Seitan and Beyond: Gluten and Soy-Based Meat Analogues for the Ethical Gourmet

I like to think that I'm quite a generous reviewer on these pages and where possible I like to give a 5 star if the product meets my expectations. The problem with giving out 5 stars is that it leaves you nowhere to go if, on occasion, you buy something that is utterly, life changingly brilliant like this book. It is crammed with fantastic recipes and although there are many variations on a theme (seitan beaf, seitan chickun, seitan porc) this book goes beyond that and provides recipes for many of the products that you might need to create the 'main recipes'. For instance, the first recipe that I used was the 'Worcester Sauce' one that forms a basis for a great deal of the other recipes. I know that you can get vegan worcester sauce (Henderson's Relish, isn't it?) this isn't always that easy (unless you live in Sheffield).I read one or two reviews which suggest that some photos of the finished dishes would be helpful but the lack of these isn't a problem for me on the basis that the descriptions are fairly good ("roll out into a narrow log, about twelve inches long"). Also, I think that when you are a cook of my limited ability photos can be detrimental because my attempts rarely look exactly like the professional (and airbrushed) images that accompany the recipes.This book, along with Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water are so great if you want to create brilliant, original, animal-free food - I wish I'd known this stuff 20 years ago when all that was available to vegans was TVP and tofu.Just in case you're wondering - I'm not a professional reviewer nor did I receive any copies of the books mentioned or any other form of inducement to write this review. I just love the fact that these books exist and want to share my enthusiasm

This is without doubt the best book on seitanism that I own. Admittedly, this is because it is the only book I own on the subject. While I am thus denied the luxury of comparative analysis, with some 40-odd years cooking experience and over 100 cookbooks in my personal collection, some of which I have actually read, I consider myself reasonably well qualified to recommend this tome to anyone wanting to explore the mysterious world of gluten and soy-based meat analogues – ‘Ethical Gourmet’ or not. Some droolsome photographs would be nice, but they're not necessary, as the recipes are detailed and well laid out, and having now made three of them I can confirm that they work. I can also confirm that, not only do the recipes work, but they have enabled me to discover that I don't actually like seitan that much.

Incredibly imaginative and do-able vegan recipes that you simply won't find in any other cookbooks. If you want to make the switch to a vegan diet (do it!!) but fear you'll miss your favourite non vegan based meals then this is the book for you. You do need to source a few non standard ingredients (which are readily available online) then you're good to go. I've actually got the books AND the e-books, so I can peruse wherever I am 😅.This book (and the others also written by Chef Skye) are invaluable for the imaginative and creative vegan home cook. Buy them now!!

This is a great book. I have been making my own seitan for a while and tried a lot of recipes - these are by far the best I've tried. I have made chikun nuggets and porq chops this week. Both have excellent texture and flavour. Would definitely recommend.There are no pictures in this book but I follow the author on instagram and you can find many photos of the dishes on there.

Simply put, no pictures needed when clear instructions are provided. This is a welcome addition to my cookbook library, and is already suitably covered in scuff-marks and food stains to demonstrate it's regular usage in the kitchen.

There are some excellent recipes in this book although some are a bit intimidating at first sight. I love the vegan butter recipe and there are several good meatball and meat analogue roasts. I'm determined to work my way through the entire book and try them all but it might take some time

I have not received any inducement for this review but as a vegetarian brought up on meat as a child and now transitioning to a vegan diet (at 62) this is the only vegan cook book you will ever need. I have just cooked the Pepperoni recipe and if I don't cook anything else, the book is worth the money from this one recipe. The ingredients may seem a little out there but you can buy all of it from Amazon (I do sound like an advertisement but I'm not) but trust the author as he/she knows what they are talking about and you are in safe hand. I will move on to the other books by Skye Michael Conroy once I have mastered a few more recipes, thank you so much for this book

A development on the original Gentle Chef cookbook which also includes some seafood alternatives and improved meat alternatives. I can’t live without these recipes and those from the first book. Easily the best vegetarian and vegan meat alternatives I have ever found, especially compared to supermarket and shop equivalent. An absolute must if you are a vegetarian or vegan with a guilty pleasure for the flavour of meat