Bests & Worsts Reviews from Amazon

First of all this is my own opinion and experience using this book. Individual results may vary ;-) I have tried a few of the recipes in this book with mixed results. For example the Cesar dressing was okay but not great. The walnut "Parmesan" was also alright but I prefer the cashew version I had made from a recipe found online. However, the Triple B smoothie is divine and I make it regularly! I would probably give the book three or four stars but I'll tell you why I am giving it two: I don't like the pretentious and show-off vibe exuding from the images of these folks. Yes, they are clearly happy people. But there is something too *perfect* about them. Down to earth they are most certainly not. They are clearly very wealthy and seem to be living in an oblivious bubble, completely unaware that most of the rest of the world, even the rest of the vegan world, does not come even close to this kind of life. They live in Southern California and seem not to be aware that in many other places, we do not have year-round abundant produce, so there is very little suggestion of making do with what you find seasonally and how different that is depending where you are. Julie Piatt also says a couple things about ingredients that raised an eyebrow. She goes on and on about how food is healing and medicinal, then says they use very little garlic because it is such strong medicine. Come on! Yes, it has many wonderful healing properties, but it isn't ephedera or datura or something. She also says they don't use onions because their kids won't eat anything with them...which makes no sense because their kids supposedly eat all these other green salads and whole foods meals which many other kids wouldn't touch (including mine, raised on a whole foods based diet but *still* picky)...but they won't go near a meal cooked with onions? Oh but they also don't use them cause they leave "traces on the breath". Get real people! Using cooked onions does not cause bad breath if you don't overdo it. I avoid salads with raw onion and garlic when I have social or work engagements, but to avoid onions altogether for this reason seemed inauthentic and prissy to me. And lest I forget that she says you mustn't ever store and then use a cut onion because cut onions absorb cooties and you can get sick from them. *eye roll* The bit Rich writes about imperfection betrays his perfectionism. He says it's alright and you can forgive yourself if you screw up and eat some chips once. He used to do that so he understands. These are the kind of people you would not want to admit that you ever eat any processed food to. Because that means you are imperfect. This book may appeal to the idealist in us, but unless your goal is perfection, like me it may start to annoy you seeing picture after picture of these people (and they cram in *loads* of pictures of themselves being well-groomed and perfect). Some of the food photos are beautiful, but I have never seen a cookbook with so many pictures of the author(s). It reeks of narcissism. I personally far prefer the style of Isa Chandra Moskowitz. Much more humble, approachable and friendly, and her recipes are almost all outstanding. I realize The Plantpower Way is "selling" a lifestyle and approach, not just recipes, but these folks are not ones I feel drawn to take advice from. I am more inspired by people who also show their human, down to earth side. Something about the way they present themselves leads me to mistrust them, or just feel distant from where they are and not relate as much to them. Again, this was my own experience and I hope it may be helpful to someone. Clearly, the critical reviews are in a small minority here. This book is HUGE and expensive. I would not recommend it especially if you have limited shelf space and/or budget for cookbooks, and anything I've said resonates with you. There are so very many vegan and/or whole foods plant based cookbooks out there and in my opinion so many better than this one.