#Review of The Berkeley Bowl Cookbook by Laura McLively via #NetGalley #Vegetarian

Review

Berkeley Bowl Cover

The Berkeley Bowl Cookbook

Recipes Inspired by the Extraordinary Produce of California’s Most Iconic Market

by Laura McLively

Release date: April 17th, 2018

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I received a complimentary ARC copy of The Berkeley Bowl Cookbook
Recipes Inspired by the Extraordinary Produce of California’s Most Iconic Market
by Laura McLively from NetGalley and Parallax Press in order to read and give an honest review.

Loved this cookbook! It’s nice to bring Californian cuisine to Toronto Canada.  This book was full of amazing vegetarian recipes with unique ingredients, easy to follow instructions, beautiful coloured photographs, and creative seasonal menus.

Although some of the ingredients aren’t found in your average grocery store I was able to find them at a local Asian grocery store. Even if you can’t obtain the ingredients easily, one of the things that impressed me about this book was the fact it gave you a few suitable and easily available substitutions. I was also fond of the fact it categorized the recipes by the type of vegetable you’re using I.e. Leaves; Flower, Seeds and Pods; Spores and Succulents; Stems; Roots and Tubers; and Sweet and Savory Fruit instead of the appetizers, entrees etc.

I recommend this to anyone looking for a culinary adventure! It has something to suit every vegetarians’ taste. With dishes such as Sweet & Sour Tofu with Gooseberries, Indian Stuffed Eggplant and my new favorite dessert, Lemongrass Coconut Ice Cream you can’t go wrong! 

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