What the critics say about the Terra Vegan manuals
We are not the only judges of these manuals. The American critic Anthony Avina is reviewing the volumes of the English edition of Terra Vegan by Nemo one by one: here are his verdicts, in full.
Vol. 1 · Vegan Flavours of Italy
This cookbook was fascinating and compelling. The author does a fantastic job capturing the heart and tradition of Italian cuisine while also exploring the history and need for vegan cooking in our modern world, as well as the various preparation methods and why certain ingredients interact in each recipe. The detail and variety of recipes came to life beautifully in this book.
But what really stood out was how the author developed and curated each recipe by grouping them into sections that fit not just a specific meal, but the natural flow of a meal in any Italian home or restaurant. From small nibbles and appetizers to big dinners or supper, each recipe added depth and a sense of heart and home that many associate with Italian cuisine. A personal favorite of mine opens the book with Mediterranean bruschetta, showing how simple, powerful, flavorful ingredients can come together without any meat-based products.
Thoughtfully curated, heartfelt, and engaging, author NEMO’s “Vegan Flavors of Italy” is a must-read cookbook and a great way to start off a fantastic series of reviews this month of this compelling series of vegan cookbooks centered around Italian cuisine. The depth of detail and the way these recipes were prepared complement the unique ingredients native to various regions in Italy and the commitment to veganism this cookbook promises.
Vol. 2 · The Essence of the Earth: Vegan Truffle Recipes
This was a fantastic, insightful look at the many ways to incorporate truffles into everyday cuisine. These vegan recipes are inspired, and the depth of detail, and each recipe is perfectly balanced with the author’s ability to hone in on not only the ways in which the truffles are compatible with each recipe and the specific senses that will be triggered when consuming these recipes, but also pairs them perfectly with each season to get the most out of each truffle.
A standout moment in the book is how the author provides gluten-free alternatives for these recipes. While some may not recognize the need for gluten-free food, as it has become more trendy in recent years, as someone with family who has celiac disease, it is important that gluten-free food be more readily available, and the author’s attention to this detail is a welcome addition. One recipe that looked especially delicious was the mushroom and truffle burger; seeing how these vegan patties were prepared and how creamy the truffles were made it sound even more appealing.
Insightful, engaging, and delightful, “The Essence of the Earth” BY NEMO is a must-read Italian cuisine cookbook that emphasizes truffles. The vast number of recipes, as well as the way the author divides these recipes- not only by season and the specific truffles used with the recipe, but also by the types of recipes that these encompass, from finger foods to complex yet divine dinners, make this a great book to reference to use time and time again for anyone hoping to prepare authentic Italian cuisine using delicious vegan recipes.
Vol. 3 · Non-Cold Cuts Veg
This was another fantastic vegan cookbook in this Italian vegan cuisine cookbook series. The author does a great job balancing the preparation of these vegan cold cuts with recipes for the various foods and meals they can be used in. The attention to detail and the author’s writing make it easy to return to this cookbook time and time again.
As a reader, my highlight was seeing the fascinating process of preparing these plant-based meats and how each one was transformed into an iconic cold cut. From the ways in which the plants were utilized for a thickening agent, to the use of smoke to add more meatiness, and the various spices that were used to help mimic the flavors of these cold cuts, the author was able to utilize a wide variety of different recipes for different types of vegan meats, including mortadella and Italian sausages.
Compelling, engaging, and insightful, Author Nemo’s “Non-Cold Cuts Veg” is a must-read Italian cuisine cookbook for vegans and those interested in vegan cuisine. The food preparation and attention to detail add depth to this unique cookbook on bringing meaty flavors to vegan cuisine, enticing readers interested in this style of cooking.
Vol. 4 · Non-Cheese Veg
This was an engaging and fun cookbook to get into. The author does a great job balancing the preparation and process of making vegan cheese while also exploring the many types of vegan cheese. Being able to see how everything from spreadable cheeses to aged cheeses and so much more is created, and the multitude of different cheeses themselves, was fascinating to see in these recipes.
What made this book special was how it showed how cheese is made. From the types of oils used as the base for creating this cheese to the fermentation process and how that is even used for items such as kombucha, and the process of aging this cheese was a unique process. The author goes into great detail and lets readers use these recipes to test the items for themselves.
Compelling, engaging, and creative, Author Nemos “Non-Cheese Veg” is a must-read non-fiction book on Italian cuisine and vegan cooking. This cookbook is detailed and engaging, lets readers reference it for several recipes, and offers insight into the entire process of crafting these vegan cheeses from scratch.
Vol. 5 · Neither Meat Nor Fish
This cookbook was compelling and engaging. The author does a fantastic job balancing unique recipes with the history and philosophy behind replacing meat with non-meat substitutes. The attention to detail and the honest, heartfelt way the author explores the subject matter will resonate with readers.
The heart of this book was how the author explored the history of non-meat options. The attention to detail is great, as the author considers not only what works now, but also the history behind failed attempts and why today’s non-meat options work the way they do. Pairing that with truly delicious recipes such as vegan lasagna, vegan meatballs, and hamburgers will help bridge the gap between those who really enjoy meat-based food and those interested in switching to vegan cooking while still keeping that Italian flair.
Thoughtful, engaging, and inspiring, Author Nemo’s “Neither Meat Nor Fish” is a must-read non-fiction cookbook. For those who enjoy learning about the history and philosophy of veganism, share an interest in Italian cuisine, and want to make delicious non-meat versions of their favorite recipes, this book will really resonate.
Vol. 6 · Vegan Sauces, Gravies and Condiments
This was yet another fantastic cookbook in this cookbook series. The author does a fantastic job balancing the techniques and methods for making these sauces from scratch with powerful, delicious-sounding recipes that anyone hoping to get into veganism will thoroughly enjoy. In particular, the author’s ability to hone in on how all flavors come naturally from the Earth, and on the transformative process of emulsification, gave readers a behind-the-scenes glimpse into what it takes to bring these recipes to life.
I also appreciated that the author brought these techniques to life and showed how respecting these ingredients brings flavor to the recipes, featuring fantastic sauces that left me eager to try them. In particular, a unique pesto made with sun-dried tomatoes and almonds sounded especially delicious. These recipes engage the reader and offer great references to return to time and time again.
Compelling, informative, and engaging, Author NEMO’s “Vegan Sauces, Gravies and Condiments” is a must-read cookbook for anyone interested in vegan cooking and Italian cuisine. The way the author is able to tie this unique exploration of ingredients that are natural in the world, but especially in Italy, and utilize them for delicious sauces and dips of any kind makes this a fantastic book for readers looking to get into this kind of cooking.
Vol. 7 · Bread, Pizza and Savoury Bases
This was yet another compelling cookbook in this vegan cookbook series. The author connects readers who may never have cooked vegan food before with the artistry and heartfelt connection many people have with baking bread; it is astonishing. The author also does a fantastic job of honing in on why baking bread is so revered by so many people, as it’s not only a point of nostalgia but a point of survival and hope throughout human history, allowing people to connect with nature on Earth through the ingredients and the physical act of kneading dough, which throughout history has often been the line between going hungry and surviving.
This heartfelt connection to baking bread is perfectly balanced with the many recipes readers can find in this book. The author clearly describes and uses vegan recipes and ingredients for each recipe in the book, including focaccia bread, a personal favorite Italian bread of this reader.
A great reference for making high-quality Italian-based breads with high-quality vegan ingredients, Author Nemo’s “Bread, Pizza and Savory Bases” is a must-read vegan cookbook. It features many fantastic recipes and uses several vegan ingredients, plus a rich history of making bread that surpasses vegan Italian cuisine and speaks to the heart of many cultures’ ability to learn and cook great food.
Vol. 8 · Vegan Desserts and Large Leavened Products
This was a much quicker, yet richer, Italian vegan cookbook. The focus on sweet and delicious desserts was a great break from the amazing savory recipes this series has offered so far. The author does a great job highlighting ingredients that forgo eggs, dairy, and other ingredients, instead focusing on strong vegan replacements that keep the powerful flavors people expect from these amazing recipes.
The author brings these recipes to life succinctly and expertly. The book is divided into four equal sections, from breads and cakes to biscuits and other pastries, plus solid bases for other desserts. One personal favorite I had never heard of before was sweet focaccia bread, combining one of my favorite Italian breads with a dessert twist that sounds absolutely delicious.
A fast-paced, great reference book for those looking to make delicious vegan Italian desserts, Author Nemo’s “Vegan Desserts and Large Leavened Products” is a must-read Italian cuisine dessert cookbook for those who love vegan cooking. The rich, delicious recipes in this cookbook will resonate with dessert lovers and keep readers coming back to discover new and exciting vegan recipes.
Vol. 9 · Fermented Foods and Beverages
This is another fast-paced, concise look at vegan cooking for those who want to understand and start fermenting their own drinks and sauces. The recipes in this book are unique not only for their deliciousness, but also for their scientific approach, as the author clearly explains the fermentation process. From choosing the right containers for fermenting these recipes to understanding the right temperatures for the process and more, the book provides detailed analysis of fermentation so readers can understand how these recipes work.
After understanding the science behind fermentation and the process for each recipe, readers can make amazing drinks and fantastic sauces for individual enjoyment and for use in other vegan recipes. A personal favorite in this book was one of the last recipes: fermented chili paste, which adds spice and heat to other recipes for extra flavor.
A science-driven, delicious collection of fermented vegan drinks and sauces, Author Nemo’s “Fermented Foods and Beverages” is a must-read Italian-cuisine vegan cookbook. The detail and knowledge the author imparts about fermentation, along with delicious recipes that showcase the process, will keep readers returning to reference this book time and time again.
Vol. 10 · Koji: Production and Applications
This was the most unique and engaging cookbook in this series to date. The author does an incredible job crafting and curating a healthy balance of history and science when exploring this specific mould. Rather than focusing on specific recipes, the author takes time to highlight how this mould was used in Japan and how it has translated into our modern world, as well as the science of how the mould works and how it needs to be prepared.
The author does a great job breaking down the entire process of making Kome-Koji, from selecting and washing the right rice to the incubation timeline and stabilization during drying. The recipes found in this book are unique, exploring how Kome-Koji is used for Koji Water and Koji Paste, as well as fresh Koji and Amazake, and laying the foundation for future books in this series as Koji becomes the base of future topics.
Interesting, engaging, and memorable, author NEMO’s “Koji: Production and Applications” is a must-read nonfiction cookbook for vegan Italian cuisine. The book’s unique balance of history and biology, and its scientific process for bringing this base to life for future recipes, make for a remarkable read that pushes readers to better understand the ingredients they put into their bodies and what the natural world creates.
Vol. 11 · Koji in the Kitchen: Neither Meat nor Fish
This cookbook was insightful and engaging. The authors’ continued focus on Koji and how it can be utilized for vegan cuisine moved on from the pure scientific exploration in history that was found in volume 10 of the series, and instead put this unique process and ingredient to use, informing powerful bases and using those bases to form delicious ingredients in foods that people can prepare themselves. The author also highlights issues that can arise if the process isn’t done precisely, and the book helps readers troubleshoot the process so they can use this ingredient themselves.
The book also brings readers back to developing delicious recipes. Using this process, Koji makes many amazing recipes, including one of this reader’s personal favorites: meatballs and burgers, and the unique process of developing a red-meat base makes this recipe even more intriguing.
Engaging, insightful, and unique, Author Nemo’s “Koji in the Kitchen” is a must-read non-fiction vegan Italian cuisine cookbook. Getting to explore the ingredients and practices involving Koji and allowing readers to be able to put this into practice for more delicious recipes expands upon people’s understanding of natural and delicious vegan cooking in a unique way that many do not fully understand themselves, and the Author perfectly crafts this cookbook to speak to general audiences everywhere.
Vol. 12 · Non-Cold Cuts Veg with Koji
This was such a fascinating and engaging entry in this vegan cookbook series. Cold cuts and charcuterie boards are among the oldest traditions, especially in American culture and worldwide, and finding ways to mimic that process is a unique challenge for those developing plant-based meat options. The Author does a great job balancing the recipe portion of the book with a strong emphasis on the ingredients and processes that make these plant-based meats taste as flavorful as they do.
The process of using koji to give these plant-based meats an aged taste was fascinating to read about. The exploration of gluten and flour, in conjunction with Koji, to transform the product into something reminiscent of cold cuts and cured meats was well documented and clearly explained by the author. The author walks readers through the curing process and shows finished products on the page, including a recipe for hand-rolled pancetta using Koji.
Thoughtfully written, engaging, and insightful, Author Nemo’s “Non-Cold Cuts Veg with Koji” is a must-read non-fiction cookbook and deep dive into vegan Italian cuisine. It explains the science behind creating these plant-based meats and how to make them taste like meat. They are meant to replicate meat, and walking through the process so readers can do it at home puts more emphasis on Koji as a product.
Vol. 13 · Vegan Non-Cheeses: Great Mature Non-Cheeses
Another fantastic entry in this vegan cookbook series, this book took an interesting turn as it explored the three noble molds that form the basis of vegan cheeses. One aspect of this book that was really intriguing was seeing how much time and patience this process takes. The book documented the depth of detail and exploration of each mold and how it behaves.
The author spared no detail in crafting this book, not only with regard to the three molds, but also the various chambers that these molds have to grow in and the conditions that need to be met for them to succeed week by week, and even the various spices and ingredients that can help enhance the flavor of the cheeses as they mature, creating beautiful wheels of cheese to mimic dairy-based products using plant-based ingredients.
Thoughtful, detailed, and engaging, Author Nemo‘s “Vegan Non-Cheeses” is a must-read vegan Italian cookbook for fans of nonfiction cookbooks. The intricate recipes and delicate procedures the author outlines, along with the straightforward writing, let readers put them into practice.
Vol. 14 · The Artisan Curing Chamber
This book adds a unique and compelling new entry into this cookbook series. Rather than focusing on specific recipes, this book focuses on the specs and preparation needed to make the equipment that will help generate recipes for these vegan meats and cheeses using this Koji product. The author provides in-depth detail on the equipment needed to cure these meats and other products, and does so in a succinct, matter-of-fact way that helps readers fully understand the process needed to make this a reality.
The detail the author provides is fantastic, as it lets the reader understand not only the materials needed to build these curing chambers, but also how each product makes the chamber function and what it does for the ingredients used to cure these vegan products. The book also goes into depth on why vegan meats and vegan cheeses should be cured separately and what happens if they aren’t, emphasizing how intricately detailed and vital it is to understand these products as a whole.
Compelling, thought-provoking, and engaging, Author Nemo’s “The Artisan Curing Chamber” is a must-read guide and manual for building home vegan curing chambers, and an in-depth non-fiction read for those who enjoy vegan cookbooks. The insight and knowledge readers gain from this book not only wrap up the series of books that delve into Koji, but also lay the foundation for building better vegan ingredients for vegan cooking overall.
Vol. 15 · Liquid Umami: Garum, Miso and Vegetable Amino Sauces
This was a unique and compelling entry in this cookbook series. The author does a phenomenal job of capturing the essence and science behind the flavors and function of umami vegan products such as miso and others. The way each chapter not only focuses on the differences between solid and liquid fermentation when it comes to Koji, but the way that the author also incorporates the history behind these products, such as vegetable garum and its profound use throughout Mediterranean history, allows the reader to fully grasp the power of these natural ingredients and the ways in which they can be manipulated and used to bring even more flavor to these vegan recipes.
Rather than traditional or complex recipes, this lengthy read focuses on how these products can be used with already made recipes. One chapter in particular highlighted using miso with non-cured vegan meats, mixing it with olive oil and Szechuan pepper to add depth of flavor instead of standard dipping sauces. These are the kinds of insights readers can gain as they learn how to incorporate umami into these recipes.
Thoughtfully curated, engaging, and memorable, Author Nemo’s “Liquid Umami” is a must-read non-fiction vegan cookbook. This book is incredibly detailed and helps readers to fully and more expertly understand the need to infuse flavor into these recipes and what each product does to bring out their specific flavorings, balancing this with Xentix processes like fermentation and rich histories behind these products that allow readers to have a better appreciation when delving into vegan cooking.
Vol. 16 · Advanced Textures: Hydrocolloids and Fat Design
This was a unique and fantastic entry in this vegan cookbook series. Stepping away from a focus on flavors and flavor techniques, the Author took time to focus on something rarely discussed in cookbooks as much as flavor: texture. To make vegan meats, cheeses, sauces, and more, you need to understand texture and get it right.
The author provides a healthy balance of scientific definition and practice for the materials used and the different textures. Each product covers everything from using xanthan gum to whether a sauce has the right viscosity, with practical applications that highlight how texture shapes recipes. The attention to detail and the knowledge readers gain from the author’s work in this book bring an even firmer understanding of vegan cuisine as a whole.
Thoughtful, insightful, and engaging, Author Nemo’s “Advanced Textures” is a must-read non-fiction vegan cookbook that emphasizes texture and ingredients. The author puts these ingredients and ideas into practice to help readers understand not only how a product tastes and feels, but also the ingredients themselves and how they interact to create the textures needed to mimic meats, cheeses, sauces, and more.
Vol. 17 · Pure Enzymes: Transglutaminase, Proteases and Hydrolysis
This was a detailed, scientifically driven look into the world of vegan cooking. The Author does a fantastic job specifying the reactions and uses of specific enzymes in vegan cooking, rather than the random enzymes found through the use of Koji. This knowledge is invaluable, as it highlights the care and attention to detail modern vegan cooking requires to produce these delicious, flavorful recipes.
The book offers deep insights into the specific enzymes used in this type of cooking, and more specifically, the parameters that must be met when developing them. The book also offers deeper insights into the practical applications of these enzymes in the recipes found in previous books, and touches upon everything from dosage and elasticity to storage and how to utilize other products with these enzymes.
Deeply scientific, engaging, and insightful, Author Nemo’s “Pure Enzymes” is a must-read non-fiction cookbook for vegan cuisine. The knowledge and practicality the author brings to discussing enzymes, the different types of enzymes, and the step-by-step process for bringing these ingredients to life make learning vegan cuisine structured and fascinating.
Vol. 18 · Artisanal Smoking: Cold, Hot, and Liquid Smoke
This book offers fascinating, unique insight into a powerful cooking method for vegan cuisine. Delving into the history and unique properties that smoking can have on food was fascinating to read about and allowed the reader to understand why chefs use smokers so often when cooking meats and other products. The level of detail the author goes into is astounding; they not only explore that history, but also spend chapters examining the properties of smoke itself, the various types of wood used for smoking, and how they affect the food being cooked.
Balancing out those chapters is an in-depth study of building a smoker for your home within the parameters you need for both cold and hot foods when smoking. Understanding how the smoker works and how non-cold cut vegan meats and aged cheeses will take on those smoky properties allows the reader to be able to infuse their vegan recipes from previous chapters with a smoky quality that is impossible to ignore.
Insightful, knowledgeable, and engaging, Author Nemo‘s “Artisanal Smoking” is a must-read non-fiction vegan cookbook. The depth of study the author brings to the art of smoking meats and cheeses, and the various types of wood and smokers that can bring these unique flavors to life in the products themselves, will keep readers learning about vegan cuisine and referencing this book time and time again.
Vol. 19 · Scientific Safety: Metrology and Home Microbiology
One aspect of cookbooks that people rarely touch upon that this one does a great job of, is honing in on the process and the need to understand safety in the kitchen. Not only is safety with various cooking equipment vital, but making sure the food that is consumed is safe to eat is equally important, and when developing vegan cheeses and other recipes, it is so crucial to understand that the proper parameters surrounding the development of these foods need to be followed to the letter so that the final product is safe enough to consume.
The author uses this book to break down the need for food safety and how that safety is measured. Measuring both pH levels and water retention, the author breaks down how each of these is properly measured by you as you cook, what you need to look for when testing these products, the proper tools that need to be utilized to test the safety of these foods, and finally the protocols that need to be followed, broken down by food type, from fermented foods in vegan meats and cheeses to sauces and so much more.
Compelling, insightful, and engaging, Author Nemo’s “Scientific Safety” is a must-read non-fiction vegan cookbook. The detail and knowledge readers gain from the author’s work on food safety in this book are impressive. Safety is vital, and it helps newcomers to vegan cooking understand what goes into these products and how safety is measured when developing these recipes.
Vol. 20 · Zero Waste: Recycling of Production Waste
Another fantastic entry in the vegan cookbook series, the author perfectly captures the need to make every ounce of the products used feel like it’s actually being used. The book highlights the need to identify waste from the materials and processes in previous books, such as the use of Koji and fermented items, and to find uses for that waste in other areas. The author’s straightforward writing lets the reader view the process scientifically while also feeling the passion and respect for the Earth and nature from which these products come, which helps the reader appreciate these items more.
The balance the Author found after identifying where this could be found was great to see come to life on the page. Well, some ways can be repurposed and utilized in other preparation techniques and even recipes for which there are entire chapters dedicated to it, in other ways, this way can be used as fertilizer or other material to help grow and repurpose these products to make new products, highlighting a circle-of-life moment that shows everything has a purpose.
Thoughtful, memorable, and engaging, Author Nemo‘s “Zero Waste” is a must-read entry in this vegan cookbook series. Readers with an interest in vegan cooking and learning the scientific processes for making these recipes, as well as readers who enjoy non-fiction books as a whole, will be fascinated and invested in the author’s work and will see how the previous entries in the series all come together to highlight how nothing created or formed needs to be wasted.
Vol. 21 · The Compendium: Operational Manual Vol. 1-20
This is the ultimate reference guide and companion book for putting the lessons and recipes from the previous 20 volumes to work. The author notes that instead of repurposing previous books into a single guide with all the history and explanations those books included, the book divides chapters by product family rather than by the volumes they come from.
This lets readers pick and choose based on where they are in their vegan cooking and how they want to approach different topics. The references to zero waste in the last book are peppered throughout each chapter to show how each product family uses the waste it produces. By exploring product families, such as non-cold cuts, and highlighting everything from the building of a curing chamber to the rice and Aspergillus oryzae base known as Koji and the recipes previous books touched upon, readers are able to really see the full path of production they need to take in order to make these recipes come to life.
Compelling, interesting, and engaging, Author Nemo’s “The Compendium” is a must-read entry in this vegan cooking series. As the ultimate reference guide to volumes 1 through 20 of this vegan cookbook series, it gives readers an in-depth, meticulous process for bringing these ingredients, recipes, and tools to life in their own kitchens.