Vegan Eats World, with its large, heavy, hardback format looks more like a textbook than a cookbook, but the contents are anything but bewildering or mind-boggling. In fact, Vegan Eats World is packed with helpful advice and enticing recipes to spark an adventure in international vegan cuisine.

The book is divided into three parts. Part one, entitled ‘Kitchen Cartography: Mapping Your Way Through a Brand New Vegan Cuisine,’ takes a comprehensive look at kitchen layout and organization. Instructions and advice includes the process from reading the recipe and shopping to putting away for the whole kitchen and cooking experience. The book also includes how-to information and tips on getting and staying organized, cooking methods, a detailed breakdown of various spices and foods, and equipment to use.

In the introduction, author Terry Hope Romero (who is author and co-author of numerous vegan cookbook) talks about the evolution in the world towards a more accepting, educated attitude towards veganism. She claims that vegan cuisine is evolving and encourages cooking and experimental cooking to help grow vegan cuisine’s footprint. Romero reveals that her recipes are inspired by the streets of Queens, NY, with its plethora of restaurants and markets.

Part Two 2 contains 12 sections of recipes broken into international genres. The recipes are extensive and include detailed information on some ingredients. For example, the section on The Three Protein Amigos explains the differences between the main protein sources—tempeh, seitan, tofu—and features recipes such as Seitan coriander cutlets and chorizo tempeh crumbles. Other chapters in the recipe section includes Dumplings, Breads and Pancakes, Hearty Entrees and Asian Noodles to Mediterraean Pasta, which include golden cocoon crepe and ban xeo inspired by Vietnamese cuisine, or Hearty entrees such as Korean veggie bulgogi. The chapter on Sweet Beginnings includes Ethiopian chocolate flourless torte, red bean ice cream, mochi dumplings and Rooibos Chai pears, to name a few selections. The recipes are coded to reflect if recipes are under 45 minutes from start to finish, budget-friendly recipes, gluten or soy-free options and beginner recipes.

Part three includes resources such as suggested menu, recipes organized by options for gluten/soy-free, budget-friendly, etc., metric conversions, indexed recipes and online resources. The design of the book is visually enticing, featuring an uncluttered page layout, clear font and full-size photographs of some dishes.

Vegan Eats World not only makes vegan cooking enticing, it makes international cuisine accessible to vegans with its easy-to-follow recipes. Highly recommended.