At 272 pages, it contains six sections, each section comprising chapters showing how to substitute for dairy, eggs, meat, animal by-products (e.g. honey and gelatine), gluten, soy, refined sugar and fat.
There are over 200 substitutions and recipes, step by step instructions and plenty of colour photographs. At the back of the book is a handy complete chart of vegan food substitutions.
I think it’s a fantastic book. The only downside is that it’s American and therefore the measurements might be off-putting to some of us over here in the UK (although measuring cups are widely available), and also there are those hard to find ingredients such as seitan, tempeh and liquid smoke that you see so often in American recipes.
But, if you fancy having a go at recipes such as Salisbury Steak with Mushroom, Onion and Sage Sauce, Eggs Benedict with Ham, or Savoury Artichoke Pie, then this book’s for you.