Bakery cooks Lia Vandersant and Liam Davies spare us no holds barred with their latest creations - everything from feisty and tangy spicy soups through to your more well known stables and a simply wonderful Laksa soup.  Each a complete work of art.

A vegan cook only needs one good soup book to make an exquisite mix of delicious flavours work whether that be the traditional vegan chowder, stew, puree or consommé.  Here there's something for everyone.

Twenty easy to prepare soup recipes include Russian borscht, cream of mushroom, a divine laksa, harira served with harissa, minestrone, pumpkin, french onion, lentil, gazpacho, serbian bean, spicy moroccan pumpkin and chickpea, tomato, sweet potato and lentil, udon miso plus more.

Find out what the secret to a good hearty stock is. In this easy to follow cookbook discover the world of a dish that's nutritious, delicious, the colour combinations are harmonious and interesting, the vegetables, ingredients and sophisticated use of herbs and spices cooked to perfection.

Soups are a cuisine that vary greatly in texture and consistency from soup to soup. Each recipe includes an introduction providing a short introduction and is accompanied by a full colour photograph.

VEGAN INDULGENCE 

If you know Sydney-based vegan chef Leigh Drew like we know vegan chef Leigh Drew (see our interview with her) then you'd know that this vibrant vegan is a professional who loves experimenting and is passionate about all kinds of vegan fare. Her latest endeavour, Vegan Indulgence, is a sheer joy to have in the kitchen. Every recipe works and dish is an original.  From light to luscious dairyless desserts through to some delightful one-offs like vegan-version Tiramisu and spiced sweet potato pie with candied pecans – these are gourmet recipes that both vegans and non-vegans can enjoy.

There's Baklava, Banana Cheezcake, Beesting (traditionally a yeasted almond cake), Black Forest cake, Cherry Pie, Choc Cheery Squares, Chocolate Melting Moments, Coconut and Raspberry sandwiches, Creamy Fruit Sorbet, Crème Brulee, Frozen Banana Split, Fruit Skewers with blueberry sauce, Glenfree almond citrus syrup bundt cake, raspberry chocolate mud cake plus more.

Each recipe is accompanied with a close-up shot of the cake or dessert. Leigh spends a lot of her time, she tells us, photographing vegan food and of course cooking it and sharing it with others. She believes in the cruelty-free ethic and her books are devoted to long life and good taste. Divinely delicious!

Check out her other food experiments at: http://zbveganrecipes.blogspot.com

THE MELBOURNE VEG FOOD GUIDE 2008/2009

This is Aduki's latest publishing effort and it really says something about Melbourne as a city winning this years 2008 Vegan Capital of Australia award.  This little book packs a punch as it lists meat free dining page after page – showing Melbourne dining at its absolute best! As well as showcasing  vegan-friendly restaurants both in the capital and in regional Victoria, The Melbourne Veg Food Guide includes over 80 easy-to-read reviews of vegetarian, vegan and vegan-friendly restaurants with a useful 'How to use this Guide' section and a explanation how they rated each restaurant, café and bakery. Diversity at its best, this handy pocket guide is a book for everyone heading down to Melbourne and a must have for all Victorian food lovers.