This is not a classical cookbook – the recipes are all rather basic and will probably contain nothing new for an experienced amateur cook. However, I found that most literature available on vegan cooking did not suite my taste and needs. I wanted to compile my experiences with reproducing certain “meaty” qualities with vegan-only ingredients, and if this can be an inspiration for others or a help when you want to please meat-loving guests the book will have met its purpose.

Unlike traditional cookbooks, the chapters are not organized strictly by type of meal, but rather by different qualities usually found and loved in non-vegan food. In particular there is no distinction between starters, main courses and side orders because I find it is most often a matter of volume and combination that puts a dish into one of these categories. Some of my all-time favorite main courses consisted of a large bowl of decent soup, anyway.