Frequently Asked Questions
To make the cookbook as practical and useable as possible to people from all over the world, I do my best to use a combination of both metric and US measurements for the recipes. This goes for volume, weight, and lengths – which are usually provided in cups, table/teaspoons, liters/milliliters, grams and ounces, inches and centimeters/millimeters. Temperatures are in degrees Fahrenheit and Centigrade, and gas level.
Examples: "1/2 cup / 120ml water", "1/2 cup / 90g cashews", "7oz / 200g tofu", "1in / 2cm ginger", "Bake at 425 F / 220 C / level 7"
Here is an example recipe from the website:
Most of the recipes use ingredients found at any medium-sized grocery store or supermarket. Other spices and items can be found at Asian shops and specialty "ethnic" food stores. The cookbook will include a short section on suggested spices, specialty ingredients, and where to find them.
Asides from tofu and soy milk (used in several of the recipes), the recipes rarely require any specialty, hard-to-find vegan or vegetarian ingredients. Having a local health food or organic store is helpful, but should not be absolutely necessary.
The cookbook emphasizes meal preparation with whole, fresh, natural items and generally avoids manufactured, processed ingredients – packaged fake meats and cheeses, etc.
Almost all recipes include suggested "variations" and notes on optional or "extra" ingredients – which can be substituted or omitted.Last updated:
Most of the recipes in this cookbook are for intermediate cooks and people looking to expand their understanding and experience with world cuisines and creative vegan kitchen arts. This is a fancy way of saying if you're an absolute beginner, you may find the book challenging-- but still stimulating and inspiring!
Advanced cooks will find many new ideas, suggestions, and directions for their cooking. If you're a classically trained, culinary master chef, you may find my recipes and approaches unorthodox, unusual and odd – that's okay: I've learned from everyday folks and family, neighbors, restaurant lurking, street food vendor spying, and lots of experimentation. I'm happy to share my uncoventional wisdom with you, too!
Basically, if you understand the fundamentals of cooking, can work a stove, hold a pot, know how to use measuring cups and can count to ten, you will be fine with most of the recipes. If you can work slightly more fancy kitchen tools like a food processor or immersion blender, it should be smooth sailing.
I encourage everyone to enjoy, experiment, and focus on learning and fun, not fear of failure.Last updated:
Sure! It's easy. Just click on the bright blue "Manage Your Pledge" button at the top right of this project page. You can upgrade your pledge amount and reward and confirm everything in less than 60 seconds. (I know: I do it all the time with Kickstarter projects I'm backing.)Last updated:
Absolutely! I'd be thrilled if you did! Any rewards not marked "sold-out" are still available.
The initial goal of $6500 is the minimum to finance the first printing of the cookbook and fulfill rewards. All backing, including "over-funding", will be invested into the project's further goals! How?
- Expanding and improving the first printing of the cookbook: I can include even more full-color photo pages, possibly add a special chapter of new recipes, and we can print more books!
- Funding the translation, design, and publication of the cookbook & ebook in German.
- Enabling a mini-book tour in Germany (and beyond!) to promote the cookbook.
Thanks for your continued support!Last updated:
Yes! I'll be setting up another method for pre-orders soon. Please send me a short email so I have your email address and know what you'd like. I'll be in touch with you and we'll get the goods to you!
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