I was lucky to be given a chance to review this book but I was unable to read it in the time I was given as the e copy expired. Since I was unable to completely read the book I will be unable to review it for any social media site but I do think it has interesting recipes (the little I did see)

I am unable to review this book as I could not get the file downloaded before it was archived, every time I tried my laptop was unable to finish the download and I'm not sure why. Apologies for this. From what I've seen it looks like a great book

To me (with my middling-level cooking skills), this has a lot of advanced recipes that I am likely to mess up (although others are within my skill range). I'm not sure where to find some of the ingredients, but will keep an eye out for them when I go to different grocery stores.

The PDF I was sent did not allow for me to view its contents. I don’t want to give a low review due to this however, it saddened me that I could not view anything.

This book is proof that a lot of what makes food appealing is presentation. The photos included amongst its pages are superb, but the recipes themselves are amazing. The book starts off with snacks, moves on to soups and light lunches (all of which sound fanstastic!), the salads look and sound equally scrumptious, the main dishes include and explanation--with photos--on how to make your own pasta, and let's not get started on the desserts.

I need this book in my kitchen where it will provide hours of culinary ecstasy!

This cookbook has the type of “arty”format that I find somewhat offputting even sterile. The recipes have an upscale tone. Many sound delicious but use unusual (to me) ingredients. There is a lot of instruction and information but not every recipe has a photo. I did not find it recipes that I am intrigued by or excited to try. This seems more like a coffee table book than a usable cookbook. I can’t think of anyone I would recommend this to.

As a vegan I found this book absolutely wonderful, great plant based recipes with lovely ingredients and beautiful pictures to compliment the book.. I will definitely want to buy the hardcopy just to browse over at leisure.
thanks for the arc Netgalley.

#PlantsTasteBetter #NetGalley #Vegan4Life #Vegan

This is a gold collection of vegan recipes from the famous chef Richard Buckley. The advice and the instructions are easy to follow and the results are incredible.

What a marvelous book! "Plants Taste Better" will definitely influence those who have preferred meat over plants. The book has fantastic pictures and content. Author Richard Buckley clearly knows how to make plants taste better and to help the reader do so as well! I will recommend this book (highly) to my plant-based Facebook groups and friends who tell me they don't like eating vegetables!

Beautifully designed book. Recipes are laid out nicely; Easy to follow and lots of pictures. Lots of variety. I didn’t know you could do so many things with vegetables. I did notice quite a few ingredients I had never heard of and that aren’t available in the stores around me. They would be quite difficult to find. This is kind of a deterrent for me. But if you have access to these ingredients the recipes look fabulous. Definitely good for a dinner party!

Plants Taste Better offers 70 vegan recipes that look at using as much – if not all – of the plant you can and, whilst not a vegan myself (I’m a vegetarian), I have to say I am intrigued by the idea of cutting more animal-based products out of my diet. My main problem when it comes to this is, though, how dull a lot of the recipes I look up online seem. Not any more.
Not only is Plants Taste Better one of the most gorgeous cookbooks I have come across in a while, with pictures of food that made my mouth water, it is also one of the most interesting, from Buckley’s philosophy that put vegetables front and centre, to the range of recipes on offer. I feel like if I did decide to become a vegan, I wouldn’t be bored with the range of options available.
The book covers snacks like hummus (easy to make and much better than the store bought varieties) and sauces like pesto (which unfortunately used up all my fresh basil – not that I’m complaining) before going onto soups, light lunches, salads, mains, deserts and breads. There are 70 recipes in all and there aren’t any that I don’t think I could give a go to.
One of the things I love about the book is how simple they make even the most complicated looking dishes seem to make. Instructions are clear and simple and don’t run into pages and pages. Where you might need help (like in how to make gnocchi) there are pictorials to make your life easier. This is one of the next ones on my list to make and I’m pretty sure I will be staring intently at the page when I do.
Probably the only thing that looks out of my skill range right now is the bread, which I have been struggling to make well, but then maybe this is the book that will help me fulfil my new years resolution of making a good, tasty, loaf from scratch? Either way, when I build up the courage I will be giving it a try because I am not sure I can keep away from this book.

Plants Taste Better is a vibrant cookery book full of recipes that use plants, be it vegetables, herbs, seeds or fruits. The book also provides some recipes that use the whole plant, such as using the cauliflower heart or taking seeds from a fennel and using them instead of just throwing both away, something that I'm certainly guilty of!

This book contains eight chapters, starting with an Introduction and The Craft of Plant-Based Cooking. The remaining six chapters are dedicated at Snacks, Soups, pâtés & light lunches, Salads, Mains, Desserts and Breads.

The Introduction chapter provides an oversight to understanding plants, using the whole plant and explaining which characteristics means a plant is from the same family. The Craft covers choosing the plant be it from your supermarket or your local farmers market and questions to consider when looking at organic producers, explaining taste & flavour, seasoning with salt and adding cayenne pepper. It explains a term I've not come across before: umami - what natural chemicals gives food the 'yum factor'! It provides insight into texture and colour along with recommended equipment.

The Snacks chapter includes tasty looking and sounding recipes using cashew nuts, kale, crisps using alternatives to potatoes, plus more.I

Soups, Pâtés & Light lunches include 11 soups, stocks and pickles, pâtés and moose, and other interesting light snacks. Salads is much more than the humble lettuce, cucumber and tomato. It uses ingredients such as chicory, pan frying a cauliflower, roasting beetroot and much more.

Mains has a number of recipes using homemade pasta, with excellent instructions and pictures to accompany the making and the shaping of your own. There is a similar helpful bit on making your own gnocchi. Plus there is a section on making purées to compliment a dish.

The Desserts chapter has wonderful hot and cold puddings, I did note that each pudding is not quickly whipped up, either a sorbet needs freezing time or baking a biscotti or moist cake.

Finally breads are 'raised' in the book. There are four bread recipes, one which requires a starter over 5 days, and a couple of cracker type breads. Also at the end of the chapter is a number of infused oils, butters and milks.

Each recipe comes with a beautiful colour photograph, an introduction, easy to follow steps and measurements in both metric and imperial. Throughout the book are boxes of useful information on things such as preparing your deep fat fryer or tinned versus dried beans.

I love the idea that this book provides exact measurements for seasoning, especially salt or recommending that it is added as you go along, as it can be quite difficult to get right at times when recipes just recommend a pinch.

I received this book from netgalley in return for a honest review.

What a great title! I am not a vegetarian, but I am a keen cook who has an extensive vegetable garden, so I am always on the look out for recipe books that give me interesting ideas for cooking with vegetables, and this book was perfect for me.

It is a beautiful book with superb photos. The short introduction included a brief, yet interesting discussion on umami and the use of cayenne pepper.

This is not a recipe book for a beginner cook, or for someone who wants to whip up a quick meal. Whilst there are some simple, quick recipes (for example, the fried Spanish almonds were delicious), the author does not shy away from recipes which will require time and planning in the preparation.

Most of the recipes are made up of multiple parts. So the soups are in themselves quite simple recipes, but it is the accompaniments and garnishes that set them apart – making them look good, but most importantly adding interest in flavor and texture. The various components of the dishes are superb – and enable a creative cook to extract parts to combine differently to make new recipes. I liked the various sections on purees, pickles etc which give ideas to create interesting accompaniments and garnishes.

It’s asparagus season as I write this, so I tried the charred asparagus with a cannellini bean and onion puree. It was a tasty and interesting combination. The fig chutney had a punch of chilli and loads of flavour and the mushroom risotto was rich and tasty. Very successful recipes, and lots more I have bookmarked to try

Found some really good recipes in here, and super easy to follow. There is something for everyone, and bonus it's good for you.

Not your one-pot fast meal family veggie cookbook, this is a sophisticated, beautifully presented vegetable cookbook which doesn't use any dairy products. The author's restaurant will apparently be one of the handful of vegan restaurants to feature in the Michelin Guide for 2018 and it shows.
Recipes are not speedy in general, but are fully explained and presented as small works of art.
Dishes are provided with the extra bits that often make the difference between home and restaurant cooking. So sweet corn soup comes with charred sweet corn and curried popcorn. Delicious!
Many dishes are multi-stage (with a sizeable number starting preparation a day or so before) and will take some time, but not all.
I am looking forward to not only trying Richard Buckley's versions of everyday foods, such as hummus, risotto Milanese (with peas and pine nuts) and leek and potato soup (with the added leek and potato cakes), but to attempting some of the more fiddly dishes, such as seared calabrese broccoli (with spelt grain, smoked almond emulsion and candied almonds).
This is top-notch grown up restaurant cooking, gorgeously presented.
Many thank to the publisher and netgalley for providing me with a copy of this excellent cookbook in exchange for a fair review.

A sophisticated cookbook, filled with vegan recipes that highlight the simplicity and seasonality of vegetables. The photos are gorgeous, however I found the recipes a bit complicated, this is definitely not a beginner vegan cookbook, and some include ingredients not readily available in the pantry (xanthan or carrageenan).

Thank you Netgalley and Jacqui Small for a copy of this book in exchange for a review.

While we don't eat vegetarian meals this is a good resource book with some great recipe ideas even for side dishes.

This was a stunningly beautiful book filled with some delicious looking plant based recipes. I can see myself attempting a few of the easier recipes, though many of them seem for a more experienced chef. The pictures looked lovely, and I would love to taste all of the recipes but I wouldn't be willing to actually cook them myself. A wonderful gift for someone whos already quite comfortable in the kitchen, and not a less experienced person.

I have received a much appreciated digital copy of this book from NetGalley and the publisher in exchange for an honest review.

Plants Taste Better is a really good cook book to show you can cook a wide variety of meals with only plants and it can be delicious. In the days of leaning towards a healthier diet, everybody should give more place to plant based meals more than before.
In the book, there are many recipes divided into sections. It starts by telling what to use while cooking plants. Then, there are categories like snacks, soups, mains, deserts, etc.
I really liked the snacks, soups, sauces part especially. There was a lot of variety, and there were interesting things that I would try. I wish there would be more salads and a bit more variety than pasta oriented meals in the mains section.
But, overall I really liked the book and the recipes. The pictures were very appetizing and elegant. I would definitely recommend it.
Thanks to Netgalley and the publishers for granting a copy in exchange for an honest review.

I really enjoyed this book and had the chance to try Celeriac soup and Lentil pate. . Vegan recipes are often the best for me, this is why I was happy to read this cookbook. Some of the recipes are a bit complex and looks difficult to recreate.