Beware - this book is a rip off, and not as advertised!!!

Starts on page 171 - and has about 40 pages of recipes.

5 pages of 'meat' recipes - all seafood, most tofu based. Remaining pages are for condiments, gravies and sauces. Very few 'meat' recipes, and the ones that are included are for tofu - or refer to pages prior to page 171.

Obviously, this is a section of a pre published cookbook, that is released a stand alone book. If I was not so annoyed at the poor marketing of this book I might look into the original publication - but right now I do not want to spend any more $$ on an author/publisher that is deceptive. Pretty much all of the recipes in here can be found online for free.

I purchased it to learn new ways of preparing Seitan - I did not need a new cookbook on how to make ketchup, tomato sauce, gravy...

(This is Blake's wife) I have cooked the chik'n cutlets, and tonight I did the Prime beaf, and OMG, heaven in your mouth. I miss meat, I am WFPB (vegan, sort of) for health reasons, had to fix a bunch of medical issues with diet because I seem to be allergic to most medications. I've had to do a little substituting here and there, because of stuff I didn't have access to (where in the hell do you get porcini powder? I had morels that I had harvested and dried from last season, they did just fine), but, so far, this man is a genius. Period. Some of his stuff is a little heavier on the fats than I'd like, but these recipes are awesome. Not a big fan of the porq, but I think that was because my gluten was gone off. Will try again with fresh, and wrap it tighter, it kinda exploded in my oven. Got bunches of stuff I can sub for the fats. Yeah, pics would be nice, but WTH, I can read instructions.

After cooking the Prime Beaf and the fako chicken (OMG, heaven when you put the cutlets in an air fryer and dip them in sweet chili sauce), I can get over animal products really easily. I love meat, but I don't love what you get with it, saturated fat, hormones, GMO feed, cholesterol, and these days, who knows what they put in things these days anymore. Not to mention that factory farming is pretty ugly. Animal products were literally killing me, I was in so much pain from a couple of auto-immune diseases. Cut out the animal products, and 4 months later, I was feeling better. But I wanted the occasional meaty tasting food. Thanks Skye. I can now have meat without actually eating it. Can't say enough about this cookbook.

This has become the most important cookbook I own -- now I can take any cookbook and make just about any recipe. So I make Thai chicken with cashews, for example, using the "chickun" strips from this book, and when I make pizza I can now put slices of "pepperoni" or "sausage" on it. I have never in my life craved a meatball parmigiana sub (hero, grinder, hoagie -- whatever they call it in your neck of the woods), but with the meatballs from this book, it's delicious. Tomorrow we're having breaded and fried "porq" cutlets, and the Turkish pizza (traditionally a lamb dish) that I'm making tonight is with this book's "beaf crumbles." Sure, there are lots of good vegetarian and vegan recipes and cookbooks, but humans have been cooking meat since the invention of fire, and every culture has a rich heritage of meat-based cuisine. Now we can make those dishes as well.

Don't let the "text-only" nature of the book dissuade you. Sure, pictures would be great. You don't need them.

And you should understand that all these things take plenty of work. Lots of them require making a vegetable stock first, lots of them require baking and then simmering, and most of them require refrigeration overnight or thereabouts. You'll be working on tomorrow's dinner, not tonight's. Oh well, enjoy it. The "porq" cutlets I just made were more work than buying pork at a supermarket, but a lot less work than raising, slaughtering, and then butchering a pig...

Last thing: If you're thinking you can buy these "fake meat" products at the store and just use those, you're wrong. Those are at best okay every once in a while; they don't measure up in the long run. Maybe one day.

I'm really, really disappointed with this book and I didn't add my notes to the 10 recipes I tried I would return this book. I have cooked plant based food for over 5 years now and these are the most abstract, finicky, and bs recipes I've tried.

Even following with two people double checking every step and measuring with a scale and oven thermometer these recipes rarely, and barely work. Super chewy, not a meat analog at all, and so disappointing.

There are many better alternatives online. I hate to say it but I spend a lot on cookbooks but this one is trite.

His books require good attention to direction, but the results are impressive. Best vegan pepperoni I've ever had.