Reviews
"Volger's excellent new book, Veggie Burgers Every Which Way, should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore's mouth watering." - CBC News "This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre." - Washington Post "This is a terrific book! I've never been a fan of veggie burgers-neither the word veggie' nor the dry little disks with their strange little flavors. But Lukas Volger has just the right idea: Make real food with real flavor-and burgers that go far beyond any microwaveable snack. There's a lot to like in Veggie Burgers Every Which Way, including some very appealing sides, dressings, and, what else? Buns! I'm headed to my kitchen right now." - Deborah Madison, author of Vegetarian Cooking for Everyone and Vegetarian Suppers from Deborah Madison's Kitchen For Vegetarian Entres That Won't Leave You Hungry:"Vegetarian Entres That Won't Leave You Hungrywill certainly not leave you hungry, but first it will make you very hungry indeed. Whether or not you are vegetarian, every dish in this book will lure you into the kitchen." - Martha Rose Shulman, author of The Very Best Recipes for Health "With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive sym-bol of vegetarian diets. Trained on the job and in classes at home and abroad, Vol-ger blends a variety of techniques and cuisines in surprising ways . . . The beauty of Volger's approach lies in its simplicity, creativity, and portability." - Publishers Weekly"If the adjective 'vegetarian' immediately calls to mind side dishes and incomplete meals, this lively cookbook aims to convince readers otherwise." - Kirkus Reviews, "Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he's also behind Vegetarian Entrees That Won't Leave You Hungry). Now, he's applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." --Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016 "Bibimbap fits into the current craze for bowls: grain bowls, ramen, pho and more. And I found my new favorite bibimbap recipe in a book that celebrates them all: 'Bowl,' by Lukas Volger (Houghton Mifflin Harcourt, 2016). Bonus: Volger's recipes are all vegetarian." --The Washington post "Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." --Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS "Lukas Volger's new book, BOWL, brims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipes--either way, you'll be floored by just how delicious this dorm-room classic can be." --Oprah.com "Prepare to get bowled over. 'Bowl,' a new cookbook by Lukas Volger, asserts that some of the best meals aren't served on a plate." --amNewYork "In his new cookbook "Bowl" ($25, Houghton Mifflin Harcourt; 256 pages), onetime Willamette University Student Lukas Volgersets out to create vegetarian versions of the Asian specialties, focusing on how using seasonal ingredients make these dishes more fresh and flavorful than their meaty counterparts." --The Oregonian "A gorgeous new vegetarian cookbook by author and vegetarian guru Lukas Volger" --InStyle.com "The latest cookbook from the author of Veggie Burgers Every Which Way and Vegetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." --Publishers Weekly in March Cookbooks Preview ? "Remarking that David Chang's restaurant Momofuku didn't offer a vegetarian ramen until ten years after it opened, Volger (Veggie Burgers Every Which Way) devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. Akin to Andrea Nguyen's The Banh Mi Cookbook, this title lends itself to a customized experience, in which readers can choose to make all recipe components (even noodles) from scratch, or swap some for store-bought items. Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings." --Starred review from Library Journal "Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up." --New York Times "In Bowl, Lukas Volger (Veggie Burgers Every Which Way and Vegetarian Entrees that Won't Leave You Hungry) challenges the common association of ramen with cheap coll, "Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he's also behind Vegetarian Entrees That Won't Leave You Hungry) . Now, he's applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." --Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016 "Bibimbap fits into the current craze for bowls: grain bowls, ramen, pho and more. And I found my new favorite bibimbap recipe in a book that celebrates them all: 'Bowl,' by Lukas Volger (Houghton Mifflin Harcourt, 2016). Bonus: Volger's recipes are all vegetarian." -- The Washington post "Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." --Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS "Lukas Volger's new book, BOWL, brims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipes--either way, you'll be floored by just how delicious this dorm-room classic can be." --Oprah.com "Prepare to get bowled over. 'Bowl,' a new cookbook by Lukas Volger, asserts that some of the best meals aren't served on a plate." -- amNewYork "In his new cookbook "Bowl" ($25, Houghton Mifflin Harcourt; 256 pages), onetime Willamette University Student Lukas Volgersets out to create vegetarian versions of the Asian specialties, focusing on how using seasonal ingredients make these dishes more fresh and flavorful than their meaty counterparts." -- The Oregonian "A gorgeous new vegetarian cookbook by author and vegetarian guru Lukas Volger" --InStyle.com "The latest cookbook from the author of Veggie Burgers Every Which Way and V egetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." -- Publishers Weekly in March Cookbooks Preview '~... "Remarking that David Chang's restaurant Momofuku didn't offer a vegetarian ramen until ten years after it opened, Volger (Veggie Burgers Every Which Way) devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. Akin to Andrea Nguyen's The Banh Mi Cookbook, this title lends itself to a customized experience, in which readers can choose to make all recipe components (even noodles) from scratch, or swap some for store-bought items. Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings." --Starred review from Library Journal "Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up." -- New York Times, "Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he's also behind Vegetarian Entrees That Won't Leave You Hungry) . Now, he's applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." --Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016 "Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." --Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS "The latest cookbook from the author of Veggie Burgers Every Which Way and V egetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." -- Publishers Weekly in March Cookbooks Preview ? "Remarking that David Chang's restaurant Momofuku didn't offer a vegetarian ramen until ten years after it opened, Volger (Veggie Burgers Every Which Way) devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. Akin to Andrea Nguyen's The Banh Mi Cookbook, this title lends itself to a customized experience, in which readers can choose to make all recipe components (even noodles) from scratch, or swap some for store-bought items. Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings." --Starred review from Library Journal, "Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he's also behind Vegetarian Entrees That Won't Leave You Hungry) . Now, he's applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." --Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016 "Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." --Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS "The latest cookbook from the author of Veggie Burgers Every Which Way and V egetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." -- Publishers Weekly in March Cookbooks Preview, "Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he's also behind Vegetarian Entrees That Won't Leave You Hungry) . Now, he's applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." --Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016 "Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." --Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS "Prepare to get bowled over. 'Bowl,' a new cookbook by Lukas Volger, asserts that some of the best meals aren't served on a plate." -- amNewYork "The latest cookbook from the author of Veggie Burgers Every Which Way and V egetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." -- Publishers Weekly in March Cookbooks Preview ? "Remarking that David Chang's restaurant Momofuku didn't offer a vegetarian ramen until ten years after it opened, Volger (Veggie Burgers Every Which Way) devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. Akin to Andrea Nguyen's The Banh Mi Cookbook, this title lends itself to a customized experience, in which readers can choose to make all recipe components (even noodles) from scratch, or swap some for store-bought items. Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings." --Starred review from Library Journal, "Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he's also behind Vegetarian Entrees That Won't Leave You Hungry) . Now, he's applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." --Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016 "Bibimbap fits into the current craze for bowls: grain bowls, ramen, pho and more. And I found my new favorite bibimbap recipe in a book that celebrates them all: 'Bowl,' by Lukas Volger (Houghton Mifflin Harcourt, 2016). Bonus: Volger's recipes are all vegetarian." -- The Washington post "Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." --Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS "Lukas Volger's new book, BOWL, brims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipes--either way, you'll be floored by just how delicious this dorm-room classic can be." --Oprah.com "Prepare to get bowled over. 'Bowl,' a new cookbook by Lukas Volger, asserts that some of the best meals aren't served on a plate." -- amNewYork "In his new cookbook "Bowl" ($25, Houghton Mifflin Harcourt; 256 pages), onetime Willamette University Student Lukas Volgersets out to create vegetarian versions of the Asian specialties, focusing on how using seasonal ingredients make these dishes more fresh and flavorful than their meaty counterparts." -- The Oregonian "A gorgeous new vegetarian cookbook by author and vegetarian guru Lukas Volger" --InStyle.com "The latest cookbook from the author of Veggie Burgers Every Which Way and V egetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." -- Publishers Weekly in March Cookbooks Preview ? "Remarking that David Chang's restaurant Momofuku didn't offer a vegetarian ramen until ten years after it opened, Volger (Veggie Burgers Every Which Way) devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. Akin to Andrea Nguyen's The Banh Mi Cookbook, this title lends itself to a customized experience, in which readers can choose to make all recipe components (even noodles) from scratch, or swap some for store-bought items. Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings." --Starred review from Library Journal "Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up." -- New York Times
