Everything I've made from this book has been delicious. Since I usually don't cook vegan, I don't always have all of the ingredients that some of these recipes call for (egg replacer, soymilk, etc.) on hand, but the results have been worth a trip to the store!

Vegan food doesn't need to be plain and tasteless. The recent gourmet experiences of famous restaurants all over the world testifies for a different - gourmet-oriented - approach. The Californian Ravens restaurant is one such example and the over 150 recipes in this book are more than steps for preparing a meal, but reveal a specific mindset and philosophy. Most ingredients used for preparing the menu are based on products growing up in the organic gardens and farm. This well-written cookbook brings on your table the best of American vegan meals, and many recipes look very elaborated, the result of constant testing of ingredients and seasonal additions. My only disappointment was the photography part, not a brilliant illustration of the dishes.