Rating: 
Summary: Not for Vegans Only
Review: I am what I call a "casual vegetarian." By my definition (I get to do the defining because I made it up!) that is someone who rarely cooks-- veggie or otherwise-and someone who merely removes a piece of beef floating in her soup with as little fanfare as possible so I can eat what is left. No gasps of disbelief. No chastising the chef. No gagging reactions. Combined, these two aspects of my commitment to a vegetarian diet are why I haven't bothered learning to cook the vegan way. The Vegan Cookbook may change that. The author, Mark W. Rasmussen, weaves basic recipes (like how to make meats and sauces of all kinds) with his more advanced recipes for breakfast, lunch and dinner. What he comes up with is a plaited basket of unboring vegetarian cuisine. Rasmussen's approach to cooking is presented in a manner so easy to understand that even I am ready to make my Taco-Style Ground "Beef" so I can add it to the Mucho Mexican Quesadilla made with healthy stuff like beans, vegetables and soy cheddar cheese. The beauty of recipes like this is that the're so good meat-eaters at my table won't know they're eating vegan. Carolyn Howard-Johnson, author of "This is the Place"
Rating:
Summary: It's time to Celebrate!
Review: Finally, a down-to-earth, easy-to-follow, comprehensive vegan cookbook that should be a staple reference in every vegetarian and vegan home. This book is hard to come by--I looked for it in all of my local bookstores (having seen a copy of my friend's, I finally learned that she got it on Amazon) and I've had nothing but success in the kitchen since. There are sleeker, trendier vegan cookbooks out there--but you are lucky if you learn to get this one. It provides the fundamentals for a lifetime of good, easy, vegan home-cookin.' I think it is only my duty to all my other non-carnivorous friends to share the good news. Buy it!
Rating:
Summary: Not for Vegans Only
Review: I am what I call a "casual vegetarian." By my definition (I get to do the defining because I made it up!) that is someone who rarely cooks-- veggie or otherwise-and someone who merely removes a piece of beef floating in her soup with as little fanfare as possible so I can eat what is left. No gasps of disbelief. No chastising the chef. No gagging reactions. Combined, these two aspects of my commitment to a vegetarian diet are why I haven't bothered learning to cook the vegan way. The Vegan Cookbook may change that. The author, Mark W. Rasmussen, weaves basic recipes (like how to make meats and sauces of all kinds) with his more advanced recipes for breakfast, lunch and dinner. What he comes up with is a plaited basket of unboring vegetarian cuisine. Rasmussen's approach to cooking is presented in a manner so easy to understand that even I am ready to make my Taco-Style Ground "Beef" so I can add it to the Mucho Mexican Quesadilla made with healthy stuff like beans, vegetables and soy cheddar cheese. The beauty of recipes like this is that the're so good meat-eaters at my table won't know they're eating vegan. Carolyn Howard-Johnson, author of "This is the Place"
Rating: 
Summary: Disappointing
Review: I bought this cookbook because of the many great reviews (friends of the author?) and because I am vegan. But many of the recipes call for "TVP Burger Blend," whatever that is, which could only be purchased at the restaurant. I thought I could buy it online, but the restaurant's website is no longer active. So I sent a letter to Rasmussen using the address in the book (asking what could be substituted for the burger blend); I received no reply and the letter was not returned. I can only assume the restaurant no longer exists. And -- many of the recipes make huge quantities (restaurant style). Not good. There are definitely better vegan cookbooks available and this one is not worth the high price.
Rating:
Summary: Disappointing
Review: I bought this cookbook because of the many great reviews (friends of the author?) and because I am vegan. But many of the recipes call for "TVP Burger Blend," whatever that is, which could only be purchased at the restaurant. I thought I could buy it online, but the restaurant's website is no longer active. So I sent a letter to Rasmussen using the address in the book (asking what could be substituted for the burger blend); I received no reply and the letter was not returned. I can only assume the restaurant no longer exists. And -- many of the recipes make huge quantities (restaurant style). Not good. There are definitely better vegan cookbooks available and this one is not worth the high price.
Rating:
Summary: Great book
Review: I love the recipes in this book. There are dishes from all over the world, so no matter what you are in the mood for (mexican, italian, middle eastern, asian, or good ol' american vegan meatloaf and mashed potatoes). This is a must have for everyone, not only vegans and vegatarians. The healthy meals are not only satisfying, They bring a message along with the authors knowledge (read the preface).
Rating:
Summary: This book is the Bomb!
Review: I love this book. It's written like a manual of formulas for simple vegan living. And it's cool how there is a relatively small list of working materials needed to make everything in the 500 page book. The great recipes and cooking tips on on making vegan meats analogs are unique to vegan cookbooks, and I like the way the author uses these basic meat alternatives in his recipes. I've tried making the vegetable stock and some of the soups and they are excellent. Love the cookie recipes, too!
Rating: 
Summary: Such a boring cookbook
Review: I love vegan cookbooks. My bookshelves are stacked with them and I love trying new recipes. But I hated this cookbook. The recipes are pedestrian, uninspired, and, to top it off, I was really put off by the author's tone. The tone is very self-congratulatory. Inappropriate for such a bland and poorly laid out book. This is one of the few cookbooks I've ever returned. I cannot recommend this title -- especially at this price. Buy something by Joanne Stepaniak, Ron Pickarski, Lorna Sass, Myra Kornfeld, Miyoko Nishimoto Schinner, Eric Tucker or a host of other more inventive vegan chefs instead.
Rating:
Summary: Genius
Review: Mark is a genius, this book makes you want to cook. Not to mention all the chicks are hot.
Rating:
Summary: Vegan Cooking for People Who like to eat.
Review: Mark Rasmussen is the Stallion. This dude can cook. And I swear, there is nothing better than Veggieworks food. This is Vegan food that is not for wimps. I am a long time vegetarian, and I don't like to eat salad and steamed veggies. I want real food. This cookbook has real food. Food that will actually make you full. 'Meat' and Potatoes. I have a number of vegetarian and vegan cookbooks, and they all [stink]. They are made for old ladies and those skinny, little, starved-looking vegans who eat salad and sunflower seeds all day. Not for me. If you want 'real food for real people', buy this cookbook and make the vegan enchiladas or the meatloaf or a fat gluten steak. Or if you want to, take the easy way out and just go to Veggieworks and order the menu. Every real vegetarian should make a pilgrammage to Veggieworks at some point in their life. If you've never eaten Veggieworks, you've never experienced how good Vegan can be. And, the guys may like the waitresses, but ladies, just hope that you can get a look at the elusive Chef Mark. What a stud!
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