Troubador Hungry Soul

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Interview with Talk Radio Europe

Released: 28/11/2018

ISBN: 9781789015461

eISBN: 9781789019285

Format: Paperback/eBook

Review this Book

Hungry Soul

How to Cook 100% Vegan

by

Hungry Soul, an essential new cookbook created with the youth in mind – college students, young adults leaving home, even teenagers. Instructions on all areas of cooking from boiling pasta to a four course meal.


Along with recipes ranging from tomato bruschetta to red lentil dhal, and from preparing the perfect pizza to serving up a delicious dessert, Jacques shares straightforward meals that are guaranteed to impress diners. Hungry Soul also contains methods of cooking essential ingredients which, once mastered, will enable the reader to make an unlimited combination of dishes and meals.

Jacques seasons his book with a guide to useful utensils and culinary techniques, the perfect meal for every occasion and how to set the scene. This book of vegan delights will sate the appetite of readers who are keen to create simple, cheap and flavoursome food.

Vegetarian Society

The Vegan Twins Plantry

Books Ireland

55factory

Clare Echo

Greedy Gourmet

Female First

Planet Veggie

Of Beauty and Nothingness

Reduced Grub

The Bookseller

I am a vegetarian and have been thinking about becoming vegan for a while, but it seemed difficult, especially with a family. This book definitely made it simpler; not only are there tasty receipes, but there are suggested menus and descriptions of foods; preparation and equipment. There are full meals along with quick bites, and the book is written throughout with amusing humour and fun, I thoroughly enjoyed it.

by Rachel Beales


I loved this book from the start!

The 'Few Rules' section at the beginning had me laughing at myself - it gives seven simple rules to help you be successful in your kitchen and despite being quite an experienced home cook I still do not do number 7 - tidying as I cook is definitely not one of my strong points!

This book begins with a few chapters offering different pieces of advice that are a perfect guide for those new to cooking and a very helpful reminder to those of us that have been cooking for years whether we are vegan or not.

I am not vegan but have very recently realised that I much prefer vegetarian and vegan meals so I was keen to have the opportunity to work my way through some new recipes.

I have tried a few of the dishes in this book so far and whilst I have actually enjoyed each one I have made, my standout favourites have to be 'Soupe Verte', 'Garlic & Parsley' Pasta and the 'Lemongrass & Chilli' Stir-fry as they are all quite simple but so full of flavour and very healthy too.

The other thing that stands out to me about this book is the use of illustrations rather than the usual photographs, it is a simple yet very effective idea and really makes the book stand out.

by Laura


I really appreciated that this book had accessible prep methods for different kinds of foods and ingredients. The author seemed to have a strategic eye in picking out what ingredients would be healthy, financially accessible, and diverse.

I also appreciated how a reader could read the book in two different orders/methods. The reader could choose to go into the prepping details of certain ingredients, or they could skip right to the recipes. Since I'm used to cookbooks and guides having pictures, I missed seeing them. However, I feel like pictures could take away from the goal of low stress cooking. The aesthetic wasn't incredibly appealing to me, but I thought this was a useful and not overwhelming book!

by Ally


This vegan cookbook with charming illustrations is not just for vegans. The first thirty pages or so are dedicated to tools, general cooking terms, and ingredients--helpful for beginners. Veteran cooks in general and vegan cooks specifically--won't need this information and can skip ahead to the recipes. Recipes (divided into categories) are accompanied by very brief comments about their genesis or popularity. A folksy, personal cookbook, the comments add a quaint touch. Menu suggestions follow the recipes along with a review of cooking times for certain ingredients and a conversion chart for temperatures (Celsius to Farenheit).

by Biblio Filer


Jacques Brennan

Jacques Brennan has fed many mouths and continues to do so. Food is in his blood, literally - a French heritage, a life of travel and demanding offspring are among his culinary influences. He is a proponent of the plant-based dietary movement and veganism.

His style is spontaneous, passionate and some might say a little mad !

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