No Of Pages: 96
Year Published: 1965/1997 (13th edition)
Author Name: Freya Dinshah
This timeless classic is believed to be the first U.S. cookbook to use Vegan in the title in 1965. Vegan food variety, equipment, shopping, salads, main dishes, vegetables, breads/crackers, soups, desserts and party treats, etc. Vegan cheeses, milks, creams, ice creams, shakes, spreads; tofu items. 300+ recipes; 4 weeks’ menus—simple to gourmet; Otabind lie-flat.



“This was my very first truly vegan cookbook, which I purchased right before becoming a vegan in 1990 (the 1987 edition). Freya made this cookbook extensive and useful for all experienced and inexperienced cooks. It is fully vegan and uses no highly refined foods. It has sample vegan menu suggestions and practical recipes. Freya is a master vegan chef who has created recipes simple enough for the common person. I recommend that every person have a copy of this excellent cookbook.” – Gabriel E. Figueroa

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