Book Review

The Sublime Restaurant Cookbook

by Nanci Alexander
Review by Cathe Olson
http://www.amazon.com/Sublime-Restaurant-Cookbook-Floridas-Destination/dp/157067227X/ref=sr_1_1?ie=UTF8&s=books&qid=1239630454&sr=1-1

Sublime, the renowned vegan restaurant in southern Florida, is sharing its wonderful recipes in The Sublime Restaurant Cookbook. Author Nanci Alexander is the founder of the Animal Rights Foundation of Florida (ARFF) as well as the owner of Sublime. Because animal farming for food is the biggest source of animal cruelty, Alexander wanted her restaurant to show just how delicious plant-based foods could be. Although I haven't been fortunate enough to visit Sublime, judging by the rave reviews her restaurant has garnered and the mouth-watering recipes in her cookbook, Alexander has indeed achieved her goal.

The Sublime Restaurant Cookbook takes the reader through the entire gourmet dining experience. Starting with hors d'oeuvres and appetizers like Nori-Crusted Tofu, Stuffed Mushrooms, Eggplant Rollantini, and Mushroom Ceviche, you are sure to get your meal off to a delicious start. For soups, try the Chilled Cucumber Coconut, Tomato Fennel, Carrot Ginger-or have a good cry while making the 50 Onion Soup. (Fortunately for us at home, we only need 5 onions!) Enjoy one of the refreshing salads such as Baby Arugula, Tomato Carpaccio, or my family's favorite: Chopped Salad, made with chickpeas, kalamata olives, cucumbers, bell peppers, tomatoes, romaine lettuce tossed in a delicious oil and vinegar dressing.

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The Entrees are divided into several sections. Sushi includes deep-fried Yin Yang Rolls, Dynamite Rolls made with chives, capers and vegan mayonnaise, and the tropical Florasian Rolls stuffed with deep-friend avocado, mango and coconut. My family is nuts about pizza so we're excited to try the Pizza Margherita, Pesto, Florentine and Seven-Layer Pizzas. Pastas were another favorite with my family. We're looking forward to the Mac and "Cheese", Linguini Puttanesca, and especially the Pad Thai since money is tight and we have curtailed our visits to our favorite Thai restaurant.

The section actually titled Entrees gives recipes for meat and potatoes-type dishes-but vegan of course. The Piccata and Grilled Seitan Steaks are made from homemade seitan and topped with delicious sauces. The Sublime Loaf is basically a vegan meatloaf made from soy crumbles, beans, and vegetables topped with Onion Gravy-sounds like the perfect comfort food to me-especially when served as suggested with Roasted Potatoes and Creamed Spinach from the Sides section. I'm also excited to try the Roasted Garlic Mashed Potatoes.

If you still have room, you'll definitely want to try one of their luscious desserts. Recipes include Georgia Peach Crisp, Baked Apple Napoleon and Coconut Cake. We tried the S'mores Brownies for my husband's birthday and it was truly sublime-as well as easy to make. My 8-year-old daughter prepared them with only a little help from me. There are a few cocktails include as well like the Green Tea Martini, Pomtini (YUM!), and Sublime Sangria.

This book has everything you'd want in a gourmet dinner when you go out-but you don't need to leave home to get it. The recipes are easy to follow-though some recipes do require more work than I might normally put into a meal. (Wouldn't it be nice to have my own prep cook!) I also would have liked alternatives given for the home cook who may not have equipment like a scale to measure ingredients or a blowtorch. (Can you broil the S'mores brownies to brown them I wondered?). All in all, this is a wonderful cookbook that you will turn to for special occasions, home entertaining, and anytime you want to make a really exceptional meal.

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby FoodSimply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's Web site at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.

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