I'm glad you're here! I didn't know the concept of complete proteins had been disproved. I still hear about those from time to time as a justification for why macaroni and cheese is "healthy."
This was a great review, I've had this book for about a year- you've reminded me to pick it out again. Would love to see more reviews of vegan/vegetarian cookbooks you'd recommend. Happy reading :)
Thanks! If you have favourite recipes in One Pot Pan Planet, I’d love to know which ones they are. I’ve reviewed only a few vegetarian cookbooks so far; they are in a playlist to make them easier to find.
This was a treat! It definitely inclines me to borrow the book, although I don't normally have a store cupboard of veggie ingredients. I usually find that each big glossy cookbook actually yields 3 recipes which I use time and again, that's all. I'll be interested to know what 'yield' of recipes you get from this which you genuinely make all the time.
Thanks Heather. Aside from being reminded to bring some variation of socca back into my weekly meal plans, I think the flatbread recipe is the only one that I will make repeatedly. I’ve made it twice already.
@@lindysmagpiereads why the low yield from cookbooks?! Teams of writer, editor, photographer graft for months so that the book is as well written, engaging and beautifully photographed as possible but - ultimately, cookbooks yield almost less value to the reader than a fiction book. Hmm.
@@heathergregg9975 I don’t think of this cookbook, or cookbooks in general, as low yield. The pleasure is in reading them like magazines, admiring or criticizing the photography, gaining knowledge from recipe head notes, and being inspired to make my own creations in the kitchen. I rarely follow any recipe: I consider them to be suggestions.
@@lindysmagpiereads ah, you see, there speaks the true, gifted cook. Good for you. I want them to entertain me, give me new ideas and somehow deliver a few, simple but delicious recipes for someone who dislikes cooking and faffing but love eating.
Nice to see you flick through this cookbook! Strange about the complete protein answer, that it's not correct in the book. I would hope all the food is clean haha. Yeah I have that issue with cook books from other countries, in that some things just aren't easily available here vs. in those countries. Odd about the bit missing about the flour! Shame she didn't mention to not eat too many tomato leaves. I like stuffed peppers too, not sure why she says 'actually' nice stuffed peppers.. Interesting about the tomatoes from Spain vs UK. And the apples. Our oven (it's really a combi-microwaven-oven) is so small, it won't fit a frying pan haha. 8 times?! That is a lot. Interesting replacing the eggs with sparkling water. The chocolate cake sounds good. A smart idea to take some photos of recipes you want to try.
I borrow cookbooks from the library often and if I photograph some of the recipes, I keep those in a folder on my laptop. Then, if I make those recipes and like them enough, I transcribe them by hand-usually with lots of modifications I’ve made to the original recipe-into a notebook I keep in the kitchen. That’s my system. 😊
A commenter advised me that my original video review was copyright infringement because too much of the contents were visible. I deleted my original video and posted this edited version, in which I used white squares to obscure parts of the recipes and photos (since the photos are also subject to copyright).
I am surprised about the incomplete protein too. I am vegan so those additions are a welcome inclusion but prob not so needed for vintage vegans because we have our go to replacements. 😄
Yeah, the head note for one recipe in particular seemed awkward, saying vegans “should” substitute maple syrup for honey and vegan butter for the butter in the recipe. I thought: Vegans know that. Then I gave her the benefit of the doubt: maybe she was thinking of non-vegan cooks who are not used to preparing for vegan guests.
@@krc5210 Thanks for the recommendation. I hadn’t heard of Isa Does It, so I checked my local library catalogue. It’s not in the collection but I’ve made a note of the title for later.
Whew! It’s still there. I re-edited the video after I uploaded it because Amelia pointed out there was possibly copyright infringement in showing so much of the content. So I took down the original video and put up a new version.
Lindy, I very much enjoyed this review! ☺️ Love the photography.
Thanks. I agree: Issy Croker’s green-and-grey palette with moody shadows and lots of textures is quite lovely.
I'm glad you're here! I didn't know the concept of complete proteins had been disproved. I still hear about those from time to time as a justification for why macaroni and cheese is "healthy."
Well, there’s quite a range of meals that fall under the mac and cheese description. Certainly some are healthier than others.
This was a great review, I've had this book for about a year- you've reminded me to pick it out again. Would love to see more reviews of vegan/vegetarian cookbooks you'd recommend. Happy reading :)
Thanks! If you have favourite recipes in One Pot Pan Planet, I’d love to know which ones they are. I’ve reviewed only a few vegetarian cookbooks so far; they are in a playlist to make them easier to find.
This was a treat! It definitely inclines me to borrow the book, although I don't normally have a store cupboard of veggie ingredients. I usually find that each big glossy cookbook actually yields 3 recipes which I use time and again, that's all. I'll be interested to know what 'yield' of recipes you get from this which you genuinely make all the time.
Thanks Heather. Aside from being reminded to bring some variation of socca back into my weekly meal plans, I think the flatbread recipe is the only one that I will make repeatedly. I’ve made it twice already.
@@lindysmagpiereads why the low yield from cookbooks?! Teams of writer, editor, photographer graft for months so that the book is as well written, engaging and beautifully photographed as possible but - ultimately, cookbooks yield almost less value to the reader than a fiction book. Hmm.
@@heathergregg9975 I don’t think of this cookbook, or cookbooks in general, as low yield. The pleasure is in reading them like magazines, admiring or criticizing the photography, gaining knowledge from recipe head notes, and being inspired to make my own creations in the kitchen. I rarely follow any recipe: I consider them to be suggestions.
@@lindysmagpiereads ah, you see, there speaks the true, gifted cook. Good for you. I want them to entertain me, give me new ideas and somehow deliver a few, simple but delicious recipes for someone who dislikes cooking and faffing but love eating.
Nice to see you flick through this cookbook! Strange about the complete protein answer, that it's not correct in the book. I would hope all the food is clean haha. Yeah I have that issue with cook books from other countries, in that some things just aren't easily available here vs. in those countries. Odd about the bit missing about the flour! Shame she didn't mention to not eat too many tomato leaves. I like stuffed peppers too, not sure why she says 'actually' nice stuffed peppers.. Interesting about the tomatoes from Spain vs UK. And the apples. Our oven (it's really a combi-microwaven-oven) is so small, it won't fit a frying pan haha. 8 times?! That is a lot. Interesting replacing the eggs with sparkling water. The chocolate cake sounds good. A smart idea to take some photos of recipes you want to try.
I borrow cookbooks from the library often and if I photograph some of the recipes, I keep those in a folder on my laptop. Then, if I make those recipes and like them enough, I transcribe them by hand-usually with lots of modifications I’ve made to the original recipe-into a notebook I keep in the kitchen. That’s my system. 😊
Love your cookbook reviews as always, but I wasn't as into this one personally. What do the white squares mean?
A commenter advised me that my original video review was copyright infringement because too much of the contents were visible. I deleted my original video and posted this edited version, in which I used white squares to obscure parts of the recipes and photos (since the photos are also subject to copyright).
I am surprised about the incomplete protein too. I am vegan so those additions are a welcome inclusion but prob not so needed for vintage vegans because we have our go to replacements. 😄
Yeah, the head note for one recipe in particular seemed awkward, saying vegans “should” substitute maple syrup for honey and vegan butter for the butter in the recipe. I thought: Vegans know that. Then I gave her the benefit of the doubt: maybe she was thinking of non-vegan cooks who are not used to preparing for vegan guests.
@@lindysmagpiereads Every recipe I have made from Esa Does It has been very tasty, if you are unfamiliar with that one.
@@krc5210 Thanks for the recommendation. I hadn’t heard of Isa Does It, so I checked my local library catalogue. It’s not in the collection but I’ve made a note of the title for later.
Lindy, who is the photographer?
Issy Croker is the photographer. I hope I didn’t cut out the part where I mention that. I’m going to check…
I might have missed it. Was typing and watching 🙈
Whew! It’s still there. I re-edited the video after I uploaded it because Amelia pointed out there was possibly copyright infringement in showing so much of the content. So I took down the original video and put up a new version.
my ADHD brain often misses details …
@@AnnNovella It happens to me too. 🤗