30 DAYS OPEN PURCHASE
Vegansk hemkunskap does exactly what the title promises. It teaches the fundamentals rather than simply listing recipes.
Gustav Johansson runs Jävligt gott, Sweden’s largest vegetarian and vegan food website, and for a long time has been the person who has persuaded more Swedes than most to actually cook vegan food rather than just read about it. His starting point here is that vegan cooking is not ordinary cooking minus certain ingredients, but a craft of its own with its own rules.
That is also the book’s strongest argument. Without butter, stock and animal fat, umami and richness have to be built deliberately, using yeast, mushrooms, soy, tomato, miso and roasting. Without milk proteins, foods brown differently. Texture and bite have to be constructed rather than taken for granted. Once you understand those principles, you can manage without recipes, and that is what the book is aiming for.
The recipes are limited to no more than seven ingredients and around half an hour of cooking, making this one of the few vegan cookbooks that genuinely works on a Tuesday evening. The ingredients are available in an ordinary supermarket and require neither special ordering nor four days of preparation.
The book suits both those who cook entirely vegan and those who simply want to eat fewer animal products without relying on substitutes. Above all, it suits anyone tired of vegan cookbooks where every dish requires twenty ingredients and a well stocked health food shop.
Number of pages: 221
Ingredients per recipe: No more than seven
Cooking time: Around 30 minutes
Publisher: Bonnier Fakta
ISBN: 9789178873623
Language: Swedish
First published: March 2022
