This is a vegetarian cookbook, that replaces your pan/oven with an air fryer. There were at least a couple of instances where I thought - 'but a pan would be so much simpler', but to each their own.

The recipes are simple, diverse and easy to follow.. As long as you have the right kind of fryer, which unfortunately I do not.

Each one is accompanied by a long blurb about the dish, sometimes historical sometimes personal, quite often taking up more room than the recipe itself. I thought it was a bit much and unnecessary.

I'd much rather the blurb be shortened and have that space for visuals. Photos photos photos. They don't have to be full size, anything will suffice. There were a couple of dishes that piqued my interest because I didn't know what they were, but alas, no photo to show me.

When the title says EPIC, this is no joke. Where to begin? Firstly,this cookbook is so deep in the amount of recipes and the diversity of ways to prepare veggies in the airfryer I can't wrap my brain around which one to try first?! Second, I have many friends who I know would appreciate this cookbook to no end. Ive book marked a couple to see about making for my vegetable phobic father in law. I have a feeling he may be asking me for a copy of this.

Thank you to NetGalley and publisher for a free digital ARC in exchange for my honest review.

This book is chock full of plant powered recipes to use in your air fryer. I love learning new plant-powered recipes, and not many books have any done in an air-fryer. Many scrumptious photos. I enjoyed the addition of the personal stories of the author before each recipe, such as her experience with the recipe or her first kitchen job. That was a nice touch not found in many cookbooks. Guidelines for prep time and cook time. Recipes were organized well. A nice book for anyone who wants to cook plant-powered recipes in their air fryer.

Very interesting recipes. You forget that the book is plant-powered. Lots of adventure with exotic dishes from different countries. Turkish baked potatoes. If your cookbook author is a traveler thats a bonus due to the fusion food that comes from it.
French toast, Latkes, Bulgur Egg Muffins, Barbeque Tofu and Mango Sandwich, Tofu Huevos,
Breaded cheese in the melon salad is a good texture variation.
Carrot bhajis. Dutch cheese souffle. Tofu Fries. Roasted vegetable Hummus.
I never thought about how baklavas are made. Having seen the layered stuffed circles, this presentation with latice cuts of the whole pie like makes sense and is a different look.